Book your place for The Caterer's Hotel F&B virtual summit

21 October 2021 by
Book your place for The Caterer's Hotel F&B virtual summit

Book your place for The Caterer's Hotel F&B virtual summit.

The Caterer is hosting a virtual summit next month to discuss how hoteliers can refresh their F&B offering to improve revenues and help their businesses stand out in a competitive market.

Register for free to join industry peers at The Caterer's Hotel F&B summit on 9 November 2021.

Sponsored by Taylors of Harrogate, the online event will look at how hotels can up their F&B offering to attract today's consumer. Book your place to hear a range of expert speakers share their tips on how to provide a full-service offer that pays its way while ensuring the balance is right between F&B and rooms revenue.

Robbie Bargh, founder of the Gorgeous Group, will kick off proceedings with an opening presentation outlining how hotels need to deliver more than just great food, by giving guests emotional experiences.

He said: "Hotels today need to deliver concepts that are relevant, fresh, modern and 360 – they can't just rely on a celebrity chef or a great designer, it's a jigsaw puzzle to put everything together from the lighting and music, to menus and crockery – and let us not forget the team experience."

He continued: "We need to deliver emotion per square foot – it's not just about the food, the chef, the designer, hotels need to challenge what they have doing for years, today is the new normal, and there is no going back."

Alongside Bargh, Adam Bateman, culinary director, The Grand Birmingham will join Thomas Ferrante, hotel director at The Grove and Greg Harvey, sales controller out of home, Taylors of Harrogate, to discuss the future of hotel breakfasts. While Marie Da Silva, director of F&B marketing at The Doyle Collection, will be speaking on a panel sharing tips on how hotels can keep up with high-street food offerings on their doorsteps.

"Whether outsourcing F&B to a big-name chef or keeping it in house, the role of the hotel restaurant has never been more important in driving room and event revenue and making your business stand out," said The Caterer's editor, James Stagg. "Join our virtual summit next month to hear from expert speakers share tips on how to ensure a hotel F&B operation is a profit centre rather than a cost centre."

Register here

Topics covered include:

• How to provide a full-service offer that pays its way and get the balance right between F&B revenue and rooms revenue • When to outsource and how to manage the quality and flexibility issues associated with external suppliers • How to manage the growth of online food deliveries and balance the pressure of having takeaway food delivered to the building • What's the future for in-room dining? • Formal vs relaxed - how to keep up with the high street • All-day dining and how to get your offer and staffing right

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