Strategies to Boost Focus in F&B Operations

Lately, I was sitting with a hotel GM, poring over the monthly numbers. All was good, profitability, revenue growth, cost metrices But then came the F&B report—a story of missed opportunities. It wasn’t that guests weren’t spending; they were just spending somewhere else. The problem? Guests loved the local taste in the market, and try that instead of identical hotel menus. They were flocaking to a trendy cocktail bar with Instagrammable drinks, and the buzzing local café offering live music on weekends. The truth hit hard: We weren’t just competing for heads in beds; we were competing for plates and glasses too. We brainstormed the ideas to reclaim our fair share of the guest’s wallet and came across few time tested options: 1. Curate Experiences, Not Just Menus Guests crave stories. Host a wine night featuring bottles from local vineyards or a chef’s table with dishes inspired by the region’s flavors. Make dining more than just a meal—make it a memory. 2. Partner with, Not Against, Local Attractions The café next door doesn’t have to be your enemy. Collaborate with them for exclusive guest perks: free dessert with dinner, a signature cocktail, or a voucher included in the room rate. When you work together, everyone wins. 3. Leverage Convenience Without Feeling "Corporate" In-room dining has a reputation for being uninspired and overpriced. Break the mold. Offer picnic baskets for guests heading to the beach or late-night snacks tailored to their Netflix binges. 4. Know Your Audience Families, solo travelers, couples—they all want different things. Maybe your rooftop bar transforms into a family movie night on Sundays. Or your breakfast menu includes quick grab-and-go options for business travelers. Tailor your offerings to their needs. Here’s the thing: When guests have an unforgettable dining experience at your hotel, they’re more likely to return—not just to eat, but to stay. They’ll remember the rooftop view, the friendly server, and the local flavors. And they’ll associate all of that with your property. So, if your F&B numbers are lagging, don’t just ask why guests are leaving. Ask how you can make them want to stay. And if you can meet them where they are, you won’t just win their dollars. You’ll win their hearts.

As a GM with a strong F&B foundation, I know firsthand: F&B can make or break the guest experience—and the bottom line. Yet too often, it’s either micromanaged from the sidelines or left too far on autopilot. Here’s what I’ve learned leading full-service resorts and high-volume properties: To truly elevate F&B, a GM must lead it with the same precision and care as Rooms, but with an added dash of creativity, storytelling, and culture. The How to... ✅ Walk the Floor With Intention Not just a pass-through. Be visible during key service periods when possible —breakfast rush, lunch transitions, dinner peaks. Know your pacing, guest flow, and the team’s body language. ✅ Taste and Experience the Product Eat in your outlets. Regularly. Incognito or not. Understand what guests experience—food, wait times, interactions, vibe. ✅ Review P&L with context Don’t just check F&B costs—analyze what’s behind them. Are we upselling? Are outlets cannibalizing each other? What’s the RevPASH trend? Study the Analytics - just like rooms there is a deeper story - find / uncover root causes. ✅ Host Stand-ups and Pre-Shifts Occasionally Drop into pre-shifts. Join a daily lineup. Recognize a line cook. Show you care about the grind. ✅ Meet With the Chef and DOFB Weekly Not just about numbers—talk trends, guest feedback, menu strategy, challenges. Make space for innovation and support. ✅ Drive the Story Every outlet should have a “why” behind its concept. Does the story connect with the property? Is the service style aligned with the brand promise? 🔁 Habits of Highly Effective GMs in F&B 🔹 Ask Questions That Teach – Don’t solve every issue. Ask: “What’s the root cause?” “How would you improve this process?” "How can you remove the road blocks?" 🔹 Celebrate Small Wins – A successful wine pairing, a quick table turn, a glowing review—highlight them. Build pride. 🔹 Bridge Front and Back of House – True culture happens when both worlds respect each other. Facilitate that - eliminate the Silo mentality. 🔹 Champion Training and Consistency – Invest time in service rituals. SOPs are culture in action. 🍽 Final Thought: A GM who understands F&B doesn’t just look at labor and food cost—they understand the emotional heartbeat behind every meal served. F&B does not have to bleed the operational profitability! When you lead your F&B teams with presence, partnership, and purpose, the results show up in more than just numbers. They show up in guest memories, team pride, and a culture of excellence that guests can taste, feel, and remember. #HospitalityLeadership #FoodandBeverage #HotelGM #ServiceExcellence #FBLife #GuestExperience #HotelOperations #LeadershipHabits #GMInsights #CultureMatters #RestaurantLeadership #FullServiceHotels #ServiceWithPurpose #HospitalityExcellence

🍴 SOP & SOS: The Power Duo Behind F&B Excellence In food & beverage, success isn’t just about flavor—it’s about flawless execution. That’s where SOP (Standard Operating Procedures) and SOS (Speed of Service) come in. Together, they create a system that’s scalable, safe, and guest-focused. 🔧 SOP: Your Brand’s Operating Manual A well-written SOP is more than a checklist—it’s a training tool, a quality control system, and a safety net. Here’s what strong SOPs deliver: • Consistency • Compliance • Efficiency • Risk Reduction • Knowledge Retention ⚡ SOS: The Guest Experience Accelerator Speed of Service means being coordinated, confident, and guest-ready. • Peak Hour Mastery • Guest Satisfaction • Operational Flow • Team Energy 💡 Pro Tip: SOP + SOS = Scalable Excellence When SOPs are clear and SOS is embedded in training, you get replicable success across every outlet. That’s how brands grow without losing quality. #FandBLeadership #SOPMatters #SpeedOfService #OperationalExcellence #TeamTraining #GuestExperience #FoodSafety #FandBSystems #RestaurantManagement #ServiceStandards #FandBSuccess #HospitalityExcellence #TeamEmpowerment #ConsistencyIsKey #FandBOperations