Food & Beverage
Food & Beverage Engage – Elevate – Execute = E3
F&B Trends
F&B Marketing & ECommerce F&B Operations Excellence F&B Performance
F&B Private Dining F&B Corporate Beverage Program Other Initiatives
F&B Trends
F&B Trends
Feel it. Taste it. Hear it. Remember it.
Dining is no longer just a meal it’s a full sensory moment.
Warm, layered lighting
Soft glows highlight bars, tables, and greenery creating cozy, photogenic spaces guests want to share.
Nature -inspired design
Botanical elements blur indoor and outdoor spaces while inspiring gardendriven cocktails and fresh ingredients.
Nostalgia with energy
Comfort classics return with personality boozy teas, playful desserts, bubbly carts, curated DJs — familiar but elevated.
Share -worthy experiences
Live social moments, behind- the - scenes action, and interactive touches become part of the guest journey.
Beyond the table
Signature scents, handcrafted textures, and take -home elements (seeds, wellness touches) extend the brand connection past the meal.
F&B Trends
Key Hotel F&B Trends (2024–2026)
Key Hotel F&B Trends (2024–2026)
F&B as a Revenue Driver
F&B as a Revenue Driver
Tech & Digitalization
• Mobile menus, ordering, payment
• F&B revenue growth now outpacing rooms
• F&B revenue growth now outpacing rooms
• Data-driven personalization for guests
• More investment in bars, lounges, outdoor
• More investment in bars, lounges, outdoor spaces
spaces
• BOH tech: waste, inventory, analytics
Wellness & Dietary Demand
Wellness & Dietary Demand
Experience-Driven Dining
• Restaurant concepts tied to design/story
• Plant-forward menus (vegan, vegetarian)
• Plant-forward menus (vegan, vegetarian)
• Multi-sensory dining + nostalgic comfort foods
• Functional foods (immune boosters, antioxidants)
• Functional foods (immune boosters, antioxidants)
• Elevated beverage programs (mocktails, premium coffee, craft + sustainable)
• Clean-label, ingredient transparency
• Clean-label, ingredient transparency
Sustainability
Sustainability
Flexible Service Models
• Grab-and-go + hotel market upgrades
• Local sourcing + farm partnerships
• Local sourcing + farm partnerships
• Takeout/delivery from hotel restaurants
• Waste reduction + no single-use plastics
• Waste reduction + no single-use plastics
• Hybrid options: dine-in + mobile + to-go
• Traceable, ethical food supply
• Traceable, ethical food supply
F&B Trends
Menu diversity: add health-focused options (vegan, vegetarian, keto, paleo, etc.)
Ingredients: sourcing, seasonal, regional
Wellness: healthy dining, fitness, spa inspired
In-room dining: more options, nutritious meals, fresh juices, and organic snacks
Guest engagement: cooking classes, workshops, and chef-led events, bar trainings, pairings, healthy experiences
F&B Trends
…F&B Trends
F&B Marketing & E-Commerce
E-Commerce
Google Business page
Open Table
Kyra Poulos
Marketing Calendar
o Hotel with marketing Mgr
o No Marketing Mgr
Activations
o Local – Tool box
o National
MARGARITA DE MAYO
….Above and Beyond 5 de Mayo
F&B Operations Excellence
F&B Audits – Every 30 Days
• F&B standards (food images, presentation, execution)
• Menu abstracts and product mix analysis
POS Audit
• Confirm pricing accuracy
• Clean up outdated items and data
• Waldin is the point of contact Semi-Annual Competitive Analysis
• Local restaurant trends
• Pricing review (especially beverage — major market variances)
• Catering operations benchmarking
F&B Operations Excellence
F&B Orientation & Training
• F&B Directors and Chefs – 90 days
• New Hires Service Execution
• F&B Knowledge & sales pitch
• Steps of Service
• Coaching Team
SharePoint: Tools & Resources
• Leverage F&B tools
• Partner with property teams on training and staff development
F&B Operations Excellence
F&B Team to update monthly
Upload in SharePoint
Know where you are
F&B Operations Excellence
Chef Task Force
• Jose Ramirez:
• Bozeman, Nashville, Appleton, Wylie, Scottsdale, San Jose, Springfield
• Kassy Earls:
• Bozeman, Southlake, Jacksonville
• Brandon Gaston:
• Bozeman, Matteson, Jacksonville
Other Properties Task Force - Chefs
o Chef Robert – Scottsdale, Cocoa, Rockville
o Chef Adonis – West Palm
o Chef Nick - Scottsdale
o Chef Tim – Southlake
o Chef Kevin - Scottsdale
o Chef Dominique - Nashville
o Chef Jason - Nashville
Other FOH Task Force
o Edgar – Scottsdale
o Alexis - Louisville, Cocoa
o Angel – Bozeman
o Ray - Rockville
F&B Operations Excellence
Track sales vs forecast
Update labor
Input invoices
Monitor COGS
Click to see intro video: #GoPineapple Code: 31703341
Plug & Play Menu Link : https://issuu.com/driftwood-hospitality-management-ht2ie/docs/private_dining__plug_play_menus
Private Dining 2.0
QR – Online Ordering - IRIS
Currently the only Marriott approved online platform in use.
• Enhance our mobile ordering platform – offer QR friendly menus in lobbies and meeting areas –capture more remote workers who are on property – 76% of hotels still struggle with staffing levels, let revenue come at any time of day*
Bar Snack Program
2026 Driftwood Chef Challenge
“ The Mix-Up” Challenge
Bar Snack Reboot
Revamp our bar snack mix
New signature(S) in-house crafted, craveable, fun, and simple
Every DHM bar can execute consistently
More details coming soon…
Beverage Program
Curated selection of wines, spirits, craft cocktails, beers, mocktails and more
Partnership with top beverage suppliers
Seasonal and regional beverage offerings
Premium and value-driven options
Beverage Program
ENGAGE TEAM REDUCE COST
INCREASE REVENUES IMPROVE GUEST EXPERIENCE
Beverage Program – what is new
Beverage Program – what is new
Beverage Program – what is new
Beverage Program – what is new
Beverage Program – what is new
Beverage Program – what is new
Beverage Program – what is new
Bar Training & Service Excellence
Certified Bar Training
Upselling
Techniques
Engagement
Wine Training & Service Excellence
Wine Knowledge
Wine & Food Pairings and Upselling
Ensuring compliance with responsible alcohol service laws