Hotel Buffets Are Out. Here’s What’s In – By Rayna Katz

Hotel food and beverage operations have radically changed in the wake of the pandemic. From breakfast buffets to banquet dinners, service has drastically altered to keep guests safe and as stopgap against weaker demand. Several of the adjustments made due to immediate needs are likely to remain in place for the foreseeable future, according to some F&B authorities.

Consumer Perceptions of Restaurant Delivery Fees

As a substantial number of restaurants have implemented pickup and delivery as a large part of their business, restaurant operators must consider customers’ reactions to the structure of pickup and delivery charges. To assist restaurateurs with this matter, the findings of a survey of 329 U.S. residents who ordered using pickup or delivery are presented here. In general, the respondents were willing to pay delivery charges that they considered fair, notably, flat fees and distance-based fees.

6 Ways to Keep Your Food & Beverage Costs in Check – By Neale French

Outside of fast-food and fast-casual restaurants, which are predicated on familiarity and uniformity, no two food and beverage operations are the same. Each has its own characteristics; its own challenges. It’s these variables that keep managers up at night wondering how to tweak the revenue side and reduce operational costs without adversely affecting product quality and delivery. It’s a lot to juggle.

U.S. Restaurant Industry Sales Struggle Through Winter

Yesterday the National Restaurant Association released new data showing that the industry continues to struggle in pandemic conditions. In a letter to Congressional leadership, the Association highlighted how the results demonstrate a continued vulnerability for the nation’s second-largest private sector employer, and warrants prompt passage of the $25 billion Restaurant Revitalization Fund in the American Rescue Plan.