To outsource, or not to outsource, F & B in hotels? That is the question

In some hotel markets around the world, Food and Beverage is regarded as a cost centre rather than a profit centre.  Hence hotel operators seek to offload this burden by outsourcing the provision of food and drink to a caterer or restaurateur, often by leasing out the F & B related areas of the property.  The pros and cons of this decision have been debated over many years.  Those who favour the strategy point out all the examples where it has been successful, but the naysayers can point to just as many failures.  So it is great to find an article that debates the issues and provides a great deal of insight into what a hotel operator should do. Thanks to HVS consultant Kirby D. Payne for this.

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This entry was posted in Chap 04 Location and design, Sector: Hospitality & Tourism and tagged , , . Bookmark the permalink.

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