The ins and outs of food and beverage service for lodging operations

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Save time and maximize efficiency

Find out how speed-scratch recipes can help you save time and expand your menu.

Build confidence with small plates

Learn how small plate menu ideas and beverage pairings can help you build excitement and enhance guest confidence.

Recipes from Tyson Foodservice

Needing new ideas to shake up your menu? At Tyson Foodservice, we’ve got you covered with menu inspiration. Check out many of our exciting menu concepts!

“COVID-19 has wiped out 10 years of hotel job growth. Yet the hallmark of hospitality is endless optimism, and I am confident in the future of our industry.”

Chip Rogers, AHLA’s president and CEO

LODGING F&B NEWS

Top trends driving grab-and-go snack sales

A majority of consumers—75%—have at least one snack per day, and typical eating behavior is shifting away from the standard “three meals a day.”

How to leverage comfort food trends

Foods like pasta, pizza and soup are all comfort foods—and were consumed on a regular basis throughout the pandemic.

Restaurant mega-franchisee Greg Flynn buys more hotels

The operator of six restaurant concepts has added 20 lodging properties to his holdings in a $211 million deal.

Hotel business still way down in major U.S. cities

21 of top 25 hotel markets in depression or recession, reports the American Hotel & Lodging Association.

Adapting to current foodservice trends in a post-pandemic landscape

By learning all about these trends, as well as maintaining a deep understanding of consumer demands and habits, operators can be well-prepared for whatever comes next.

With pandemic innovations in place, hotels are ready for a restart

After hotels had time and motivation to rethink service, space and menus over the last year, some operational changes are becoming permanent in hotels big and small.

Tyson Products

“Customer demand is driving the need for enhanced menus that improve the guest experience and draw a local crowd.”

Gregg Forde, COO Enter Island Hospitality Management