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

Marriott revamps its free breakfasts to address new concerns

The lodging giant intends to roll a new hot buffet into 3,000 properties. The spread emphasizes quality, customization and sustainability.

Marriott evolves its food and beverage program in step with the times

Top trends that emerged over the last year continue to drive menu innovation and service at the hotel chain.

Delta variant keeps more business travelers out of restaurants

A key source of sales for expense-account-dependent operations of all types, corporate customers are canceling trips and cutting back their plans.

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.

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