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Succeeding in F&B during COVID, Part 2

During the height of the pandemic, takeout food and beverages, family meals to go, in-room dining option expansions, dining outside and utilizing underused and unique spaces throughout hotels and resorts for dining were ways that food and beverage drove sales. Contributed by Jeanette Hurt As the pandemic persists, hotel F&B departments continue to pivot and are ready to adjust on the fly as we reported in yesterday’s feature. Today, we share more practical takeaways from the last 18 months that likely can still be applied in the months and years ahead. “We offered guests a variety of ways to dine…
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