There’s never been more pressure and opportunity to capitalise on hotel restaurant and bar revenues. How do you become a destination for locals, drive more reservations from hotel guests and dazzle them all with an unforgettable dining experience? Join the experts, take action and win.
|Making your hotel restaurant a local destination AND guest must-visit|
|Cashing in: Top tips for developing a holistic food & beverage strategy that drives revenue growth|
|Global food and drink trends: Catering to the ‘on-demand’ age|
|6 essential tips to creating a memorable dining experience|
|5 essential menu considerations for the health conscious guest|
What’s the secret sauce behind the most successful food & beverage offerings? Luck? Planning? Trends? Strategy? In the hustle of day-to-day operations, our depth of ‘strategic planning’ is often underdone.
In this session, Francis will share his hottest tips gained from more that 30 years developing some of the world’s most ambitious food projects including work with Ritz Carlton, Madarin Oriental, Accor Group, The Viceroy Hotel Abu Dhabi and many more.
Francis Loughran, Managing Director, Future Food
Natalie O’Brien & CO
“NoVacancy covered every aspect of hotel operations, sales, marketing and revenue management. Brilliant to have it all under one roof – it’s inspired so many great ideas back in the office. Thank you!”
– Aida Merdovic, Director of Online, Hamilton Island
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