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Midscale Hotel Brands Fine-Tune F&B

Published Thursday, May 01, 2008

Crafting and then delivering on unique food and beverage concepts for the midscale segment is challenging for operators and brand managers. Restaurants and bars at upscale or luxury hotels typically are true profit centers, while a meal in a limited-service hotel is a low-cost, low-risk self-serve breakfast. Midscale f&b falls between the two extremes. It needs to be profitable, yes, but also executable, usually within the franchised brand competing against many others. Strategies in this segment must be pliable enough to react to shifting tastes, experts say. Nowhere is this urgency to be fresh more evident than at ...

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