1005: Why Hotel F&B Has to Lead With Story, Not Square Footage

Hotel restaurants don’t succeed by accident — they succeed when concept, design, training, and execution work together.

In this episode of No Vacancy, Glenn Haussman and Dr. Producer Suzanne Bagnera speak with Ami Alexander, Managing Partner at Barrel Aged Management, about what it really takes to build and sustain high-performing hotel food and beverage programs.

Ami shares insights from her career across luxury hotels and global restaurant groups, including Hakkasan, Sydell Group, Montage, and Pendry. The conversation explores why hotel F&B often struggles when decisions happen too late — and how leading with story and intention changes outcomes.

Topics include:

• Why hotel restaurants need a clear narrative from day one

• How design decisions can support or sabotage the guest experience

• Training teams when labor realities have changed

• Keeping restaurants relevant as guest expectations evolve

• Making smart compromises without diluting the brand

Sponsored by Actabl — Actabl gives you the power to profit. Learn more at Actabl.com.