How Hotels and Restaurant Operators Can Stop Leaving F&B Money on the Table

Most hotels want food and beverage to drive revenue. A lot of them still make it harder than it needs to be for guests to actually order.

Glenn Haussman talks with Narda Malakzad and Andrea Laderman, co-founders of Goldi, about a problem hotels deal with every day but rarely frame as a revenue issue: dietary needs, food allergies, and menu friction.

They explain what happens when guests don’t know what they can eat, why many people avoid asking questions, and how that discomfort shows up in smaller orders and fewer repeat visits. The conversation also covers how personalized menus change guest behavior, simplify service, and help kitchens and servers give better answers without slowing everything down.

Topics include:

• Why guests with dietary needs often order less

• How menu clarity affects check size and repeat visits

• Why servers need better tools, not more memorization

• How personalization changes what guests feel comfortable ordering

• Why F&B success depends on making more people feel included