Why Food & Beverage Has Become the Hotel Differentiator

Food and beverage now drives one of the clearest hotel differentiation points.

In this episode of No Vacancy misses ALIS, Glenn Haussman speaks with Phil Colicchio and Trip Schneck of Colicchio Consulting about how hotels approach restaurant strategy, design, and experience for financial success.

They explain how operators use F&B to differentiate assets, drive incremental revenue, and give guests reasons to return — especially as room product, technology, and amenities continue to converge across brands.

Topics include:

• Why experiential F&B drives repeat visits

• How design and presentation create entertainment value

• Why hotels don’t need celebrity chefs to stand out

• Turning restaurants into flexible, programmable spaces

• Using F&B to support asset value and owner strategy

• What ALIS reveals about operator priorities