Food and Beverage takes a special commitment, a special focus and attention to detail where every single percent matters. Percent of food cost, percent of beverage cost, percent of satisfied guests. When not structured and managed properly, hospitality food and beverage operations can be a negative force on hotel profitability. The most popular misconception in the hotel industry today is that the goal of F&B outlets is "not to lose money".

F&B should never be overlooked in your hotel. It can actually generate a nice profit while being the deciding factor for your overnight guests to return again.

Every member of our Executive Team has extensive success in the world of food and beverage. Also within our Corporate Structure is, not only a Corporate Director of Food and Beverage, but also offer a Corporate Director of Banquet Operations to assure profitability, success and style in every culinary facet of the hotel.