The provision of food and drink in hotels is evolving like never before.
Hotels are collaborating with independent operators, chefs, bartenders, consultants and designers to create compelling propositions for guests and locals alike.
Hotels are now driving the global F&B sector forward. These bars, restaurants and public spaces have become neighbourhood destinations and it is within these venues that the latest F&B trends, concepts and ideas are forged.
From casual eating to fine dining; molecular gastronomy to modern mixology; farm-to-table and restaurants-with-rooms; pop-ups and partnerships, new forces are defining the industry.
Supper identifies, exemplifies and explains how these trends can help to shape