Written by Kenneth Scharlatt | Founder & Executive Director - Savage Orchid Hospitality
Published Monday, April 21, 2025

Wake Up: Your Bar Is Bleeding Potential

Let’s stop sugarcoating it: most hotel bars are barely…

Published Monday, April 7, 2025

What if everything you’ve built — your spaces, your menus, your teams — aren’t underperforming… they’re just trapped behind a system that no longer fits the way your guests behave?

Imagine this.

It’s a picture-perfect…

Published Tuesday, April 1, 2025

Let’s get brutally honest here: Most hotel restaurants have no real clue what being genuinely “local” even means. Sure, they slap a couple of local dishes on the menu, snap some pics of neighborhood landmarks,…

Published March 4, 2025

Let’s be blunt…

The food & beverage industry is about to see an insane increase in cost of goods due to tariffs (both on imported and exported goods), supply chain disruptions and agricultural labor shortages. And…

Published February 15, 2025

Your hotel’s F&B is either an afterthought or a dstination… Which one are you?

Imagine this: A traveler books a trip, not because of the hotel’s infinity pool, not because of its proximity to tourist attractions…

Published January 31, 2025

Recently, I had the privilege of joining Scot Turner from Auden Hospitality and Jean Paul Laffite from 5 Star Hospitality for an in-depth podcast discussion about the future of hotel food and beverage in 2025. One…

Published January 24, 2025

When a guest walks into your hotel, their expectations are sky-high. They’re paying for more than just a clean room and basic amenities—they’re paying for a seamless, memorable experience. But when something goes wrong—like a dirty…

Published January 7, 2025

Let’s cut to the chase: hotel food and beverage is in trouble. For too long, hotel F&B outlets have coasted on the belief that convenience, brand loyalty, and a captive audience are enough to thrive. But…

Published December 4, 2024

What If Your Hotel F&B Could Be a Destination Without Breaking the Bank?

What if your restaurant didn’t just blend into the background but became a conversation starter? What if your lounge wasn’t simply a stop…

Published November 25, 2024

Introduction: Why Are You Playing It Safe?

Why are your hotel’s food and beverage outlets stuck in neutral? Are they truly destinations that guests rave about and locals flock to, or are they simply a line…

Published November 20, 2024

Picture this: a guest discovers your hotel restaurant not by walking through the lobby, but by scrolling through their phone. A beautifully plated dish, a video of a bartender pouring a vibrant cocktail, or a lively…

Published November 2, 2024

In a world where travelers are no longer content with cookie-cutter experiences, the battle for guest loyalty is fierce. Your food and beverage (F&B) outlets are not just another hotel amenity—they are powerful revenue engines and…