
Insights from BITAC Food & Beverage Panel: Managing Your Business
By Gavin Fraser | January 27, 2025
On a recent panel at BITAC Food & Beverage 2025, a group of industry veterans gathered to discuss the challenges and strategies that shape today’s food and beverage (F&B) operations in hotels and resorts. The discussion covered a wide range of topics, from leveraging available resources to scaling up quality, providing valuable insights for F&B professionals navigating a rapidly evolving market.
Leveraging Resources in Today’s F&B Landscape
Moderator Nick Bellini, Chief Sales & Marketing Officer at No Brick LLC, introduced the panel, which included Roger Taylor, VP of Procurement at TPG Hotels & Resorts; Guy Reinbold, VP of Food & Beverage at Meyer Jabara Hotels; Brad Nelson, former VP of Culinary at Marriott International; and Daniel Bausa, VP of Food & Beverage at Playa Hotels & Resorts. Each panelist brought a wealth of experience to the table, offering unique perspectives on how to maximize available resources.
For Daniel Bausa, success in the F&B industry is built on collaboration. He emphasized the importance of surrounding yourself with the right people and departments, from HR to marketing, to ensure smooth operations. Bausa pointed out that success in food and beverage today often depends on the support of cross-departmental teams, as the challenges of talent acquisition and operations are more complex than ever.
Brad Nelson, who recently retired after an impressive 27-year tenure at Marriott, echoed Bausa’s sentiments, noting that leveraging distribution partners and the supply chain is essential for scaling operations. Nelson highlighted the importance of asking critical questions when evaluating products and solutions, ensuring that the right resources are aligned with the operational needs of the hotel or resort.
Guy Reinbold, who has extensive experience in the franchise sector, added that partnerships with vendors are more important than ever. He observed that brand support within large organizations has diminished in recent years, leaving hotels to rely on external resources for help with everything from menu creation to supply chain management.
Roger Taylor, with his background in procurement and operations, emphasized the need for creativity and innovation when it comes to utilizing available resources. He pointed out that many internal resources within hotel brands are no longer sufficient, making it essential for operators to seek help from external consultants and vendors.
Scale Back to Scale Up: The Power of Simplification
The panel also delved into the idea of simplifying operations and menus to scale up quality. Brad Nelson shared his thoughts on the topic, stressing that while chefs often feel the pressure to innovate and add complexity to dishes, success can often be achieved through reduction. Nelson emphasized that by simplifying menus and focusing on a few key items, chefs can deliver higher quality and more coherent dining experiences. He encouraged chefs, especially young ones, to ask themselves, “What can I take off the plate?”—a mindset that fosters clarity and improved execution.
Guy Reinbold agreed, noting that many restaurant menus are bloated with unnecessary items. He emphasized that it’s critical to define your concept clearly before designing a menu. Without a well-defined concept, restaurants risk creating confusion on the plate. Reinbold also highlighted the importance of having hard conversations with chefs and hotel management to ensure that the menu aligns with the restaurant’s identity and market needs.
Roger Taylor stressed the importance of knowing your limitations when scaling operations. He suggested that hoteliers and restaurateurs should focus on the basics—getting simple dishes right and mastering fundamental cooking techniques before venturing into more complex culinary creations. This approach can lead to more consistent quality and a better customer experience.
Defining Your Concept
A recurring theme throughout the discussion was the need to understand and define your concept before making any decisions about food and beverage offerings. Panelists emphasized that knowing your concept is key to ensuring that your menu, service style, and overall experience align with the expectations of your guests.
Taylor, who has worked in a variety of hotel environments, shared a humorous yet insightful anecdote about a hotel in Boston that had a menu item called “Maria’s Plate”—a dish that was only on the menu because it was the chef’s wife’s favorite. Taylor’s point was clear: a menu should reflect the restaurant’s concept and the market demand, not personal preferences. This highlights the importance of staying objective and aligning decisions with the brand’s identity and customer needs.
Reinbold also touched on this, encouraging operators to focus on creating a clear and consistent concept, especially in an era of high turnover in hotel staff. He emphasized that a lack of concept clarity can lead to confusion both in the kitchen and in the dining room, undermining the guest experience.
Talent and Training as Key to Success
As the industry faces ongoing challenges with talent acquisition and retention, Daniel Bausa emphasized the importance of hiring for attitude rather than experience. For Bausa, training is the cornerstone of success in the F&B industry. He highlighted that while many organizations struggle to find experienced talent, focusing on training and developing a positive culture within the team is essential for long-term success.
Brad Nelson agreed, underscoring that talent is the lifeblood of any successful food and beverage operation. He added that leaders should continually work to train and motivate their teams to keep them engaged and aligned with the brand’s vision.
The Future of Food & Beverage in Hospitality
Looking toward the future, the panelists shared a common belief that the key to success in the F&B space is flexibility, innovation, and a focus on what truly matters: delivering great experiences to guests. Taylor noted that while resources may be more limited today than in the past, there is an abundance of external support available through vendor partnerships and consultants. By being open to new ideas and leveraging these external resources, hoteliers and restaurateurs can create more effective, scalable, and profitable operations.
Nelson also emphasized the importance of treating food and beverage as a business—something that is often overlooked in the creative world of chefs and restaurateurs. He reminded the audience that in the end, food and beverage is not just about creating delicious meals, but about running a sustainable, profitable operation. Understanding the business side of the industry is critical for long-term success.
The panel’s insights underscored the need for collaboration, innovation, and a deep understanding of both the customer and the market. As the F&B industry continues to evolve, hoteliers and restaurateurs will need to adapt, leverage available resources, and focus on quality over quantity to succeed in a competitive and ever-changing landscape.
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