Hotel food & beverage doesn't fail because of trends — it fails when concept, design, and execution never fully line up.

On #NoVacancyNews, I'm joined by Ami Alexander, Managing Partner at Barrel Aged Management, to talk about how #hotel #restaurants actually get built, refreshed, and kept relevant over time.

Ami's background spans luxury hotels, global restaurant groups, and lifestyle brands, including time with Hakkasan, Sydell Group, Montage, and Pendry. That perspective shapes how she thinks about storytelling, training, and why hotels can't afford to treat F&B as an afterthought.

What stood out to me is how often restaurants get compromised long before they open — furniture chosen too early, kitchens designed without the menu in mind, or concepts forced to fit an already built box.

We cover:
🍽️: Why the concept needs to come first, not the floor plan
🎨: How design, furniture, music, and menu all tell the same story
👥: Training teams when experience is scarce but expectations are high
🌍: Lessons from global restaurant expansion that apply directly to U.S. hotels
🔄: When restaurants need a refresh — and how to do it without starting over

For hotels, it's a practical look at how strong F&B becomes a competitive advantage instead of a constant headache.

Special thanks to Actabl — Actabl gives you the power to profit. Visit Actabl.com.