The F&B Playbook Hotels Still Get Wrong
58 minutes
Season 5
·
Episode 5
In This Conversation
What separates a great hotel restaurant from one that quietly loses money? Bryan sits down with hospitality veteran Guy Reinbold — former VP of Food & Beverage and Corporate Executive Chef at Marriott International — to break down what actually drives success in hotel F&B.
With over 40 years of experience, Guy shares real-world insights from the front lines of hotel operations, covering everything from concept development and menu strategy to guest expectations and profitability.
From fixing underperforming restaurants to navigating brand standards versus owner ROI, the conversation is packed with practical takeaways for hotel owners, operators, and hospitality professionals building — or trying to fix — an F&B program.
Key Topics
Hotel F&B Profitability
Brand Standards vs. Owner ROI
Menu & Concept Strategy
In This Episode:
Why most hotel restaurant concepts fail before they even open
The balance between brand standards and owner profitability
How guest expectations should shape F&B strategy
The real impact of pricing, room service, and retail on revenue
Why simplicity and execution matter more than over-designed menus
Lessons from decades inside one of the world's largest hotel brands
Guy Reinbold
President
Guy Knows F&B LLC
About Our Guest
Guy Reinbold spent more than 40 years in hotel food and beverage operations, including serving as VP of Food & Beverage and Corporate Executive Chef at Marriott International. He has since continued to consult and speak on hospitality F&B strategy, drawing on decades of experience fixing underperforming restaurant concepts and building profitable, brand-compliant F&B programs.
