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INTERVIEW

INTERVIEW

INTERVIEW

INTERVIEW

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

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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.