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Made to order

Made to order

Innovation, technology and personalisation are playing a greater role in the hotel dining experience, but that doesn’t mean the fundamental aspects of providing good food and beverage should be forgotten. Writing for Hotel Management International, I met three of Europe’s top F&B directors – Damien Largeau of Le Bristol, Hotel Eden’s Daniele Colombo, and Brett Hercock of Grosvenor House – to find out where the balance lies.

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Posted on

April 25, 2017

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