ONLINE ROUNDTABLE

Food and beverage roundtable

A food and beverage roundtable on hotel F&B: covers, cost of goods and concepts that work outside a captive audience.

EUR 1.250 for the vendor seat. One vendor per table, 3 to 5 hoteliers alongside you, and we run a table in this category every quarter.

Book a 15 minute call

124 people have already taken a seat. See who →

THE PART NOBODY ELSE OFFERS

You pick who sits across from you

Name the hoteliers you have been trying to reach. We invite them as your guests, and they join for free, so the people you want in the room have no reason to say no. You are the only vendor at the table.

You name them

Your prospects, your shortlist. Not an audience we happened to have.

They come for free

3 to 5 hoteliers, invited by us, at no cost to them.

One vendor

No competitors in the room, no sponsor slot, no panel.

THE TABLE

One vendor seat. The rest of the table is yours to pick.

One vendor

You are the only vendor in the room. Not a panel of competitors, not a sponsor slot.

3 to 5 hoteliers

The prospects you name. We invite them as your guests, so the table is the conversation you already wanted to have.

Runs every quarter

A table in this category comes round every quarter, so there is no date to chase and nothing to miss.

You keep the output

A full published episode, a run of clips, and your own media kit page with the captions ready to post.

From booking to recording is 2 to 4 weeks.

SEE A REAL ONE

A roundtable we already published

Biologically combative: when hotel design works against the guest, with 3 people at the table.

Open the full episode →

WHAT YOU POST AFTERWARDS

A media kit, filled in and waiting

Your own page with 21 clips from your episode, each with a caption already written. You post them, and so does every other guest at the table, which is how one recording keeps working for weeks.

Open a real media kit →

FROM: FEWER ROOMS, MORE VALUE: REPOSITIONING LA PÉROUSE IN NICE

Create value, do not extract value

Extracting value and creating value are not the same job.

Cutting a 56 room hotel down to 53 on purpose

Hotels get bought and sold on euros per room.

EBITDA from 1.5 million to close to 4 million

A hotel can be iconic and still be underperforming.

ON THE TABLE

What a food and beverage table argues about

Concepts that pull guests from outside the hotel, not only from upstairs

Cost of goods and menu engineering when every input moved

Kitchen staffing and what it does to the offer you can promise

How hotel F&B is measured, and against whom

WHAT IT COSTS

VENDOR SEAT

EUR 1.250

The only vendor seat at one roundtable in your category
You name the hoteliers you want at the table, we invite them as your guests
The hoteliers join for free, so your prospects have no reason to say no
A full published episode on the Future of Hospitality
A media kit with seven or more clips, ready to post
A written article with a link to your site

WHO SEES IT

The audience, and the platform behind it

12+PIECES OF CONTENT PER EPISODE, ON SIX CHANNELS

130EPISODES PUBLISHED

11SERIES ON THE PLATFORM

124PEOPLE WHO HAVE BEEN ON THE SHOW

WHO THE EPISODES IN THIS CATEGORY WERE MADE FOR

For restaurant owners, F&B operators, and hospitality leaders weighing whether to invest in technology. Especially useful for anyone trying to protect thin margins without breaking the guest experience.

Chefs, restaurant owners, and hospitality leaders focused on sustainable, conscious dining and team-driven creativity would benefit most, as Syrco shares his journey of reinventing culinary concepts with local products, strong leadership, and balancing artistry with business. His insights on building a culture of collaboration and adapting to new markets offer valuable lessons for those aiming to innovate while staying true to their values.

ALREADY AT THE TABLE