Top floor bar of The Standard High Line hotel.
undesirable service,” Yui said.“ At the luxury end, brand strength comes from offering compelling F & B experiences that embrace the luxury hotel experience. There is no luxury hotel experience without matching luxury F & B.”
Most notably, to achieve a truly outstanding brand-defining F & B concept, hotels are under increasing pressure to meet guest expectations of matching or outperforming neighborhood restaurants.“ Consumers expect the hotel’ s F & B to match or exceed what independent restaurateurs and chefs offer on the street,” he said. The response? More partnerships between hotels and well-known culinary operators who create concepts that bring both credibility and a competitive edge.
On this quest of becoming more efficient, greener and standing out not only among other hotels but also among local restaurants, all while keeping operational costs at a minimum, one can only hope for hotel kitchens to be well prepared— or at least well advised.
Jimi Yui, principal at Yui Design
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