Food and beverage is a large part of the hotel experience, and hoteliers do their best to provide guests with unique options and dining experiences, starting with breakfast and extending into the night.

Hotel News Now has spoken with experts on a variety of F&B-related topics, ranging from guests’ breakfast expectations to how luxury hotel operators keep fine-dining revenue flowing.

Here’s a roundup of F&B-related stories featured on Hotel News Now within the last six months:

Guests staying at select-service and extended-stay hotels have become accustomed to having the most important meal of the day as part of their stay, and trends in free hotel breakfasts continue to evolve.

“It’s two extremes in what guests want,” said Peter Marino, SVP of operations for Paramount Hotel Group. “The trends are either going toward items like bacon or to Greek yogurt and fresh fruit. There isn’t much demand anymore for sweet breads, such as donuts and Danish, and guests aren’t eating as much cereal. It’s either the artery-clogging bacon or the good-for-you-fruit.”

Brands want their properties to stick to script when it comes to brand standards, but that’s not always the case when it comes to breakfast offerings and pleasing the customer.

“For us, it’s mostly special event-driven,” Marino said. “During reunion weekend at Princeton University, we serve special omelets to guests at our Residence Inn. These folks are there for three nights paying $500 a night, so it’s important to provide them with a great breakfast. We only do it for a very special event like this.”