Abstract
The eating out market is expanding as fast as our waistlines, and with it has come a staggering amount of choice. As a result hotel revenue generated from food and beverage sales is severely under threat, and there is a battle to keep consumer spend within the confines of their establishments.
In recent years hotels have polarized with high-end boutique or destination hotels at one end and budget no-frills hotels at the other, but where does this leave the huge glut of hotels that fall very much in the middle?
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