Hotel operators today are being forced to rethink the roles that food and beverage play in their properties as they balance increasing guest demand with the realities of pest risk. Large restaurant footprints are shifting toward more flexible concepts, such as grab-and-go markets, lobby bars, and poolside services that function as both amenities and revenue drivers. These changes help modernize guests’ experiences, while also helping to eliminate hard-to-monitor spaces and gaps in food handling that […]

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