LUXURY HOTEL FOOD EXPERIENCE - The role of managerial management in the transition from cost to revenue
Vision Plaza - Cagnoni Dome
The food and wine offerings in the hotel industry have come to represent, in the most successful cases, up to 30-40% of revenue (with isolated cases reaching 50%), but more importantly, with increasingly interesting profit margins. However, it's not just a matter of turnover but also of service and storytelling.
18 gennaio
, 12:00 - 12:40
Language
italiano
Simultaneous translation available
Inglese
Category
Foodservice
Type
Talks
Speaker
Piergiorgio Mangialardi
Hospitality enterpreneur - docente master 5 stars hotel Fortevillage
Claudio Sadler
Michelin-starred chef, founder and owner of Ristorante Sadler
Enrico Cerea
Michelin-starred Chef, Executive Chef of "Da Vittorio" Restaurant
Federico De Cesare Viola
Editor-in-chief of Food&Wine Italia and Travel + Leisure Italia
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