F&B Heroes

Many restaurant guests are currently price sensitive. Equally many want to treat themselves consciously and are willing to pay a good price for good performance. How to best address both groups and optimize your pricing is, last but not least, a question of psychology. Tim Plasse, Managing Director at F&B Heroes, explains what the hospitality industry can learn from e-commerce.

A gastronomy and food concept must be a complex and strategic decision to achieve sustainable success. It's not about personal taste, says Tim Plasse, Managing Director of F&B Heroes. Only the guests and investors need to be pleased by the result.

In many hotels there are "Amazing Places"! Places that catapult turnover - up to 50% of food & beverage revenue. How do you achieve this? With plant-based cuisine, smart technology and creative use of space, say the F&B Heroes. This year they are illustrating their ideas for the first time at Expo Real.

Restaurants, especially in hotels, often lack a clear profile and efficiency. In other industries, six employees generate 1 million euros in sales; in the gastronomy business, the figure is 16. The F&B Heroes want to fix that. Founder Jean Ploner and partner Tim Plasse analyze and point out solutions.