From Mass Discounts to Smart Experience Marketing
Series Introduction
By charles Tan
For decades, Major Food Promotions were the heartbeat of hotel dining success.
Seafood buffet nights, Sunday brunches, lobster festivals, and international food weeks once defined the reputation of a hotel’s F&B operation.
Today, however, many hotels have quietly stopped running large-scale food promotions.
Rising food costs, intense competition, shifting guest behavior, and digital disruption have changed the game completely.
The question is no longer:
“How do we sell more food?”
But rather:
“How do we create dining experiences guests are willing to pay premium prices for?”
This series explores how modern hotels successfully redesign food promotions for today’s market — profitably, creatively, and sustainably.
