Local Flavor, Real Impact: A Playbook for Making Hotel Restaurants Not Suck
Description
Death to the Beige Lobby Bar
Most hotel F&B programs feel like an afterthought—bland menus, zero community connection, and a dining room that might as well be in any city, anywhere. Kenneth Scharlatt is on a mission to change that.
In this episode, Kenneth shares how Savage Orchid Hospitality is helping independent hotels treat food and beverage like a cultural engine—not just a box to check. From frictionless payments to hyperlocal partnerships, this is a masterclass in turning underutilized spaces into high-revenue guest magnets.
We dig into:
-
Why breakfast is still broken in most hotels
-
How to drive revenue without killing your labor budget
-
What F&B operators can learn from DJs and speakeasies
-
A 4-tier beverage program that sells more by telling better stories
If you're in the business of building memorable guest experiences—or ready to stop letting your restaurant be the worst part of your hotel—this one's for you.
Connect with Kenneth Scharlatt
Email: kenneth.c.scharlatt@gmail.com
Website: https://www.savageorchid.com
LinkedIn: https://www.linkedin.com/in/kennethscharlatt/
Connect with Simon
Email: simon@culinarymechanic.com
Book a Call: https://calendly.com/culinarymechanic/discovery
Website: https://www.culinarymechanic.com
United States
