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  ...