ATLANTA—The hotel sector is still growing, but many travelers are giving preference to hotels with a restaurant and bar. With this demand, the industry may see new hotel developments getting more creative with this component.
GlobeSt.com caught up with Manny Dominguez, principal of Cooper Carry's Hospitality Studio and Bill Johnson, principal of The Johnson Studio at Cooper Carry, to get their insights the evolution of food and beverage (F&B) offerings in the hotel sector. You can still read part one of this article: Will This Hotel Line Continue to Blur?
GlobeSt.com: Why and how are F&B offerings driving the bottom line for hoteliers?
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