← HOMESERIES
The F&B Advantage is a series from the Future of Hospitality: 6 in-depth conversations with the operators, leaders and practitioners driving this part of the industry forward.
6 EPISODESSINCE 2024
POWERED BY
The AI layer for the guest journey. This is a sponsored placement: your brand can sit right here, in front of the hospitality leaders who watch every episode.
Become a partner →ALL EPISODES
01
Inside the Netherlands' first AI restaurant: where the tech actually pays offRobin Vromans joins The F&B Advantage to break down what he learned building BUNKR, the first AI restaurant in the Netherlands. From an AI avatar host and a chatbot trained on the restaurant's own data to 3D food printing, this episode explores where all that innovation actually pays off in F&B and where it falls short.33 min02
From Michelin Stars To Conscious DiningChef Syrco Bakker rethinks fine dining with conscious sourcing, team-driven creativity and a daring reinvention in Bali. Hear how he turned philosophy into a scalable hospitality model with Syrco BASÈ, from product-led dishes to market strategy and leadership lessons.44 min03
How all-day brunch became a scalable conceptIn this episode, Michiel Huysmans, co-founder of Teds All Day Brunch, shares how a simple idea, serve brunch without time limits, scaled to 16 locations. We unpack menu engineering, guest journey design, staffing challenges, and volume-driven profitability. A must-listen for operators building concepts that actually scale.38 min04%20copy.png)
F&B trends come and go, but this concept staysTV chef Jeroen de Pauw reveals how an apero-led vision grew into a hospitality business and creative life on the road. He shares touring with artists, building Canape Apero, zero-waste cooking and local sourcing lessons. Practical insights on menu design, guest experience and keeping hospitality human under pressure.33 min05
Three restaurants, one hotel and one vision.From Hong Kong kitchens to a hotel on Vlieland, Harold Pekel shares his journey, and how he now leads three restaurants, in one hotel, with one vision. He opens up about team dynamics, building loyalty, and why trust is more important than ever in leadership, especially in F&B.26 min06
From hotelier to restaurateur: redefining F&BWhat happens when a hotel manager at a top brand decides to pivot to independent restaurants? From focusing on local communities to crafting innovative concepts, learn why the modern traveler demands more and how hotels can adapt to deliver exceptional F&B experiences.37 minNEWSLETTER
Stay up to date
Every other Tuesday we send the latest episode, the key debate inside it and the one number worth remembering. Two minutes to read, no spam.
Read by 4,200 hospitality leaders