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The F&B Advantage
The F&B Advantage is a podcast 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
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01Inside 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 restaurant technology actually pays off in F&B and where it falls short.33 min02
From Michelin Stars To Conscious DiningChef Syrco Bakker drives conscious fine dining innovation in Bali with considered 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 scalable all-day brunch concept began: 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
F&B trends come and go, but this concept staysTV chef Jeroen de Pauw reveals how apero-led zero waste hospitality trends grew into a 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 what hotel F&B leadership takes, now leading 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 to hotel F&B strategy when a 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
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