How Starwood Used F&B to Delight Guests and Differentiate Brands - Michiel Bakker, Culinary Institute of America

In this episode, Michiel Bakker, President and CEO of the Culinary Institute of America, shares insights on the pivotal role of food and beverage (F&B) programs in enhancing guest experiences in hotels, the brand differentiation strategies at Starwood, and the leadership dynamics in scaling F&B operations. A few more resources: If you're new to Hospitality Daily, start here. You can send me a message here with questions, comments, or guest suggestions If you want to get my summary...