Davidson Hospitality Summit Drives Profitability And Guest Experience

Published on December 10, 2025

Davidson Hospitality Group recently hosted an exclusive summit for its food and beverage leaders, aimed at enhancing the operational efficiency and profitability of its hotels. This event, focused on the evolving demands within the hospitality industry, showcased the importance of communication, teamwork, and data-driven strategies in optimising F and B operations. The summit’s objective was clear: to refine strategies that improve guest experience, increase sales, and boost overall performance within Davidson’s portfolio of hotels and resorts.

A Deep Dive into Food and Beverage Management

The summit, led by Greg Griffie, Senior Vice President of Food and Beverage at Davidson Restaurant Group, featured a series of educational breakouts, general sessions, and collaborative experiences. Attendees were given the opportunity to explore the latest trends in food and beverage management, with a particular focus on menu engineering and data utilisation. With the demand for non-alcoholic drinks and smaller portion sizes on the rise, the summit addressed how hotels can better cater to these consumer preferences.

Davidson’s leadership team also highlighted the growing importance of designing menus that are not only profitable but also adaptable to changing guest tastes. Attendees were trained on using data analytics to track guest preferences and sales patterns, enabling them to design menus that optimise both cost efficiency and guest satisfaction.

Leveraging Non-Alcoholic Drink Trends

One of the key points of discussion was the increasing demand for non-alcoholic options, a growing trend in the hospitality industry, particularly in urban areas and tourist destinations. The summit stressed the importance of building a stronger non-alcoholic drink program, including mocktails, non-alcoholic spirits, and creative beverages for children. This initiative aims to cater to the wellness-conscious traveller and meet the expectations of guests who prefer to avoid alcohol.

As tourism continues to evolve, hotels are being urged to focus on upselling these alternatives, which can not only enhance the guest experience but also drive additional revenue. By focusing on quality non-alcoholic offerings, hotels can attract a broader customer base, making their F and B services more inclusive and appealing to all types of visitors.

Strengthening Communication for Better Group Events

The summit also underscored the importance of communication in enhancing group events and meetings, a vital component of many hotels’ offerings. By improving how events are planned and executed, Davidson aims to provide guests with seamless experiences that go beyond the basics of catering.

Participants discussed the importance of effective messaging, clear communication, and detailed event planning. With many hotels increasingly hosting corporate events and large meetings, these insights are valuable in ensuring that each guest receives the best possible experience. From refining banquet event orders to improving the flow of communication between departments, the summit provided participants with valuable tools to enhance the overall event experience.

Optimising Food Buying for Cost Efficiency

Another significant part of the summit was dedicated to improving food procurement strategies. The group focused on food buying optimisation and how to use Davidson Restaurant Group’s strategic sourcing and procurement systems to achieve cost efficiencies across all properties. One key discussion point was the use of blind cuttings, a strategy aimed at identifying the best product at the most competitive price without being influenced by brand loyalty.

By leveraging purchasing power, Davidson aims to reduce food costs while maintaining the high standards that guests expect from luxury hotels and resorts. This focus on procurement efficiency not only ensures quality but also supports the overall financial health of the organisation.

Enhancing Leadership Through Training

Davidson’s commitment to leadership development was a key takeaway from the summit. Griffie highlighted how this event demonstrated the importance of professional development within the food and beverage sector, particularly in the hotel industry. By offering specialised training, Davidson helps its teams stay ahead of industry trends and adapt to the ever-changing demands of modern travellers.

Through hands-on experiences and practical exercises, participants were able to refine their skills in food preparation, menu design, and leadership, ensuring that Davidson’s hotels continue to offer an outstanding guest experience. By emphasising collaboration and innovation, the summit aimed to equip the company’s F&B leaders with the tools necessary to drive performance and ensure profitability at every hotel.

The Future of F and B in Hospitality

Davidson Hospitality Group’s recent summit showcased the company’s commitment to refining its F and B operations and fostering innovation across its hotels. By focusing on data-driven decision-making, catering to evolving guest preferences, and strengthening communication within the team, Davidson aims to stay at the forefront of the hospitality industry.

As the tourism sector continues to recover and expand, especially in popular tourist destinations, Davidson’s leadership in F and B innovation will play a crucial role in attracting more visitors, improving the guest experience, and driving profitability. With an increasing focus on sustainability and wellness, hotels that can effectively adapt to changing trends and guest expectations will have a competitive edge in the ever-evolving hospitality landscape.