Rethinking the Hotel Restaurant with Kenneth Scharlatt

Ever felt let down by hotel restaurants — overpriced menus, underwhelming service, and generic dishes? In this episode of Behind the Tab, we talk with hotel restaurant hospitality expert Kenneth Scharlatt to unpack why hotel food & beverage has fallen behind and how forward-thinking operators are flipping the script.

We explore how reimagining the hotel restaurant’s identity, leveraging a modern point-of-sale strategy, and embracing community-driven experiences can turn a once-stagnant amenity into a thriving profit engine.

If you’re passionate about hospitality innovation, guest experience, and the future of restaurant-driven hotel revenue, this conversation is your playbook for transformation.

Behind the Tab dives into hospitality’s evolving landscape through technology, creativity, and real-world operator stories that are redefining what it means to serve.