Local and International Trends in Hospitality and Gastronomy

Research findings

The explorative research confirmed the assumption that the presence of international hotel brands in Hungary follow the international trends, and outsourcing in the case of hotel food and beverage outlet management is a common phenomenon. Due to the fact, that outsourcing is present in the Hungarian hospitality market, the expert respondents were aware of the meaning and outsourcing possibilities of food and beverage outlets but could not come to an agreement on the strategical vision about the long-term profitability forecasting. Most of the respondents agreed, that first aim to develop the operation of in- house-managed outlets and then focus in hiring outer support. 77% of the respondents came to the conclusion, that the application of outsourced management can be successful on the long-run in the case of upscale restaurants.

Table 3. Brief summary of Delphi results, based on research results

Round number	Answers received	Respondents
Round 1	28 answers	4 hotel managers, 12 F&B managers, 6 supervisors, 6 hotel restaurateurs
Exploratory questions about hotel hospitality trends in Hungary
Round 2	24 answers	4 hotel managers, 10 F&B managers, 5 supervisors, 5 hotel restaurateurs
Questions related to profitability, service quality and return on investment in the case of outsourced food and beverage hotel units
Round 3	22 answers	3 hotel managers, 9 F&B managers, 5 supervisors, 5 hotel restaurateurs

No final decision was made about which food and beverage/unit appropriate for outsourced management on the long-run by the experts, but the main conclusion was to firstly develop and focus on the in-house operated services. Outsourced management of services is proposed by the experts in the case of upscale

restaurant (usually for evening dining) by 77% of the respondents (17 out of 22 respondents).

Image 1. ÉS Bistro in Kempinski Hotel Corvinus Budapest, Hungary

Source: https://esbisztro.hu/hu/galeria