F&B tends come and go, but this concept stays
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F&B tends come and go, but this concept stays
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Want to turn cocktails and small plates into your hotel's most profitable moment?
Learn how an apero-first experience builds loyalty, retail channels, and a signature vibe.
Guest: Jeroen de Pauw, TV chef and creator of Canape Abero, trained in Michelin-star kitchens and experienced touring with international artists and large-scale events, bringing hospitality, storytelling, and product partnerships to life.
- Increase guest spend and dwell time by designing apero-style small-plate flows that encourage sharing and repeat covers.
- Diversify revenue with supermarket-ready branded products, turning signature recipes into retail income and marketing reach.
- Create a consistent, human-focused guest vibe while streamlining operations so staff can deliver spontaneity reliably.
- Reduce costs and improve margins with practical zero-waste cooking techniques that protect quality and brand values.
Follow The Future of Hospitality for weekly insights into hospitality, hotels, and guest experience.
Disclaimer: This podcast shares stories, experiences, and opinions from hosts and guests. They are personal perspectives only and not statements of fact or official advice from The Future of Hospitality
