Episode
F&B tends come and go, but this concept stays
- Podcast
- The Future of Hospitality
- Published
- Feb 23, 2026
- Duration seconds
- 1949
- Processing state
not_requested
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Summary
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