# F&B tends come and go, but this concept stays

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Text version: https://stenobird.com/podcast/the-future-of-hospitality-7482768/f-b-tends-come-and-go-but-this-concept-stays.md
Podcast: [The Future of Hospitality](https://stenobird.com/podcast/the-future-of-hospitality-7482768)
Published: 2026-02-23T16:13:44+00:00
Episode link: https://podcasters.spotify.com/pod/show/alon-shkuri/episodes/FB-tends-come-and-go--but-this-concept-stays-e3fg4o8
Audio file: https://anchor.fm/s/10480bf24/podcast/play/115921096/https%3A%2F%2Fd3ctxlq1ktw2nl.cloudfront.net%2Fstaging%2F2026-1-23%2F418658260-44100-2-2809dbc0501a9.mp3
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JSON: https://stenobird.com/v1/public/podcasts/the-future-of-hospitality-7482768/episodes/f-b-tends-come-and-go-but-this-concept-stays
Duration seconds: 1949

## Resource

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

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## Transcript

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