 In this special section, Funworld explores the latest trends and best practices for successful food and beverage operation—from capitalizing on the power of smell to creating menus that boost profits and more.
Cover illustration by Joe Barsin [ Read More ... ] |
Features |
|  Boosting F&B Profits Today & Tomorrow
Discover how to engineer your menu for maximum revenue generation while maintaining the spirit of your attraction.
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| Upscale Your Menu
Adding upscale items to your menu can satisfy the increasingly diverse palate of attraction visitors, but how do you add these trendy treats without breaking the budget? [ Read More ... ] |
|  No Meat, No Wheat, No Problem
Vegan and gluten-free diets are on the rise. See how your attraction can creatively meet these special requests.
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|  Managing Risks in F&B Departments
Sharp knives, hot cooking oil, raw food: Attraction kitchens are full of workplace hazards. Learn how to avoid injury and keep your F&B operation safe.
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| A Feast for the Senses
Engaging the senses of taste, smell, and sight can boost profits for F&B. [ Read More ... ] |
|  The Pros and Cons of Bringing Franchises into Attractions
Franchising brand-name restaurants isn’t just for stadiums anymore. Explore the benefits, and hazards, of welcoming franchises into your F&B operations.
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|  One Man’s Trash…
Attractions are creatively reducing food waste to improve the bottom line and help the environment.
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| Food for Thought
The latest F&B trends and tips for FECs. [ Read More ... ] |
INDUSTRY FOCUS |
|  Design:
FEC décor and furnishings play a big role in positive guest experience
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|  Q&A:
Legoland Windsor’s Jens Christian Anderson discusses new accommodations at attractions across Europe.
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| DEPARTMENTS |
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