{"id":18671,"date":"2026-09-25T16:28:01","date_gmt":"2026-09-25T14:28:01","guid":{"rendered":"https:\/\/www.bto.travel\/programma\/hospitality-meets-the-restaurant-industry-synergies-co-branding-and-new-models-of-hospitality\/"},"modified":"2026-10-29T18:15:04","modified_gmt":"2026-10-29T16:15:04","slug":"hospitality-meets-the-restaurant-industry","status":"publish","type":"eventi","link":"https:\/\/www.bto.travel\/en\/programma\/hospitality-meets-the-restaurant-industry\/","title":{"rendered":"Hospitality meets the restaurant industry: synergies, co-branding, and new models of hospitality"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">In this panel discussion, we will analyze synergies and collaborations between restaurant brands and hospitality establishments that are redefining the guest experience and business models.<\/p>\n\n<p class=\"wp-block-paragraph\">Strategic partnerships between leading brands\u2014from pastry shops to restaurants\u2014and the hospitality industry are shaping a new way of living and experiencing hospitality.<\/p>\n\n<p class=\"wp-block-paragraph\">The line between hospitality and the restaurant industry has never been so blurred. Today, the hotel industry no longer views the food &amp; beverage sector merely as an ancillary service or an in-house amenity, but rather transforms it into a key driver of positioning, reputation, and guest attraction. At the same time, brands in the hospitality and fine dining sectors find in hotels and resorts a prime platform to amplify their brand narrative, diversify their revenue streams, and reach an international audience.<\/p>\n\n<p class=\"wp-block-paragraph\">From collaborations between major hotels and masters of contemporary pastry arts, to the integration of historic, iconic trattorias into regional hospitality itineraries, to the complex management of food and beverage operations in the luxury hospitality sector: strategic partnerships are redefining both business models and guests\u2019 perception of value.<\/p>\n\n<p class=\"wp-block-paragraph\">Through firsthand accounts from the key participants, the panel explores:<\/p>\n\n<ul class=\"wp-block-list\">\n<li>Collaboration and Governance Models: How to Build a Sustainable Agreement Between Third-Party Brands and Hotels (direct management, consulting, co-branding, licensing, or temporary experiences).<\/li>\n\n\n\n<li>The Balance Between Identity and Cultural Exchange: How to Maintain the Consistency of a Culinary Brand\u2019s DNA While Integrating It Into Hospitality Service Standards.<\/li>\n\n\n\n<li>Impact on revenue and target audience: how to attract not only guests staying at the hotel but also local customers (local catchment), transforming the hotel\u2019s spaces into landmarks open to the destination.<\/li>\n\n\n\n<li>Guest Experience: How to Rethink Dining Experiences\u2014from breakfast to fine dining, from the bar to the tea room\u2014as key differentiators for building loyalty and storytelling.<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\">A discussion that is both practical and strategic, aimed at understanding how the convergence of excellence in the Horeca and hospitality sectors is shaping a new culture of contemporary hospitality.<\/p>\n\n<p class=\"wp-block-paragraph\">Speakers:<\/p>\n\n<ul class=\"wp-block-list\">\n<li>Chiara Maggenti (General Manager of Atelier Damiano Carrara): She will bring the perspective of high-end artisanal pastry and premium gourmet retail, analyzing how a highly recognizable brand can engage with the hospitality industry and create synergies in terms of both product and brand image.<\/li>\n\n\n\n<li>Ermelinda Martino (Food and Beverage Manager, Airelles): She will share insights from the international luxury hospitality industry, addressing operational complexity, a focus on service, the selection of external partners, and the management of F&amp;B revenue streams in the luxury sector.<\/li>\n\n\n\n<li>Andrea Gori (Trattoria Da Burde): will discuss the Starhotels-Da Burde case study, analyzing how the spirit of this historic trattoria and the authenticity of the local area can be integrated into a 4-star hotel, going beyond the traditional standards of hotel food and beverage service to become a powerful experiential asset.<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\">Carlo Vischi (Advisor, Food, Beverage &amp; Tourism) will moderate and provide an introduction, offering an overview of the evolution of brand partnerships and explaining the business logic behind collaborations between the restaurant and hospitality industries.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>In this panel discussion, we will analyze synergies and collaborations between restaurant brands and hospitality establishments that are redefining the guest experience and business models. Strategic partnerships between leading brands\u2014from pastry shops to restaurants\u2014and the hospitality industry are shaping a new way of living and experiencing hospitality. The line between hospitality and the restaurant industry &hellip; <a href=\"https:\/\/www.bto.travel\/en\/programma\/hospitality-meets-the-restaurant-industry\/\">Continued<\/a><\/p>\n","protected":false},"featured_media":0,"template":"","program_day":[73],"hall":[89],"orario":[],"tematiche":[60],"tipologie":[55],"class_list":["post-18671","eventi","type-eventi","status-publish","hentry","program_day-10-november","hall-hall-7","tematiche-food-wine-tourism-en","tipologie-panel-en"],"acf":{"featured_event":false,"lingua_evento":"it","visualizza_testo_interpretariato":false,"bidir_speaker_event":[18864,19163,19004,18972],"panel_curatore":false,"sottotitolo_evento":"","datetime_inizio":"2026-11-10 15:00:00","datetime_fine":"2026-11-10 15:50:00"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Hospitality meets the restaurant industry: synergies, co-branding, and new models of hospitality | BTO 2026 Florence<\/title>\n<meta name=\"description\" content=\"BTO 2026 session at Stazione Leopolda, Florence. 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