Finding new opportunities in food and beverage performance at Radisson Blu Hotel and Spa Sligo

How F&B 360° supported Radisson Blu Hotel and Spa Sligo

With food and beverage accounting for 45% of overall revenue, the team joined Fáilte Ireland's F&B 360° programme as a strategic business initiative involving the whole senior management team. The structured nature of the programme, combined with a clear roadmap, gave them clear priorities, actions and measurable goals.

In this video, General Manager Daniel Cross shares how the programme helped the team use data differently, improve profitability through menu engineering and build product knowledge and proactive selling across the team.

Using data differently

The hotel entered F&B 360° from a strong starting point, with robust systems and extensive data already in place. Through the Menu Engineering Masterclass, they moved beyond identifying top-selling dishes to understanding which menu items delivered the strongest profitability, and where changes to recipes, pricing, or menu design could improve returns.

With a clearer picture of what was driving results, the team could make more informed decisions and focus on continuous improvement. Measurable results are already emerging after just a few months, with average spend up €2 year on year in July.

Finding inspiration in local produce

The programme inspired the team to make more of the exceptional local produce available in the west of Ireland. They are now exploring hero products and signature dishes that create memorable guest experiences and showcase the region's food offering.