foodandbeverage

Food and beverage (F&B) refers to the sector of the economy that designs, prepares, distributes, and serves edible food and drinks to consumers. It covers a broad range of operations, including restaurants, cafes, catering services, bars, hotels, schools, hospitals, and other institutions, as well as the wholesale and retail networks that support them. In hospitality and tourism, the term describes the core activities from menu planning and kitchen management to beverage service and customer experience.

Core activities include procurement, menu design, recipe standardization, food safety and quality control, inventory management, and staff training. Beverage operations encompass coffee, tea, soft drinks, alcohol, and other drinks, along with licensing and bar management in many jurisdictions. Food safety is regulated by local health authorities and international standards, with frameworks such as HACCP and ISO 22000 used to control hazards and ensure hygiene.

Economic and social significance: F&B is a major employer and a driver of tourism, urban life, and local supply chains. Trends shaping the sector include sustainability, waste reduction, plant-based and allergen-conscious options, digitization of ordering and delivery, ghost kitchens, and experiential dining.

Regulation and challenges: Operators face compliance with labeling, nutrition information, allergen disclosure, and licensing requirements, as well as sanitation codes. The sector also contends with food waste, labor shortages, price volatility, and supply chain disruptions, which can affect menu availability and operations.