Davidson Hospitality Group elevates F&B performance through strategic summit

ATLANTA – The Davidson Hospitality Group F&B Summit reaffirmed the company’s strategic commitment to advancing best-in-class restaurant, bar, and catering operations across its portfolio. Designed for food and beverage directors, executive chefs, restaurant and bar leaders, and banquets and catering sales teams, the two-day gathering took place at The Highland Dallas, Curio Collection. Under the theme “The Pillars of Success: Shaping the Business of F&B,” the summit focused on innovation, sustainability, quality, and adaptability – core principles that guide the group’s long-term performance strategy.

The Davidson Hospitality Group F&B Summit featured targeted educational sessions, general forums, collaborative workshops, and a comprehensive tradeshow that enabled leaders to exchange insights and strengthen operational capabilities. Programming placed particular emphasis on the evolving expectations of today’s consumer and the financial levers that drive profitability in modern F&B environments.

Key content areas included a deep exploration of menu engineering to improve margins while addressing demand for non-alcoholic beverages and smaller portion sizes. Operational teams also received updated training on maximizing sales through enhanced financial and operations toolkits, leveraging upsell opportunities, and designing guest experiences that encourage higher engagement and spend. A detailed review of sourcing strategies illustrated how Foodbuy and Davidson Restaurant Group procurement systems can generate significant cost efficiencies across purchasing and distribution channels.

Collaborative teambuilding was another core component of the program, with timed cooking challenges designed to reinforce communication, technical precision, and teamwork. The supplier showcase brought together 22 strategic partners offering solutions ranging from data analytics to premium proteins. In addition, a special session highlighted Procure Impact, a mission-driven B2B marketplace focused on social procurement and support for underrepresented founders.

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Reflecting on the event’s purpose and outcomes, Greg Griffie, Senior Vice President, Food & Beverage, Davidson Restaurant Group, said: “It was an invigorating and rewarding experience to host a summit dedicated exclusively to our food and beverage leaders. This type of specialized professional development and training is a real differentiator for Davidson as an operator and a tremendous example of how we create value in all that we do. Our primary goal is to drive performance for our owners and sharpening our F&B teams is a way we can ensure optimized performance at every hotel.”

Davidson Restaurant Group (DRG), the food and beverage operating vertical of Davidson Hospitality Group, supports its properties with industry-leading expertise across restaurant and bar concept development, technology implementation, staffing, strategic sourcing, and F&B program execution. With 10 above-property restauranteurs and subject-matter specialists, DRG aims to deliver unconventional, design-led dining concepts that achieve both memorable guest experiences and above-average profit margins. Its scope also includes banquet and catering strategy, focusing on tailored menu development and custom programming for group business.

Through the Davidson Hospitality Group F&B Summit, the organization reinforced its commitment to equipping culinary and operational teams with the tools, insights, and collaborative environment required to excel in a rapidly evolving food and beverage landscape.

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