Colicchio Consulting co-founders Phil Colicchio and Trip Schneck are featured on the cover of Hotel Business magazine’s March 2026 issue in an in-depth cover story on how the firm is transforming hotel food and beverage programs.
The article explores how the hospitality industry has shifted away from treating F&B as an obligation toward recognizing it as a strategic differentiator. Schneck and Colicchio argue that with guestrooms becoming increasingly standardized across major brands, food, beverage and entertainment have become the final frontier for meaningful differentiation.
“It’s not just about food and beverage,” said Phil Colicchio. “It’s food, beverage and entertainment. Everything that is going on in a hotel’s F&B program needs to be experiential. If it’s not, it’s not going to differentiate from others.”
The story covers Colicchio Consulting’s philosophy of winning the local customer, their approach to casino F&B transformation post-COVID, and the firm’s curated RFP process for matching the right culinary operators to each unique property and market.