What do McDonald’s, Shake Shack, and Subway have to teach hoteliers about F&B? A lot more than you might think.In this bite-size episode of Hospitality Huddles, Scot Turner and Bal Mahey break down the key lessons hotels can take from the world of Quick Service Restaurants (QSR). From process design and automation to training and consistency, they explore how QSR thinking can transform hotel F&B operations.Expect insights on:- Why QSRs succeed through process, repetition, and scalability- The difference between “quality” and “consistency” in food delivery- How prescriptive training can make teams more confident- Why hotels should simplify rather than overcomplicate operations- Real examples of applying QSR thinking in hotel outletsChapters:00:00 – What hotels can learn from QSRs03:30 – Don’t make it complicated: efficiency at scale07:17 – Why quality = consistency in QSR10:13 – McDonald’s burger process explained15:07 – Development designed for operators, not chefs16:19 – Scoops, measures, and standardisation in hotels20:12 – Process, repetition, and prescriptive training21:24 – Final reflections: lessons for hoteliers

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