Law360, New York ( August 20, 2014, 11:01 AM EDT) -- For many a hotel owner, the food and beverage component of their hotel operation is plagued by low margins and a heavy dependence on occupancy levels, and is offered more as a result of industry custom than any legitimate expectation of contributing to the hotel's bottom line. As a consequence, paying serious attention to, or money on, F&B offerings has not typically been high on the list of priorities for hotel owners. A recent trend, however, challenges the concept that F&B services cannot contribute to hotel profits and may signal a shift in the way hotel owners think about F&B services....