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Highlights from BLLA Insider Conversations – April 2025 In our latest BLLA Insider Conversations—an exclusive monthly series for members—Ariela sat...
April 24, 2025 – 4 min read
In our latest BLLA Insider Conversations—an exclusive monthly series for members—Ariela sat down with Mitch Prensky and Jennie Yip of COJHO Hospitality Consultancy for a rich, behind-the-scenes look at how boutique hotels can transform food and beverage into powerful guest engagement tools.
Mitch and Jennie, who bring decades of experience launching award-winning F&B programs for iconic boutique hotels and private clubs, didn’t hold back. And neither did our members—this session sparked one of the most interactive conversations we’ve hosted yet.
“Food lifts the entire property,” said Mitch, reflecting on his time leading F&B at brands like Thompson Hotels. “It’s no longer just an amenity. My goal used to be 70/30 rooms to F&B. Now? I want 50/50—or better. Guests aren’t taking pictures of their rooms. They’re photographing the food, the cocktails, the rooftop, the vibe.”
Jennie agreed, adding that today’s guest expects every square foot of a property to be activated. “You already have the makings of a private club if you run a boutique hotel. Why not treat your guests like they’re part of something exclusive? Think tea ceremonies, cocktail rituals, free wine at happy hour—it’s all about layered experiences.”
Both speakers emphasized the rising relevance of private club-style models—even for smaller properties. “We’ve helped hoteliers turn a forgotten closet into a revenue-generating bar,” Mitch shared. “It’s about reimagining what space could be. Boutique hotels are perfectly positioned for this.”
Jennie pointed to recent work on One Wall Street’s private club space: “We asked, if I lived here, what would I want? That’s how we curate—like we’re the guest. It’s what makes these spaces feel authentic and loved.”
Conversation naturally flowed into wellness trends and their crossover with F&B. Jennie explained: “People want more than a three-treatment-room spa. They’re craving immersive, intentional wellness—from infrared saunas to chef-led detox menus. Guests want experiences that support how they want to feel.”
Mitch added: “Wellness can be integrated through food, programming, even mocktails. It doesn’t have to be complicated—it just has to feel good. Think adaptogenic cocktails, superfood snacks, rituals. These become emotional touchpoints.”
With wine sales declining across the board and younger demographics leaning toward sobriety or moderation, members were eager to ask: How can hotels adjust?
“Make your non-alcoholic menu just as exciting as the cocktail list,” Mitch said. “Don’t just throw juice in a glass. Charge properly, use fresh ingredients, and sell the story. If alcohol isn’t the hook, find another—mood-enhancing herbs, bold flavors, or simply great service.”
Jennie added, “In LA, it’s mocktails, yes—but also chess nights, jazz nights, bar takeovers. Bars today have to be multi-functional: cocktail lounge at night, private event space by day. That’s how you drive ROI.”
From chef residencies and bespoke speakeasies to branded mini-bars and hyper-local partnerships, the message was clear: boutique hoteliers need to rethink F&B as brand expression, not just food service.
“Don’t be a trend-chaser,” Mitch said. “Do something a little different—and a lot better. Stand for something. That’s how you build longevity.”
This BLLA Insider Conversation is now available in full exclusively to BLLA hotel members through the Member Portal. If you’re building, rebranding, or evolving your F&B experience, this is a must-watch.
Save the date for our next Insider Conversations session. We’ll be announcing the topic soon—and trust us, you won’t want to miss it.
Not yet a member? Join BLLA and get access to exclusive mentorship and conversations like this one.
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