Over to you

Should hoteliers outsource F&B to third-party specialists?

Absolutely not, because they lose the passion. I can't manage F&B if I don't have passion and they're not my staff. The moment a hotel puts in a restaurant with another name and another chef, they've lost it.

Tim Bartleet, food and beverage manager, the City Inn Westminster hotel

With mid-range hotels I'd be inclined to outsource. It's probably beneficial financially and in terms of staff turnover. With top-of-the-range hotels, no. They're capable of providing top quality cuisine.

Adrian Stokes, catering consultant

It's important F&B comes under one umbrella, but it suits some hotels to have someone like Giorgio with his experience and advice when they wouldn't otherwise be able to recruit someone of his calibre.

Mark Dodson, executive head chef, Cliveden, Taplow, Berkshire

The franchisees may be better at food and beverage than your typical hotel. The downside is that the customer may expect everything to be run by one team.

Diane Van Grondelle, general manager of the Cambridge Garden House Moat House hotel