As the hospitality industry continues to deal with the labor crisis, the surmounting lack of truckers is putting even more strain on hotel and restaurant operations. Fewer drivers means an increase in the price of goods and the cost of delivery. With people eager to travel again, hoteliers with food-and-beverage operations are asking “What can we do differently to run our f&b departments more efficiently?” Meyer Jabara Hotels, an industry leader in hotel food and beverage operations, says hoteliers can easily cut costs, maximize staffing, and emerge profitable in today’s challenged economy if they have the right strategy. The company has been boosting operating efficiencies of its 30 hotels and 20 food-and-beverage outlets, including 137,939 square feet of meeting and event space, for 47 years.