Library Archives

 
Michael Klong

Coffee relates to various parts of the hotel experience including breakfast. Guests base their overall experience of their stay at your hotel in part by the quality of your coffee and coffee service. The way to make sure that the coffee you serve at your hotel consistently tastes good (and tastes good every single time) is to educate your hotel staff about coffee. In this article, I will go into the details on why coffee education is so important for your hotel staff. READ MORE

Hicham Jaddoud

In an era characterized by the constant change in consumer behavior and decision making, as a result of several demographic and psychographic variables, revenue management is becoming critical to the success of a restaurateur. F&B professionals need to think beyond just Average Check and Labor Cost to Revenue Ratio, and explore additional indicators such as RevPASH and Unconstrained Demand Assessment. READ MORE

Michael Cheng

Food and beverage service at hotels as we know it is either shutdown or re-inventing itself daily. Mandated stay at home orders, travel bans and customers afraid to fly or travel have resulted in a staggering revenue shortfall. What can the hotel F&B industry do during this crisis? Michael Cheng, dean of the Chaplin School of Hospitality & Tourism Management at FIU, analyzes the problem and offers some innovative ways for Hotel F&B to adapt to the "new normal". READ MORE

Rick Garlick

The hotel industry is expected to see declines in room occupancy of 29% over the next 12 months, leading to over $75 billion in losses, as consumers are hesitant to return to travel and hotel stays. Given the current state of the industry, companies have to consider all of their options. However, rather than trying to be innovative, hotels and their associated restaurants should take a "back-to-basics approach" to bringing in customers during the pandemic. READ MORE

Elizabeth Blau

Now what? You are in the process of opening or in some stage of developing a new restaurant in your hotel, but there is an unprecedented global pandemic happening, causing tragic consequences and bringing hotel occupancy to single digits. Blau & Associates Founder and CEO Elizabeth Blau offers immediate, value optimizing and revenue enhancing tactics for operators at each of time-based phases of the project development process. READ MORE

Lucheng Wang

As the exponential growth of the Covid-19 pandemic has wreaked worldwide havoc and forever altered life as we know it, the food and beverage industry has nearly been decimated over the past three months. Ongoing efforts by the entire food and beverage industry, as well as local, state, and national governmental agencies have been successful at mitigating the devastating effects of this virus. While the overall impact has still yet to be determined, it is abundantly clear that we all have a role in defeating this common enemy and that valid and reliable data needs to be made available for future research and analysis. READ MORE

Cristian Rebolledo

Chef Cristian Rebolledo of The Harbor Club has worked alongside some of the world's most renowned chefs and at leading luxury properties in many destinations. With his thumb on the pulse of the hotel food & beverage industry, Chef Rebolledo shares an overview of some trends to watch for as the industry continues to play a leading role in the culinary world. From cross cultural fusions to purpose driven dining, he provides insights on how the hospitality industry continues to evolve its culinary offerings to attract visitors by catering to their lifestyles. READ MORE

Russell LaCasce

As more and more consumer dollars are spent on dining and drinking out, the competition has only continued to increase. Restaurants, more than ever, need to stay ahead of the game when it comes to being informed on trending ingredients, styles and experiences, and choosing which to incorporate into their unique concepts. From flavorful small plates and chef-driven dining experiences to menus that highlight digestifs as an integral part of enjoying a meal, Executive Chef Russell LaCasce of Hotel Valley Ho in Old Town Scottsdale, Arizona is sharing some of the top culinary trends to look out for in 2020. READ MORE

Chuck Kelley

Running a successful bar or lounge operation certainly has its challenges and pitfalls. Putting the right elements together in a package that appeals to your target audience and has longevity is in itself a huge challenge. If you can get this right, just enjoy the fruits of your labors and don't over think things. Chuck Kelley Partner, Cayuga Hospitality Consultants opines on experiences from his early days as a Lounge Manager and provides examples of what can make the operation successful in the eyes of all stakeholders and what are some of the pitfalls that can derail a successful operation. READ MORE

Brian Contreras

The food industry is experiencing a revolution where diners are demanding healthier options, transparency and accountability. Consumers want to be part of the experience and better understand the story of the food they're consuming – where did the cow come from, how was the cow raised, what breed, is the ranch engaging in sustainable practices, and so on. It's this curiosity that drives me explore new opportunities with local suppliers, reinvigorate how our guests are served and challenge everyone to do what's best for the business, consumers and the environment. READ MORE

Priyanko Guchait, PhD

Approximately 48 million people annually are sickened due to foodborne illness, which equates to roughly one sixth the population of the United States (U.S.), with128,000 hospitalizations and 3,000 deaths per year. The estimated annual economic costs related to foodborne illness are approximately $77 billion. Foodborne illness is an urgent problem that threatens the health of people and generates significant economic losses. How can hotels and restaurants take action to reduce the alarming numbers of food safety errors and violations? READ MORE

Eduardo Fernandez

The business of hotels is always in flux, consistently aiming to meet the growing needs of their guests, build loyalty and stand out from the crowd of competitors. With food expectations mounting, made popular via social media frenzy, the growing importance of food-rating apps and the heavy use of "top lists," providing round-ups of the best burger, ice cream cone or brunch in a state, city or neighborhood, travel destinations have had to tout their local food scene as a means to gain visitors. With hotels offering food and beverage options in highly-competitive markets, brands need to shift their restaurants to cater to the growing food culture. READ MORE

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