Three metrics that count in your food operation
If you do not have all three of these metrics on your radar screen at the same time, you are flying the profit picture in your food operation with at least one eye closed…
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IN VINO VERITAS XCV: BUYING WINE AT AUCTION
The wine auction market affords an opportunity for the hotelier to add bottles to the property’s cellar that may not be available through conventional means, namely continual repurchasing orders through wine merchants…
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HILTON F&B LEADER DISCUSSES BREAKFAST TRENDS
Hotel trends come and go, but one thing that always seems to endure, in one form or another, is breakfast.
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BED AND BREAKFAST PACKAGES NEED TO EVOLVE
Packaging is awesome for hotels; the bed and breakfast (B&B) package is fantastic for both increased revenues and guest satisfaction where, typically, the more a guest uses a hotel’s amenities the happier they are with the onsite experience…
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Successful F&B Recovery Starts With An Honest Assessment
Wasn't it just a few years ago, after enduring the "great recession," that the prevailing consensus was "another industry disruption of this magnitude will never occur again in our lifetime"?
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Hotels Are Filling Up. Guest Stomachs, Too.
There’s an open secret amongst hoteliers: They love the ‘B’ in F&B. The ‘F’? Well, there’s another word that starts with an F they often used to describe it. That’s because making money on food can be a difficult proposition for some…
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Vegan philosophy: To be or not to be plant-based?
Amid the cacophony from the social networks and other media, the word VEGAN is becoming more and more talked about…
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Reasons to hire F&B management companies
The ever-evolving state of the restaurant industry has made restaurant management as relevant as it is challenging. Ralph Nader, CEO of Amber Consulting, unpacks this topical issue.
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From B&B to B&L for a hotel package
The bed and breakfast (B&B) bundle is the classic of classic packages that nearly any hotel can use to help build revenues…
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OY Hospitality to launch five new F&B concepts in Dubai
OY Hospitality, the Dubai-based hospitality group, has announced plans to roll out a portfolio of five high-end restaurants. The concepts are confirmed to open across Dubai between 2022 and 2023.
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20 Chocolate secrets to delight and inspire
Easter is here and with it comes the breaking of Lent and the tradition of eating chocolate eggs, bunnies, … in fact chocolate anything. Chocolate often features in our lives as "treat", "a pick-me-up", a gift on special occasions…
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Zero-proof cocktails crafted with the same care and techniques as alcoholic beverages are increasingly slaking nondrinkers’ thirst at hotels and theme parks and on cruise ships.
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Hotels Refurbish to Take Advantage of More Guests Dining in Their Rooms
A guestroom at Four Seasons Jackson Hole will soon look a lot more different than it did three years ago.
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JW Marriott Anaheim rolls out seed-to-table program
Well-being initiatives have certainly been on the rise in the hotel industry, with sustainability and sanitation measures trending upward, especially post-COVID…
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Shortages from vanities to stemware: Supply chain woes hit hotels
For many hotels and resorts, snags in the global supply chain have made it incredibly challenging to procure everything from headboards to cabinets -- even chicken.
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Premier Inn launches breakfast vegan sausage
Premier Inn has added a new vegan sausage option to its breakfast menu, to coincide with November’s World Vegan Month.
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BUTLER HOSPITALITY NABS $35M TO GROW HOTEL “GHOST KITCHEN” CONCEPT
Hospitality startup Butler Hospitality has raised $35 million to expand its “ghost kitchen” dining concepts.
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Hotel Food and Beverage Pivots to Doing 'Less is More' Better
As hotel operations shift to accommodate smaller labor pools and guests at varying comfort levels, hotel restaurants, bars and other food-and-beverage outlets have followed suit.
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