IDEAS: Iberostar Looks to AI Solution to Reduce Food Waste
Iberostar Hotels & Resorts have cut food waste by 28% in the first half of 2023, thanks to an on-going partnership with Winnow and its artificial intelligence technology…
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How Restaurants Can Master Revenue Management
Tips to navigate the the RM toolbox for restaurant success…
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Recent hotel buffet price hikes irk customers
A 33-year-old office worker surnamed Park enjoys dining at hotels with his family from time to time. But he will have to limit his number of visits as hotels have recently been raising the price significantly…
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This hotel has a waiting time of 4 years, crowned the hardest restaurant to book a table in
A hotel in the United Kingdom earned the title of the hardest restaurant in the world to get a table in…
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It’s Time to Digitize Your Hotel Restaurant's Food Safety Management
Learn how to stay compliant with HACCP and FSMA regulations in your hotel restaurant - It’s Time to Digitize Your Hotel Restaurant's Food Safety Management - In the dynamic world of hospitality, one thing remains constant and non-negotiable: food…
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The Resurgence Of The Hotel Restaurant
Long considered an afterthought by travelers, hotel restaurants are making a comeback in a big way…
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Future Foods for Hotels in 2023 and Beyond
Food and beverage for hotels is at a bit of an inflection point. On the one hand, we are still contending with all the inflationary wages, short staffing and supply chain headaches left over the pandemic…
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Hotels Make Inroads Into Boosting Diversity Through Their Restaurants
Many U.S. hotels have struggled to hire and retain non-white leaders post-pandemic. So some hotels are enhancing the ranks of who leads the line in the kitchen as one of a few ways to reverse the trend…
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What's new at École Ducasse in 2023?
École Ducasse, the undisputed reference in the teaching of culinary arts and pastry, offers quality training courses given by renowned professionals: Meilleurs Ouvriers de France (MOF), World Champions, Artisans…
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5 Restaurant Trends For 2023, According to MICHELIN Restaurant Chefs
More inclusive beverage menus, nanotechnology-powered ingredients and back-to-basics cooking, these are some of the developments we will see in the coming year, say Asia’s leading restaurant chefs.
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The Lag in Food and Beverage Recovery
According to CBRE’s September 2022 Hotel Horizons® forecast for the overall U.S. lodging industry, rooms revenue per-available-room (RevPAR) will exceed 2019 annual levels in 2022…
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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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