Hotel Mogel Consulting Limited · 5 Dec
It happens all too often now. I'm dining with my wife, a friend or a business associate for lunch and we are both in need of a morsel of libation. But as the sun is still out, a bottle is simply too much - a point that is metaphorically and literally driven in by the glint of my white Mercedes-Benz station wagon near the far end of the parking lot.
Cornell · 4 Dec
In 2015, Fairmont Raffles Hotels International implemented a system-wide revenue management program in its restaurants. Starting with an analysis of baseline data, Fairmont applied a five-step revenue management process to highlight potential revenue-enhancement opportunities. Restaurant managers and employees were invited to suggest tactics and strategies drawn from three categories: (1) all-purpose strategies, (2) strategies to use when a restaurant is busy (hot), and (3) strategies to use when a restaurant is not busy (cold). Appropriately chosen strategies were simple to implement in most cases, and guests often were pleased with the operational and menu changes. Within a year of implementation, Fairmont restaurants that implemented revenue management had generated five times more revenue growth than those not applying the program.
Mike Oppenheim M.D. · 4 Dec
A few years ago, Quantas abruptly cancelled flights after an engine exploded. Other airlines followed.
Mike Oppenheim M.D. · 26 Nov
I didn't recognize the number on caller ID, and when I heard "This is Adele from L'Hermitage" I nearly dropped the phone.
green lodging news · 22 Nov
There were two notable restaurant industry reports released this past week: Restaurant Industry 2030: Actionable Insights for the Future, and Kimpton
Hotel Mogel Consulting Limited · 22 Nov
When one thinks of visiting Vancouver Island, the typical trip includes a day or two in the bohemian provincial capital, Victoria, followed by a trek north into perpetually verdant British Columbian wilderness or hugging the craggy, wind-swept western coast with most roads ending in Tofino. Along the way are picturesque mountain ranges, hiking trails and some truly incredible people of all walks of life.
green lodging news · 21 Nov
The National Restaurant Association, in partnership with American Express and Nestle Professional, released its 10-year outlook report on the project
Mike Oppenheim M.D. · 19 Nov
As I entered the room, half a dozen family members stood and bowed. When Japanese bow, it means no one speaks English, so I phoned the Japanese travel insurance agency.
Hospitality Technology Magazine · 13 Nov
Restaurant management platform launches Toast Capital to provide restaurant with flexible funding.
Mike Oppenheim M.D. · 12 Nov
A Quantas flight attendant was vomiting, so I drove 49 miles to the Radisson in Newport Beach. Fortunately, she was already getting better. She hadn't vomited in six hours. I told her that she should continue to improve and advised her to suck on ice chips. I went to the ice machine and filled tub. Normally, I would have left antinausea pills, but she was pregnant. She thanked me effusively as I left.
green lodging news · 12 Nov
A third of the world's oceans are now overfished, according to the UN. Hotel businesses, some of whom serve a ton of seafood a day, have a unique opp
The Hotel Financial Coach · 11 Nov
Food cost is a never-ending battle in a war that does not end. You can never take your foot off the gas, if you do you will slow down. When you slow down in the food cost world it is costly. Back in the day I cut my teeth as a receiver, F&B cost control clerk and ultimately an F&B cost controller.
Mike Oppenheim M.D. · 5 Nov
An eight year-old's eyelid revealed a small bump. My diagnosis was a sty. As I explained, the mother held out her cell phone.
AETHOS Consulting Group · 4 Nov
Today's restaurant industry is extremely competitive. More than ever, brands rely on technology to capture market share while, at the same time, speak to their multigenerational customer base. How to best navigate these waters falls on the company's Chief Information Officer (CIO). Gone are the days when the CIO focused solely on internal infrastructure. Today's CIO must be focused on customer-facing technologies, e-commerce, social media tech, cybersecurity… all while upgrading legacy POS, inventory, and labour management systems. With this shift in focus comes a shift in strategy when identifying a restaurant brand technology leader for the future.
Modern Restaurant Management · 31 Oct
If you are reading this article you are one of the brave. Strong enough to take the risk and I commend you!, You may find yourself second guessing th
Hotel Mogel Consulting Limited · 30 Oct
Take a moment and imagine the typical minibar in a traditional big box hotel. Stocked with the basic assortment of national beers, a few half-bottles of wine for some plonky mass-produced label, some one-shot servings of the most common hard liquor brands and perhaps a bite or two of sugary snacks, this isn't doing your property any favors.
Mike Oppenheim M.D. · 29 Oct
A diamond dealer, violently ill with stomach flu, remained overnight at an emergency room. Returning to L.A. Marriott, he felt better except for some diarrhea. I reassured him and handed over anti-diarrhea pills.
Mike Oppenheim M.D. · 22 Oct
A Craigslist ad was recruiting hotel doctors. I keep track of new arrivals and offer to work for them. They often take me up on it because it’s not easy to find a doctor on the spur of the moment. A few hours after my query, the phone rang. The caller introduced himself, adding that he knew me, admired me, and was certain that I was a perfect hire.
CBRE Hotels · 22 Oct
From the high-tech preferences of Generation Z, to the experiential fondness of Millennials, to the health and wellness realities facing Baby Boomers, hotels continually adjust the amenities and services they offer to satisfy their guests. These adjustments are based on extensive consumer research, much of which has been published in the lodging industry trade publications.
green lodging news · 21 Oct
Winnow, the technology company behind Winnow Vision, the artificial intelligence tool helping chefs cut food waste in half, is announcing the complet
Agilysys · 16 Oct
There has been such rapid growth in the hotel food and beverage industry that it calls for a shift in what hotel restaurants and similar food and beverage establishments do in the next one to two years. These shifts are reshaping the industry as it transitions from outdated to modern - even pioneering. The future is promising indeed and among the critical success factors will be the convenience and quality of guest service with alternative menu options that have traceable origins and a fusion appeal. Technology innovation is at the very center of it all.
As the hotel industry adapts to cultural changes, it also must stay up to date on what guests expect from their stay. That means standing out to a va
Hotel Mogel Consulting Limited · 9 Oct
Before getting into any specifics here, it's important to understand why a hotel restaurant should engage in vertical or horizontal tastings, or any other experimental program. To sum it up, it helps give your dining outlet legs.
green lodging news · 7 Oct
In conjunction with International Coastal Cleanup Day, Wyndham Destinations, the world’s largest vacation ownership and exchange company, announced i
Staying up-to-date on trends is par for the course when you are head of an interior design and brand consulting firm. Recently, I was interviewing fo