In Vino Veritas LXXV: The Problem With Food Wines
In Vino Veritas LXXV: The Problem With Food Wines — By Larry Mogelonsky

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.

Implementing Revenue Management in Your Restaurants: A Case Study with Fairmont Raffles Hotels International
Implementing Revenue Management in Your Restaurants: A Case Study with Fairmont Raffles Hotels International — By Sheryl Kimes

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.

Free Services - The Life of a Hotel Doctor
Free Services - The Life of a Hotel Doctor — By Mike Oppenheim

Mike Oppenheim M.D. · 4 Dec

A few years ago, Quantas abruptly cancelled flights after an engine exploded. Other airlines followed.

Crushing My Hopes - The Life of a Hotel Doctor
Crushing My Hopes - The Life of a Hotel Doctor — By Mike Oppenheim

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.

New Reports Offer Insights on Green F&B Trends
New Reports Offer Insights on Green F&B Trends

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

Carving a Foodie Destination from a Mountaintop Resort
Carving a Foodie Destination from a Mountaintop Resort — By Larry Mogelonsky

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.

National Restaurant Association Unveils Its Restaurant Industry 2030 Report
National Restaurant Association Unveils Its Restaurant Industry 2030 Report

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

A Dangerous Occupation - The Life of a Hotel Doctor
A Dangerous Occupation - The Life of a Hotel Doctor — By Mike Oppenheim

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.

Toast to Offer Funding to Restaurants
Toast to Offer Funding to Restaurants

Hospitality Technology Magazine · 13 Nov

Restaurant management platform launches Toast Capital to provide restaurant with flexible funding.

An Unsatisfied Customer - The Life of a Hotel Doctor
An Unsatisfied Customer - The Life of a Hotel Doctor — By Mike Oppenheim

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.

Spain's Iberostar Transitioning to Certified Seafood Suppliers at 120 Hotels, Restaurants
Spain's Iberostar Transitioning to Certified Seafood Suppliers at 120 Hotels, Restaurants

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

Hospitality Financial Leadership - Controlling Food Cost – Top 10 List
Hospitality Financial Leadership - Controlling Food Cost – Top 10 List — By David Lund

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.

Too Many Cooks Again - The Life of a Hotel Doctor
Too Many Cooks Again - The Life of a Hotel Doctor — By Mike Oppenheim

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.

The New Restaurant CIO
The New Restaurant CIO — By Andrew Hazelton

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.

Top 10 Features A Successful Website for Restaurants Should Have
Top 10 Features A Successful Website for Restaurants Should Have

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

Modernizing The Minibar
Modernizing The Minibar — By Larry Mogelonsky

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.

Outrageous Insurance - The Life of a Hotel Doctor
Outrageous Insurance - The Life of a Hotel Doctor — By Mike Oppenheim

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.

Screwing the Guest - The Life of a Hotel Doctor
Screwing the Guest - The Life of a Hotel Doctor — By Mike Oppenheim

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.

How Changes in Hotel Revenues Suggest Changes in Guest Preferences
How Changes in Hotel Revenues Suggest Changes in Guest Preferences — By Robert Mandelbaum

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.

Winnow Raises $20 Million to Lead Global Fight Against Food Waste
Winnow Raises $20 Million to Lead Global Fight Against Food Waste

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

Technology Disruption and The Future of Hospitality F&B
Technology Disruption and The Future of Hospitality F&B — By Sridhar Laveti

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.

How Hotel Fitness Centers Could Be Used to Attract Guests
How Hotel Fitness Centers Could Be Used to Attract Guests

Are Morch - Hotel Blogger & Social Media Manager · 16 Oct

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

In Vino Veritas Part LXXIV: Wine and Tomato Tastings
In Vino Veritas Part LXXIV: Wine and Tomato Tastings — By Larry Mogelonsky

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.

Wyndham Destinations to Eliminate Plastic Straws, Other Single-Use Plastic
Wyndham Destinations to Eliminate Plastic Straws, Other Single-Use Plastic

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

Community Building Alternatives: Beyond the Rooftop and Lobby Bar
Community Building Alternatives: Beyond the Rooftop and Lobby Bar

Hotel Business Review by hotelexecutive.com · 7 Oct

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

NCR Aloha Adds All-in-One Subscription Solution
NCR Aloha Adds All-in-One Subscription Solution

Hospitality Technology Magazine · 4 Oct

NCR Corporation introduces an easier way to buy. NCR Aloha Essentials is the end-to-end solution with everything a restaurant needs to run its busine