Being a state governor has never been more difficult than right at this moment, because the extreme steps governors are being forced to take in order
green lodging news · 30 Mar
Is your hotel “Covid Clean?” It can be, thanks to a new app that gives housekeepers step-by-step cleaning instructions that follow Center for Disease
The Hotel Financial Coach · 30 Mar
When people hear the term food cost, they generally think of the simple calculation of cost / selling price = food cost %. This calculation does little more than give you a percentage. Understanding and controlling food cost is much more complex.
As operators and managers know, the hotel industry is one that's varied, and is dependent on the expectations of guests being served, the positioning
green lodging news · 27 Mar
What should our industry learn from the coronavirus? I thought about that a little bit this week and would welcome your thoughts as well.
CAL Poly Pomona · 26 Mar
The impact of COVID-19 is devastating. Now, it is not a question of whether the coronavirus pandemic will cause a global economic downturn. The damage has made. It is about how much the economy will shrink.
green lodging news · 25 Mar
Hoteliers know what it’s like to continually chase after the next big innovative idea for their property. Sometimes that could mean inviting local fi
green lodging news · 25 Mar
Eco-Products, a Novolex brand, is introducing new compostable lids for its takeout containers that are ideal for restaurants and snack bars seeking e
The Hotel Financial Coach · 23 Mar
Controlling the beverage cost is a big deal in hotels. People like to drink and that's great for the bar, but you have to remember the people serving your drinks need a tight set of checks and balances or else they will help themselves to your supplies. It's just human nature to mess around with the stuff at your fingertips all day long. There is a certain sense of entitlement as well because the wages are small, and people rely on tips. Bigger portions or the odd free one for a client can make a big difference in the tips left behind.
In 2020, hotels will continue to build upon two of the more significant trends we saw last year: leveraging technological advances, including artific
Hotel Law Blog · 17 Mar
For the last three to five years the pundits have increasingly speculated that the longest economic recovery in history could not endure and that we
Think Hospitality · 16 Mar
We are in unprecedented times with the COVID-19 pandemic ravaging the travel and hospitality sector. Public health organisations and governments may advise us on how to deal with the disease here and now, but there are many unanswered questions as to how to deal with the fallout.
Select service properties hold great appeal to hotel investors and operators at the present time. Contributing factors include their reasonable devel
Cayuga Hospitality Consultants · 12 Mar
An extensive study of theft among restaurant workers was conducted recently by three researchers from the Olin Business School at Washington University in St. Louis. The results — based on transaction and theft data from 83,153 servers at 1,049 restaurants from 34 chains across 46 states in the U.S. over seven years — are a must-read for restaurant owners, managers and investors regarding theft prevention practices.
green lodging news · 12 Mar
The Food Waste Reduction Alliance (FWRA)--a collaborative effort of the Consumer Brands Assn., FMI-The Food Industry Assn., and the National Restaura
In the early days and weeks of any widespread global health concern, particularly in a fast-moving outbreak like the coronavirus, there are many unkn
Roomservice operations is a real pain in the asset. Current models operate at a loss as guest complaints about long wait times, subpar food, and high prices continue to rise. Despite their displeasure, guests are still demanding some type of in-room dining option, even if it comes from Grab-and-Go Marketplaces or an online ordering and delivery service like Uber Eats. For hotels striving to maintain their full-service status, either option is a big step down in terms of the guest dining experience, and both require guests to inconveniently go to the lobby to retrieve orders that typically can't be billed to the room.
green lodging news · 9 Mar
Smile Coffee Werks has unveiled compostable coffee pods made from renewable raw materials with over a 12-month shelf life. The patented technology ut
The hotel club lounge as we know it, is getting an upgrade. From concierge access to exceptional views, and stellar food and beverage, hotels are fin
Hospitality Technology Magazine · 5 Mar
According to a new survey from Zion & Zion, consumers who use delivery apps, like Grubhub and Uber Eats, experience problems with their food or deliv
As more and more consumer dollars are spent on dining and drinking out, the competition has only continued to increase. Restaurants, more than ever,
Cornell Blog · 25 Feb
Alumni joined Cornell Business of Food faculty to weigh in on food supply chains, sustainability, transparency, and plant-based proteins.
Those pesky beds bugs are crawlers or hitchhikers. They crawl on their ride when the traveler is still. And they end up travel with various belonging
Hotel Law Blog · 20 Feb
20 February 2020 See how JMBM's Global Hospitality Group(r) can help you. Click here for the latest articles on the impact of the coronavirus. Corona
Larry Mogelonsky · 17 Feb
Contrary to popular belief, Valentine's Day was not invented by Hallmark and FTD Florists as a sales initiative. In fact, the holiday has its origins
Mike Oppenheim M.D. · 10 Feb
"All insect bites look the same," I explained. Bedbug calls are tricky. Patients blame the hotel, so they are reluctant to pay the doctor. Confronted by an angry guest, hotels ask my help and often offer to pay my fee.