Key Strategies to Help Hotels Boost F&B Profit
Key Strategies to Help Hotels Boost F&B Profit — By Adam Hoydysh

Plum · 19 Jun

Hoteliers, now more than ever, must demonstrate their ability to spend money the right way while building out multiple revenue-generating, guest-centric segments across their operational model. Food and beverage programs are often one of the most under-valued hospitality segments which can deliver a great deal of revenue potential — that is, if it's done correctly. According to speakers on an F&B panel at The 2017 Lodging Conference, hoteliers who are doing F&B best know how to combine trends with experiences to yield high-margin operations. Over the last few years, industry experts have predicted that traditional hotel food and beverage is on its way out. While most hotels still offer room service, food and beverage programs are now expected to evolve in tandem with modern guest expectations. Costly room service and mini-bars are — in the eyes of many — now an antiquated format, destined to be replaced by new, more progressive F&B concepts and personalized, guest-driven options. U.S. hotel food-and-beverage revenue per occupied room (F&B RevPOR) increased by 2.7% in 2018, according to total-year data from STR. However, within that increase, we saw a 4.2% decrease in In-Room Dining RevPOR. Room service, after all, represents a costly expenditure for hotels (often without the expected return) and mini-bars are notorious for lackluster performance and massive operational burden.

U.S. Treasury Bond Yields and Declining Restaurant Labor Personnel: Is a Recession Forthcoming?
U.S. Treasury Bond Yields and Declining Restaurant Labor Personnel: Is a Recession Forthcoming?

Hotel Business Review by hotelexecutive.com · 17 Jun

Is it time to start preparing for an upcoming recession? In January 2018, the NYC Restaurant Personnel index read 0.50%, with the Recession indices n

As Restaurants Evolve, The Core Experience Remains
As Restaurants Evolve, The Core Experience Remains — By Larry Mogelonsky

Hotel Mogel Consulting Limited · 13 Jun

Up until the hospitality industry started to change over half a century ago, everyone was accustomed to believing that a city's best restaurant would be found at a luxury hotel downtown. Such a property's premier restaurant would often serve as a perennial draw for both out-of-towners as well as locals, with reservations coveted and those seated immediately bestowing status upon their patrons.

eHotelier Academy Dean made Fellow of the Royal Academy of Culinary Arts
eHotelier Academy Dean made Fellow of the Royal Academy of Culinary Arts

eHotelier.com · 12 Jun

Professor Peter Jones, Dean of eHotelier Academy, has been named a Fellow of the Royal Academy of Culinary Arts joining a group of very illustrious a

Best Western Plus Norman Partners with Food Pantry
Best Western Plus Norman Partners with Food Pantry

green lodging news · 6 Jun

Best Western Plus Norman has formed a new, ongoing partnership with the University of Oklahoma Food Pantry to provide a regular supply of personal hy

In Vino Veritas LXXIII: Show Me The Bottle!
In Vino Veritas LXXIII: Show Me The Bottle! — By Larry Mogelonsky

Hotel Mogel Consulting Limited · 5 Jun

In a recent study that hits the mainstream newsfeeds around mid-March, a graduate student working out of the University of British Columbia's Okanagan campus (go Canada!) conclusively found that branding and wine label design affect how a person enjoys the drink itself.

Why empowering guests should be every hoteliers top priority
Why empowering guests should be every hoteliers top priority

hotelmarketing.com · 5 Jun

After using AI to analyze travel reviews, the Beverly Hills Hotel in Los Angeles discovered guests want to customize their breakfast, so they did awa

In Vino Veritas LXXII – Summer Wine Starts Now
In Vino Veritas LXXII – Summer Wine Starts Now — By Larry Mogelonsky

Hotel Mogel Consulting Limited · 27 May

While most wines can be enjoyed any time of year and ostensibly anywhere within sight of a corkscrew, the hot summer months present an opportunity to expand your beverage selection with great seasonal offerings, all in the pursuit of greater awareness and revenues.

Making Food and Beverage a Focal Point in the Hotel Industry
Making Food and Beverage a Focal Point in the Hotel Industry — By David Eisen

HotStats Limited · 23 May

Ever since Fred Harvey opened his first "eating house-hotel" establishment along the Atchison, Topeka and Santa Fe Railway (AT&SF) tracks in Kansas in 1878, food and beverage has become an integral part of the hospitality business in the U.S. Harvey's invention was a more formalized approach to what was served to guests of the grand hotels and smaller inns that dotted the landscape from Europe to Asia throughout eras before.

Yelp Launches Green Practices Initiative to Highlight Restaurant Sustainability Efforts, Reduce Plastic Waste
Yelp Launches Green Practices Initiative to Highlight Restaurant Sustainability Efforts, Reduce Plastic Waste

green lodging news · 22 May

Yelp has launched a Green Practices Initiative to begin surveying consumers and understanding how to better assess the sustainability of a restaurant

Should Restaurateurs Change Their Offerings For 2030?
Should Restaurateurs Change Their Offerings For 2030? — By Stéphanie Buri, Clémence Cornuz, Morgane Voumard

EHL · 17 May

Despite a mostly conservative vision concerning their experience at a restaurant for 2030, Swiss consumers do want to see drastic changes in some areas, mainly related to customization. Are restaurateurs aware and ready to respond to their clients' expectations? A new study provides insights and recommendations for restaurateurs and F&B professionals.

NRA Honors Hobart FT1000e Flight-Type Washer with Innovation Award
NRA Honors Hobart FT1000e Flight-Type Washer with Innovation Award

green lodging news · 16 May

Advancements in energy and resource savings have earned Hobart's newest and most advanced flight type dishwasher a prestigious Kitchen Innovations 20

VITO AG Introduces X-Series to United States
VITO AG Introduces X-Series to United States

green lodging news · 13 May

ARLINGTON HEIGHTS, ILL.--The VITO X-Series--the first patented vacuum filtration system in hospitality--is now available. "The industry needed a filt

The Best 5 Wine Apps
The Best 5 Wine Apps — By Tom Gearing

Cult Wines · 13 May

Like a fine wine, we’ve got better with age and now wine apps are a thing. The world of wine can be overwhelming, intimidating and complex with ‘vionology’ confusing beginner wine enthusiasts wishing to learn more. Luckily, the experts at Cult Wines (www.wineinvestment.com) have put together a list of the best 5 wine apps to use when choosing your next drink.

How to Promote Your Hotels Restaurant
How to Promote Your Hotels Restaurant

Are Morch - Hotel Blogger & Social Media Manager · 10 May

The goal of most Hotels is to maximize occupancy of their beds and rental rates. This means their marketing efforts tend to focus on attracting peopl

Are You Making These Common Mistakes in Your F&B Offerings?
Are You Making These Common Mistakes in Your F&B Offerings?

4hoteliers.com · 10 May

F&B options have evolved tremendously in the past few years, and it’s something the hotels are constantly trying to incorporate and update in their e

NRA Show to Include Many Green-Focused Sessions
NRA Show to Include Many Green-Focused Sessions

green lodging news · 7 May

During this year’s National Restaurant Association Show, operators will find out just how easy it is to be green. Restaurateurs who want to add a das

Hobart Introduces Centerline Food Prep, Warewashing Equipment
Hobart Introduces Centerline Food Prep, Warewashing Equipment

green lodging news · 7 May

Independent restaurants and midsize foodservice operations have a new option in food preparation and warewashing equipment with the introduction of C

Tapping Instagram, Influencers and Healthy Eating Trends to Move Your Restaurant Ahead
Tapping Instagram, Influencers and Healthy Eating Trends to Move Your Restaurant Ahead

Modern Restaurant Management · 7 May

In recent days, Instagram has gone from a popular personal social media app to a full-fledged marketing tool with the ability to generate a competiti

Service Rating Kiosks Delivers Results for Restaurants
Service Rating Kiosks Delivers Results for Restaurants

Hospitality Technology Magazine · 7 May

A startup based in Arizona has developed a customer rating kiosk that is helping restaurants get unprecedented amounts of customer feedback while als

Wyndham Rewards and DoorDash Bring On-Demand Food Delivery To 3,700 Hotels
Wyndham Rewards and DoorDash Bring On-Demand Food Delivery To 3,700 Hotels

Lodging Magazine · 6 May

Wyndham Rewards and DoorDash have launched a new partnership for on-property delivery service to more than 3,700 hotels across the nation and offerin

Patio Season: Why Restaurants Should Look to Funding for Restaurant Growth and Expansion
Patio Season: Why Restaurants Should Look to Funding for Restaurant Growth and Expansion

Modern Restaurant Management · 6 May

It is a beautiful sunny day and people want to enjoy the sun’s warmth. Yet, they are hungry. Just down the street lies a restaurant with a beautiful

International Centre for food, hospitality and tourism studies planned for Adelaide
International Centre for food, hospitality and tourism studies planned for Adelaide

eHotelier.com · 6 May

South Australia is one step closer to becoming a global destination for quality food and hospitality education, with the Marshall Liberal Government

Restaurant Concepts: How to Select a Restaurant Theme
Restaurant Concepts: How to Select a Restaurant Theme — By Kacey Bradley

The Drifter Collective · 3 May

Opening a restaurant involves some heavy decision-making, and one thing that must be given a great deal of time and thought is the theme. It will have a major influence on how successful your restaurant becomes. Your chosen theme will attract or drive away customers and even change what foods you can put on your menu.

Going Green: Are restaurant owners, managers, and consumers on the same page?
Going Green: Are restaurant owners, managers, and consumers on the same page? — By Linchi Kwok

CAL Poly Pomona · 23 Apr

"Americans crave foods that not only nourish them but also help sustain the planet."

Your Wine List Needs Branding Too
Your Wine List Needs Branding Too — By Larry Mogelonsky

Hotel Mogel Consulting Limited · 23 Apr

What does your wine list stand for? What's its elevator pitch? Is it meaningful for customers? Does it fit with the theme and business plan for the parent restaurant?