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.
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
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.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
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
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.
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
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.
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.
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
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.
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
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
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.
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
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
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
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
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
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
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
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
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
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.
CAL Poly Pomona · 23 Apr
"Americans crave foods that not only nourish them but also help sustain the planet."
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?