Your Post-COVID Fresh Start Checklist
Your Post-COVID Fresh Start Checklist — By Larry Mogelonsky

Hotel Mogel Consulting Limited · 2 Jun

In your hotel career, there will probably never be another opportunity when you have the chance for a new lease on life. With your property temporarily closed and little to no reservations on the books, you are unglued from history as no one is going to use the typical 'negative-nelly' reasons for rejecting your bold initiatives.

Triple Clear Offers Tips for Safely Reopening Commercial Buildings
Triple Clear Offers Tips for Safely Reopening Commercial Buildings

green lodging news · 28 May

Reopenings have started across all 50 states, and in a matter of weeks, many commercial buildings, including office buildings, hotels and restaurants

Minibar Systems Introduces microSURE Family of Sanitizers, Disinfectants
Minibar Systems Introduces microSURE Family of Sanitizers, Disinfectants

green lodging news · 28 May

Minibar Systems presents the microSURE family of persistent sanitizers and disinfectants that use unique mechanical-kill spikes that act as a barrier

Patronscan Develops Contact Tracing Guest Registry
Patronscan Develops Contact Tracing Guest Registry

green lodging news · 26 May

Patronscan, a leading manufacturer of I.D. scanning technology, has developed a contact tracing guest registry that can help the hospitality, sports

Safety in Service: Mitigating Risks That Could Take a Bite Out of Hotel Business
Safety in Service: Mitigating Risks That Could Take a Bite Out of Hotel Business

Hotel Business Review by hotelexecutive.com · 25 May

Hotels, restaurants and bars each present their own unique challenges that managers must take into consideration to protect the business's bottom lin

Michelin Stars Shining Brightly in Unusual Places
Michelin Stars Shining Brightly in Unusual Places — By Beatrice Venturini, Jasper McWhinney

EHL · 22 May

Who said that setting up shop in a central, fancy location with state of the art decor was the way to secure a Michelin star? These three examples showcase the fact everything is possible, award-wise, if your produce is top quality, carefully-sourced, imaginatively put together and consistently delicious.

County Draperies Branches Out into Masks
County Draperies Branches Out into Masks

green lodging news · 18 May

County Draperies, a leading manufacturer of custom window treatments and bedding for the hospitality industry, has for the past two months added a va

COVID-19 Recovery Series: Digital Marketing Management for Restaurants
COVID-19 Recovery Series: Digital Marketing Management for Restaurants — By Jen Cialfi, CHDM

Vizergy · 15 May

For restaurants, it is important to stay connected with customers both now and as you begin to reopen and adjust to the "new normal" after this COVID-19 pandemic. Your customers are as eager to get back in your restaurants as you are to start serving them again.

Peter Answers YMay 2020
Peter Answers YMay 2020

Peter Greenberg Worldwide · 15 May

Peter is answering your emails with travel questions during the coronavirus pandemic. Email peter@petergreenberg.com if you don’t see your email answ

COVID-19 and Fine Wines: The Perfect Blend for a Severe Headache?
COVID-19 and Fine Wines: The Perfect Blend for a Severe Headache? — By Dr Jean-Philippe Weisskopf, Philippe Masset

EHL · 15 May

COVID-19 has officially been a pandemic only since March 11, but its effects on the economy are already dramatic. For several industries, the current crisis is likely to become the most severe since the Great Depression. This is notably the case for the travel & leisure industry. In this article, we investigate the impact of COVID-19 on the fine wine market which represents the upper segment of the wine market and which is closely connected to the hospitality industry.

Organizational Restructuring in the Restaurant Industry Post COVID-19
Organizational Restructuring in the Restaurant Industry Post COVID-19 — By Court Williams

HVS · 15 May

In the 2 to 3 years it could take for the economy to get back on its feet, restaurants have an opportunity to restructure their venues to match the "new normal." Here are some of the changes I believe we will see as the world reopens for business.

California Faucets Launches 'Wash Your Paws' Campaign
California Faucets Launches 'Wash Your Paws' Campaign

green lodging news · 13 May

Although CaliforniaFaucets has paused standard operations during the COVID-19-related “stay at home” orders, the company remains hard at work to help

Aramark to Manufacture Essential Protective Gear to Support COVID-19 Response
Aramark to Manufacture Essential Protective Gear to Support COVID-19 Response

green lodging news · 11 May

In keeping with its 84-year history of answering the call for assistance in times of need, Aramark announced its Uniform Services division has redepl

N95Maskco's Excess Inventory of KN95 Masks Now Available
N95Maskco's Excess Inventory of KN95 Masks Now Available

green lodging news · 11 May

With a global shortage of N95 masks due to the COVID-19 pandemic, N95Maskco has stepped in to fill the supply gap with its KN95 mask. The company has

Allergy Technologies: Do Not Forget Pests During COVID-19 Crisis
Allergy Technologies: Do Not Forget Pests During COVID-19 Crisis

green lodging news · 11 May

With stay-at-home orders in place in most states, public health structural pests like bedbugs, roaches and rodents are proliferating because of incre

Sous Vide: Taking the Heat out of Cooking
Sous Vide: Taking the Heat out of Cooking — By Beatrice Venturini

EHL · 11 May

Sous vide, the French term for "under-vacuum," is a method of precision cooking in which food is vacuum-sealed, then submerged in a water bath at a specifically regulated temperature and gently cooked. The process, expounded by food scientist Bruno Goussault in 1971, has many positive aspects, most notably maintaining food textures and flavors without compromising its natural integrity.

Are You Managing F&B Effectively During COVID-19?
Are You Managing F&B Effectively During COVID-19? — By Jim Lopolito

Cayuga Hospitality Consultants · 8 May

If you are a manager of a private club, restaurant, or other foodservice business, you may be wondering what you can do right now, or how you should proceed with your business during COVID-19. This is an unprecedented occurrence; however with thoughtful planning you can nurture a more productive outcome.

Ecolab's EcoSure & Lobster Ink Offer Programs to Help Combat COVID-19
Ecolab's EcoSure & Lobster Ink Offer Programs to Help Combat COVID-19

green lodging news · 4 May

EcoSure and Lobster Ink, Ecolab divisions focused on food safety and public health, are offering COVID-19 assessment and training programs to help fo

Coronavirus Boosts Innovation in the Beer Industry
Coronavirus Boosts Innovation in the Beer Industry — By Margarita Cruz

EHL · 4 May

It's Friday evening and virtually everyone in the whole country is at home. On a regular Friday, people would go out, meet friends, drink beer and celebrate the weekend. Not today thanks to coronavirus.

In Vino Veritas LXXVII: My Sober Curious Rebuttal
In Vino Veritas LXXVII: My Sober Curious Rebuttal — By Larry Mogelonsky

Hotel Mogel Consulting Limited · 1 May

There's an emerging trend that is none-too-friendly to your hotel restaurant's beverage sales. Encapsulated by buzz terms like 'dry January', 'sober curious' or 'mindful drinking', more people nowadays are abstaining from alcohol or are drinking less overall.

Best Practices for Reassuring Your Customers and Employees During the Closure of Your F&B Outlets
Best Practices for Reassuring Your Customers and Employees During the Closure of Your F&B Outlets — By Alex Sogno

Global Asset Solutions · 1 May

During this disruptive time, most hoteliers and F&B managers agree on one thing: A not-so "business-as-usual" future will follow the current changes. We know that as the hospitality industry begins recovering from COVID-19, there will be many new challenges ahead. But what can be done with F&B outlets now, to come out of this crisis stronger and better prepared for these future changes? Together with industry experts, we compiled best practices for providing reassurance to customers and employees during the closure of your F&B outlets. Furthermore, we offer you some suggestions on how to build up relationships with your suppliers and benefit from the current situation.

National Restaurant Association Issues Guidance for Restaurants Readying to Reopen
National Restaurant Association Issues Guidance for Restaurants Readying to Reopen

green lodging news · 29 Apr

The National Restaurant Association's ServSafe team has released guidance to help restaurants restart when the nation begins reopening its businesses

Water Quality Could Change in Buildings Closed Down During COVID-19 Pandemic, Engineers Say
Water Quality Could Change in Buildings Closed Down During COVID-19 Pandemic, Engineers Say

green lodging news · 27 Apr

While restaurants, gyms, schools and other buildings are closed indefinitely to prevent the spread of COVID-19, water left sitting in pipes could cha

10 Ways Restaurants Can Survive and Thrive through the Pandemic
10 Ways Restaurants Can Survive and Thrive through the Pandemic — By Alan Someck

Cayuga Hospitality Consultants · 27 Apr

The restaurant industry is not dead. It just became a temporary tragic victim within a global traumatic condition that threatens its very survival.

California Meal Period Decisions Require Hotels To Review Current Practices
California Meal Period Decisions Require Hotels To Review Current Practices

Hotel Business Review by hotelexecutive.com · 27 Apr

Last year brought numerous adjustments in the legal landscape for California employers – and meal periods were no exception. And as hotel employers i

Mask Wearing During the Coronavirus Pandemic
Mask Wearing During the Coronavirus Pandemic

Peter Greenberg Worldwide · 24 Apr

Many cities are now requiring residents to wear masks if they leave their homes because of the public health crisis. But it has also created some leg