Digital marketing isn't just a tactic used to drive sales and increase revenue. Many businesses, including casinos, use it to connect with guests and
Cayuga Hospitality Consultants · 13 Aug
Your menu pricing strategy is directly tied to your bottom line. Which makes me wonder why so many restaurants overlook this important profit center.
Cult Wines · 5 Aug
Drinking good wine with good food in good company has been one of life's most civilized pleasures for centuries. As time has changed, so has the way we source and drink wine. Technology has come so far that it has become possible to predict whether you'll like a wine before you even open the bottle and taste it.
4hoteliers.com · 5 Aug
The wedding business can be very lucrative for a hotel and in addition to room sales.
green lodging news · 1 Aug
Green Lodging News welcomes FlatWareSaver to its Green Product & Service Directory. FlatwareSaver effectively prevents flatware, ramekins, and other
green lodging news · 1 Aug
With the growing demand for greener practices for in-room hospitality, the demand for more sustainable coffee choices, including packaging, continues
green lodging news · 24 Jul
FlatWare Saver Save Money & the Environment Our exciting FlatwareSaver is the first truly effective device for preventing flatware, ramekins, and oth
EHL · 24 Jul
In the world of wine, it is important to differentiate between individual reputation and collective reputation. Disassociating the two is crucial because it helps wine drinkers understand the price differences between two wineries that share the same appellation.
Many turn to Starbucks for a caffeinated wakeup call every morning. However, given a recent court ruling, Starbucks now serves as a wakeup call for e
EHL · 18 Jul
Ethical food consumption has been on the rise lately in most developed countries. This recent shift in postmodern consumerism may be explained from various angles such as the growing health-seeking niche market, the symbol of elevated social and economic status, and also the growing number of people who fear the wide-ranging consequences that food and beverages may have on the micro and macro environment.
green lodging news · 15 Jul
As consumers are increasingly changing their diets to plant-based foods, Interstate Hotels & Resorts--a global leader in third-party hotel and resort
EHL · 10 Jul
As it's not dependent on the natural attributes of a destination such as sun, sea and sand, food tourism can be an important tool for hospitality and tourism businesses, allowing them to attract tourists during off-peak times.
Conor Kenny & Associates · 9 Jul
Conor Kenny in conversation with John Williams MBE, Executive Chef & Ciaran Fahy, CEO, The Ritz, London.
eyefortravel.com · 9 Jul
A wider audience than just the travel industry is watching Amazon's latest move in India - a dive into travel - the vote-sensitive Indian government
EHL · 5 Jul
Winemakers seek to create 'balanced' and 'harmonious' wines, defined mainly by flavors which, when combined, produce the wine's complexity or 'structure', as well as 'roundness'. When appreciating wine, those flavors interact with each other and modify the way they are perceived. This effect could have an impact on the wine's balance itself.
green lodging news · 3 Jul
Travelzoo, a global publisher of exclusive offers and experiences for members, has announced a new partnership with nonprofit organization Lean In Ca
4hoteliers.com · 3 Jul
Consider for one second that Airbnb already uses over 70 criteria to design its pricing strategy and that's what you need to shoot for to engineer a
PR 2.0 · 2 Jul
The mobile revolution isn't new. But, its deep impact on our behavior, standards and our preferences are just now coming to light. Smartphones have n
4hoteliers.com · 2 Jul
An unprecedented number of new hotel rooms are coming to market, and many existing properties are positioning for relevance in a booming market, for
EHL · 26 Jun
The evolution of the technology used in restaurants over the last few years has been very slow. The main types of technologies used such as point of sale terminals (POS), stock control management and table reservation have been stagnant for years. However, there have been some important changes such as using customer face recognition applications and a tendency towards using mobile phones. For example, the mobile wallet will soon be used widely even though it is not universally accepted yet. Voice recognition now also accounts for another ground-breaking technology that will shake things up in the restaurant industry.
EHL · 25 Jun
There is currently a growing demand from customers for customization in various aspects of the food and beverage industry. Not only the product or service offered, but also the customer experience needs to be unique and feel personal.
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.
Modern Restaurant Management · 18 Jun
The restaurant business is double-tough. TV chef trends, pricing expectations, sourcing problems and staffing merry-go-rounds - not to mention the in
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