In Vino Veritas Part LXXIV: Wine and Tomato Tastings
In Vino Veritas Part LXXIV: Wine and Tomato Tastings — By Larry Mogelonsky

Hotel Mogel Consulting Limited · 9 Oct

Before getting into any specifics here, it's important to understand why a hotel restaurant should engage in vertical or horizontal tastings, or any other experimental program. To sum it up, it helps give your dining outlet legs.

Wyndham Destinations to Eliminate Plastic Straws, Other Single-Use Plastic
Wyndham Destinations to Eliminate Plastic Straws, Other Single-Use Plastic

green lodging news · 7 Oct

In conjunction with International Coastal Cleanup Day, Wyndham Destinations, the world’s largest vacation ownership and exchange company, announced i

Community Building Alternatives: Beyond the Rooftop and Lobby Bar
Community Building Alternatives: Beyond the Rooftop and Lobby Bar

Hotel Business Review by hotelexecutive.com · 7 Oct

Staying up-to-date on trends is par for the course when you are head of an interior design and brand consulting firm. Recently, I was interviewing fo

NCR Aloha Adds All-in-One Subscription Solution
NCR Aloha Adds All-in-One Subscription Solution

Hospitality Technology Magazine · 4 Oct

NCR Corporation introduces an easier way to buy. NCR Aloha Essentials is the end-to-end solution with everything a restaurant needs to run its busine

A Dog-Eat-Dog Business, Part 11 - The Life of a Hotel Doctor
A Dog-Eat-Dog Business, Part 11 - The Life of a Hotel Doctor — By Mike Oppenheim

Mike Oppenheim M.D. · 1 Oct

"This is Doctor Oppenheim," I repeated several times before hanging up. Caller ID identified the Doubletree in Santa Monica, so I phoned to ask if someone had requested a doctor. Someone had.

Slice Pizza Adds Self-Pour Beer Dispenser
Slice Pizza Adds Self-Pour Beer Dispenser

Hospitality Technology Magazine · 1 Oct

Slice Pizz iin Laguna Beach, Calif., installed an 18-tap system powered and supported by iPourIt. The solution helps with key yields and labor costs.

Hospitality Financial Leadership - Global Food Cost vs Tracking Individual Outlet – Pros and Cons
Hospitality Financial Leadership - Global Food Cost vs Tracking Individual Outlet – Pros and Cons — By David Lund

The Hotel Financial Coach · 30 Sep

What is really important to realize is the food cost calculation in your hotel will always come back to the cost of goods formula. Any attempt to track and individualize the outlet food cost that I have ever seen is a big waste of time. It is a waste of time because it always comes back to the fact that the food cost is calculated by adding the opening inventory to the purchases and then subtracting the closing inventory - as well as any legitimate credits at month end - to calculate the food cost. This is never done in hotels by outlet simply because it is completely inefficient to do so.

The WiFi-Free Hotel Restaurant
The WiFi-Free Hotel Restaurant — By Larry Mogelonsky

Hotel Mogel Consulting Limited · 27 Sep

This is not about 'free WiFi' but by placing the first word last it turns the concept on its head. The proposed idea here may seem a bit counterintuitive because a primary responsibility of modern hotels is to provide for our guests, with internet access being a clear necessity like heating and running water.

Checkers & Rally's to Use SMS to Send Personalized Offers
Checkers & Rally's to Use SMS to Send Personalized Offers

Hospitality Technology Magazine · 26 Sep

Drive-thru restaurant selects Mobivity to power its mobile customer engagement programs.

All in a Day’s Work - The Life of a Hotel Doctor
All in a Day’s Work - The Life of a Hotel Doctor — By Mike Oppenheim

Mike Oppenheim M.D. · 24 Sep

"She speaks Spanish. I'm not sure what's going on, but she needs a doctor."

How To Navigate A Wine List Like A Pro
How To Navigate A Wine List Like A Pro — By Lukasz Kolodziejczyk

Cult Wines · 24 Sep

In today's flourishing wine climate, more grape varieties and excellent wines have been made available. However, where there is choice there can be confusion and the world of wine can be overwhelming, intimidating and complex. Whilst we all can't be sommelier's trained to specialize in all aspects of wine, there is a method to appear trained so you can navigate a restaurants wine list like a pro. Lukasz Kolodziejczyk, head of fine wine at Cult Wines, has created a helpful guide with five tips to help you choose from any wine list with ease.

Royal Park Commits to Biodegradable Straws, Fair Trade Wines & Coffees
Royal Park Commits to Biodegradable Straws, Fair Trade Wines & Coffees

green lodging news · 17 Sep

Royal Park Hotels and Resorts Company, Ltd. (RPHS) says that between June this year and January 2020 it will introduce biodegradable drinking straws

Good Luck - The Life of a Hotel Doctor
Good Luck - The Life of a Hotel Doctor — By Mike Oppenheim

Mike Oppenheim M.D. · 16 Sep

A national housecall service connected me with a guest at the Montage in Beverly Hills. She was suffering the flu; I told her I'd arrive in half an hour.

​Travelers Agree: Healthy Travel Leads To Growth
​Travelers Agree: Healthy Travel Leads To Growth — By Peggy Studer

CWT · 11 Sep

By and large people feel that business travel is vital to achieving success for themselves and their company. As revealed in a recent Traveler Sentiment Index by GBTA and RoomIt, nearly 70% of respondents desire to travel more often. But more travel brings additional complications, and two thirds of business travelers feel it also increases their stress levels. Travel can negatively impact like sleep, diet, workout routines and even mental health.

10 Tips for Hotel Front Desk Performers to Always Be Prepared for The Next Guest
10 Tips for Hotel Front Desk Performers to Always Be Prepared for The Next Guest

Are Morch - Hotel Blogger & Social Media Manager · 8 Sep

It is not magic that creates the customer experience, it is the way excellent hotel performers works that creates the magic.

Food As A Reason To Visit
Food As A Reason To Visit — By Larry Mogelonsky

Hotel Mogel Consulting Limited · 4 Sep

Rewind half a century and you'll find that the best hotels always had the best restaurants. Everyone knew that fine dining could be found at the luxury downtown properties. Typically, a hotel would have at least two outlets - haute cuisine and a café. That age-old formula seemed to work well, until it didn't.

Red Robin Eyes Tech Solutions to Capture Delivery Data
Red Robin Eyes Tech Solutions to Capture Delivery Data

Hospitality Technology Magazine · 3 Sep

Red Robin is replacing third party delivery provider tablets with direct integration into its POS system.

In Europe, Driving F&B Margins a Game of Inches
In Europe, Driving F&B Margins a Game of Inches — By David Eisen

HotStats Limited · 30 Aug

There was a time when food and beverage within the hotel space was viewed as a necessary evil. Hotel guests were lucky if they awoke to a continental breakfast and often had to be satisfied by a hallway vending machine.

What Will Be On Your Plate Next? The Latest Culinary Trends.
What Will Be On Your Plate Next? The Latest Culinary Trends. — By Gerardo Rivera

Newlink Group · 30 Aug

As a chef, I spend a lot of time trying different foods. Caviar with potatoes, oysters, shrimp and salmon in New York — it was delicious! Portuguese beignets with salted caramel and passion fruit curd in Lisbon — ditto. And that tamal with chipilín and local cheese made a superb breakfast in Chiapas, Mexico.

Wine’s Alcohol Levels Explained
Wine’s Alcohol Levels Explained — By Jack Chapman

Cult Wines · 30 Aug

It's wine education week! Whilst wine does contain alcohol, every wine - be it red or white, still or sparkling - is the unique product of an individual recipe and set of processes. Just like the grape content, the alcohol levels vary from wine to wine. Speaking to senior portfolio manager at Cult Wines, Jack Chapman, he explains how alcohol content is created, measured and may vary.

Green Suppliers Well Represented at Upcoming Florida Restaurant & Lodging Show
Green Suppliers Well Represented at Upcoming Florida Restaurant & Lodging Show

green lodging news · 27 Aug

Green Suppliers offering items ranging from stainless steel straws to electric vehicles to Tree Free paper products will be on hand at next month's F

Food and Beverage Boosts Hotel Revenue
Food and Beverage Boosts Hotel Revenue — By Korosh Farazad

Farazad Group Ltd. · 27 Aug

According to an AMPM Hotel supply statistics (October 2018), approximately 150,000 new hotel rooms are expected to enter London by 2020. Research by Knight Frank indicates that investment in the UK hotel industry reached £7.4 billion, demonstrating a 29% year-on-year rise and a £1.7 billion increase in 2018 alone. This extraordinary growth was due to a 50% increase in international investment, with overseas buyers accounting for £4.9 billion invested into the UK hotel market with Asian investors such as mainland China, Singapore and Hong Kong being principally responsible.

Santiburi Fashion Mania In Vogue Dining
Santiburi Fashion Mania In Vogue Dining

eHotelier.com · 25 Aug

Santiburi set to light up the shores of Koh Samui with Thai fashion experience rooted in responsibility and style.

Facilitating Healthy Eating or Dietary Restrictions Requests At Hotels Can Be Much Simpler
Facilitating Healthy Eating or Dietary Restrictions Requests At Hotels Can Be Much Simpler — By Kenneth Purcell

iSeatz · 22 Aug

Gluten free? Nut allergies? Vegan? Keto? Whole 30? … According to Forbes, a whopping 18% of surveyed consumers say they follow a specialty diet. Food producers, restaurants, and investors have all taken note of the growth in food sensitivities with specialty products and programs. The wellness industry is now worth $4.2T - more than global travel - and the segment growth is especially robust amongst the coveted millennial segment.

Nespresso Takes Recycling up a Gear with Coffee Capsule Bike
Nespresso Takes Recycling up a Gear with Coffee Capsule Bike

green lodging news · 21 Aug

Nespresso is partnering with Swedish bike brand Velosophy to produce a stylish bicycle made from recycled aluminum coffee capsules, demonstrating bot

Are Restaurateurs Ready for 2030?
Are Restaurateurs Ready for 2030? — By Stéphanie Buri, Clémence Cornuz, Morgane Voumard

EHL · 21 Aug

As young restaurateurs pave the way for the future of the restaurant sector, they are keen to adapt to their customers' and markets' needs and are ready to make F&B an innovative and experience-centered industry. How ready are they to take on tomorrow's challenges, such as adapting their business models to new delivery channels, digitalization or engaging in sustainability practices?