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.

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.

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.

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.

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?

In Vino Veritas LXXI: Your Wine List Sucks
In Vino Veritas LXXI: Your Wine List Sucks — By Larry Mogelonsky

Hotel Mogel Consulting Limited · 13 Mar

Quite the statement to kick off the In Vino Veritas series for 2019, but, sadly, it is too often true. To put it more politely, think of this in terms of a series of questions. What does your wine list stand for? Is it meaningful for customers? Does it fit with the theme and business plan for the parent restaurant?

The Hidden Benefits of Tasting Events
The Hidden Benefits of Tasting Events — By Larry Mogelonsky

Hotel Mogel Consulting Limited · 15 Feb

Finding myself away at a mountain resort for a food and wine festival last year, it was the perfect opportunity to not only participate in a wine tasting conducted by a vintner from a prominent Oregon winery as well as reflect upon the staying power of these types of events.

What Corked Wine Teaches You About Service Excellence
What Corked Wine Teaches You About Service Excellence — By Larry Mogelonsky

Hotel Mogel Consulting Limited · 17 Jan

There's an important lesson in the form of what corked bottles - that is, wine that's gone off - can present as an opportunity to wow your restaurant patrons and hotel guests.

Why Outsourcing Hotel Staff Doesn’t Always Work | Larry Mogelonsky
Why Outsourcing Hotel Staff Doesn’t Always Work | Larry Mogelonsky — By Larry Mogelonsky

Hotel Mogel Consulting Limited · 3 Dec

The growing prevalence of outsourced labor within the frontline ranks of many guest-facing departments may have deep-rooted consequences that arent immediately discernable on a balance sheet. Whether your property is thinking of contracting out its valets, bellhops, restaurant servers, banqueting staff or housekeepers, what we stand to lose may be far greater than any apparent cost savings or reductions in employee benefit packages.

How Can Restaurants Adapt to Modern Dietary Quirks
How Can Restaurants Adapt to Modern Dietary Quirks — By Larry Mogelonsky

Hotel Mogel Consulting Limited · 29 Nov

In my youth, my parents would take me to Joes Steakhouse in Montreal where we would eat massive rib steaks on wooden cutting boards with copious amounts of butter and sour cream lathered on baked potatoes. Posh dining equivalent might include a chateaubriand for two, expertly prepared tableside.

How Does Your Restaurant Account for Allergies
How Does Your Restaurant Account for Allergies — By Larry Mogelonsky

Hotel Mogel Consulting Limited · 4 Oct

Food allergies are not only commonplace nowadays but continue to become more prevalent, particularly in a North American context. This means that allergic considerations will only become more prevalent as millennials and post-millennials come to dominate the travel economy as well as the workforce.

Tackling a Kitchen Closure at the Falcon Hotel
Tackling a Kitchen Closure at the Falcon Hotel — By Larry Mogelonsky

Hotel Mogel Consulting Limited · 6 Sep

Located on the Cornwall coast of England in the picturesque port of Bude is the quaint, 32-room Falcon Hotel which includes a single three-bedroom, self-catering apartment.

In Vino Veritas LXVI: Olives And Other Accompaniments
In Vino Veritas LXVI: Olives And Other Accompaniments — By Larry Mogelonsky

Hotel Mogel Consulting Limited · 17 Aug

There's a short expression in Italian I'm fond of written simply as, 'L'ambiente del vino'. The direct translation is 'the ambiance of wine' but really it means so much more.

The Emotional Impact of Overpriced In-Room Bottled Water
The Emotional Impact of Overpriced In-Room Bottled Water — By Larry Mogelonsky

Hotel Mogel Consulting Limited · 9 Aug

I am constantly perplexed at the continued reluctance of hoteliers to recognize activities that truly are unbecoming unbearable for guests. In this case, I am referring to our proclivity towards affixing outrageous prices to such basic amenities as bottled water.

Enhancing Your Coffee Service With Ten Tips
Enhancing Your Coffee Service With Ten Tips — By Larry Mogelonsky

Hotel Mogel Consulting Limited · 26 Jul

One of the most important elements of a modern hotel property is its coffee service, both within the guestroom and at any restaurant outlet. Given this beverage's significance in everyday life, it's a definite no-no for a hotel that cuts corners in its procurement and preparation of this brown elixir. Hardly a drug, though, coffee is not only big business but an aspect of our culture that continues to evolve.

What Prix Fixe Menus Can Teach You About the Psychology of Choice
What Prix Fixe Menus Can Teach You About the Psychology of Choice — By Larry Mogelonsky

Hotel Mogel Consulting Limited · 27 Jun

Choice is a tricky thing. Confronted with too much of it and you are stymied by indecision. Yet faced by too little and you feel shortchanged or indifferent to the whole buying process. It's all about finding that happy medium, and to help you decipher this golden mean there's better place to start than by examining how prix fixe menus subtly work to build revenue and customer satisfaction.

Crossing the Pacific
Crossing the Pacific — By Larry Mogelonsky

Hotel Mogel Consulting Limited · 25 May

A futuristic landscape deeply rooted in tradition, the great nation of Japan will always be a fascination for travelers. Visiting for the first time just recently, every aspect of the society offers key points of contrast to its Western counterparts, as well as numerous lessons to improve your sense of hospitality.

Boost Your Coffee Service Through Regionality
Boost Your Coffee Service Through Regionality — By Larry Mogelonsky

Hotel Mogel Consulting Limited · 15 May

If food is our engines' fuel, then coffee is the injector. Whether traveling for business or leisure, it's a vital part of many adults' mornings and a deeply personal experience.

Defending the Premier Hotel Restaurant
Defending the Premier Hotel Restaurant — By Larry Mogelonsky

Hotel Mogel Consulting Limited · 8 May

In a bygone era of hospitality, the ultimate evening experience was that of the grand hotel's dining room. Dressed in one's finest fashions, a patron would enjoy the best that the city or region had to offer in both culinary fare and service delivery. A property's premier restaurant was often a perennial draw for both out-of-towners as well as locals, with reservations coveted and those seated immediately attaining a pseudo-celebrity status. Such an establishment would be the place to see and be seen as all the other high society rubberneckers, all matched by memorable food and prices well beyond what most could afford.

Using Wine to Show How Much Customers Care About Industry Jargon
Using Wine to Show How Much Customers Care About Industry Jargon — By Larry Mogelonsky

Hotel Mogel Consulting Limited · 25 Apr

To use wine as an case study but feel free to ruminate on your own example, a big part of the sales process is helping customers decide upon what bottle or glass to buy. While it's always a delight to exchange a few sentences with a fellow oenophile who understands some of unique qualities of specific growing regions or varietals, most of the time we end up dealing with beginners who know the difference between red, white and rose, and not much else.

Breakfast Cereals Now An Indulgent Dessert
Breakfast Cereals Now An Indulgent Dessert — By Larry Mogelonsky

Hotel Mogel Consulting Limited · 20 Apr

As dietary trends change and food awareness levels increase across Western society, what were once considered staples on the plate may soon not be the case. Hoteliers should take note of this as such shifts will impact meal satisfaction and F&B revenues. Plus, there's an opportunity to have some fun!

Ten Steps to Revitalizing Your Coffee Experience
Ten Steps to Revitalizing Your Coffee Experience — By Larry Mogelonsky

Hotel Mogel Consulting Limited · 28 Mar

We all love caffeine and coffee happens to be among the most components in your F&B arsenal. Let's start by recapping what should you already know or have gone through with your team prior to starting to think about this ten-step process. Firstly, you've reviewed your brew and you're convinced it is a contender to of note to guests as well as locals. Next, you've done your best to include a great decaf companion. And lastly, you're offering, at a minimum, espresso, cappuccino and lattes to flesh out your menu beyond mere percolated beans.

Learning from Sushi Master Jiro
Learning from Sushi Master Jiro — By Larry Mogelonsky

Hotel Mogel Consulting Limited · 12 Mar

I trust that many of you have seen the beautiful, 81-minute documentary called "Jiro Dreams of Sushi" which was produced in 2011 (if not, look for it on Netflix). The film discusses the life and opus of Jiro Ono, the 85-year-old proprietor of Sukiyabashi Jiro, a 12-seat sushi restaurant located within Tokyo Ginza subway station. The restaurant does not even have its own washroom, and yet it has been awarded three Michelin stars, with Jiro being the oldest chef ever to obtain this level of prestige.

The Importance of Bottle Design in Selling Wine
The Importance of Bottle Design in Selling Wine — By Larry Mogelonsky

Hotel Mogel Consulting Limited · 7 Mar

A riff on the classical adage, "Don't judge a book by its cover," let's first examine this more common expression a bit closer to see how it applies to wine, spirits and the pursuit of restaurant profits.

What Winesday Teaches Us About Restaurant Marketing
What Winesday Teaches Us About Restaurant Marketing — By Larry Mogelonsky

Hotel Mogel Consulting Limited · 26 Feb

One clever practice used in restaurants to drum up sales during the midweek druthers is to devote a given day of the week or period of each day (otherwise known as 'happy hour') to a special promotion, either in the form of unique offerings or unbeatable deals.

Hotel Trends in F&B for 2018
Hotel Trends in F&B for 2018 — By Larry Mogelonsky

Hotel Mogel Consulting Limited · 10 Jan

Just as they did a century ago, hotel restaurants have a mantle to uphold by striving to be culinary leaders in their respective locales. To do so in today's competitive foodservice landscape, however, requires constant ingenuity.