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TripAdvisor credits "reinvigorated" hotel segment, sees growth in experiences and restaurants during 2018

PhocusWire·13 February 2019
TripAdvisor’s total revenue rose 8% in the fourth quarter of 2018 to $346 million and grew 4% for the full year to $1.62 billion.

Westin Dubai Mina Seyahi launches outside catering division

Hotelier Middle East (BOH)·13 February 2019
The Westin Dubai Mina Seyahi has launched a dedicated outside catering business. Westin Catering will focus on major live sport and entertainment, and will be based at the hotel in Dubai.

TripAdvisor Saw Experiences and Restaurants as Major Growth Contributors in 2018

mycloud HOSPITALITY·12 February 2019
Fickle investors, meaning those without a long-range view, didn't necessarily appreciate the breadth of the TripAdvisor platform in the past. The company isn't the biggest player out there, but its strong positions in tours and activities, as well as restaurants, is injecting momentum.

Five Ways to Maximize Restaurant Seating and Success on Valentine's Day

Modern Restaurant Management·12 February 2019
It’s undeniable. Valentine's Day is one of the busiest days of the year for restaurant owners. February 14 marks an occasion for many couples to celebrate their love, and often that involves enjoying a romantic meal together out on the town. From seating charts to reservations and much more, restaurant owners have a lot on their plate to prepare for this special day.Here are five tactics restaurant owners should consider maximizing seating at their establishments, while minimizing headaches on Valentine’s Day.

Building Your Restaurant's Brand with Kindness

Modern Restaurant Management·12 February 2019
You’ve got it all going—an exciting concept with a menu that has your special touches on a well-loved classic. Or maybe your restaurant is pushing some new and different flavors to market. Everything about your brand is working together to create a welcoming atmosphere for your patrons from the ambience to each ingredient.

Survey: More Travel Equals More Breakfast

Hotel Online·12 February 2019
A new survey from the Hyatt Place brand has found that the more people spend their time away from home, the more likely it is that they will eat the proverbial “most important meal of the day.”

Hyatt Place Survey Details Guest Breakfast Habits

Hotel F&B Observer·12 February 2019
As Americans gear up to travel in 2019, a new survey from the Hyatt Place brand found that the more people spend their time away from home, the more likely it is that they will eat the proverbial “most important meal of the day.”

Why Hotel F&B Is On The Rise

Hotel Interactive ·12 February 2019
Over the past few years, I’ve had the pleasure of working with thousands of great hospitality businesses. One shift I’ve noticed and heard from our customers time and time again is the increasing focus on food and beverage within the U.S. hotel space. As an example, spending at hotel bars and restaurants grew 5% last year.

Travel Frequency May Influence How Often Americans Eat Breakfast

Lodging Magazine·12 February 2019
A new survey from the Hyatt Place brand found that the more people spend their time away from home, the more likely it is that they will eat the proverbial “most important meal of the day.”

Survey: Frequency Of Travel May Influence How Often Americans Eat Breakfast

Hyatt ·12 February 2019
As Americans gear up to travel in 2019, a new survey from the Hyatt Place brand found that the more people spend their time away from home, the more likely it is that they will eat the proverbial "most important meal of the day."The survey of 1,507 respondents, which was conducted by Toluna on behalf of the Hyatt Place brand, looked at a range of breakfast habits among those who travel at least six times or more per year (frequent travelers) versus those who travel five times per year or less (infrequent travelers). The findings are as follows:A majority 63 percent of respondents who identify themselves as frequent travelers indicate they eat breakfast at least three or more days per week45 percent of infrequent travelers indicate the sameNearly half (49 percent) of frequent travelers indicate they eat breakfast more often while traveling, while 40 percent of infrequent travelers indicate the sameFor those who indicated why they eat breakfast more often while traveling, frequent travelers were most likely to credit extra time as a key factor for "why," while infrequent travelers were most likely to credit someone else making it for them as their main reason "why"Eating breakfast tops the list of things frequent travelers would do with an extra 30 minutes in the morning, while infrequent travelers were more likely to choose sleepA majority (53 percent) of all Americans, and nearly two-thirds of frequent travelers (63 percent) have chosen a hotel because of its breakfast offeringNearly half (49 percent) of frequent travelers describe breakfast as being made up of their favorite foods, compared to 36 percent of infrequent travelersOne in three frequent travelers have met someone new while eating breakfast at a hotelEggs/omelets are the go-to breakfast choice for Americans overall (26 percent), followed by breakfast sandwiches (15 percent) and then pancakes (8 percent)Recently, the Hyatt Place brand unveiled a new elevated regional breakfast experience at Hyatt Place hotels across the U.S. Guests have the option to choose from a variety of high-quality breakfast offerings that draw from food culture from five regions across the country, including the Atlantic, South, Heartland, Southwest, and West Coast. In addition to the regional breakfast rotations, Hyatt Place hotels in the U.S. will offer cage-free scrambled eggs, cage-free hard-boiled eggs, all-natural bacon and sausage, Oikos Greek yogurt, fresh-cut fruit, steel cut oatmeal, rosemary-garlic potato medley, and artisanal breads, including banana yogurt bread and zucchini spice bread."Leisure and business travelers alike expect high quality and flexibility when it comes to their culinary experiences, and as this survey suggests, both components play a direct influence on their breakfast eating behavior on the road," said Brian Contreras, corporate director of culinary operations, Americas, Hyatt Place and Hyatt House. "The new Hyatt Place regional breakfast offerings directly address guests' needs and expectations by featuring fresh, regionally sourced ingredients that are sure to satisfy a myriad of food preferences."Hyatt Place hotels across the U.S. feature regional breakfast rotations, each giving guests a taste of the region they are visiting:AtlanticHyatt Place hotels in the Atlantic region will feature:Cinnamon French Toast with apple butterCorned Beef "Red Flannel" HashCrustless Spinach and Cheese QuicheRegional Bread: BagelsSouthHyatt Place hotels in the South region will feature:Sweet Potato and Roasted Corn Hash with Creole seasoningTurkey Sausage and Pimento Biscuit SandwichButtermilk Biscuits and Country Sausage GravyRegional Bread: CornbreadHeartlandHyatt Place hotels in the Heartland region will feature:Buttermilk Pancakes with roasted apples and granola crunchHeartland Scramble Bowl with diced shoulder baconGreen Chile Corned Beef HashRegional Bread: Marble ryeSouthwestHyatt Place hotels in the Southwest region will feature:Chocolate Churro Bread PuddingBreakfast tacos with pork carnitasChipotle Beef Barbacoa HashRegional Bread: CornbreadWest CoastHyatt Place hotels in the West Coast region will feature:Granola Crunch Belgian Waffles with mixed-berry compoteMediterranean Scramble with chicken sausageChilaquilesRegional Bread: English muffinsAccording to the study, respondents from the Northeast chose the "Atlantic" breakfast menu as their favorite, while respondens from the Midwest chose the "Heartland" menu and respondents living on Western half of the U.S. preferred the "West Coast" menu. Southerners were found more likely to try the different regional menus offered at Hyatt Place hotels.World of Hyatt members who book an Eligible Rate or a Points + Cash Rate or are on an award stay will enjoy this breakfast complimentary with their Hyatt Place stay. For all other guests, the breakfast will be available for purchase1. Guests can sign up for World of Hyatt at worldofhyatt.com.For more information about Hyatt Place hotels, please visit hyatt.com/whysettle.The term "Hyatt" is used in this release for convenience to refer to Hyatt Hotels Corporation and/or one or more of its affiliates.1 Eligibility for complimentary breakfast may vary at Hyatt Place hotels outside the United States. In Europe, the Middle East, Africa, and India, complimentary breakfast may not be available to all members. Please check with individual Hyatt Place hotels for benefits.About The SurveyThe Hyatt Place breakfast survey was conducted online by Toluna from January 3 - January 5, 2019. A total of 1,507 respondents completed the survey; data was weighted to be nationally-representative for age, gender and region. Based on the sample size, survey results have a margin of error of +-3% at a 95% confidence level.These online surveys are not based on a probability sample, and therefore, no estimate of theoretical sampling error can be calculated. For complete survey methodologies, including weighting variables and subgroup sample sizes, please contact Glennie Janssen at glennie.janssen@hyatt.com.

Three Ways to Turn a Bad Review into Your Most Profitable Restaurant Marketing Strategy

Modern Restaurant Management·12 February 2019
Can you really turn a bad review into extra revenue for your restaurant?Read on, and we’ll show you exactly how to not only change a bad review to a good review, but to earn more revenue as well. You’ll know better than anyone that reviews are critical to your restaurant’s bottom line.

Chipotle's Digitized Experience Nets Results

Hospitality Technology Magazine·12 February 2019
Chipotle Mexican Grill’s investments in the digital experience have been paying off with sales skyrocketing 66% year-over-year during Q4. Digital sales grew 18% over the previous quarter’s 48%, explained Brian Niccol, CEO, in a quarterly earnings call with analysts. Digital sales totaled $158.6 million during Q4 and represented 12.9% of sales.

Three Ways Restaurants Can Leverage Technology to Improve Operations

mycloud HOSPITALITY·12 February 2019
Technology in the restaurant industry is nothing new, but the need for insight-rich and data-driven applications are. Those who refuse to innovate and who see data as supplemental, rather than fundamental to restaurant operations, will find themselves with an ever-shortening shelf life.

Thinking of Food Tourism Beyond a Good Meal and Drinks: New Skift Research

mycloud HOSPITALITY·12 February 2019
We see food tourism as being more than just a buzzy trend. Understanding what it is today can help stakeholders find their place in the potentially lucrative space.

Hotels Transform Dining Options for Time-Pressed Travelers

Hotel Online·11 February 2019
One challenge frequent travelers have to deal with is figuring out how they'll eat while they're on a trip. Whether they're away on a family vacation or a work trip, at some point they'll need to eat and head out to their next stop. It's something that's easier to solve while out in a city that could have a fast food joint right around the corner, but then there are the moments where fast food doesn't work. Guests might realize they've become hungry once it's late at night and they've already settled into their room.

Valentine's Day Dining Trends from Toast and OpenTable (Infographic)

Modern Restaurant Management·11 February 2019
The teams at Toast and OpenTable examined U.S. restaurant sales and reservations trends on February 14 of last year compared to the year before to help restaurants prepare for the upcoming holiday.In general, on Valentine’s Day, online and in-store restaurant sales increased and service remained excellent with high average tips. New York City, Chicago, and Boston were the cities with the highest growth in sales. Massachusetts, California, and New York were the states with the highest sales overall.

Eight Video Marketing Tips for Restaurants

Modern Restaurant Management·11 February 2019
Video marketing and restaurants go together like grilled cheese and French fries. Show off your favorite chef in action, interview some of your regulars or highlight some of your best dishes. A video is the next best thing to getting a patron inside your restaurant.A recent survey showed about half of Internet users look for a video before even going to a physical store and 80 percent believed a demonstration video helped them decide on buying. Imagine a local diner researching before they head out for their weekly date night with their spouse. They view several videos while choosing where to eat — yours should be one of them.

DropShot at FieldHouse Jones Launches New Bar Program

Hotel F&B Observer·11 February 2019
DropShot Coffee & Snack Bar, the all-day cafe located inside Chicago's River North boutique Hotel FieldHouse Jones, has launched a program with craft cocktails, local draft beers, and a rotating selection of wines by the glass.

Digital, Delivery Drives Growth at McDonald's

Hospitality Technology Magazine·11 February 2019
About 4,500 restaurants were converted to the fast food giant’s “Experience of the Future” concept that combines state-of-the-art technology including digital menu boards and self-ordering kiosks with an updated look and delivery. “That meant we reopened more than 10 new restaurants everyday throughout the year,” President and CEO Steve Easterbrook said during a recent earnings call with analysts. “…This is an aggressive pace with an ambitious agenda at a time when the U.S. market is experiencing intense competitive pressures.”

F&B Legal Roundup - January 2019

Modern Restaurant Management· 8 February 2019
Pooja S. Nair, a food and beverage lawyer and litigation member at TroyGould PC in Los Angeles, compiles recent legal news affecting the restaurant, food and beverage and hospitality industries for Modern Restaurant Management (MRM) magazine.

Does Your Restaurant Need a Liquor License?

Modern Restaurant Management· 8 February 2019
One of the principal questions facing restaurant owners is whether or not it’s worth applying for a liquor license. Serving alcohol at your establishment will open the door to both opportunity and responsibility.Alcohol sales can be great for bottom-line health, but be prepared for the added costs and continuous governance attached to consumer consumption. It’s up to you to decide which outweighs the other. Of course, many additional factors should be considered such as the size of your establishment, the breadth of drink options you plan on offering and the style of your restaurant.

Peachtree Hotel Group concludes record 2018

Hotel Online· 7 February 2019
Company maintains robust 2019 development and acquisition pipeline, taking advantage of opportunity zones. @PeachtreeHotels

What Is Eatertainment? Hear It From The Experts

SevenRooms F&B Blog · 7 February 2019
Here’s the definition of eatertainment: a guest experience that involves food and/or beverage dining before, after, or during other activities.

Dining Gets More Expensive for Business Travelers

mycloud HOSPITALITY· 7 February 2019
Meals and hotel stays are becoming a bigger cost for business travelers. Airfares have dropped, although this doesn't help companies that dispatch their workers in cars for meetings in nearby cities.

ZeroCater Report: Most In-Demand Cuisine and Workplace Snack Trends (Infographic)

Modern Restaurant Management· 7 February 2019
Restaurants and food companies facing rising operations costs and more competition than ever are finding office food programs to be a lucrative avenue for additional revenue, consumer insights, and further brand awareness, according to a new report from ZeroCater. The report focuses on the latest trends and insights that will shape the workplace and how office eating habits will influence the restaurant, food and beverage industries in 2019. Compiled from company data and research, ZeroCater’s reports are intended to serve as a guide to helping employers navigate a changing workplace, as well as offer restaurant and food companies insight as they navigate a new frontier.

Four Ways To Stay on Top of F&B Trends

Lodging Magazine· 7 February 2019
Each year, the Kimpton Culinary + Cocktail Trends Forecast spotlights the flavors and ingredients that they believe will be most popular in the months ahead. Senior Vice President of Restaurants + Bars at Kimpton Hotels & Restaurants, Scott Gingerich, describes what hoteliers can do to make sure they are staying on top of new food and beverage trends.

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