Five questions to ask your food-and-beverage director each month
Do the research to determine the efficiency of your hotel's food-and-beverage department
Hotel owners and general managers tend to focus on the rooms department, which is understandable given it typically generates the greatest revenues and contribution margins.
The Importance of Hotel Food Service
Location, Menu, Training All Factor In
Once considered an amenity, hotel restaurants and lounges are now, for the most part, identified as profit centers. Some hotels do a great job on food and beverage, and reap benefi...
Hotel Food-and-Beverage Managers Are Not Done Adjusting Yet
Lingering Effects of Pandemic Require Nimble Hotel Food and Beverage
During the COVID-19 pandemic, many hotels curtailed or closed their food-and-beverage operations. As the pandemic subsided, travel began to return. However, several trends are adve...
Digital Transformation in Hospitality and the Potentially Disastrous Implications for Service
Service Excellence Is Becoming Increasingly Important as Touch Points Vanish
Coming out of the COVID-19 pandemic, the hospitality industry is facing some significant challenges.
Plant-Forward Menus
What Is Happening and Where Are We Headed?
Some people choose plant-based diets to prevent cruelty to animals while others choose such diets for cultural or religious reasons. Other benefits and reasons to choose plant-base...
How Hotels Can Successfully Reopen Dining Rooms
Hotel dining rooms are beginning to re-open in North America, and here are steps hoteliers should take to ensure success.
Hotels and restaurants have been severely impacted by COVID-19. As hotel restaurants reopen, best operating practices are changing, as are brand dining standards. To an extent, loc...
Navigating Third-party Delivery in Restaurants
Delivery is the fastest-growing segment in the foodservice industry. Many restaurateurs are unable to provide delivery without using third-party services, which have high fees. How do you take advantage of this market segment profitably?
Delivery is the fastest growing segment in the restaurant industry, led by third-party delivery.
Unlocking Hotel Value on the F&B Frontier
Most hotels leave a considerable amount of money on the table by ineffectively managing their food-and-beverage departments, which adversely affects department profitability and—as hotels are typically valued based on cash flows—hotel valuations.
Hotels are typically valued on cash flows. Therefore, increasing hotel profitability increases hotel value.