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A 33-year-old office worker surnamed Park enjoys dining at hotels with his family from time to time. But he will have to limit his number of visits as hotels have recently been raising the price significantly…
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A hotel in the United Kingdom earned the title of the hardest restaurant in the world to get a table in…
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Learn how to stay compliant with HACCP and FSMA regulations in your hotel restaurant - It’s Time to Digitize Your Hotel Restaurant's Food Safety Management - In the dynamic world of hospitality, one thing remains constant and non-negotiable: food…
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Long considered an afterthought by travelers, hotel restaurants are making a comeback in a big way…
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Food and beverage for hotels is at a bit of an inflection point. On the one hand, we are still contending with all the inflationary wages, short staffing and supply chain headaches left over the pandemic…
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Many U.S. hotels have struggled to hire and retain non-white leaders post-pandemic. So some hotels are enhancing the ranks of who leads the line in the kitchen as one of a few ways to reverse the trend…
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École Ducasse, the undisputed reference in the teaching of culinary arts and pastry, offers quality training courses given by renowned professionals: Meilleurs Ouvriers de France (MOF), World Champions, Artisans…
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More inclusive beverage menus, nanotechnology-powered ingredients and back-to-basics cooking, these are some of the developments we will see in the coming year, say Asia’s leading restaurant chefs.
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According to CBRE’s September 2022 Hotel Horizons® forecast for the overall U.S. lodging industry, rooms revenue per-available-room (RevPAR) will exceed 2019 annual levels in 2022…
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If you do not have all three of these metrics on your radar screen at the same time, you are flying the profit picture in your food operation with at least one eye closed…
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The wine auction market affords an opportunity for the hotelier to add bottles to the property’s cellar that may not be available through conventional means, namely continual repurchasing orders through wine merchants…
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Hotel trends come and go, but one thing that always seems to endure, in one form or another, is breakfast.
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Packaging is awesome for hotels; the bed and breakfast (B&B) package is fantastic for both increased revenues and guest satisfaction where, typically, the more a guest uses a hotel’s amenities the happier they are with the onsite experience…
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Wasn't it just a few years ago, after enduring the "great recession," that the prevailing consensus was "another industry disruption of this magnitude will never occur again in our lifetime"?
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There’s an open secret amongst hoteliers: They love the ‘B’ in F&B. The ‘F’? Well, there’s another word that starts with an F they often used to describe it. That’s because making money on food can be a difficult proposition for some…
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Amid the cacophony from the social networks and other media, the word VEGAN is becoming more and more talked about…
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The ever-evolving state of the restaurant industry has made restaurant management as relevant as it is challenging. Ralph Nader, CEO of Amber Consulting, unpacks this topical issue.
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The bed and breakfast (B&B) bundle is the classic of classic packages that nearly any hotel can use to help build revenues…
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