The Case Against QR Menus
Larry and Adam Mogelonsky | December 8, 2021
Where Have All the Breadbaskets Gone?
Larry and Adam Mogelonsky | November 10, 2021
F&B/ FF&E
California’s Bernardus Lodge & Spa Appoints Christian Ojeda as Executive Chef
Bernardus Lodge & Spa | January 24, 2022
CARMEL VALLEY, CALIF., 2022 – February 1, 2022, marks the arrival of Christian Ojeda, taking the helm as executive chef of Lucia Restaurant & Bar. Ready to fire up the stoves, Ojeda was selected following an intensive nationwide search for the 73-room lodge’s top toque. Set to deliver on expectation, he joins the Bernardus culinary team from Montage Deer Valley Resort in Park City, Utah, where he held the post of executive chef. Receiving a coveted 12 Forbes stars in 2021, Bernardus Lodge & Spa has long set the standard for luxury lodging along the California coastline. Ojeda’s strong resume and 20+ years in the culinary...
Top 7 Drink Trends in 2022
EHL Insights | December 23, 2021
After years marred by a global public health crisis, many of us are lapping up in-person social gatherings with friends, family and colleagues. Morning catch-ups over coffee, afterwork happy hour at the favorite waterhole or weekend drinks in town had mostly been replaced with coffees-to-go, virtual apéros, or alfresco drinking in winter like in summer. Consumers have become today their own baristas and bartenders, imbibing alone at home or at a distance outside. So how, and with what, will we quench our thirst? Here is EHL's selection of the top drink trends in 2022. In this pandemic-era, there is no doubt that the megatrends fo...
The Case Against QR Menus
Larry and Adam Mogelonsky | December 8, 2021
By Larry and Adam Mogelonsky Menus are an important aspect of the overall presentation of a hotel restaurant. Indeed, a whole book on proper menu design could be written, with inventory arrangements, fonts, graphics, spacing, types of paper, menu backings and all other stylistic concerns outlined as contributing factors for a guest’s overall appreciation of the dining outlet. The pandemic has thrown a wrench in this marketing and sentiment-boosting tool as many customers now expect menus to be accessible on their phones via a QR code. The benefit for the restaurant is certainly there in the form of saving on printing costs, but it’s...
Curator Hotel & Resort Collection Selects Silverware as a Preferred Provider of Point-of-Sale, Mobile Ordering, and Contactless Guest-Facing Digi...
Curator Hotel & Resort Collection | December 1, 2021
BETHESDA, MD and MARKHAM, Ontario — December 1, 2021 — Silverware and Curator Hotel & Resort Collection (“Curator”) today announced a partnership agreement that enables hotels in the Collection to use Silverware’s point-of-sale, mobile ordering, and contactless guest-facing digital solutions. Hoteliers within Curator can deploy these technologies to elevate their guests’ dining experiences, improve speed of service, increase check averages, boost operational efficiencies, and keep guests and staff safe. Silverware POS solutions drive efficiency and enhance the profitability of restaurants by delivering the most innovative ...
Flavor Profile: IHG Hotels & Resorts’ Chefs Talk 2022 Food & Travel Trends
IHG Hotels & Resorts | November 23, 2021
"If you want to get to know a country – get to know its food." A universal truth from Chef Josefina López Méndez of El Chapulin, the Mexican restaurant located at InterContinental Presidente Mexico City. Returning to the basics of why we all love to gather around food is top of mind for chefs at IHG Hotels & Resorts around the world, and they are ready to welcome back travelers hungry for a memorable meal. Bigger Tables, Smaller Plates "Dining out means so much more after everything we have been through," says Archna Becker, chef and owner of Bhojanic in Atlanta. She's also the culinary mind behi...
Where Have All the Breadbaskets Gone?
Larry and Adam Mogelonsky | November 10, 2021
By Larry and Adam Mogelonsky Before the pandemic, it was quite customary in restaurants to whet the appetite with the tableside delivery of a breadbasket, or some variation of a small loaf of bread, as a welcome to the establishment. There has always been a positive symbolism with this act, as breaking bread not only increases meal satisfaction by alleviating any hunger pangs but also implies a deeper sense of trust and camaraderie. There’s more here on the psychological and monetary front. The bread serves as a timing delay tactic, giving the kitchen more time to prepare the selected appetizers and mains while simultaneously easing t...
Bartech Minibar Sales Continue Upward Trend as Hoteliers Seek Contactless Solutions to Offset Worker Shortages
Bartech | November 10, 2021
Leading provider of automated minibar solutions experiences 50 percent increase in the number of properties aiming to adopt the latest technological capabilities. Las Vegas, NV — November 10, 2021 — Bartech, the leader in automatic minibar solutions for the global hospitality industry, has announced details of its ongoing rapid sales growth as more hoteliers turn to advanced minibar solutions to address guest health safety needs and ensure the seamless flow of operations. From luxury brands to mid-scale and boutique properties, Bartech continues to receive an increasing number of inquiries and sales of its industry-leading technology, wh...
Are You Looking for The Next Generation Minibar Program With Guaranteed Guest Satisfaction?
Minibar Systems | November 5, 2021
Introducing the newly designed SmartCube Dual Wi-Fi – A fully automated minibar and fridge system for your guests Rockville, MD - Minibar Systems is proud to present the newly designed SmartCube Dual minibar and fridge model which builds on the long-term success of our SmartCube product lineup. SmartCube has a modern, minimalist design and is the world’s most technologically advanced minibar featuring the first completely plug-and-play modular system and easy-to-use attendant refill tablets. It features a fully automated minibar and a personal use refrigerator for your guests, eliminating guests from storing personal items alongside re...
This Is Why You Should Simplify F&B for 2022
Larry and Adam Mogelonsky | October 6, 2021
By Larry and Adam Mogelonsky As we enter budgeting season, let’s focus on the F&B department and why a minimalist approach will ultimately be profitable as guests continue to realign their shopping habits. The reason for this focus is that food is part of the overall hotel experience, with a good meal haloing based on a customer’s perception of the rooms product and influencing satisfaction as a result. One of our key mantras at Hotel Mogel has always been, “It’s better to do one thing great than a bunch only good.” Pandemic-related global F&B supply issues and inflationary forces aside, the bottom line is you want to ...
JW Marriott Tampa Installs a Food Inventory Control System Provided by Clear Sky Software
Clear Sky Software | September 9, 2021
CHARLOTTE, North Carolina – September 9, 2021 – Clear Sky Software, Inc. ® announced today that The JW Marriott Tampa Water Street in Tampa, Florida, has installed Clear Sky’s food inventory management system, called Clear Sky FOOD, for control and management of the hotel’s food products inventory. Clear Sky has many Tampa area hotels using its software so the company is pleased to add this beautiful new hotel to its list of Tampa customers. Now the hotel has a proven inventory solution and support team helping manage the culinary department. Features include purchasing, receiving, storeroom requisition, transfers, physical...
JW Marriott Camelback Inn Expands Clear Sky Software’s Inventory Solution to the Culinary Department
Clear Sky Software | August 31, 2021
CHARLOTTE, North Carolina – August 31, 2021 – Clear Sky Software, Inc. ® announced today that The JW Marriott Camelback Inn in Scottsdale, Arizona, has expanded its use of Clear Sky Software’s money-saving inventory systems. This famous desert resort has been a customer of Clear Sky Software for many years utilizing the company’s perpetual inventory system in the beverage department. Management made the decision to extend this technology out to the culinary department and take advantage of Clear Sky’s Food Inventory System. Now the Resort has one vendor and one system for tracking and controlling all food and beverage product...
Hotel F&B Is Following Two Cs Post-Pandemic: Careful and Creative
HotStats | August 26, 2021
In the wake of the coronavirus, and the issues it created—including a labor shortage—hoteliers are working to get their arms around food and beverage service. That topic, and many more, were discussed by a quartet of industry professionals during a recent Profit Talks webcast moderated by David Eisen, HotStats’ Director of Hotel Intelligence, Americas. Joining him were Lisa Carlson, SVP of Operations, Chesapeake Hospitality; Janine Williams, CEO and founder, Impulsify, which creates grab-and-go spaces for hotels; Devin Burns, VP of Rooms, Food & Beverage, Omni Hotels & Resorts; and Ron Loman, SVP of Operations, Real Hospit...
Ritz-Carlton Implements Clear Sky Software’s F&B Inventory Management System
Clear Sky Software | July 8, 2021
CHARLOTTE, North Carolina – July 8, 2021 – Clear Sky Software, Inc. ® announced today that The Ritz-Carlton Bacara, Santa Barbara has installed the company’s food and beverage inventory control system to help manage and track all food and beverage products. The Ritz-Carlton Bacara, in beautiful Santa Barbara, California, selected Clear Sky Software over a crowded field of inventory control solutions and has been busy taking advantage of this industry-leading F&B inventory system. Called Clear Sky FOOD & BEVERAGE, this is a comprehensive, perpetual inventory system that tracks and controls all beer, liquor and wine products ...
Top 10 F&B Revenue Management Tips for Hotel Restaurants
Silvie Cohen | July 6, 2021
By Silvie Cohen, David Israel As restaurants emerge from the COVID-19 pandemic, operators remain challenged by nationwide labor shortages, the rising cost of wages, and the increasing cost of goods. To mitigate these bottom-line issues, just like hotels and airlines deploy revenue management techniques to push sales, there are strategies F&B teams can deploy to optimize their top line as well. This article takes you through F&B revenue management tips to help restauranteurs improve profitability. Top 10 F&B Revenue Management Tips for Hotel Restaurants: - Prix-Fixe Menus: Explore offering a fixed three-course menu for...
A Table for One, Please!
PolyU’s School of Hotel and Tourism Management | June 30, 2021
Solo diners represent one of the fastest-growing markets in the restaurant sector, but little is known about the factors that influence their menu choices. Do solo diners express their uniqueness through their selection of dishes, or do they seek a sense of belonging? This is just one of the questions answered by Dr YooHee Hwang of the School of Hotel and Tourism Management (SHTM) at The Hong Kong Polytechnic University and co-authors in a study that sheds light on the interplay between power, food choices, and crowding in the solo dining context. As restauranteurs seek new ways to tap into this lucrative and rapidly expanding market of din...
Four Seasons Resort Seychelles Appoints Apostolos Dimou as Executive Chef
June 24, 2021
Located in the south of Mahé island and nestled into the hillside overlooking Petite Anse bay, Four Seasons Resort Seychelles welcomes Apostolos Dimou as its new Executive Chef and David Peduzzi as the new Executive Pastry Chef to its culinary team. Both Dimou and Peduzzi bring a Four Seasons background into their newly appointed roles. Following his tenure of five years with Four Seasons Hotel Beirut, Dimou joins the property with a vast experience in managing fast-paced kitchens in luxury properties. Born in Greece, Dimou’s passion for cooking came from the simplicity of his home food and the love of travel and culture. Having s...
Halepuna Waikiki Hotel Selects Agilysys IG OnDemand For Contactless Food & Beverage Ordering & Payment Self-Service
Agilysys | May 25, 2021
Luxury Property Expands Partnership With Agilysys To Promote Social Distancing And Provide A Safe And Healthy F&B Experience For Staff And Guests Alike ALPHARETTA, GA. — May 25, 2021 — Agilysys, Inc. (Nasdaq: AGYS), a leading global provider of next-generation hospitality software solutions and services, today announced that Halepuna Waikiki by Halekulani has expanded its existing relationship with Agilysys with the addition of its modern cloud-native SaaS food and beverage ordering solution, IG OnDemand. A current user of Agilysys’ award-winning InfoGenesis POS, Halepuna again looked to Agilysys to meet their enhanced healt...
Epicurean Ventures for the Travel Recovery
Larry and Adam Mogelonsky | May 19, 2021
By Larry and Adam Mogelonsky We’ve always espoused the mantra that the core of any property’s success is their F&B. Some golf, some are into wellness, but everyone eats. As demonstrated by a property we acted on as asset manager a few years ago, a property can even overcome deficiencies in their rooms’ product through a focus on exceptional dining. Now imagine a clean slate; an opportunity to build a hotel from scratch with a focus on food. This is the basis for the Epicurean Hotel opening this summer in Atlanta, Georgia. The Atlanta property follows the 2014 launch of the Epicurean in Tampa, Florida. Built by Mainsail Lodging...
Hotel Buffets Are Out. Here’s What’s In.
HotStats | April 29, 2021
By Rayna Katz Hotel food and beverage operations have radically changed in the wake of the pandemic. From breakfast buffets to banquet dinners, service has drastically altered to keep guests safe and as stopgap against weaker demand. Several of the adjustments made due to immediate needs are likely to remain in place for the foreseeable future, according to some F&B authorities. “The buffet is gone,” said Steven Kamali, CEO of Hospitality House, which provides F&B solutions for the hospitality industry, and has worked with many major brands to fine-tune service and offerings. “Hotels are now thinking about how they can pro...
Meeting the New Demand for Happy Hour Dining This Spring
Larry and Adam Mogelonsky | April 14, 2021
By Larry and Adam Mogelonsky The taboo of eating indoors at a restaurant as a result of COVID-19 will persist for well into 2021. While the spring is normally considered too cold for purely alfresco dining, some people may end up altering their meal patterns now through June to chase that last morsel of sunlight and stay in the warmth. That is, in order to keep the good times rolling outside and not to risk coronavirus exposure by venturing inside (not to mention any government mandates about eating inside), dining parties may opt for an extended dinner in and around the time normally reserved for happy hour – approximately 3pm to 6pm...
Boyne Resorts Implements Agilysys Point of Sale & Cloud-Native Contactless Food & Beverage Ordering
Agilysys | March 16, 2021
Agilysys Solutions, Including InfoGenesis POS, IG Flex, IG OnDemand, & Agilysys Pay Support Social Distancing While Streamlining Guest Experience Agilysys, Alpharetta, GA. — March 16, 2021 — Agilysys, Inc. (Nasdaq: AGYS), a leading global provider of next-generation cloud-native SaaS and on-premise hospitality software solutions and services, today announced that Boyne Resorts has implemented the Agilysys InfoGenesis ecosystem of modern POS solutions for its sport and leisure resorts to improve guest service and optimize operations while promoting social distancing through contactless self-service options. Boyne Resorts is a colle...
Tysons Corner Marriott Expands Use of Clear Sky Software and Benefits From Better Food Inventory Control
Clear Sky Software | March 16, 2021
CHARLOTTE, North Carolina – March 15, 2021 – Clear Sky Software, Inc. ® announced today that the Tysons Corner Marriott, located in metropolitan Washington DC, has expanded its use of Clear Sky Software’s money-saving inventory systems. Tysons Corner Marriott has been a customer of Clear Sky Software for several years utilizing the company’s perpetual inventory system in the beverage department. After achieving much success with Clear Sky’s beverage inventory software, the hotel made the decision to extend this technology to the culinary department. Now Tysons Corner Marriott has one vendor and one system for tracking and co...
6 Ways to Keep Your F&B Costs in Check
HotStats | March 8, 2021
Outside of fast-food and fast-casual restaurants, which are predicated on familiarity and uniformity, no two food and beverage operations are the same. Each has its own characteristics; its own challenges. It’s these variables that keep managers up at night wondering how to tweak the revenue side and reduce operational costs without adversely affecting product quality and delivery. It’s a lot to juggle. F&B is the second-most important revenue stream in a hotel after rooms. It is imperative, then, to control the cost structure to ensure a healthy bottom-line. Let’s not forget: F&B is highly volatile, which is to say we all ea...
Porter, a New Contact-Free Food Ordering Technology, Launches in 10 U.S. Hotels
Porter | March 4, 2021
Company Aims to Disrupt Traditional Hospitality Model with Room Service via Smartphone LOS ANGELES, March 4, 2021 – A web-based technology called Porter is powering up a new digital era of food service at hotels, starting in Los Angeles but with its sights set on growth across the United States. Porter, an award-winning business transformation platform that fundamentally changes hospitality, is now operational at the H Hotel Los Angeles from the Curio Collection by Hilton, Homewood Suites by Hilton LAX and the Courtyard by Marriott Los Angeles LAX/Century Boulevard. Together with seven limited-service hotels near the company’s head...
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