Increasing Restaurant Wine Sales With an Old Show-and-Tell Trick
Larry Mogelonsky | February 12, 2020
Does Your Hotel Need a Plant-Based Restaurant?
Larry Mogelonsky | November 26, 2019
F&B/ FF&E
Hollywood’s Most Exclusive Hotel Peninsula Beverly Hills Set to Install InvoTech UHF-RFID Uniform System
InvoTech Systems | February 19, 2020
InvoTech Selected for Efficient Uniform Department Operations with UHF-RFID Technology LOS ANGELES, CA – Date – Peninsula Beverly Hills opened their doors in 1991 as the first new luxury hotel in Beverly Hills in 20 years. Today they are the only AAA Five Diamond and Forbes Five-Star rated hotel in Southern California. The InvoTech UHF-RFID Uniform System to be installed at the Peninsula Beverly Hills will contribute to the continuous success of their hotel operations by lowering operating expenses. InvoTech Systems is the leading provider of advanced Linen Management, Laundry and Uniform Systems that integrate the latest RFID tech...
Sawgrass Marriott Golf Resort & Spa Implements Clear Sky Software’s Food, Beverage and Retail Inventory Systems
Clear Sky Software | February 18, 2020
CHARLOTTE, North Carolina – February 18, 2020 – Clear Sky Software, Inc. is pleased to announce that The Sawgrass Marriott Golf Resort & Spa is benefitting from Clear Sky Software’s inventory control systems for increased control of all Food, Beverage and Retail areas. Sawgrass now has the tools to manage their extensive inventory flowing into the Resort and tracking product movements in bars, restaurants, gift shop areas and storage. By replacing their manual inventory counting process with Clear Sky’s wireless, mobile bar code scanners, the monthly counting of inventory is significantly reduced freeing up associates to spend mor...
Increasing Restaurant Wine Sales With an Old Show-and-Tell Trick
Larry Mogelonsky | February 12, 2020
By Larry Mogelonsky, MBA, P. Eng. (www.hotelmogel.com) Branding and wine label design have been shown to affect how a customer enjoys the beverage itself. Knowing this, if someone likes the way a bottle looks, he or she will also like the way it tastes. Or at the very least, a person will be more inclined to like a wine if he or she first likes its design. It’s a matter of personal identification. You may recall the fabled lesson, “Don’t judge a book by its cover,” and indeed I’ve adapted this in the past to likewise say, “Don’t judge by a bottle by its label.” But alas, I may be giving the buyer too much credit. The ave...
Starting a Food Business? Hire Top-Notch Staff and Overcome Turnover
January 22, 2020
THE FOODSERVICE TURNOVER CRISIS Globally, the food & dining industry is going through a golden age. Restaurants are thriving, and the marketplace is booming with ambitious young entrepreneurs opening new dining concepts left and right. And while growth and job creation is great news for the industry, it’s also caused an alarming gap in the availability of good restaurant talent – who now have the ability to go wherever they want, whenever they want, and practically name their price. Estimates say that at the start of 2019, employee turnover rates for the foodservice industry were as high as 75%, meaning restaurants can expect to l...
Making the Minibar Profitable for the New Decade
Larry Mogelonsky | January 15, 2020
By Larry Mogelonsky, MBA, P. Eng. (www.hotelmogel.com) The minibar has long been a stable, albeit relatively minor, source of revenue for hotels. So if you isn’t broken, then why fix it, right? Typically stocked with an assortment of big brands from the alcoholic beverages sector along with some sugary snacks, the concern is that this archetype for profitability will soon be outmoded by the trends of higher demand for local or small batch products as well as the push healthier food options. Putting these two together, a minibar that’s stacked with items you can find practically anywhere else in the world isn’t doing anything to...
South Point Hotel Casino & Spa Installs InvoTech Systems to Manage Large Uniform Inventory
InvoTech Systems | January 15, 2020
InvoTech Uniform System Reduces Labor Expense, Automates Tracking for Staff of 3,000 LOS ANGELES, CA – January 15, 2020 -- InvoTech Systems Inc. announced the recent implementation of its Uniform System at South Point Hotel Casino & Spa in Las Vegas, Nevada. InvoTech Systems is the leading provider of advanced Linen Management, Laundry and Uniform Systems that integrate the latest RFID technology to increase profitability for hotels, resorts, casino operators, sports arenas, convention centers and theme parks. The InvoTech System installed at South Point Hotel Casino & Spa joins InvoTech’s extensive client portfolio of hotel-ca...
Verdant ZX Thermostat Recognized Globally for Cutting-Edge Design
Verdant | January 9, 2020
Energy-management solutions company earns Good Design® award for its newest smart thermostat [Montreal, Quebec — January 9, 2020] — Verdant has entered the New Year with yet another top honor. In December 2019, the provider of state-of-the-art energy management solutions for commercial buildings was awarded the GOOD DESIGN® 2019 award in the Building Products category for its Verdant ZX thermostat. The tribute, which recognizes products with cutting-edge design and innovation around the world, was bestowed by the Chicago Athenaeum Museum of Architecture and Design and the Metropolitan Arts Press Ltd. Since 1950, the Good Design pr...
Ülfet Özyabasligil Ralph Named Executive Chef at Magee Homestead
Magee Homestead | January 8, 2020
Chef Ülfet joins Magee Homestead from another Relais & Châteaux property, Camden Harbour Inn, in Camden, Maine, where she served as Executive Sous Chef from November 2018 Magee Homestead, the adults-only, boutique wellness retreat that is part of Wyoming’s award-winning Brush Creek Luxury Ranch Collection– as well as part of the Relais & Châteaux Collection and a Forbes Travel Guide Five-Star hotel – announced today that Ülfet Özyabasligil Ralph has been named Executive Chef, overseeing Magee Homestead’s food & beverage program as well as its popular culinary experiences lineup. Sitting on 7,000 acres of histori...
The Future of Food: What Is It Made Of?
Samuel Wich | January 3, 2020
By Samuel Wich At long last, traditional food production is about to be disrupted. The future of food is high-tech, local and taking into account the needs of our planet. The way food has been produced in the past has led to countless problems. At long last, traditional farming and distribution practices are about to be disrupted. The future of food is high-tech, local and taking into account the needs of our planet. What is the future of food made of, why we cannot continue the way we used to produce and what practices will be replacing current approaches of handling food? The future of food: new realities for the industry Currentl...
Food & Beverage: The Secret Ingredient to Building Hotel Guest Loyalty
Joel Montaniel | January 2, 2020
By Joel Montaniel, Co-Founder and CEO, SevenRooms Hotels are constantly competing to improve their amenities, rewards, and services to stand out in a saturated market. And chief among those offerings in the eyes of consumers are dining options, with newly released research uncovering that almost 1 in 3 Americans think hotels with great restaurants are more memorable than those without. As boutique hotels and major chains invest in more experimental restaurant concepts, respected chefs and locally-authentic F&B experiences, travelers will flock to hotels with drool-worthy dining built into their stay. This new approach to food & ...
White Lodging Names AJ Buchanio Corporate Research and Development Chef
White Lodging | December 19, 2019
White Lodging is pleased to announce that AJ Buchanio has been named the company's corporate research and development chef. Chef AJ most recently served as the Chef de Cuisine at the award-winning Magee Homestead, the adults-only boutique wellness retreat that is part of Brush Creek Luxury Ranch Collection, which is managed by White Lodging. During his three years at Magee Homestead, Chef AJ was responsible for all aspects of the culinary program at the Relais & Chateâux property, where he had full responsibility for menu design and development, as well as guest experience. White Lodging operates more than 40 restaurants and bar...
Jean-Claude Plihon Announced as New Director of Culinary and Food & Beverage Operations for Park Hyatt Washington, D.C.
Park Hyatt Washington, D.C. | December 4, 2019
Washington, D.C. (December 4, 2019) – Park Hyatt Washington, D.C. General Manager Terry Dunbar is pleased to announce the appointment of Jean-Claude Plihon as the hotel’s new director of culinary and food & beverage operations. Plihon will oversee all culinary operations for the award-winning Blue Duck Tavern, 24-hour room service, and banquet operations of the landmark award-winning hotel, which is situated in the heart of the nation’s capital. Plihon joins the Park Hyatt Washington, D.C. team from Dallas where he served for 10 years as executive chef of the AAA four-diamond Grand Hyatt DFW. Under his leadership, Grand Hyatt ...
Does Your Hotel Need a Plant-Based Restaurant?
Larry Mogelonsky | November 26, 2019
By Larry Mogelonsky, MBA, P. Eng. (www.hotelmogel.com) No matter where you stand on the issue of climate change, the one undeniable aspect of this movement is that it is rapidly gaining awareness across the world. With scientists publishing study after study to show just how inhospitable our environment will soon become, this trend is particularly prevalent amongst our youth, and if you don’t understand it then your hotel’s F&B future may be grim. For those among us who will inherent the earth appear to be the ones who are also most inclined to do something about it, with a popular form of activism being the removal of all anima...
Kimpton Identifies Top Food & Beverage Trends to Watch in 2020
Kimpton Restaurants | November 18, 2019
SAN FRANCISCO (November 18, 2019) – Black pepper ice cream, coconut ceviche and Japanese whisky highballs are just a few of the unexpected yet delicious trends that will be popular in 2020, according to Kimpton Hotels & Restaurants’ sixth annual Culinary & Cocktails Trend Forecast. Kimpton predicts that more adventurous health ingredients and plant-based menus will rise to the top, and lower-alcohol spritzes will take center stage at bars. From ingredients like seaweed, ashwagandha and nutritional yeast to dishes like fresh, elevated ceviche and flavorful Levantine cuisine, chefs are getting creative while catering to consumers...
Desert Diamond Casino West Valley Expansion Project Implements InvoTech Uniform System
InvoTech Systems | November 18, 2019
InvoTech RFID Uniform System is now used at Desert Diamond Casino West Valley to manage the Uniform Operations for Complete Control and Accountability LOS ANGELES, CA – November 18, 2019 -- InvoTech Systems is the leading provider of advanced Linen Management, Laundry and Uniform Systems that integrate the latest RFID technology to increase profitability for hotels, resorts, casino operators, sports arenas, convention centers and theme parks. The InvoTech System installed at Desert Diamond Casino West Valley manages the Uniform inventory for 1,500 employees. Desert Diamond Casinos & Entertainment joined MGM Entertainment, Caesars, an...
Charleston SC Hotel Implements Clear Sky Software and Benefits From Better Control Over Beer, Liquor and Wine Inventory
Clear Sky Software | November 14, 2019
CHARLOTTE, North Carolina – November 14, 2019 – Clear Sky Software, Inc. ® announced today that The Renaissance Charleston Historic District Hotel in Charleston, South Carolina has implemented the company’s beverage inventory control system to help manage and control all beverage products. The Renaissance Charleston is taking advantage of the features of this industry-leading beverage inventory system. Called Clear Sky BEVERAGE, this is a comprehensive, perpetual inventory system that tracks and controls all beverage products. Functions include purchasing/ordering, receiving, electronic requisition, outlet transfers/issues/returns and...
Hospitality Financial Leadership: Controlling Food Cost – Top 10 List
David Lund | November 11, 2019
By David Lund Food cost is a never-ending battle in a war that does not end. You can never take your foot off the gas, if you do you will slow down. When you slow down in the food cost world it is costly. Back in the day I cut my teeth as a receiver, F&B cost control clerk and ultimately an F&B cost controller. Here is my top 10 list of food cost control strategies you can either put in place, re-commit to doing, or ask yourself why it is not already being done.😊 Shop Around Check Your Receiving Lock it Up Menu Costings Embrace Contribution Margin Separation of Duties After Hours Invoice Approval ...
Verdant to Showcase Simple, Smart and Intuitive Guestroom Thermostats at HX: The Hotel Experience Powered by AAHOA
Verdant | November 5, 2019
[Montreal, Quebec — November 5, 2019] — Hoteliers looking for ways to slash their hotels’ energy bills should visit Verdant next week at HX: The Hotel Experience Powered by AAHOA. Verdant ’s simple, smart and intuitive guestroom thermostats combine smart occupancy sensors with patented cloud software features to set-back temperature while guests are away and reduce energy consumption when rooms are unoccupied. Verdant solutions – including its new ZX energy-management thermostat and its popular, field-proven VX solution – will be on display in Booth 1315 November 10 -11 at the Javits Center in New York. “Verdant solutions ...
In Memoriam: A Tribute to Professor Patrick “Chip” Cassidy
| November 4, 2019
Professor Patrick “Chip” Cassidy, founder and director of the Wine Program at the Chaplin School of Hospitality & Tourism Management at Florida International University, passed away peacefully on October 28th in home hospice care. The cause of death was complications of esophageal cancer. Considered South Florida’s foremost wine expert and affectionately known as “Miami’s Wine Guru,” Professor Cassidy brought his love of wine, travel and country to his students and to the South Florida community. Says Michael Cheng, Ph.D., CHE, Interim Dean, Chaplin School of Hospitality & Tourism Management, “Chip was a born tea...
Riegel Linen Restructures to Drive Growth
Lion Equity Partners | October 31, 2019
[DENVER AND AIKEN, S.C.— OCTOBER 31, 2019] — The management team of the Riegel Consumer Products Division of Mount Vernon Mills Inc. (“MVM”) has partnered with Lion Equity Partners to carve out the business from MVM and stand alone as a new entity, Riegel Linen LLC (“Riegel”). Riegel Linen is a leading importer, manufacturer, and supplier of tablecloths, napkins, sheets, towels, bedding and other linens for hotels, restaurants, linen suppliers, retailers, and healthcare customers. Riegel is headquartered in Aiken, SC, and operates a manufacturing facility in McCormick, SC and a network of salespeople and warehouses strategicall...
Restaurateurs, Insights Await!
PolyU’s School of Hotel and Tourism Management | October 29, 2019
Restaurateurs will finally have the opportunity to gain comprehensive insights into tourists’ dining preferences and behaviour through analysis of online reviews thanks to a ground-breaking study by Professor Rob Law of the School of Hotel and Tourism Management (SHTM) at The Hong Kong Polytechnic University and his co-researchers. Having developed a data-mining framework to analyse more than 40,000 reviews of restaurants in Sydney and Melbourne, Australia, the researchers reveal a range of tourist preferences and suggest that their method could be extended to other areas of tourism. Everyone has to eat, and food is an important part of ...
Bay State Linen Implements InvoTech Laundry System to Better Serve Clients
InvoTech Systems | October 17, 2019
Bay State Linen implements the InvoTech Laundry System to Manage Customer Accounts and Increase Profitability LOS ANGELES, CA – October 17, 2019 -- InvoTech Systems Inc. announced the recent implementation of its Laundry System at Bay State Linen in Brockton, Massachusetts. InvoTech Systems is the leading provider of advanced Linen Management, Laundry and Uniform Systems that integrate the latest RFID technology to increase profitability for hotels, resorts, casino operators, sports arenas, convention centers and theme parks. The InvoTech System installed at Bay State Linen manages the Laundry inventory for more than 4,000 items daily, a...
Hospitality Financial Leadership: Global Food Cost vs Tracking Individual Outlet – Pros and Cons
David Lund | October 1, 2019
What is really important to realize is the food cost calculation in your hotel will always come back to the cost of goods formula. Any attempt to track and individualize the outlet food cost that I have ever seen is a big waste of time. It is a waste of time because it always comes back to the fact that the food cost is calculated by adding the opening inventory to the purchases and then subtracting the closing inventory – as well as any legitimate credits at month end – to calculate the food cost. This is never done in hotels by outlet simply because it is completely inefficient to do so. What I see time and time again is people tryin...
Aspen’s Most Anticipated Hotel, W Aspen Is Now Officially Open Using the InvoTech Linen System
InvoTech Systems | September 18, 2019
W Aspen uses the latest RFID technology to track their high-quality linens from day one LOS ANGELES, CA – Date – InvoTech Systems Inc. announced the recent implementation of its Linen System at W Aspen & The Sky Residences at W Aspen, the highly anticipated new hotel and residence from the iconic luxury brand now open in Aspen, Colorado. InvoTech Systems is the leading provider of advanced Linen Management, Laundry and Uniform Systems that integrate the latest RFID technology to increase profitability for hotels, resorts, casino operators, sports arenas, convention centers and theme parks. The InvoTech System installed at W Aspen ...
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