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The WiFi-Free Hotel Restaurant

Larry Mogelonsky | August 29, 2019

Five Food and Beverage Personalization Trends to Watch

William-Alexandre François | June 25, 2019

F&B/ FF&E

How a hotel restaurant became the feeder program for some of Sacramento’s hottest kitchens

November 5, 2018

Nov. 05--Hotel restaurants have a certain reputation. With a steady flow of tourists walking past, they don't need to be good to attract customers. They just need to be average. Then there's Grange, located in Sacramento's Citizen Hotel. Grange quickly built a reputation as one of the best restaurants in town, leading a Bee dining critic to call it "one of Sacramento's finest eateries" in 2016. But the only thing constant at Grange is the quality it's known for. Even the menu changes a couple of times a week. While the ownership group has remained the same, nearly every position at the restaurant has turned...

Kimpton Hotels & Restaurants Reveals Top Culinary + Cocktail Trends of 2019

Kimpton | November 1, 2018

SAN FRANCISCO, November 1, 2018 – According to Kimpton Hotels & Restaurants' fifth annual Culinary + Cocktail Trend Forecast, sustainability and wellness are fueling the superfood revolution and the whole vegetable movement; however, that hasn't slowed the emergence of more adventurous preferences, from offal-based dishes to bold African and Israeli influences. When it comes to the bar scene, expect to see reimagined mocktails, mushroom-infused spirits, the rise of flavored alcoholic seltzers and exciting food and drink pairings ranging from wild boar heart and burgundy to crickets and pisco. "It's remarkable to see the y...

Legend Hotel Lagos Airport Opens at Murtala Muhammed International Airport Marking Curio Collection Debut in Africa

Larry Mogelonsky | October 5, 2018

LAGOS, Nigeria and MCLEAN, Va. - Hilton (NYSE:HLT) today announced the opening of Legend Hotel Lagos Airport, Curio Collection by Hilton, which marks Hilton's 500th hotel to open across Europe, Middle East and Africa (EMEA). The hotel joins the exclusive Curio Collection by Hilton, a collection of more than 60 one-of-a-kind hotels and resorts celebrated for their individuality and appeals to travellers seeking local and authentic experiences. Legend Hotel Lagos Airport is located at Murtala Muhammed International Airport which serves more than eight million passengers each year [1]. The stylish hotel is adjacent to the airport's private...

How Does Your Restaurant Account for Allergies

Larry Mogelonsky | October 3, 2018

By Larry Mogelonsky, MBA, P. Eng. (www.hotelmogel.com) Food allergies are not only commonplace nowadays but continue to become more prevalent, particularly in a North American context. This means that allergic considerations will only become more prevalent as millennials and post-millennials come to dominate the travel economy as well as the workforce. Those individuals who are known to have certain afflictions are well-aware of the challenges they face – the common ones being peanuts, fish, shellfish, eggs, tree nuts, dairy and soy, but can also include seemingly more innocuous examples like garlic, red meat, wheat, berries or ce...

The Future of Food: Transparency and Traceability Are Key

Stuart Pallister | September 17, 2018

By Stuart Pallister What are the main trends facing restaurateurs and the food industry currently, and where is gastronomy heading? Those are some of the questions posed during a panel session at the recent Window 2 the Future conference staged by Lausanne Hospitality Consulting at Ecole hôteliere de Lausanne. The quality of produce remains ever-important but transparency – and traceability – is critical for consumers. "People want to know what they eat, where it comes from, how it was made. And with what ethics it was made," said panelist Peter Rebeiz, Chairman and CEO of Caviar House & Prunier. I think today we'...

BENCHMARK® Announces the Top Ten Dining Trends for 2019

September 12, 2018

The Woodlands (Houston), Texas, September 2018… BENCHMARK®, a global hospitality company, with three distinctive brand portfolios, including Benchmark Resorts & Hotels, Gemstone Collection and the London-based etc.venues, has just released its Top Ten Dining Trends for 2019. The trends were observed by Benchmark's executive chefs and culinary experts at the company's 80 luxury hotels, resorts and restaurants coast to coast, off shore and in Europe. "Food and Beverage is an ever-evolving realm of experiences," says Patrick Berwald, Benchmark's vice president food and beverage. "The opportunity for us is not only to be ahea...

Millennials: Changing Preferences & Priorities of Hotel F&B

Lori Crowley | September 6, 2018

By Lori Crowley Coming up as a Boomer, we simply did not have many choices when it came to what (and even where) we ate. For most of us, dinner was on the table every night, and there was a structure and familiarity to the ritual-not to mention the menu-that was very different than today. Boomers grew up in a time when life for most families was more structured and regimented, (usually) with more limited funds to devote to food shopping, and a budget that made eating out a relative rarity. And yes, of course, that's a generalization, if not a stereotype, but it's an anecdotal observation that's been backed by some convincing...

Using Coffee to Illustrate the Concept of Hyper-Regionality

Larry Mogelonsky | August 29, 2018

By Larry Mogelonsky, MBA, P. Eng. (www.hotelmogel.com) Although this article pertains to only coffee, the concepts presented apply to nearly all types of cuisine and F&B presentations. In today's world where Starbucks and McCafé are considered the baseline for what's tolerable, any café or hotel that wants to make an impression through its coffee service must exceed these two franchised products which, for our purposes, are where the current expectation is. Thus, success requires two key elements – superior quality and diversity of menu. As an example of how this works, suppose the nearest franchised coffeehouse ...

Enhancing the Guest Experience with Personalized Menus

Larry Mogelonsky | August 22, 2018

By Larry Mogelonsky, MBA, P. Eng. (www.hotelmogel.com) A modern hotel must give its guests a personalized experience if it hopes to keep pace with traveler expectations. While all hoteliers broadly understand the concept, integration costs and outdated management protocols can become potential barriers. Hence, when I see an effort at personalization that bypasses these barriers, no matter how small, I get excited. Turning our attention to another central aspect of the modern hotel experience – F&B – how do you make patrons in your restaurant feel as if you have personalized the dining experience for them? While undoubted...

Understanding Modern Dietary Restrictions

Larry Mogelonsky | August 8, 2018

By Larry Mogelonsky, MBA, P. Eng. (www.hotelmogel.com) Setting aside allergic considerations, the number and diversity of self-imposed dietary restrictions these days are enough to make any F&B director shake his or her head. I'm not opposed to any of these; rather, it is imperative that all hoteliers embrace these eating habit changes. There are vegetarians that don't consume any flesh, vegans who go a step further by not touching dairy or eggs, pescatarians who eat seafood but not any terrestrial animals, pollo-pescatarians for fish or chicken but never red meat, paleo dieters who abstain from grain and a host of religious regimen...

The Emotional Impact of Overpriced In-Room Bottled Water

Larry Mogelonsky | August 1, 2018

By Larry Mogelonsky, MBA, P. Eng. (www.hotelmogel.com) I am constantly perplexed at the continued reluctance of hoteliers to recognize activities that truly are unbecoming unbearable for guests. In this case, I am referring to our proclivity towards affixing outrageous prices to such basic amenities as bottled water. In a recent stay at a well-known chain property, my first vision upon entering was a largish bottle of water with the outrageous price tag of $7 (plus tax, of course). Most travelers look at this and, subconsciously reflecting on this number, conclude the following: Why is this bottle $7 when I can buy it in the supermar...

Food for Thought: The Future of Revenue Management and Maybe Starbucks + More

Martin Soler | August 1, 2018

By Martin Soler It is always interesting to stop and look back at where the industry is going. We can imagine a future from our current stand point but as things happen that future is rarely what we imagined. And while it may have some parts of it, there are always twists and turns we didn't predict. Our industry has the advantage of being one of the few that can't entirely be replaced by tech or other solutions. As long as we live, we'll need a place to sleep, but that doesn't mean things wont change. Amazon's founder famously said they focused on what wont change and tried to build for that, the trick is pinpointin...

How Hotels Are Upping Their Game on Food and Drink

JLL Real Views | July 23, 2018

By Emily Perryman From partnering with world-renowned chefs to letting guests order room service via Amazon Alexa, hotels are increasingly offering innovative food and beverage (F&B) experiences. F&B is an important revenue generator for hotels, with overall consumer spending in the U.S. alone rising by 5.5 percent annually since 2011, according to Technomic. The biggest driver of F&B, however, is a desire among hotels to tap into today's experience-led economy. "Having a memorable experience is especially important among today's young people," says Alexis Marcoux-Varvatsoulis, Consultant – Hotels F&B Specialist at...

PolyU Study Finds Food Tells Stories on Social Media

July 19, 2018

Understanding what motivates travellers to share their food-related experiences through social media is important because that information influences others' behaviour and acts as a form of destination marketing, according to Dr Ksenia Kirillova of the School of Hotel and Tourism Management (SHTM) at The Hong Kong Polytechnic University and her co-researchers. Having conducted interviews with South Korean social media users, the researchers identified various patterns of food-sharing behaviour, revealing that the motives for sharing were related to both psychological and functional benefits, and to self-focused and altruistic benefits. ...

Hospitality Financial Leadership: Credits to Cost of Sales in Food & Beverage

David Lund | July 16, 2018

By David Lund Giving the proper credits to your food and beverage operation is an important task. You want to ensure it is done consistently and fairly. This article examines all the usual credits, different types, the proper way to take them and why we need to take them. The first question to answer is why we need to credit the F&B operation for its goods used in other parts of our business. Someone once asked me why we don't credit maintenance for their costs when used in other departments. Or better still, why don't we credit rooms when staff members stay over because of bad weather or business volumes? Why is F&B so special?...

Enhancing Your Coffee Service With Ten Tips

Larry Mogelonsky | July 11, 2018

By Larry Mogelonsky, MBA, P. Eng. (www.hotelmogel.com) One of the most important elements of a modern hotel property is its coffee service, both within the guestroom and at any restaurant outlet. Given this beverage's significance in everyday life, it's a definite no-no for a hotel that cuts corners in its procurement and preparation of this brown elixir. Hardly a drug, though, coffee is not only big business but an aspect of our culture that continues to evolve. To witness this evolution, look no further than guests' expectations for a property's in-room coffee and tea service. Within the past decade, we've seen a migration from metal ...

Bartech Demonstrates Advances in Hotel Minibar Revenue-Enhancing Technology at HITEC 2018

Bartech | June 13, 2018

Hospitality's leader in minibar design to showcase C32, eTray and DD46 solutions, alongside company product line recognized for efficiency and style. Houston — June 13, 2018 — Bartech, a world leader in profit-generating automatic minibar solutions for the hospitality industry, is set to exhibit the latest developments in minibar technology and design at HITEC 2018, taking place June 18 - 21, at the George R. Brown Convention Center in Houston, Texas. Located at booth #1420, Bartech will demonstrate how solutions such as the C32, eTray and DD46 can simultaneously maximize in-room revenues by appealing to guest impulse buying...

HFTP Launches New F&B Bytes Site, an Addition to Its Online News Portfolio

HFTP | June 5, 2018

A daily, online news source for professionals working in the food and beverage industry Hospitality Financial and Technology Professionals (HFTP®) continues to build on its online news series with the addition of its F&B Bytes website. Powered by Hsyndicate, an electronic media-hub based in The Netherlands, F&B Bytes is an aggregated content destination where users will find the latest food and beverage news all in one place. Recognized as a global educator in the hospitality industry, HFTP now offers hospitality professionals online news resources specific to technology, clubs, finance, GDPR, F&B and its association at ...

Coffee Chat: Pure Salt & HEBS Digital

HEBS Digital | June 4, 2018

Our newest blog series, Coffee Chats, gives us the opportunity to sit down with our partners and other people in the travel industry to learn more about what they do and hear some tips for success. HEBS Digital's Executive Vice President Jason Price connected with Pure Salt's Director of Sales and Marketing Miguel Amengual Delgado to discuss his career, Pure Salt, and some of the ways in which the multi-property group is engaging with digital marketing and CRM. What do you do and what was the path that led you not only into the hospitality industry, but the career you have now? At the moment I lead a young and dynamic group of excellen...

Phoenix Hotel Gains Better Control Over Beer, Liquor and Wine Inventory Thanks to Clear Sky Software

Clear Sky Software | May 22, 2018

CHARLOTTE, North Carolina – May 22, 2018 – Clear Sky Software, Inc. – Clear Sky Software, Inc.® announced today that The Renaissance Phoenix Downtown Hotel has implemented the company's beverage inventory control system to help manage and control all beverage products. The Renaissance Phoenix 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 phy...

Best Practices in Food & Beverage Have Meyer Jabara Hotels’ Seeing Green

Meyer Jabara Hotels | May 9, 2018

MJH's collaborative F&B IMPACT Committee and a strong purchasing partnership are driving revenues and contributing to the Company's strong F&B performance systemwide [Danbury, Conn., May 9, 2018] — Meyer Jabara Hotels (MJH) is on a mission. The hotel ownership and management company is implementing best practices for creating elevated and differentiated food-and-beverage experiences that generate higher average checks and boost guest satisfaction. To enable its associates to achieve and exceed these goals, MJH has established an F&B IMPACT Committee tasked with Initiating Major Progress Around Culinary Tactics. Compris...

Hospitality Financial Leadership: Beverage Cost or Contribution Margin?

David Lund | May 7, 2018

By David Lund We all heard about it every month. The beverage cost! And it usually was not very pretty. Seemingly always too high, and it typically created lots of finger pointing and much pontificating. Beverage cost was always a slightly complex beast and often misunderstood. That was largely because this poor cousin to food cost was shrouded in a bit of mystery and mystique, like a secret lost cocktail recipe. Let's have a closer look at the black sheep of the family. Many people are simply confused by beverage cost and, while it is an important standard to maintain, the real game to understand is contribution margin. What makes the ...

Special Job Titles Deserve Special Prices

Larry Mogelonsky | May 2, 2018

By Larry Mogelonsky, MBA, P. Eng. (www.hotelmogel.com) A fun solution to help drive more restaurant profitability may be in further specializing your F&B team then giving these dedicated experts uniquely alluring names. The inspiration that sparked this concept came about tangentially when discussing a somewhat recent initiative at select Ritz-Carlton alpine resorts where they have introduced a 'smoreologist' which is, in essence, a fancy name for a pastry chef who spends a bit more of his or her experimenting with fancy graham crackers and marshmallows. Still, though, the name resonates, helps create some excitement amongst the fam...

The National Conference Center Celebrates Earth Day

The Black Olive atThe National Conference Center | April 17, 2018

Announces Partnership with Four Local Farms Leesburg, Virginia, April 2018 … For the past 20 years, The National Conference Center has been fully committed to creating and implementing policies that minimize its impact on the environment. New this year and in time to celebrate Earth Day, April 22, The National is proud to enhance its food and beverage program by partnering with four local Virginia farms. "There continues to be a demand for farm-to-table cuisine, but The National is taking things one step further and going 'hyperlocal' working with as many local farmers as possible to source the food,' says Executive Chef Todd Gol...

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