Bringing in Blue Zone Foods
Larry Mogelonsky | December 23, 2020
Drinks Trends: 7 Festive Beverages to Discover From Around the World
EHL | December 23, 2020
F&B/ FF&E
Ripclear Releases New V2 COVID-19 Face Shields to Safeguard Hotel Personnel
| June 16, 2020
Ripclear, makers of the most advanced protective film for outdoor sports eyewear, announced the launch of its V2 Shield, designed to protect personnel dealing with the COVID-19 outbreak including hotel staffers, EMS workers, nurses, police, facility and operations personnel, and other front-line staff. They expertly designed V2 Shield features with 91% optical transparency, so that personnel can safely and effectively do their work while staying protected via a certified medical face shield. “We heard the needs of frontline responders and essential workers across the country, and are producing an optically clear, anti fog, foam padded fa...
Unlock New Possibilities With Contactless Access Control
ID&C | June 9, 2020
Florida based company, ID&C, helping to provide solutions to protect hotel staff and guests As the world emerges from self-isolation and people begin to travel once again, is your property ready with a plan for how you are keeping your hotel staff and guests safe? Now is the time to offer the option for your guests to purchase contactless access control products, such as “single use” pre-packaged RFID wristbands and key cards. With the increased need to ensure proper sanitation and health standards everywhere, it's important to secure your venue and easily identify your authorized guests. ID&C offers RFID and non-RFID contac...
Restaurants Reopening: An Overview From Lausanne, Switzerland
Beatrice Venturini | June 8, 2020
By Beatrice Venturini & Dr. Reza Etemad-Sajadi On Monday 11th May, restaurants and bars were among the few public establishments in Switzerland allowed to reopen. The move was preceded by lengthy Federal Counsel regulations made available to all restaurateurs setting out the now rather familiar guidelines: 2m distances between tables, maximum 4 people at a table, strict hygiene measures, service staff in masks and required contact details of each customer. Some noise was made about whether the move had come too soon, since initially the Swiss government had suggested reopening around early June. But with the Swiss Germans claiming f...
Bartech Addresses the Post-COVID Hotel Environment With Launch of Minibar+ for Remote Operation and Control
Bartech | June 2, 2020
New application seamlessly upgrades Bartech manual minibars with semi-automatic functionality, adding centralized operation, cost control and enhanced safety LAS VEGAS — JUNE 2, 2020 — Bartech, a Las Vegas-based provider of automatic, profit-generating minibar solutions for the global hospitality industry, has unveiled Minibar+, an innovative solution that enhances Bartech’s manual minibars with semi-automatic functionality. Simple to set up and implement, Minibar+ is a “plug and play” solution that is available as a downloadable application, easily adding semi-automatic functionality to Bartech’s manual units to give hotel ope...
Plungepacker Device Designed to Help Hotels Meet the New Cleanliness Expectations of Guests
Plungepacker | May 28, 2020
As The New England Journal of Medicine confirms Coronavirus in human stool, an innovative and cost-effective new solution addresses the risks for hospitality industry Wisconsin Dells, WI (May 28, 2020) – Industries across the globe need to adapt to the new standards to address cleanliness and hotels are no exception. Hygienic standards will be a top priority for hotel guests when they return, and current operational protocols will need to evolve to meet guest expectations to ensure they are safe and healthy at your property. Developers of the Plungepacker are announcing their hygienic transporting device for toilet plungers which ca...
Food for Thought for the World’s Restauranteurs
PolyU’s School of Hotel and Tourism Management | May 15, 2020
Restauranteurs will for the first time have a highly accurate way to measure their financial constraints, thanks to a pioneering index recently developed by Dr. Sung Gyun Mun of the School of Hotel and Tourism Management (SHTM) at The Hong Kong Polytechnic University and his co-researcher. Although the restaurant industry is a vital driver of economic growth around the globe, restaurant firms are still subject to financial constraints that can pose a severe threat to their survival. Until now, little effort has been made to explore the financial pressure facing firms in the specific context of the restaurant industry. In their ground-breaking...
Covid-19 and Fine Wines: The Perfect Blend for a Severe Headache?
Dr Jean-Philippe Weisskopf | May 15, 2020
By Dr Jean-Philippe Weisskop Covid-19 has officially been a pandemic only since March 11, but its effects on the economy are already dramatic. For several industries, the current crisis is likely to become the most severe since the Great Depression. This is notably the case for the travel & leisure industry. In this article, we investigate the impact of Covid-19 on the fine wine market which represents the upper segment of the wine market and which is closely connected to the hospitality industry. The market for fine wines is dominated by France, with Bordeaux and Burgundy accounting respectively for close to 50% and 20% of the trad...
Best Practices for Reassuring Your Customers and Employees During the Closure of Your F&B Outlets
Alex Sogno | May 12, 2020
By Alex Sogno During this disruptive time, most hoteliers and F&B managers agree on one thing: A not-so “business-as-usual” future will follow the current changes. We know that as the hospitality industry begins recovering from COVID-19, there will be many new challenges ahead. But what can be done with F&B outlets now, to come out of this crisis stronger and better prepared for these future changes? Together with industry experts, we compiled best practices for providing reassurance to customers and employees during the closure of your F&B outlets. Furthermore, we offer you some suggestions on how to build up relationships...
Lodging Interactive Launches Touchless Digital Menu System for Restaurants and Hotels
Lodging Interactive & commingle:engage | April 29, 2020
PARSIPPANY, NJ - April 29, 2020 - Lodging Interactive the hospitality industry's premier provider of full-service social media marketing and guest reputation management services today, announced the launch of MyMenusOnline, its new touchless digital restaurant menu system. With MyMenusOnline restaurant guests simply scan a tableside QR code or NFC tag to view the restaurant's menu on their own mobile device. The system is meant to replace traditional printed menus and eliminates concerns in potentially passing germs between in-house dining guests handling the same menus. “The new normal has us all concerned with the cleanliness of every...
sbe Starts Hiring of 1,000 New Team Members for C3 Amid COVID-19
C3 | April 16, 2020
Sam Nazarian to Commence Recruitment Immediately to Staff 138 Ghost Kitchens Opening by End of 2020 Nazarian will Prioritize Employees Furloughed at Other Restaurants and Properties Due to COVID-19 MIAMI, April 16, 2020 -- Sam Nazarian, Founder and CEO of sbe, the leading lifestyle hospitality company that develops, manages and operates award-winning global brands, today announced that recruitment has begun for 1,000 newly-created positions across the country for sbe's C3 (Creating Culinary Communities) subsidiary. As part of the opening of [food halls] and 138 ghost kitchens before the end of the year, C3 is hiring across the entire organi...
Torrance Marriott Hotel Installs Clear Sky’s Food Inventory Management System for Increased Control
Clear Sky Software | April 15, 2020
CHARLOTTE, North Carolina – April 15, 2020 – Clear Sky Software, Inc. ® announced today that The Torrance Marriott Redondo Beach, in Torrance, California, has installed Clear Sky’s food inventory management system, called Clear Sky FOOD, for increased and better control over the hotel’s food product inventory. This Torrance hotel has been a customer of Clear Sky Software for many years utilizing the company’s beverage inventory control system called Clear Sky BEVERAGE. Desiring one inventory system for both food AND beverage products, Torrance looked no further than the successful relationship already in place with Clear Sky Softwa...
Global Hospitality Company sbe and Its Subsidiary C3 Announce the Creation of More Than 500 New Jobs in Greater Los Angeles to Fuel Growing Roster of ...
sbe | April 9, 2020
LOS ANGELES, April 9, 2020 -- Sam Nazarian, Founder and CEO of sbe, the leading lifestyle hospitality company that develops, manages and operates award-winning global brands, today announced that recruitment has begun for more than 500 newly-created positions in the Greater Los Angeles area for sbe's C3 (Creating Culinary Communities) subsidiary, that is focused on expanding the company's growing roster of ghost kitchen concepts and delivery offerings; including Umami Burger, Sam's Crispy Chicken, Krispy Rice and the forthcoming Plant Nation. "We are living in ever-changing times and have seen the hospitality industry face unprecedente...
For the First Time, DoubleTree by Hilton Reveals Official Chocolate Chip Cookie Recipe so Bakers Can Create the Warm, Welcoming Treat at Home
Doubletree by Hilton | April 9, 2020
MCLEAN, Va. - For the first time ever, DoubleTree by Hilton is sharing the official bake-at-home recipe for the brand’s beloved and delicious chocolate chip cookie, so at-home bakers can create the warm and comforting treat in their own kitchens. The warm chocolate chip cookie welcome is synonymous with DoubleTree hotels worldwide, and travelers look forward to receiving one, fresh from the oven, upon their arrival. DoubleTree cookies have a passionate fan following and a long history. More than 30 million are consumed every year, and the DoubleTree chocolate chip cookie even became the first food to be baked in orbit during experim...
Hospitality Financial Leadership: Beverage Controls – Top 10
David Lund | March 23, 2020
By David Lund Controlling the beverage cost is a big deal in hotels. People like to drink and that’s great for the bar, but you have to remember the people serving your drinks need a tight set of checks and balances or else they will help themselves to your supplies. It’s just human nature to mess around with the stuff at your fingertips all day long. There is a certain sense of entitlement as well because the wages are small, and people rely on tips. Bigger portions or the odd free one for a client can make a big difference in the tips left behind. Now, I’m not saying your beverage staff are stealing or anything like that but wha...
Riegel Linen Management Team Grows
Lion Equity Partners | March 18, 2020
Jeremiah Johnson to lead the global textile company as President AIKEN, S.C.— March 18, 2020 — Riegel Linen LLC ("Riegel") announces the hiring of Jeremiah Johnson as President. Johnson brings an extensive background in operations, supply chain management and acquisitions. "Jeremiah is a great addition to our management team and will be instrumental in helping us make the transition from Mount Vernon Mills to a standalone company,” said Bill Josey, Riegel CEO. “His background will also be important as we grow organically and strategically." Chris Gowdy, Vice President of Sales & Marketing, concurred, saying: “Jeremiah h...
Stop Calling Them Food Wines
Larry Mogelonsky | March 4, 2020
By Larry Mogelonsky, MBA, P. Eng. (www.hotelmogel.com) How often have you heard this term? A bottle is jammy, tight or otherwise barely palatable and the excuse – nay, the explanation – is that it’s a ‘great food wine’. I’ve seen this witty marketing retort creep into our collective dining culture over the past decade, and now I fear that it has run its course lest it do damage to your restaurant. My issue is that this two-word buzz phrase has now become the de rigueur excuse for allowing any piece of plonk on the wine list – promotional puffery at its finest. Think about it for a moment: name one wine that doesn’t pa...
Union League Club of Chicago Donning Chefs, Cooks With Craft Collection Aprons by Riegel Linen
Riegel Linen | March 4, 2020
Part of the private club experience is presenting staff as polished and professional [AIKEN, S.C.— MARCH 4, 2020] — When Michael Ponzio arrived at the Union League Club of Chicago (ULCC) last Fall as Executive Chef, he noticed that kitchen staff were wearing stock aprons that were plain, thin, dingy, and always appeared wrinkled. He immediately placed a call to Riegel Linen, the supplier he had worked with previously while heading culinary operations at local Medinah Country Club. Today, all chefs and cooks are outfitted with crisp Craft Collection Bib Aprons by Riegel. Not only do the aprons provide uniformity, cleanliness, and funct...
Atlanta Evergreen Marriott Conference Resort Expands Use of Clear Sky Software’s Money-Saving Inventory Systems
Clear Sky Software | February 27, 2020
CHARLOTTE, North Carolina – February 27, 2020 – Clear Sky Software, Inc. ® announced today that The Atlanta Evergreen Marriott Conference Resort has expanded its use of Clear Sky Software’s money-saving inventory systems. The Evergreen Resort has been a customer of Clear Sky Software for 10 years utilizing the company’s perpetual inventory system in the beverage department. After hearing of the success of Clear Sky’s food inventory system, this Atlanta-area resort made the decision to extend this technology to the culinary department. Now the Resort has one vendor and one system for tracking and controlling food and beverage produ...
The Mixology Game Changer Is Here – New Mixology Carts by Forbes Industries With Chris Adams
Forbes Industries | February 25, 2020
ONTARIO, CALIFORNIA, February 25th, 2020: Forbes Industries has partnered with mixology expert, Chris Adams, to design a series of mobile mixology carts perfect for today’s restaurants, catering, food & beverage, and hotel events. Why Mixology? Today’s Social Media is a powerful communication tool that craves unique and compelling content. Content like drinkable art. Now with Mixology Carts by Forbes Industries, hoteliers can create Instagrammable moments their guests are sure to share on their behalf. The word will get out, and others will want to see for themselves. Their friends will seek out the 360-degree experience they’ve ...
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...
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