Wine as a Quick Win for Hotel Revenues in 2023
Adam and Larry Mogelonsky | September 28, 2022
Wine in Nine Steps for Revenues in Autumn 2022
Larry and Adam Mogelonsky | September 14, 2022
F&B/ FF&E
Meyer Jabara Hotels Offers Expert Advice on How to Better Manage Hotel F&B Amidst Today’s Labor & Supply Chain Shortages
Meyer Jabara Hotels | May 3, 2022
Operating 30 hotels and 20 restaurants in 12 states, this leading hotel management group sites 7 ways to cut costs, maximize staffing, and emerge profitable in the days ahead [Danbury, Conn., May 3, 2022] — As the hospitality industry continues to deal with the labor crisis, the surmounting lack of truckers is putting even more strain on hotel and restaurant operations. Fewer drivers means an increase in the price of goods and the cost of delivery. With people eager to travel again, hoteliers with food-and-beverage operations are asking “What can we do differently to run our f&b departments more efficiently?” Meyer Jabara Hotels...
Award-Winning Destination Kohler Deploys Beachy’s 5G Mobile POS Solution to Optimize Food & Beverage, Golf and Retail Operations
Beachy | May 3, 2022
Miramar Beach, Fla. (May 3, 2022) – Beachy, a leading provider of next-generation solutions and services for the country’s leading resorts, today announced that Destination Kohler – which is part of Kohler Co. – has successfully deployed its innovative mobile point-of-sale (POS) solution in multiple areas of the five-star resort’s hospitality operation. Beachy’s advanced 5G communication protocol, sunlight-friendly interface and UX designed for conversational ordering, make it ideal for operations located everywhere resort guests want to be, including golf courses, pools, beaches and outdoor event spaces. The Destination Kohler...
Stayntouch PMS Integrates With Toast PoS, Delivering a Streamlined and Mobile Dining Experience for Hotel Guests
Stayntouch | May 3, 2022
Leading guest-centric cloud hotel PMS integrates with dining experience management system to elevate the F&B experience and help hotel restaurants streamline operations BETHESDA, Md. — May 3, 2022 — Stayntouch, a global leader in guest-centric cloud hotel property management systems (PMS) and contactless technology, today announced a new direct integration with Toast, an all-in-one digital technology platform purpose-built for the entire restaurant community. Toast delivers a comprehensive, mobile solution to enhance the dining experience for both restaurateurs and guests. Toast allows restaurateurs to manage orders, payments ...
Reduce Time and Increase Inventory Accuracy With Clear Sky Software’s Interface to Piazza Produce
Clear Sky Software | April 27, 2022
CHARLOTTE, North Carolina – April 27, 2022 – Clear Sky Software, Inc. ® announced today the release of a new software interface between the company’s food inventory control system, called Clear Sky FOOD and Piazza Produce & Specialty Foods ®. This interface is available immediately. With this new offering from Clear Sky Software, hospitality organizations have a complete, back-office food inventory management solution integrated with a major food distributor. Clear Sky FOOD helps users track food products from the point of purchase, through receiving and the ultimate transfer to kitchens, restaurants, banquets or any POS o...
Hilton Anaheim Appoints Juan M. Lopez as New Executive Chef
Hilton Anaheim | April 20, 2022
ANAHEIM, Calif. (April 20, 2022) – Orange County’s largest property, Hilton Anaheim is proud to announce the promotion of chef Juan M. Lopez to executive chef. Building upon his 36-year tenure at the 1,572 room property, chef Lopez will continue to oversee all culinary operations for Hilton Anaheim’s 3 restaurants and catering services. “We are delighted to announce chef Lopez’s well-deserved promotion to executive chef,” said Shaun Robinson, general manager of Hilton Anaheim. “His fresh approach and proven leadership skills are undoubtedly instrumental in offering new dining experiences and elevated culinary offerings to our g...
Highgate Hawaii Announces New Food & Beverage Team Appointments
ʻAlohilani Resort Waikiki Beach | April 1, 2022
HONOLULU, HI - April 1, 2022 - Highgate, a leading real estate and hospitality management company with eight hotels in Hawaii, announced today that Chase Heu has been appointed Area Director of Food & Beverage for Highgate Hawaii and Alexandre Petard has been appointed Executive Chef for ‘Alohilani Resort Waikiki Beach. “We are thrilled to welcome these talented new additions to our team,” said Kelly Sanders, executive vice president of operations for Highgate Hawaii. “We are confident they will bring a creative and fresh perspective that will further elevate our food and beverage offerings at ‘Alohilani Resort and acros...
Plant-Based Is Here to Stay
Larry and Adam Mogelonsky | March 16, 2022
By Larry and Adam Mogelonsky Climate change is something opaque and far-off. In our minds, thinking only about the environmental impact of eating meat is not what’s causing people to slowly shift to more plant-based diets or the most apt term of ‘flexitarians’ where people gradually shift to roughly an 80/20 split between plants and animal products respectively. Rather, people are shifting because the overwhelming scientific research is showing that it’s healthier to eat more unprocessed fruits and vegetables. Yes, in the near term we see headlines that say that Beyond Meat or other equivalents have flat quarter-over-quarter sal...
Marriott Irvine Spectrum Appoints Gordon Fischmann to Director of Food and Beverage
Marriott Irvine Spectrum | March 16, 2022
IRVINE, CA - March 15, 2022 - Situated in the heart of the business and entertainment hub of Irvine, Calif., Marriott Irvine Spectrum is pleased to announce the appointments of Gordon Fischmann to director of food and beverage and Rey Blanco to general manager of the hotel’s rooftop bar, Hive & Honey. The newest additions to the culinary team will bring their talent and passion to further the hotel’s culinary experience for both guests and locals. Director of Food & Beverage Gordon Fischmann brings nearly two decades of global culinary experience to his executive position where he will oversee all aspects of the hotel’s culin...
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...
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