Does Your Hotel Need a Plant-Based Restaurant?
Larry Mogelonsky | November 26, 2019
Desert Diamond Casino West Valley Expansion Project Implements InvoTech Uniform System
InvoTech Systems | November 18, 2019
F&B/ FF&E
Verdant Bringing NEW ZX Thermostat to HITEC Minneapolis
Verdant | June 12, 2019
[Montreal, Quebec — June 12, 2019] — Next week at HITEC Minneapolis, Verdant will display its newest guestroom energy-management thermostat. Smart, simple and intuitive, the new ZX energy-management thermostat leverages Verdant’s powerful energy-saving features in a sleek and trendy design. Verdant ZX will be on display in Booth 1234, June 17 to 20, at the Minneapolis Convention Center. “This is the first time that HITEC attendees in North America will have the opportunity to see, touch and try our newest guestroom thermostat,” said Michael Serour, Verdant VP of sales. “The ZX thermostat combines all of our best energy-savin...
Riegel Returning to ‘The Clean Show’ With New Linens, New Solutions, and New Branding
Riegel | June 11, 2019
America’s favorite table linen manufacture to debut products that are colorfast wash after wash; Visit Riegel Linen in Booth 1121 June 20th to 23rd in New Orleans [AIKEN, S.C.— June 11, 2019] — America’s favorite table linen manufacturer, Riegel Linens, will be exhibiting at The Clean Show in New Orleans June 20th to 23rd. The main attraction for attendees this year will be Riegel’s Craft Collection and its Premier spun-polyester line, both featuring new colorGUARD™ technology that extends the lifecycle of the textile and ensures a color-rich product from the first wash to the last. The Clean Show is the main event for the laun...
Avendra Recognizes Top Suppliers for Outstanding Supply Chain Performance
Karen Holden | June 11, 2019
2019 ‘Meet the Truck’ award recipients are rated on order fulfillment, trailer load, product integrity and overall performance By Karen Holden Quality assurance throughout the supply chain is top of mind for Avendra. It’s imperative that hoteliers’ purchasing requirements are being met by our approved suppliers. That’s why we’ve been conducting “Meet the Truck” audits at customer locations for the past 15 years. Not only does this program enable suppliers to improve their performance metrics and ultimately serve customers better, but it has become one of our customers’ most valued services in mitigating risks and ensur...
New Mexico’s Hilton Santa Fe Buffalo Thunder Selects Clear Sky Software to Better Manage F&B Inventory
Clear Sky Software | June 10, 2019
Santa Fe Buffalo Thunder has installed the company’s beverage inventory control system to help manage and track all beverage products. The Hilton Santa Fe Buffalo Thunder, in beautiful Santa Fe, selected Clear Sky Software over a crowded field of inventory control solutions and has been busy taking advantage of this industry-leading beverage inventory system. Called Clear Sky BEVERAGE, this is a comprehensive, perpetual inventory system that tracks and controls all beer, liquor and wine products. Functions include purchasing/ordering, receiving, electronic requisition, outlet transfers/issues/returns and physical inventory. Rounding...
The Westin Hilton Head Island Saves Time With Clear Sky Software’s Beverage Inventory Control System
Clear Sky Software | May 31, 2019
CHARLOTTE, North Carolina – May 31, 2019 – Clear Sky Software, Inc. ® announced today that The Westin Hilton Head Island Resort & Spa has implemented the company's beverage inventory control system to help manage and control all beverage products. The Westin 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 and is helping the Westin save time and gain efficiencies in the beverage department. Functions include purchasing/ordering, receiving, electronic requisition, outlet t...
Making Food and Beverage a Focal Point in the Hotel Industry
David Eisen | May 22, 2019
By David Eisen Ever since Fred Harvey opened his first "eating house-hotel" establishment along the Atchison, Topeka and Santa Fe Railway (AT&SF) tracks in Kansas in 1878, food and beverage has become an integral part of the hospitality business in the U.S. Harvey's invention was a more formalized approach to what was served to guests of the grand hotels and smaller inns that dotted the landscape from Europe to Asia throughout eras before. And while approaches to F&B have changed over time, F&B within the hotel space had historically been a loss leader, an afterthought, with the bulk of revenue derived from rooms. Success wa...
Raise a Glass to Wine Tourist Diversity
April 29, 2019
Not all Chinese wine tourists are the same. Although wine tourism is becoming more popular in China according to a study published recently by a group of researchers including SHTM professors Hanqin Qiu Zhang and Brian King, there is wide variation in tourists' level of involvement in wine-based activities. Drawing on the findings of a survey measuring levels of involvement in and perceptions of wine tourism, the researchers provide useful information for marketers aiming to develop targeted trips and marketing strategies. Interest in wine tourism has increased worldwide as tourists seek "authentic and individualistic experiences" while on...
Another Minneapolis Hotel Installs Clear Sky’s Beverage Inventory Management Software
Clear Sky Software | November 9, 2018
CHARLOTTE, North Carolina – November 9, 2018 –Clear Sky Software, Inc. ® announced today that the JW Marriott Minneapolis Mall of America has installed its beverage inventory control system. This Minneapolis hotel, connected to the famous Mall of America, selected Clear Sky Software to help control all beer, liquor and wine inventory. Called Clear Sky BEVERAGE, this system is a comprehensive, perpetual inventory system that tracks and controls all beverage products. Functions include purchasing, receiving, outlet transfers/issues/returns and physical inventory. Also installed is Clear Sky's Fintech Interface which automat...
Clear Sky Software’s Inventory Control System Installed at The Sheraton Boston Hotel
Clear Sky Software | November 7, 2018
CHARLOTTE, North Carolina – November 7, 2018 –The Sheraton Boston is a large and busy hotel and thus needed a better way to manage its extensive beverage inventory. The executive team selected Clear Sky Software's beverage inventory system called Clear Sky BEVERAGE. Now, management has a complete, perpetual-based inventory system for managing all beer, liquor and wine products. The Sheraton Boston is taking advantage of the features of this industry-leading beverage system that include purchasing/ordering, receiving, electronic requisition, outlet transfers/issues/returns and physical inventory. This Boston hotel also instal...
The Legendary Virginian, Curio by Hilton Hotel Reopens After 40 Years With Riegel Linens
Riegel | November 6, 2018
Following a four-year, $30 million renovation, this historic downtown hotel is topping tables in its ballrooms with Premier Murata Air Jet tablecloths and napkins [Johnston, S.C.— Nov. 6, 2018] — When the 105-year-old historic Virginian Hotel completed its recent four-year, $30 million renovation, management made sure that only the best linens topped tables in its ballrooms. As the biggest luxury hotel in Lynchburg, Va., General Manager Dennis Marcinik selected Premier Murata Air Jet spun polyester tablecloths and napkins by Riegel. Located at 712 Church St., the Virginian, part of the Curio Collection by Hilton, has been a centerpiece...
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. ...
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