The WiFi-Free Hotel Restaurant

Larry Mogelonsky | August 29, 2019

Five Food and Beverage Personalization Trends to Watch

William-Alexandre François | June 25, 2019


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...

F&B: Which Is More Profitable – Outsourcing or In-House?

Court Williams | April 10, 2018

By Court Williams Hotel Food and Beverage (F&B) operations increased in revenue value by 4.9% during 2017, according to a report from STR. This is clear evidence that F&B is still an important revenue stream, second to accommodation income, but it is profitable only if companies optimize the way they operate the division. Outsourcing is a popular way to take the problem off a company's plate, but is it necessarily the best option for their hotel and bottom line? At HVS, we believe that profit should not be the primary motive and that the main reason for having food and beverage facilities in a hotel is to enhance the Rooms Divis...

New Research Finds Hotels Saved $7 for Every $1 Invested in Reducing Food Waste

Champions 12.3 | April 5, 2018

WASHINGTON (April 5, 2018)– New research on behalf of Champions 12.3 finds there is a compelling business case for hotels to reduce the amount of food they throw away. For every $1 hotels invested in programs to reduce kitchen food waste, on average they saved $7 in operating costs. In a first-of-its kind analysis for the industry, The Business Case for Reducing Food Loss and Waste: Hotels evaluated financial cost and benefit data for 42 sites – including Sofitel, MGM and more – across 15 countries, finding that nearly every site realized a positive return on its investment to reduce food waste. Within just one year, t...

The Growing Use of Technology and Robotics in Food Service

Court Williams | April 5, 2018

By Court Williams Opponents of artificial intelligence (AI) have long predicted the time will come when robots take over the jobs of human employees. That day has arrived, with a number of food service companies using technology in previously human-filled roles. Reasoning Behind the Shift Ever since vending machines started to dispense food in 1897, food service automation has gained ground, moving towards self-service and eventually machine services. There are multiple reasons why food service companies are looking for alternatives to the traditional ways of producing and serving food, including: The shortage of kitchen workers, whic...

Avendra Releases Findings from Lodging Industry F&B Study

Avendra | April 4, 2018

Research provides food-and-beverage demand outlook through 2020, and reveals performance and occupancy trends, investment plans and new food formats ROCKVILLE, MD, April 4, 2018 – Avendra today releases findings from a new F&B trends report titled "Lodging Food & Beverage Outlook" that gauges demand for hotel F&B over the next two to three years. The findings reveal current F&B and occupancy performance, identify hoteliers' investment plans, and detail new food formats for the future. "Today's restaurants face multiple pressures based on shifting consumer behaviors," said Chip McIntyre, senior vice president of str...

Building Your F&B Reputation Through Events

Larry Mogelonsky | March 28, 2018

By Larry Mogelonsky, MBA, P. Eng. (www.hotelmogel.com) Good food can help put heads in beds, but few hoteliers fully grasp how this symbiotic relationship works. For today's case, events that showcase on-property chefs are not on every manager's calendar, most likely because they typically deliver an expense line well above operating revenues. However, they provide significant value in several indirect ways. First, events like this allow a hotel to demonstrate unbridled culinary excellence. Next, they allow your chefs to demonstrate creativity. Thirdly, they afford your public relations team with great fodder for continued media interes...

Ten Steps to Revitalizing Your Coffee Experience

Larry Mogelonsky | March 21, 2018

By Larry Mogelonsky, MBA, P. Eng. (www.hotelmogel.com) We all love caffeine and coffee happens to be among the most components in your F&B arsenal. Let's start by recapping what should you already know or have gone through with your team prior to starting to think about this ten-step process. Firstly, you've reviewed your brew and you're convinced it is a contender to of note to guests as well as locals. Next, you've done your best to include a great decaf companion. And lastly, you're offering, at a minimum, espresso, cappuccino and lattes to flesh out your menu beyond mere percolated beans. Now, how do you lever this into creating...

The Importance of Bottle Design in Selling Wine

Larry Mogelonsky | February 28, 2018

By Larry Mogelonsky, MBA, P. Eng. (www.hotelmogel.com) A riff on the classical adage, "Don't judge a book by its cover," let's first examine this more common expression a bit closer to see how it applies to wine, spirits and the pursuit of restaurant profits. We are told not to base our opinions or conclusions about objects and individuals solely on their outward appearance because there is often far more happening beneath the surface worthy of our consideration, if you were only to give said object or person a chance. It's a valuable piece of advice, hence why it sticks. But its popularity, aside from its terse and catchy qualities, ca...

Hospitality Financial Leadership – Is Your Hotel Culture Blame or Appreciation?

David Lund | February 19, 2018

By David Lund In my career, I have seen both. Lots of appreciation for hard work and a challenging workplace. On the flip side a horror story of the blame for "mistakes" and lack of preparedness. Blame is the easy one to master. Management by embarrassment as I like to refer to it. One of my past hotels was a classic blame game hotel. After a much-publicized error or screw up or service interruption the GM would warmly ask, "Where is my victim?" or state, "Bring me the victim." What usually followed was paramount to a public flogging. Everyone got their turn and the others would just watch in stunned disbelief only being thankful that i...

What Winesday Teaches Us About Restaurant Marketing

Larry Mogelonsky | February 14, 2018

By Larry Mogelonsky, MBA, P. Eng. (www.hotelmogel.com) One clever practice used in restaurants to drum up sales during the midweek druthers is to devote a given day of the week or period of each day (otherwise known as 'happy hour') to a special promotion, either in the form of unique offerings or unbeatable deals. While this a good start for boosting those slow midweek cycles, numerous other eateries already have these types of programs fully set up with established marketing engines. And when everyone else is running something like this, how will you stand out by directly imitating your competitors? You can't, not unless you change th...


ECO-FRIDGE (UK) LTD | February 5, 2018

HOW TO ENSURE SAFE FOOD TEMPERATURES Keep Hot Foods Really Hot, Keep Cold Foods Really Cold Commercial refrigeration cabinets are primarily designed for storing pre-packed cooked meats, delicatessen snacks such as baguettes and sandwiches, beverages, pre-packed salads, dairy products, fruit and vegetables. The open units offer customers these foods in a visually appealing, convenient format. European Union and U.K. regulators require manufacturers, retailers and caterers to keep food that is likely to support the growth of pathogenic micro-organisms (such as bacteria) or the formation of toxins at correct temperatures during preparatio...

The Growing Value of Hotel Bars

Chamberlin Public Relations | February 2, 2018

The days of sad, lonely, hidden-away hotel bars are long gone. Today, hotels are turning their bars into community watering holes, encouraging locals and guests alike to mix and mingle and providing a literal taste of the destination with local fare and libations. With savvy design (and top mixologists behind the counter), midscale and upscale hotels alike are finding new ways to bring in foot traffic and increase revenue at the same time. It's no surprise that when The World's 50 Bars published its list for 2017, five of the top 10 were located in hotels, including the top four on the list. The New Lobby Marriott's new millennial-focus...

New Edition of Planning and Control for Food and Beverage Operations Textbook Reflects Industry Trends, Technology Updates

the American Hotel & Lodging Educational Institute (AHLEI) | January 25, 2018

Orlando, Florida, January 2018—The ninth edition of Planning and Control for Food and Beverage Operations is now available from the American Hotel & Lodging Educational Institute (AHLEI). Written by Jack D. Ninemeier, Ph.D., this essential management textbook introduces readers to the control processes used to reduce costs and increase efficiency in food and beverage operations in restaurants and hotels. The book explores how planning and control functions can help operations work smarter, compete for greater market share, and provide value to guests. New to the ninth edition is a chapter feature called "Advice from a Mentor,"...

Learning from Sushi Master Jiro

Larry Mogelonsky | January 24, 2018

By Larry Mogelonsky, MBA, P. Eng. (www.hotelmogel.com) I trust that many of you have seen the beautiful, 81-minute documentary called "Jiro Dreams of Sushi" which was produced in 2011 (if not, look for it on Netflix). The film discusses the life and opus of Jiro Ono, the 85-year-old proprietor of Sukiyabashi Jiro, a 12-seat sushi restaurant located within Tokyo Ginza subway station. The restaurant does not even have its own washroom, and yet it has been awarded three Michelin stars, with Jiro being the oldest chef ever to obtain this level of prestige. How did he do this? While the movie will explain his methodology and philosophy in de...

Bartech Appoints Peter Kuzyk as Director of Sales in Support of Growth in North American Hospitality Market

Bartech | January 16, 2018

Industry veteran with over 25 years of experience set to spearhead new business initiatives and sales strategies Las Vegas — January 16, 2018 — Bartech, a world leader in profit-generating automatic minibar solutions for the hospitality industry, has announced the appointment of Peter Kuzyk as director of sales. Based in Montreal, Canada, Kuzyk is tasked with leading Bartech sales team efforts and ensuring that the company's ongoing market growth continues throughout the North American region. With automated minibar technology continuing to gain widespread interest due to its ability of serving as an in-room revenue stream ...

Casual Dining: A Fresh Perspective

Bill Conn | January 10, 2018

By Bill Conn and Greg Palmer Restaurant industry studies and reports have brought much attention to the shift in consumer choices and the flattening of year-over-year same store sales growth that the Casual Dining segment has been experiencing in recent years. However, there are still many exciting growth opportunities and ways that Casual Dining can flourish. Overall the restaurant industry is on the rise, with sales for 2017 expected to peak at around $800 billion according to the National Restaurant Association's 2017 Outlook report. While Full Service (which includes Casual Dining) is seeing a decline in sales growth the Full-Servic...

Hotel in Atlanta Benefits from Expanded Use of Clear Sky Software’s Inventory Control Systems

Clear Sky Software | January 10, 2018

CHARLOTTE, North Carolina – January 10, 2018 –Clear Sky Software, Inc. ® announced today that The Atlanta Marriott Marquis has implemented the company's food inventory control system, called Clear Sky FOOD. The Marquis has been a customer of Clear Sky for many years using the company's Clear Sky BEVERAGE inventory software. Clear Sky FOOD is a comprehensive, perpetual inventory system that tracks and controls all food products. Functions include purchasing/ordering, receiving, electronic requisition, outlet transfers/issues/returns and physical inventory. Rounding out the features include Clear Sky's interfaces to major ...

Hotel Trends in F&B for 2018

Larry Mogelonsky | January 3, 2018

By Larry Mogelonsky, MBA, P. Eng. (www.hotelmogel.com) Just as they did a century ago, hotel restaurants have a mantle to uphold by striving to be culinary leaders in their respective locales. To do so in today's competitive foodservice landscape, however, requires constant ingenuity. Everyone knows about the big push to offer healthier options, incorporate any purported superfoods and raise the profile of local producers through farm-to-table programs. Much like nearly every other customer who will set food in your eatery, I would expect that your team already have those three well in hand. Below are five more to consider as the New Ye...

Healthy Eating Means Healthy Desserts Too

Larry Mogelonsky | December 13, 2017

By Larry Mogelonsky, MBA, P. Eng. (www.hotelmogel.com) We're a stone's throw away from 2018. People are drinking less alcohol, renouncing cigarettes, exercising more often and eating healthier. If you're smart, you'll get with the program. Many other articles, especially those under the purview of New Year's resolutions, will cover methods and choice tips by which to give your mains and appetizers the health kick they need to keep drawing in patrons with increasingly esoteric dietary restrictions. One nutritional piece of advice around this time of the year that can be quite damaging to our restaurants, however, is to cut out desserts e...

Automate the Receiving of Your Beer, Liquor & Wine Products with Clear Sky Software and Fintech

December 8, 2017

CHARLOTTE, North Carolina – December 8, 2017 –Clear Sky Software, Inc. ® announced today the release of a new software interface between the company's beverage inventory control system, called Clear Sky BEVERAGE and Fintech. This interface is available immediately. Through the company's Fintech interface, users of Clear Sky BEVERAGE have a beverage tracking system that automates the process of receiving beer, liquor and wine products. Once alcohol orders arrive at a customer site, users select the Clear Sky BEVERAGE receiving function and import electronic invoices from their alcohol vendors. Product pricing is updated t...

Over 30 Hotels and Commercial Laundries Each Have Saved More Than One Million Gallons of Water Using Xeros Polymer Cleaning

Xeros Cleaning Technologies | December 6, 2017

Two Hotels Saved Over Five Million Gallons and Eleven Saved More than Two Million Gallons with Xeros Manchester, NH – December 6, 2017 – Xeros, the innovator of polymer cleaning technologies, today announced that thirty-three hotels and commercial laundries have now joined the Xeros Million Gallon Club, each saving more than one million gallons of water using Xeros' award-winning polymer cleaning laundry system. The patented, award-winning system uses up to 80% less water, up to 50% less energy, and approximately 50% less detergent than traditional systems while delivering superior cleaning performance. Environmentally cons...

Receive Products from Performance Food Group AND Update Costs in Seconds with a New Interface from Clear Sky Software

December 5, 2017

CHARLOTTE, North Carolina – December 5, 2017 – 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 Performance Food Group (PFG ®). This interface is available immediately. Through the company's PFG interface, users of Clear Sky FOOD now have a food tracking system that streamlines the process of receiving PFG products. Once a PFG order arrives at a customer site, users select the Clear Sky FOOD receiving function and import PFG electronic invoices. Product pricing is updated to current amounts and product sub...

Kimpton® Hotels & Restaurants Shares Fourth Annual Culinary & Cocktails Trend Forecast

December 5, 2017

From Nordic cuisine to Vadouvan, Kimpton's chefs and bartenders from 80+ restaurants and bars reveal what's on the horizon for 2018 SAN FRANCISCO, Dec. 5, 2017 -- Chifa and Nordic-influenced cuisine, nut-based spreads, visual filters, sour beers and upcycling of ingredients are among the top dining trends of the new year according to Kimpton Hotels & Restaurants' fourth annual Culinary & Cocktails Trend Forecast, released today. From dishes like Choereg Bread with Za'atar to Vadouvan Curried Carrots, the trends of 2018 are sure to spark imaginations from the kitchen to the bar. This year's forecast not only c...

Clear Sky Software’s Beverage Inventory System Saving Time at the W Hotel in Bellevue Washington

Clear Sky Software | November 28, 2017

CHARLOTTE, North Carolina – November 28, 2017 – Clear Sky Software, Inc. ® announced today that The W Hotel in Bellevue, Washington has implemented the company's beverage inventory control system to help manage and control all beverage products. This busy hotel 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 physical inventory. All of these software...

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