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...
HotStats | March 8, 2021
Outside of fast-food and fast-casual restaurants, which are predicated on familiarity and uniformity, no two food and beverage operations are the same. Each has its own characteristics; its own challenges. It’s these variables that keep managers up at night wondering how to tweak the revenue side and reduce operational costs without adversely affecting product quality and delivery. It’s a lot to juggle. F&B is the second-most important revenue stream in a hotel after rooms. It is imperative, then, to control the cost structure to ensure a healthy bottom-line. Let’s not forget: F&B is highly volatile, which is to say we all ea...
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...
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...
Over 6,100 Attendees Join HFTP in Celebrating the 50th Anniversary of HITEC
Beachy Wins E20X People’s Choice Award at HITEC Orlando 2022
Quadri-Felitti Named Recipient of ICHRIE 2022 Stevenson W. Fletcher Award
Mills James Provides Hospitality AV Services to 22 Full-Service Resorts in Mexico
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