food and beverage
Hotel Buffets Are Out. Here’s What’s In.
HotStats | April 29, 2021
By Rayna Katz Hotel food and beverage operations have radically changed in the wake of the pandemic. From breakfast buffets to banquet dinners, service has drastically altered to keep guests safe and as stopgap against weaker demand. Several of the adjustments made due to immediate needs are likely to remain in place for the foreseeable future, according to some F&B authorities. “The buffet is gone,” said Steven Kamali, CEO of Hospitality House, which provides F&B solutions for the hospitality industry, and has worked with many major brands to fine-tune service and offerings. “Hotels are now thinking about how they can pro...
Meeting the New Demand for Happy Hour Dining This Spring
Larry and Adam Mogelonsky | April 14, 2021
By Larry and Adam Mogelonsky The taboo of eating indoors at a restaurant as a result of COVID-19 will persist for well into 2021. While the spring is normally considered too cold for purely alfresco dining, some people may end up altering their meal patterns now through June to chase that last morsel of sunlight and stay in the warmth. That is, in order to keep the good times rolling outside and not to risk coronavirus exposure by venturing inside (not to mention any government mandates about eating inside), dining parties may opt for an extended dinner in and around the time normally reserved for happy hour – approximately 3pm to 6pm...
6 Ways to Keep Your F&B Costs in Check
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...
Bartech’s Customized Line of In-Room POS Solutions Help Hoteliers Maximize Revenue
Bartech | February 24, 2021
Extensive lineup of guestroom point-of-sale solutions enhance in-room revenues while meeting specific operational challenges for any property need Las Vegas — February 24, 2021 — Bartech, the leader in automatic minibar solutions for the global hospitality industry, has refined its extensive line of minibar and in-room point-of-sale (POS) solutions to meet the unique operational challenges and technology needs of a variety of property types and room configurations. With today’s travelers seeking to minimize contact with hotel staff and other guests by avoiding public hotel areas such as on-site F&B venues and retail shops, Bartech ...
How F&B Service Will Change Post-COVID
HotStats | August 4, 2020
As COVID-19 plows through the hospitality industry, it’s carving new paths to profit along the way. Moving forward, hotel food and beverage (F&B) services will be among the most transformed departments in the post-COVID-19 world. Already, the virus has changed how F&B services attract customers, and it’s altering the habits of guests. (In a prior post, we presented how social distancing could transform F&B operations.) Wondering how F&B services will change for hotels post-COVID-19? In this article, we’ll dig into the answer. What’s the State of Hotel F&B Services Now? Unfortunately, many business owners wi...
Hotels Transform Dining Options for Time-Pressed Travelers
Kacey Bradley | February 11, 2019
One challenge frequent travelers have to deal with is figuring out how they'll eat while they're on a trip. Whether they're away on a family vacation or a work trip, at some point they'll need to eat and head out to their next stop. It's something that's easier to solve while out in a city that could have a fast food joint right around the corner, but then there are the moments where fast food doesn't work. Guests might realize they've become hungry once it's late at night and they've already settled into their room. Hotels are always looking for the next innovative way they can meet the needs of ...
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...
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...
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