food &beverage
Bringing in Blue Zone Foods
Larry Mogelonsky | December 23, 2020
By Larry Mogelonsky, MBA, P. Eng. (www.hotelmogel.com) As New Year’s Eve approaches, we all succumb to the perfunctory promises of self-improvement for the following 12 months. With 2020 being the dumpster fire that it is, the bar is probably a bit lower for goals heading in 2021 over past years. Nevertheless, I bet that staying in shape or incorporating some form of healthier eating habits tops the list. Importantly, if you have dietary resolutions, no doubt your guests do, too. And they’ll be looking for hotels to accommodate their needs accordingly. With most diets continually trending in the direction of healthier, cleaner, orga...
Drinks Trends: 7 Festive Beverages to Discover From Around the World
EHL | December 23, 2020
It’s that time of year again, when friends and families come together to celebrate the holidays around a crackling fire, twinkly lights and a scrumptious spread of seasonal delights. And while traditions may reign when it comes to food and beverages, this might just be the year to try something different. After all, 2020 has been one to remember. For those hosting and looking to dazzle their guests with something unique, we’ve pulled together a list of the latest drinks trends – a list of uniquely indulgent holiday drinks from around the world. 1. Eggnog – United States & Canada A long-standing favorite in North American hou...
A New Model for Safety and Automation in F&B Management
Linda Pouliot | November 30, 2020
By Linda Pouliot F&B represents a significant portion of a hotel’s non-room revenue. Especially in the pandemic era, F&B management is among the most critical operational challenges confronting the hotel industry. Today’s environment offers two parallel challenges: Achieving operational efficiency and, at the same time, responding to, meeting and anticipating changing guest preferences that are driving a growing demand for safe, secure environmentally sound on-property experiences. As hoteliers rebuild their businesses, here are guidelines they can consider in constructing a new kind of F&B operating model that meet t...
Ghost Kitchens in the Lodging Industry: A F & B Strategy for Hotels
Frederick J. DeMicco | September 29, 2020
By Frederick J. DeMicco, Ph.D. and Isaiah Morrow, School of Hotel and Restaurant Management, Northern Arizona University A Ghost kitchen is a professional food preparation and cooking facility that serves customers exclusively by delivery. Ghost kitchens do not have a physical location that customers can enter (yet). The concept of ghost kitchens strips down the traditional dining establishment by removing dining areas and fancy décor. Instead, they serve as kitchens for restaurants to prepare food to deliver to customers. Several restaurants can operate out of the same ghost kitchen, either working from the same facility or breaking the ...
What Skills Does a Culinary Arts Professional Need?
EHL Insights | September 21, 2020
As a culinary arts professional, the more skills you have, the more valuable you are. And, as with any career, the more valuable you are, the more successful you will become and ultimately the more satisfied you will be with your professional life. In the culinary arts profession, it all boils down to your skillset. Following are some of the skills that a culinary arts professional needs in order to be successful. Whether you work in a fine hospitality establishment that caters to international guests, or you work in a small French bistro in the South of France, you’ll need to hone the following culinary skills. Passion for the Culinary...
Automatically Receive Your Food Products and Update Your Costs in Seconds With Clear Sky Software’s Interface to Cheney Brothers
Clear Sky Software, Inc. ® | September 21, 2020
CHARLOTTE, North Carolina – September 21, 2020 – 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 Cheney Brothers ® Food Service Distributor. 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 an...
This Is Why You Keep Your Restaurant’s Signature Dish
Larry Mogelonsky | September 16, 2020
By Larry Mogelonsky, MBA, P. Eng. (www.hotelmogel.com) Chefs are creative individuals and I’m continually blown away by what these professionals can do when challenged to explore their passion. But a restaurant needs some marketing sensibility if it going to thrive, especially in a hotel or urban capacity where there are numerous other independent and more agile operations to compete with. While some executive chefs are themselves tremendous impresarios or, dare I say, celebrity chefs, many others need to be reined in so that the menus are in stride with what the market wants and so that they fit with the dining outlet’s theme for a...
Take Local to the Extreme
Larry Mogelonsky | July 22, 2020
By Larry Mogelonsky, MBA, P. Eng. (www.hotelmogel.com) Prior to Covid, hoteliers all over the world were already working on various programs to support local businesses and showcase the best of the community to guests. Now that the pandemic is practically locking out international travelers, the push for drive market customers and ‘local everything’ has bloomed exponentially. But if you are pursuing a course that many of your competitors are also going after, how do you stand apart? The answer is to go deep into your culture and lore, and simply outdo your rivals through what I call ‘extreme local’. Every city is unquestionab...
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