food &beverage
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...
Porter, a New Contact-Free Food Ordering Technology, Launches in 10 U.S. Hotels
Porter | March 4, 2021
Company Aims to Disrupt Traditional Hospitality Model with Room Service via Smartphone LOS ANGELES, March 4, 2021 – A web-based technology called Porter is powering up a new digital era of food service at hotels, starting in Los Angeles but with its sights set on growth across the United States. Porter, an award-winning business transformation platform that fundamentally changes hospitality, is now operational at the H Hotel Los Angeles from the Curio Collection by Hilton, Homewood Suites by Hilton LAX and the Courtyard by Marriott Los Angeles LAX/Century Boulevard. Together with seven limited-service hotels near the company’s head...
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...
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