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...
PolyU’s School of Hotel and Tourism Management | May 15, 2020
Restauranteurs will for the first time have a highly accurate way to measure their financial constraints, thanks to a pioneering index recently developed by Dr. Sung Gyun Mun of the School of Hotel and Tourism Management (SHTM) at The Hong Kong Polytechnic University and his co-researcher. Although the restaurant industry is a vital driver of economic growth around the globe, restaurant firms are still subject to financial constraints that can pose a severe threat to their survival. Until now, little effort has been made to explore the financial pressure facing firms in the specific context of the restaurant industry. In their ground-breaking...
Larry Mogelonsky | May 29, 2019
By Larry Mogelonsky, MBA, P. Eng. (www.hotelmogel.com) Up until the hospitality industry started to change over half a century ago, everyone was accustomed to believing that a city's best restaurant would be found at a luxury hotel downtown. Such a property's premier restaurant would often serve as a perennial draw for both out-of-towners as well as locals, with reservations coveted and those seated immediately bestowing status upon their patrons. For today's more spontaneous, less formal, less pretentious, more parsimonious and Google-Yelp-TripAdvisor-driven culture, dining out is as popular as ever but we've blunted the experience in ...
Dr. Reza Etemad-Sajadi | May 10, 2018
By Dr. Reza Etemad-Sajadi Revenue management is all about pricing strategies to allocate the right capacity to the right customer, at the right place, at the right time. Airlines and hotels use such practices, and their customers seem to see the benefits. However, for the restaurant industry, things are different. Based on our research, we found that the majority of revenue management practices in the restaurant business are perceived as unfair (see Table 1). Customers though seem to accept price variations between lunch and dinner, as well as cancellations due to late arrivals. The practice which is perceived to be most unfair is the...
April 27, 2017
Veganism has never been so big, and is one of the most famous current gastronomic trends of the moment. Understand more about this concept and why it may be both a gastronomic movement and lifestyle choice. WHAT IS KNOWN ABOUT VEGANISM? Veganism is a term now tossed about freely by adherents from various backgrounds and all ages, including teenagers and millennials.It may even be close to becoming a gastronomic movement, if one considers its origins. Although the term was coined in 1944, the concept of veganism has roots going back to both ancient Indian and early Eastern Mediterranean societies. Veganism is in general considered to be ...
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