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...
Rayna Katz | April 21, 2021
By Rayna Katz Some changes made to cope with the pandemic likely will be industry norms, while the crisis also spotlighted the need for new practices to be put in place. When the coronavirus pandemic surged worldwide in 2020, sending hotel occupancy into free-fall, owners and management companies worked to reduce labor costs wherever possible. On top of layoffs and furloughs, corners were cut—when they could be without damaging the guest experience—and many employees were tasked with multiple jobs. Now, as the industry gears up to get back to business, what will hoteliers do to control labor costs? How many measures that have bee...
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