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 | August 8, 2018
By Larry Mogelonsky, MBA, P. Eng. (www.hotelmogel.com) Setting aside allergic considerations, the number and diversity of self-imposed dietary restrictions these days are enough to make any F&B director shake his or her head. I'm not opposed to any of these; rather, it is imperative that all hoteliers embrace these eating habit changes. There are vegetarians that don't consume any flesh, vegans who go a step further by not touching dairy or eggs, pescatarians who eat seafood but not any terrestrial animals, pollo-pescatarians for fish or chicken but never red meat, paleo dieters who abstain from grain and a host of religious regimen...
June 27, 2018
By Frank Schuetzendorf A conversation with Werner Küchler, Director of Paris's Relais Plaza restaurant. Walk along the gallery leading from the hotel's lobby towards the restaurant, and you will see photographs of Marlene Dietrich, Catherine Deneuve, Tom Hanks, Sharon Stone and many other well-known figures posing with Küchler— not the other way around. Werner Küchler has met, served, and conversed with the world's great, rich, and famous. He has even sung to them. As director of the Relais Plaza at Paris's iconic Hôtel Plaza Athénée, Küchler is one of the few remaining truly celebrated rest...
Marriott Hotels & Resorts | June 26, 2013
PARK RIDGE, N.J. (June 27, 2013) - Daniel Ritacco has been named Director of Restaurant Operations at the Park Ridge Marriott, it was announced by Sal Pignio, General Manager. Prior to this position he was Senior Sous Chef at the Renaissance Newark Airport Hotel. A self-taught chef, Mr. Ritacco gained his passion for food through his mother, where, as a child, he would help her prepare authentic Italian dishes for the family's Sunday dinner. His first professional culinary experience was at Giordano's hometown market in Nutley, NJ, where he learned the culinary basics that he still uses today including making home-style soups, sauces, a...
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