Hey there, fellow food enthusiasts! Are you ready to embark on a culinary journey that will transport you to the golden age of deliciousness? Let’s dive into the world of “classics” and the use of the word “classic” on restaurant …
Hot on the heels of our appearance and subsequent dialogues with Owners and Investors at #IHIFEMEA2024, it became even more apparent to us that a real “call to action” is required by operators, who might just be “looking for love …
Introduction:With the debt markets potentially loosening up in 2024 due to the Federal Reserve cutting interest rates, the hospitality industry is expected to witness an influx of hotel assets being put up for sale. As a current hotel owner, you …
The current practice of scheduling employees for standard 8-hour shifts in hotels and resorts overlooks the dynamic nature of the hospitality industry. This blog post aims to explore the limitations of this traditional scheduling method and discuss alternative approaches that …
Hotel brands have been trying for years to get owners to adopt their restaurant and bar concepts. The idea behind this is to create a sense of uniformity and consistency across their establishments, which might create a sense of comfort …
For years, hotels and resorts have relied on posting banquet and catering prices online. However, it’s time to rethink this practice. In this blog post, we will explore the drawbacks of posting prices online and introduce alternative approaches that can …
Hey there, food enthusiasts! Let’s talk about dynamic pricing and why hotels and resorts find it difficult to implement it effectively in their banquet and catering menus and also offer seasonal menus. We all know that the time of year …
Boost Your Restaurant’s Revenue with Surge Pricing: Learn from Hotels, Uber/Lyft, and Airlines Introduction:In today’s ever-evolving business landscape, surge pricing (or yield management) has become a game-changer for various industries. Airlines, hotels, rideshare services, and toll roads have masterfully implemented …
Introduction:In the culinary world, non-alcoholic beverages are often labeled as “mocktails,” a term that carries negative connotations of being fake or inferior. However, it’s time for restaurants to adopt a more adult approach by presenting these drinks as sophisticated non-alcoholic …
“Say Goodbye to “Airline Breast” – Elevate Your Chicken Experience!” Attention, food enthusiasts! Let’s talk about a culinary term that’s long overdue for retirement: “airline breast.” We all know what comes to mind when we think of airline food, and …
Discover the secret behind hotels’ revenue strategy! Ever wondered why, in F&B, hotels and resorts prioritize check average over enhancing value, quality, and service to drive Guest frequency? Let’s unveil the reasons and explore how it all fits together. Hotels, …
