As 2019 comes to a close, and a new decade in hospitality begins, we’ve collected the top eHotelier insights across the year. Here are 3 of the most clicked and shared F&B insights for 2019.
Policy and procedure certainly have their place. We as managers need to learn to read the situation and understand when to bend and not break – that is, understand the real world practical realities.
If your minibar is filled with boring items that can be purchased nearly anywhere in the world, you’re missing an opportunity to immerse your guests in your locality or to surprise and delight them.
Take a big ‘picture’ look at your beverage offerings with these seven key guidelines to help you craft a menu that doesn’t induce yawns or sneers. Remember that a great wine list can help bring in new customers and build your restaurant’s prestige
Much like you would promote your executive chef into a pseudo-celebrity to boost the profile of your restaurants, you must now also become an impresario for your bar team.