Yes, times are tough, and cash flow is a problem at many properties, but success requires a balance of short and long term priorities.
New buffet concepts for a post-covid 19 world
If done correctly, creating a new buffet experience in today’s world may differentiate your restaurant, pay off in financial dividends, and offer guests the safety they seek over a la carte service interactions.
Leadership and legacy: How will you be remembered?
As the lodging and F&B industry begins to reemerge from the pandemic-induced shutdown, we will need true leadership. But what does a good leader actually look like or act like? What are the key traits of a good leader that lead to his/her success and the success of the surrounding team?
Key components of a crisis management plan
Whether facing a pandemic, hurricane or terrorist threat, the components and principals of a Crisis Plan are very similar regardless of the source of the crisis.
Responsible growth from an operators perspective: Lessons learned
Responsible growth is a win/win for all stakeholders – owners, developers, operators, hotel staff and the brand. When property checks and balances fall apart, the results can have a negative impact on all concerned.
Successful bar operations: Lessons learned the hard way
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.
What’s your plan for the next travel recession?
You need to be ready, here is how to avoid making time-sensitive bad decisions at the next down-turn.
