There are cultural forces at work that may soon compel you to offer more flexibility in how you motivate room reservations with food.
Food and beverage revenue management with Dr Sherri Kimes
While room revenue management is commonplace in accommodation providers, food and beverage revenue management is infrequently discussed. In this episode, we discuss the importance of revenue managing food and beverage, including conference and banqueting, the impacts on a range of accommodation providers from limited service to resorts and how to best manage the function in the business.
Creative tips for F&B profitability in a year of inflation
Here are ten initiatives for your consideration to see your restaurant outlets through until prices and labor stabilize in the whiplash from the pandemic supply chain disruptions.
Lockdown made me fat
I blame chefs! During the worst moments of lockdown, chefs proved to be eminently qualified to provide us with something to hold onto during this traumatic time and well, some of us ended up with a lot more to hold on to.
Embracing THRO: Total Hotel Revenue Management
Departments which used to play only a supporting role by generating ancillary revenue, like F&B, Spa and Housekeeping, now generate significant percentages of some hotels’ revenue.
Guest empowerment in restaurants and how it affects wine service
Gone are the days of food wine pairing as we approach an era of guest empowerment. Here are some tips to improve your guest dining experience.
Marriott releases “Reimagining F&B: Insights From The Inside”
55 opinion leaders share their observations into how the pandemic is impacting and transforming the F&B industry.
Five ways to make your hotel F&B a success during COVID
While you may feel that the road to post-lockdown recovery is a long and difficult one, there are many ways to drive revenue and delight your guests despite the current circumstances.
COVID-19 and the F&B industry: delivery services to the rescue
Beyond transitioning from dine-in to dine-out, in what seems to be a rather Darwinian “adapt or die” scenario, F&B outlets are being forced to rethink their approach. Here are some examples that demonstrate how the current public health crisis has triggering change and stimulated creativity among those involved in food delivery.
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.
