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.
In loving memory of Joe’s truck stop
Food found in today’s home-grown markets is much the same as what we enjoyed in childhood – that is artisanal, handmade and organic – it’s just far more expensive now that it’s served by hipsters.
Frank Caiafa named Director of F&B at The Lexington
The Lexington Hotel announced the appointment of Frank Caiafa as the Director of Food and Beverage at The Lexington Hotel and Beverage Director of The Stayton Room.
Use this acronym to improve your wine list: CAMERA
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.
IHG is using AI technology to track, measure and reduce food waste globally
IHG is the first global hotel company to use the award-winning Winnow Vision AI enabled technology, which will help its hotels achieve a 30% reduction in food waste.
Marcus Hotels and Resorts appoints Joe Jackson as VP of Food and Beverage
Marcus® Hotels & Resorts, a nationally recognized hotel owner and management company and division of The Marcus Corporation, announced that Joe Jackson has been promoted to vice president of food and beverage.
Does a mixologist deserve the limelight?
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.
Credits to cost of sales in Food & Beverage
Giving the proper credits to your food and beverage operation is an important task. Let’s look at all the usual credits, the different types, the proper way to take them and why we need to take them at all.
Why data rich organisations will win everytime
Hotels have loads of data, but often fall into the trap of underestimating its true potential. Here are examples that demonstrate the potential of making better use of data to drive incremental improvements to revenue.
Adopting an innovative mindset in the foodservice industry in challenging times
What does innovation mean to food and beverage specialists, given their respective working structures and cultures? AccorHotels’ CEO of global F&B, Amir Nahai told a recent panel discussion at Ecole htelire de Lausanne that, for the hotel group, innovation is all about getting closer to their customers.
