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.
We are all foodies
Everyone eats! So it makes sense to invest in restaurants that deliver unique guest experiences. Moreover, restaurants encourage locals to share in the property environment, further building revenue.
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.
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.
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.
Your servers make all the difference
Here is a 5-point plan to ensure that your restaurants have the frontline experience necessary to service delivery at its peak and protect your servers from being poached in the labor shortage situation we currently find ourselves in.
Two illnesses that annually plague the hospitality and travel industries
Any business that serves food needs to be prepared to deal with the unappetizing results of a norovirus outbreak masquerading as a food poisoning.
Finding a solution for a kitchen closure
You want to be prepared for any eventuality and the closure of a kitchen is definitely a crippling scenario that needs to be mapped out in advance.
A chef wears many hats
This multi-layered profession is not just about creating delicious dishes and hollering on the pass, it’s also about managing a kitchen, supervising staff, planning menus, sourcing ingredients, and maintaining and implementing food hygiene.
