Library Archives

Lucheng Wang

As the exponential growth of the Covid-19 pandemic has wreaked worldwide havoc and forever altered life as we know it, the food and beverage industry has nearly been decimated over the past three months. Ongoing efforts by the entire food and beverage industry, as well as local, state, and national governmental agencies have been successful at mitigating the devastating effects of this virus. While the overall impact has still yet to be determined, it is abundantly clear that we all have a role in defeating this common enemy and that valid and reliable data needs to be made available for future research and analysis. READ MORE

Cristian Rebolledo

Chef Cristian Rebolledo of The Harbor Club has worked alongside some of the world's most renowned chefs and at leading luxury properties in many destinations. With his thumb on the pulse of the hotel food & beverage industry, Chef Rebolledo shares an overview of some trends to watch for as the industry continues to play a leading role in the culinary world. From cross cultural fusions to purpose driven dining, he provides insights on how the hospitality industry continues to evolve its culinary offerings to attract visitors by catering to their lifestyles. READ MORE

Russell LaCasce

As more and more consumer dollars are spent on dining and drinking out, the competition has only continued to increase. Restaurants, more than ever, need to stay ahead of the game when it comes to being informed on trending ingredients, styles and experiences, and choosing which to incorporate into their unique concepts. From flavorful small plates and chef-driven dining experiences to menus that highlight digestifs as an integral part of enjoying a meal, Executive Chef Russell LaCasce of Hotel Valley Ho in Old Town Scottsdale, Arizona is sharing some of the top culinary trends to look out for in 2020. READ MORE

Chuck Kelley

Running a successful bar or lounge operation certainly has its challenges and pitfalls. Putting the right elements together in a package that appeals to your target audience and has longevity is in itself a huge challenge. If you can get this right, just enjoy the fruits of your labors and don't over think things. Chuck Kelley Partner, Cayuga Hospitality Consultants opines on experiences from his early days as a Lounge Manager and provides examples of what can make the operation successful in the eyes of all stakeholders and what are some of the pitfalls that can derail a successful operation. READ MORE

Brian Contreras

The food industry is experiencing a revolution where diners are demanding healthier options, transparency and accountability. Consumers want to be part of the experience and better understand the story of the food they're consuming – where did the cow come from, how was the cow raised, what breed, is the ranch engaging in sustainable practices, and so on. It's this curiosity that drives me explore new opportunities with local suppliers, reinvigorate how our guests are served and challenge everyone to do what's best for the business, consumers and the environment. READ MORE

Priyanko Guchait, PhD

Approximately 48 million people annually are sickened due to foodborne illness, which equates to roughly one sixth the population of the United States (U.S.), with128,000 hospitalizations and 3,000 deaths per year. The estimated annual economic costs related to foodborne illness are approximately $77 billion. Foodborne illness is an urgent problem that threatens the health of people and generates significant economic losses. How can hotels and restaurants take action to reduce the alarming numbers of food safety errors and violations? READ MORE

Eduardo Fernandez

The business of hotels is always in flux, consistently aiming to meet the growing needs of their guests, build loyalty and stand out from the crowd of competitors. With food expectations mounting, made popular via social media frenzy, the growing importance of food-rating apps and the heavy use of "top lists," providing round-ups of the best burger, ice cream cone or brunch in a state, city or neighborhood, travel destinations have had to tout their local food scene as a means to gain visitors. With hotels offering food and beverage options in highly-competitive markets, brands need to shift their restaurants to cater to the growing food culture. READ MORE

Simon Hudson

Après ski in ski resorts used to consist of a few pints of ale and plate of nachos, but increasingly the bubbly allure of champagne, beer and spirits is being packaged by resorts into beer and distillery tours, private in-room liquor tastings, champagne toasts on the slopes, and beverage and food pairings. This article takes a look at some of the ski industry's more innovative beverage-focused offerings, from North America's highest-elevation fine-dining in Telluride offering a choice of 400 wines 12,000 feet above sea level, to Pow Day, the Waldorf Astoria Park City's own custom craft beer. READ MORE

Julio Perez

The all-inclusive model has gone from a low-cost cookie-cutter to the cutting edge of hyper personalized service. Understanding and adapting to the needs and demands of today's niche-driven, segmented market where diverse subsets of experience hungry clientele is all searching for a comprehensive vacation comprised of equal parts value and authenticity is the key to successfully navigating the current and future travel and tourism industry. Bahia Principe Hotels & Resorts' Julio Perez, Sales Executive Vice President, offers a unique perspective on how to survive and thrive today's ever-changing landscape. READ MORE

Armando Cabral

Philanthropy has recently mixed its way into the multi-billion dollar adult beverage business; and restaurants, bars, hotels and liquor brands are making marked impact on causes around the country. Customers are becoming "givers" with little to no effort, while businesses are building goodwill within their communities and among their beneficiaries. Armando Cabral, general manager of Ty Lounge at Four Seasons Resort The Biltmore Santa Barbara, explores establishments from Portland to New York City (with a stop in Las Vegas, of course) to see who is doing what, where, for whom and why. READ MORE

Paul Hancock

More and more food and beverage operations in hotels are having an active online presence by making their websites more mobile friendly, thus more accessible to smartphone users. Adding to that, social media also has a huge part to play in the food and beverage industry’s revenue. Also, apps like Open Table and Yelp now make it possible for customers to make reservations in the palm of their hand. Food and beverage operations aren’t just using technology to bring customers to them, many are providing their servers with smartphones to take orders. Smartphones are creating more efficiency within the food and beverage operation, which all means boosts in revenues. READ MORE

Alan Roberts

As F&B trends are constantly evolving, hotels and owners must collaborate to stay ahead of the curve and provide an elevated dining experience for guests and a high return on investment for owners. From utilizing smart, flexible design to understanding guest preferences and building a strong partnership between hotels and owners, these are the necessary ingredients for success. When done properly, incorporating innovative concepts can work in a hotel's favor by creating more in-house revenue-generating opportunities. Alan Roberts, global head, Embassy Suites by Hilton, shares insights on how the brand has followed this strategy through its E'Terie and Brickstones concepts and enhancements to its signature Evening Reception and made-to-order breakfast. READ MORE

Ray Chung

Hotels are learning to capitalize on their food & beverage offerings. No longer just a required, unprofitable amenity for guests, the hotel restaurant and especially the bar component are becoming proper revenue sources. People are spending more time—and more money—at these outlets. In some surveys, fully half of travelers report that they choose their hotel for its restaurant. And from the operator's point of view, hotels offer a number of advantages over freestanding restaurants, from not having to manage escalating rents to practical matters, such as having the assurance of a full-time engineering team on site. READ MORE

Gary Isenberg

If hoteliers want a lesson regarding how drastically dining trends have evolved over the past 40 years, they need to look no further than the history of Howard Johnson's. A welcome respite for vacationing families and interstate road warriors in the mid-20th century, those orange-domed waystations dotted nearly every highway across the country. At HoJo's zenith, the chain numbered than 1,000 restaurants and 500 motor lodges. READ MORE

John Armstrong

Over the past 25 years, the Sheraton Seattle's Gingerbread Village has become one of the most anticipated holiday attractions in Seattle, drawing more than 200,000 visitors each year while raising funds to help researchers end Type 1 diabetes. Since 1992, the Sheraton Seattle's expert culinary team has partnered with acclaimed local architecture firms and the Master Builders Association of King and Snohomish Counties to design, bake and delight crowds with intricate, larger-than-life gingerbread designs. The event is free to the public, but donations to the Northwest Chapter of the Juvenile Diabetes Research Foundation are encouraged. As a tribute to the city, this year's theme embraces Seattle's past and future, prompting us to look back at how Gingerbread Village grew from a modest event to a beloved Seattle tradition as well as a highly effective sales, marketing and public relations tool. READ MORE

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Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.