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Eric Spadafora

The hospitality industry has been among the hardest hit industries due to COVID-19. The good news is there is a renewed sense of optimism as inside dining resumes. Businesses who have survived and weathered an immediate shutdown are pivoting their operations to adjust to the new normal and are now operating amid social distancing guidelines. READ MORE

Hicham Jaddoud

In an era characterized by the constant change in consumer behavior and decision making, as a result of several demographic and psychographic variables, revenue management is becoming critical to the success of a restaurateur. F&B professionals need to think beyond just Average Check and Labor Cost to Revenue Ratio, and explore additional indicators such as RevPASH and Unconstrained Demand Assessment. READ MORE

Michael Cheng

Food and beverage service at hotels as we know it is either shutdown or re-inventing itself daily. Mandated stay at home orders, travel bans and customers afraid to fly or travel have resulted in a staggering revenue shortfall. What can the hotel F&B industry do during this crisis? Michael Cheng, dean of the Chaplin School of Hospitality & Tourism Management at FIU, analyzes the problem and offers some innovative ways for Hotel F&B to adapt to the "new normal". READ MORE

Rick Garlick

The hotel industry is expected to see declines in room occupancy of 29% over the next 12 months, leading to over $75 billion in losses, as consumers are hesitant to return to travel and hotel stays. Given the current state of the industry, companies have to consider all of their options. However, rather than trying to be innovative, hotels and their associated restaurants should take a "back-to-basics approach" to bringing in customers during the pandemic. READ MORE

Elizabeth Blau

Now what? You are in the process of opening or in some stage of developing a new restaurant in your hotel, but there is an unprecedented global pandemic happening, causing tragic consequences and bringing hotel occupancy to single digits. Blau & Associates Founder and CEO Elizabeth Blau offers immediate, value optimizing and revenue enhancing tactics for operators at each of time-based phases of the project development process. READ MORE

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

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Coming up in December 2020...

Hotel Law: Protecting Guest Privacy

Every business is obligated to protect their customers from identity theft but unfortunately, data breaches have become all too common. In an effort to protect a guest's right to privacy and to safeguard their personal data, the European Union passed a General Data Protection Regulation (GDPR) that could hold hotels legally liable for any breaches that expose a customer's sensitive personal information. Though the GDPR only pertains to EU citizens' data, any international business that mishandles their data can be legally responsible. Another legal issue of concern is the fight involving hotel "resort fees." Several states attorney generals have recently filed suit against two major hotel chains in an effort to litigate this practice. Their suit alleges that these companies are "engaged in deceptive and misleading pricing practices and their failure to disclose fees is in violation of consumer protection laws." The suit seeks to force the hotel chains to advertise the true price of their hotel rooms. There are several other legal issues that the industry is being forced to address. Sexual harassment prevention in the workplace is still top of mind for hotel employers-particularly in New York and California, which now statutorily require harassment training. Hotels and motels in California will also soon be required to train all their employees on human trafficking awareness. Immigration issues are also of major concern to hotel employers, especially in the midst of a severe labor shortage. The government is issuing fewer H2B visas for low-skilled workers, as well as J-1 visas for temporary workers. Though there is little hope for any comprehensive immigration reform, hotel lobbying groups are actively seeking legal remedies to alleviate this problem. These are just a few of the critical issues that the December issue of the Hotel Business Review will examine in the area of hotel law.