Library Archives

Skip Adams

Keeping hotel staff educated on the latest food and beverage offerings for guests is no easy task. Add in the high turnover rate in the service industry, and keeping new staff educated on an ongoing basis seems nearly impossible. At the Windsor Court Hotel in New Orleans, Louisiana, we work with staff collaboratively to ensure employees are not only educated, but also interested. By offering multiple opportunities to not just food and beverage staff, but to all staff across the hotel, we create a richer guest experience and the potential for employees to gain experience outside of their normal tasks. READ MORE

Neal Cox

Do you feel frustrated by the need to constantly update your menus? Is it difficult to constantly be creative and provide fresh and new ideas for your customers? Do you think that your guests are happy with what you offer now and don't want to see changes? If you answered yes, then get ready for a wake-up call. As a Chef with 22 years of experience in the industry, I have seen and experienced numerous changes over the years and updating your menu is one of the most important elements to staying "new" and on the culinary radar. Your regular clientele want to see it and even more importantly, so do your potential clientele. READ MORE

Peter Karpinski

At Sage Restaurant Group, Co-Founder & COO Peter Karpinski sees it as his mission to create unique restaurant brands at hotels that outperform the best competitors in their markets. Relying on strong hotel partnerships, proper upfront involvement and investment, plus an unwavering commitment to a proven vision, SRG restaurants now have an impressive track record, winning over customers and providing solid returns for investors. Karpinski breaks down how his restaurants fulfill this mission and the impressive results SRG gets when locals and guests alike perceive a hotel restaurant as the best spot in town. READ MORE

Vince Brunetti

Hyatt Regency Waikiki Beach Resort and Spa announces the use of locally-sourced, sustainable products along with healthier menu options. The transition, which began in 2011 as part of a complete overhaul of its dining outlets is now reflected across the property, as part of a new corporate food and beverage philosophy, 'Food. Thoughtfully Sourced. Carefully Served'. Highlights include: at least five local ingredients on every menu; cage-free eggs on all menus; vegan, gluten-free and vegetarian choices on all menus; and smaller portions. Vincent Brunetti, executive assistant manager and food and beverage director shares his thoughts about this transition. READ MORE

Michael Haynie, SR.

Profitable food and beverage in a hotel environment is possible, but it needs to be taken seriously as a priority. Owners no longer tolerate amenities in hotels with one hundred plus percent cost. Understanding your market and what you want to be, as well as hiring the right food and beverage skills to suit your operations will give your restaurant a chance to succeed. READ MORE

Brian Mitchell

Does F&B have sufficient sales focus? Can the F&B model as it exists in full-service hotels learn from other sales cultures? We maintain that it not only can, but must, if profit returns are to be lifted. We demonstrate how an incremental beverage sales strategy based on impulse sales, trade-up sales, add-on sales, and solution selling methods, can be successfully applied within F&B operations - in a way that not only protects the establishment's service reputation, but significantly enhances it through greater enjoyment for diners. A crucial element is the use of diner psychology techniques within the expertise capability of all floor staff. READ MORE

Colby Brock

A hotel acts as catalyst in bringing people from all walks of life, demographically, geographically, and otherwise, together to share in a singular experience. Yet, a hotel's highest goal is to give guests a feeling of home. This gives rise to an interesting proposition; home means something different for each of us. Therefore, each person will have a completely subjective experience. Now, we can take that one step further. When it comes to operating a successful food and beverage department within a hotel, your goal is not only to accommodate hotel guests, but the local community as well, unless you are resigned to only catering to your room guests. Pleasing the bedroom community presents an even more compelling conundrum. READ MORE

Ian McPhee

Over the years, Hoteliers have provided value to the luxury traveler via various amenities -- from thirsty bath robes and opulent spa escapes -- to bespoke mini-bars, personal butlers and the latest in technology at one's fingertips. These however, have become industry standards at high end properties across the globe and for the guest whom the dollar amount is not a question, The Ritz-Carlton, Kapalua augments world-renowned service with island-savvy and innovative approaches, offering both tangible and intangible added-value for our guests. READ MORE

Rohit Verma

A web-based study of nearly 500 respondents conducted by two researchers at Cornell University compared three possibilities for presenting the service charge for a prix fixe meal, namely, as a percentage added to the meal price, as a dollar amount added to the meal price, and as an unknown amount obscured by inclusion in the full meal price. The researchers concluded that the respondents inferred a 15-percent service charge, when one was not specified. Thus, a stated percentage service charge over that amount was viewed as "expensive." Survey participants regarded the dollar-amount service charges similarly, but this format also may serve to obscure the service charge calculation. READ MORE

Tina Stehle

When hotel executives think of smartphone and other mobile technology, guest self-service applications are most likely to come to mind. After all, consumers increasingly use mobile applications to check in and check out, order room service, schedule wake-up calls, make restaurant reservations,request luggage pick-up and confirm car rentals. It offers the ultimate in convenience, ease-of-use and efficiency. Yet, this same technology can also be employed by hotel staff to boost productivity and streamline operations. READ MORE

Janine Roberts

Looking for ways to add revenue and new profits to your hotel's bottom line while increasing guest satisfaction? Adding a hotel pantry to your lobby is a quick and affordable project if you know what you need and where to look! There are just a few must-have items that are easy to find and easy on the budget - allowing even the smallest hotels to put a profitable pantry in place quickly and painlessly. READ MORE

Janine Roberts

The basic rule to achieving maximum retail success is "offer the right products at the right price." But what are the right products for the hotel pantry? With everything that is available and all of the snack and beverage trends that come and go, how does a manager go about selecting a winning assortment that meets the two most important hotel retail goals: maximum revenue and total guest satisfaction? READ MORE

Susie Ross

Some might sum up the "art of listening" in two simple words: SHUT UP! While I think that is definitely a major part of listening, I think it is only part of the art when serving guests in a restaurant. Servers must listen not only to what guests are saying, they must also listen to what guests are not saying. Servers have to know what questions to ask in order to find out how to best serve their guests. READ MORE

Susie Ross

In the restaurant business we like to say we know how important the Hosts and Bus People are, yet we seem to push them aside when it comes to training and menu knowledge. They aren't the ones who have the most contact with your guests; therefore, they don't need to be trained as extensively as your wait staff. If we think about that, we might realize that they do spend quite a bit of time with our guests - all of them. They are always visible; they're the people guests beckon to get their server to their table and they don't usually know much about the menu! READ MORE

Juan Carlos Flores

The influx of new and interesting wines to accompany gastronomical innovations has produced a hunger for learning and experimenting with pairings of wine and food. Dessert wines provide an open window to delightfully sweet and powerful experiences. They are also so varied that you can present them in any number of ways. Dessert wines are produced in limited quantities throughout the world and tend to be more expensive than the average bottle of everyday drinking wine. Yet, a single glass of these wines, at any moment of the day, is capable of giving great satisfaction. READ MORE

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Coming up in July 2020...

Hotel Spa: Back to Nature

As the Wellness Industry continues to expand, hotel spas are also diversifying, placing a greater emphasis on overall well-being. For some spas, this means providing clients with all-inclusive packages that include fitness classes, healthy dining, and offsite leisure activities, in addition to their core services. For example, spas near ski resorts are offering packages that include lift passes, pre-ski yoga sessions, after-ski dinners and spa treatments. Other spas are offering packages that include massages, saunas, mineral baths, hot springs, and recreational hiking and snowmobile activities. These kinds of spa offerings are also part of a "Back to Nature" movement that encourages guests to get out and experience the healing qualities of nature. One such therapy is the Japanese practice known as "forest bathing" which has become popular with spas that are near wooded areas. This practice relies on the ancient power of a forest for promoting a sense of health and well-being. Other spas are incorporating precious metals and stones into their health and beauty treatments - such as silver, gold, pearls and amber. Silver ion baths relax the body and mind, reduce fatigue, and restore energy balance. Gold keeps skin radiant and can even treat various skin diseases and infections, due to its antibacterial qualities. Amber is used to calm the nervous system and to relieve stress. Other natural products and therapies that are increasingly in demand include sound therapy, cryotherapy, infra-red saunas, and even CBD oil, which is being used in massages, facials and foot scrubs, providing a new form of stress relief. The July issue of the Hotel Business Review will document these trends and other new developments, and report on how some hotel spas are integrating them into their operations.