I found a little secret about energy cost in your hotel rooms. Did you know that 30% of the energy cost in your property is used by your HVAC units? Did you know that you could reduce the energy consumption of your HVAC unit just be keeping it clean? Once clean, your guest complaints will go to zero, and you will be shocked at how many guests show up at your property. You may ask why I am so excited about this idea. First, I hate that moldy smell that hits me as I walk into the majority of the hotel rooms I have visited. Second, I am all for any idea that has a 6-month ROI on energy savings alone. Third, this solution cuts down severely on the amount of perfumes and chemicals used in the room. READ MORE

For a long time, the hotel industry's interpretation of "vegetarian cuisine" was a sad selection of scantily seasoned grilled or steamed vegetables, or ethnic dishes denuded of their spices to make them more palatable to an American marketplace. Vegetarian cuisine was perceived as a time-consuming specialty that really had little place in the high-volume, bustling kitchens of a busy hotel industry. Changes in Americans' awareness of healthful cuisine, as well as the industry's movement toward spas in hotels, are creating a need for better-tasting, interesting and cost-effective vegetarian alternatives. Raw cuisine is an ideal solution. READ MORE

For the lodging industry, energy conservation is a well-recognized element in lowering costs. With energy typically accounting for three to five percent of a hotel's total operating expenses, getting the most value out of every energy dollar can improve profitability. A comprehensive plan can lower energy use by up to 20 percent. America's electric companies encourage you to explore new ways to use energy more wisely. Power companies are promoting the wise use of electricity because it benefits hotels and all their customers. They are also doing so because it helps electric generating plants and transmission wires to operate more effectively. This can improve the reliability of electricity supplies, especially during peak electricity demand periods such as the summertime. Encouraging the efficient use of electricity also helps the power company to conserve natural resources and protect the environment. Many energy-saving measures cost little or nothing. But the returns could surprise you. Here are some easy-to-implement tips that can be put in use today... READ MORE

As hotel guests in every sector of the industry, whether it is middle market or luxury, become more and more educated and discerning, there are two key elements that guests look for and will make a property stand out: personalized service and perceived value. Not only do guests want to feel special but they want to think they are getting value. In this case it is not necessarily about financial savings but about an experience worthy of those hard earned dollars. With the hotel industry beginning to show signs of an overall recovery and travel options abound, guest service and satisfaction will be critical elements in not only maintaining current guests, but attracting new ones. READ MORE

Is there anything more universally loved by American eaters than a buffet? The love of the buffet is a great equalizer; from $100,000 weddings where guests feast on a caviar buffet, to Grandma's birthday bash where well-wishers chow down on barbecue and home-made potato salad. After a long, stuffy dry spell, the art of the buffet is back in the hospitality world and it's better, but not necessarily bigger, than ever. In the past, buffets were extraordinary displays of food used during banquets to feed vast numbers of people. The method was quicker and easier than plating a traditional banquet meal. Many culinary teams also viewed the buffet as a great opportunity to express their creativity; chef garde mangers and pastry chefs, along with their teams, really had the opportunity to shine. Not only was there an abundance of food, but the centerpieces and garnishes were considered equally important to the whole buffet. READ MORE