Hospitality went from a crisis of near business destruction due to the pandemic to a new crisis of chronic understaffing and record numbers of guests. Ask anyone why we cannot take care of these guests, and they answer we just do not have enough people. I have a different view of our problem. While we may not have as many people as we would like, we are not understaffed! READ MORE

Hotel lawyer Guy Maisnik discusses how hotels can create high-quality food and beverage programs while maintaining profitability. He explores the challenges hotel owners face when determining a food and beverage strategy, the legal and business issues that should guide management in navigating the post-pandemic marketplace, and whether a third party should be engaged to handle F&B. READ MORE

While a return to normalcy in hotel F&B operations will take some time to achieve, recruitment and retention in this area has struggled even before the COVID-19 pandemic. Post-pandemic business and recruitment strategies in hotel F&B call for a new paradigm, inclusive of the training and development of the newest generational cohort, Gen Z, now entering the workforce. READ MORE

You never know what really is just a fad or what is signaling a change in the industry. But the rise in non-alcoholic (NA) spirits available on the market and the buzz around them is taking on a whole new momentum. The increased visibility of NA beverages is being driven by the #SoberCurious movement, sparking many Facebook groups and demands for more zero-proof drinks. READ MORE

V&E Restaurant Group's Matias Pesce discusses hotel food and beverage best practices that all hoteliers and restaurateurs should know, as well as issues impacting restaurants that reside in hotels. Matias also breaks down the opening of the restaurant group's Cafe Americano brand, and how they opened three new locations in both Las Vegas and Miami Beach during a pandemic. READ MORE