Applying for a job these days has grown from its dependency on skill and experience to include the added value of knowledge and the pursuit of information. As a cook, sous chef and chef, one must have basic culinary skills and kitchen operation knowledge as a standard to get in the door. We used to hire for depth and stamina and we still do but equally important is attitude and disposition in the kitchen. One of the crucial details I look for in an interview includes knowledge, does this person have it and know how to utilize and share it. Will they bring a fresh perspective, unique experiences and technique? Will their experience enhance the culture of the kitchen? READ MORE

Cutting carbohydrates out of meals is a current nutritional trend that has gained mainstream acceptance. As such, hoteliers would benefit by appealing to adherents to this dietary choice through healthier menu options that are 'carbless'. However, it may be quite difficult to adopt this trend as carbs are deeply ingrained in our culinary and cultural heritage. In particular, carbs are often essential to delivering meal satiety, which is a heavy factor for meal satisfaction. Without carbs on the plate, it thus becomes harder to satisfy your average restaurant patron. I offer a few creative solutions to help navigate you through this gastronomic change. READ MORE

Tech bloggers predict that Google Glass, the computer you can wear on your head like glasses, will be available to consumers by as early as Christmas 2013. While we don't know how popular this new product from Google will be, many theorize that Glass will be the dawn of a new age of wearable device technology, reaching similar adoption rates as the tablet and smartphone technologies before it. If true, then hoteliers will have to adapt to the technology quickly, just as they had to adapt to smartphones and tablets. The following are some ideas to think about for dealing with guests who use Google Glass, and possible opportunities to market your property. READ MORE

The number of hotel chains that are adjusting their loyalty programs, forcing guests to use up more points to redeem upgrades, discounts or free stays is on the rise. These devaluation adjustments run the risk of frustrating and disenfranchising customers, the exact opposite of what a rewards program intent and goal is. Hotels must separate themselves from their competitors in an environment when customer service is a table stake, many point programs are similar, and devaluation is occurring causing point programs to be less attractive. The opportunity at hand is to build customer loyalty using the foundation of the current loyalty rewards programs and build upon it in such a way as to not cause revenue cannibalization. Hotels need to consider instant gratification rewards, tiered systems of loyalty, and using experiential to tie lifestyle interests with rewards. READ MORE

Developing Success in Developing Countries: How Revenue Management can Bolster Bottom Line Results in Emerging Markets - To say that hoteliers operating in emerging markets often face challenging business conditions is an understatement like no other. From operating in boom to bust business environments, from periods of slow business growth to increasingly fierce competition, hoteliers in emerging markets face economic uncertainties on a daily basis. Yet, despite these challenges, they are also presented with enormous opportunities to grow revenue if they have the right people, processes and tools in place. To help ensure that industry best practice strategies and systems are in place, hoteliers in emerging markets should take lessons from their counterparts operating in more developed markets. Critically, emerging market hoteliers should be looking towards the widespread adoption of revenue management amongst hoteliers in developed markets and how individual and group owned properties enjoy stronger bottom line results. READ MORE