Food & Beverage
Michael Barbera
  • Food & Beverage
  • Anchoring Consumer Choice on Non-traditional Menus
  • The food service industry is volatile due to the low barrier to entry, high level of competition and significantly low-profit margins. Foodservice operators are likely to reduce expenditures and save money wherever possible. Additionally, food service operators are known for being creative to attain an advantage on the competition. Designing menus that are less taxing on the consumer’s choice are a common approach to increasing revenue and enhancing the consumer experience. Furthermore, unique menus are likely to attribute to an improved consumer experience that carries an intangible value of word of mouth marketing between consumers. Read on...

David Ashen
  • Food & Beverage
  • A Focus on Social Food and Beverage Experiences
  • There was a time when a hotel restaurant was the place to be seen. A special anniversary or family celebration at a grand hotel with a formal meal was a real treat and something to look forward to. While that’s still true to some extent, changes in lifestyles and the hospitality industry have had a major impact on the way most people celebrate special events and casually socialize, including those centered on an extravagant meal at a grand hotel. Often, today’s festivities focus less on elaborate banquets than they do on a lively bar scene with local brews, spirits and traditional drinks, along with inspired dishes at a restaurant of note, including those located in hotels. Read on...

Simon Hudson
  • Food & Beverage
  • Open Kitchen Concept Spreads to Hotels
  • As TV chefs have morphed into global celebrities in the era of TV reality shows, a new restaurant trend in Open Kitchen Dining has emerged. Although the concept is not totally novel – after all, sushi bars have been doing it for years – it is the polished level of performance, highbrow cuisine and the proliferation of the trend that is more recent. All around the world, restaurants are putting their executive chefs on display, cooking part, or even all, of a meal right in front of diners who often sit at counters, watching every move. Cooking has become a reality show, adding an extra cachet to the restaurant experience. This ascendance of culinary scrutiny has gone hand in hand with a heightened interest in farm fresh ingredients and a general food fetishism which encompasses new fads in organic, gluten-free, lactose-free, vegan and vegetarian eating. Read on...

Scott Acton
  • Food & Beverage
  • Eat, Drink and Boost Your Revenues
  • In recent years, the hotel industry has seen a shift in revenue streams that it is eating up. While gaming revenue was once king in Las Vegas, it has now been overtaken by the food and beverage (F&B) segment. According to Moody’s Financial Services, in Las Vegas specifically, non-gaming revenue has now easily surpassed gambling revenue, making up between 55 percent to 65 percent of total revenues with hotel, food and beverage spending representing the largest non-gaming income streams. Thanks to millennials, along with growing numbers of more discerning consumers, a shift in consumer desires has affected the way those in the hotel industry think, build and design. Consumers now demand and expect a fully immersive and experiential outing when they eat, drink and “make merry.” Read on...

Brian  Mitchell
  • Food & Beverage
  • Getting the Best From Your Millennial Staff with Minimum Resistance
  • Every task performed the same way, every member of the floor team on the same page, a place for everything and everything in its place. It’s the surest way to make your patrons feel that they can relax back in the hands of true professionals. This enhances every dimension of their experience. It encourages the kind of word of mouth (and word-of-internet) that you most want. It keeps those guests coming back, certain of a reassuring constancy in meeting their needs and preferences. It keeps them bringing others with them, to bask in the glow of deft attendance. And, most importantly, it keeps increasing their spend, in all the best ways, for them and for your establishment. Read on...

Jim Stormont
  • Food & Beverage
  • Bringing a Local, Chef-Driven Concept to a Luxury Hotel
  • In the restaurant industry, good isn’t good enough. People no longer seek out the best ingredients, menus and experiences; they expect them. There’s a reason why Panera Bread has vowed to remove artificial ingredients from its food by the end of the year, and it’s no surprise that Darden Restaurants – which owns Olive Garden, LongHorn Steakhouse and, until recently, Red Lobster – is floundering. People are asking: “Why overpay for a mass-produced pasta dinner with processed meats and cheeses that’s also available at over 800 identical restaurants around the country?” The so-called “foodie revolution” is in full swing, with burger lovers choosing Shake Shack over Big Macs Read on...

Larry Steinberg
  • Food & Beverage
  • Reimagine Your Hotel F&B Operations with the Right Technology
  • Food and beverage sales represent a huge source of revenue for full-service resorts and hotels. As a result, many properties spend a great deal of time and money refining food preparation techniques, menu selection, and even restaurant decor. Yet, these same hotels often ignore the area that can have the biggest bottom-line impact on F&B delivery — technology. Today’s best-in-class F&B software systems address every aspect of operations — from online reservations and mobile ordering, to point-of-sale and payment. So, whether you’re a small boutique hotel or a large resort property, consider these five technology solutions when planning your restaurant upgrades. Read on...

Ron Pohl
  • Food & Beverage
  • Best Western's "Build Your Own Breakfast" Program
  • It’s no secret that one of the most important aspects of any hospitality company is how it develops and manages its food and beverage program. Oftentimes, a business or leisure traveler will make his or her decision on the next vacation or property based on the offerings in this category. At Best Western® Hotels & Resorts, we have an understanding of just how important it is for us to differentiate our product from our competitors and constantly rethink and reinvent our offerings to exceed consumer expectations. Through guest feedback, research and analysis, we’ve uncovered that a quality breakfast is a significant driver of guest satisfaction in both the business and leisure travel segments. Read on...

Brian Bullock
  • Food & Beverage
  • Creating a Profitable F&B Strategy
  • In today’s environment, hotel owners and operators must find or create a food and beverage (F&B) concept that is accessible, inviting and relevant to the market. It’s important to create an atmosphere that entices hotel guests out of their rooms and into the greater scene, as having an alluring, busy restaurant enhances the hotel guest experience. However, to create a sustainable and profitable F&B offering, the hotel must attract local customers as well. To achieve this, the menu must be crafted around an unfulfilled need in the market and deliver on the service promise of the hotel brand. Read on...

Mathias Gervais
  • Food & Beverage
  • Sometimes What's Old is New Again
  • Sometimes new is old, and old is new. In time for the 2015/2016 Miami Beach season we, together with our new Ownership, launched Jaya, a modern Asian cuisine restaurant whose concept was made to be a true departure from a traditional luxury hotel restaurant. Jaya, which means 'victory' in Sanskrit, was chosen by our team to honor The Setai Miami Beach’s renowned interior designer Jaya Ibrahim and the hotel's first decade of successful Asian-inspired hospitality. My sous chef, Vijay Veena, and I collaborated to create dishes that much like the Hotel, did not focus on just one Asian country but featured cuisine from a number of Asian regions. Read on...

Jonathan M. Raz
  • Food & Beverage
  • Fast Casual Craze Creates Long Lasting Memories
  • When it comes to dining at hotels, guests immediately consider their restaurant, bar and in-room dining options, but there is a new movement taking hold in the hospitality industry: fast casual dining. This trend presents hotels with an opportunity to engage with guests and staff while creating added value, providing guests with an abundance of dishes to explore without leaving the property. Internally, these menus encourage team members to experiment with new cuisine and showcase their culinary talents. Ultimately, fast casual dining allows guests to rediscover food as a social experience, where they interact with staff and other guests while sampling dishes rarely seen on sit-down menus. Hotels can take advantage of the fast casual trend in countless ways. Read on...

Adrian Kurre
  • Food & Beverage
  • F&B Drives Hospitality and Human Interaction in the Digital Age
  • Many hotel guests enthusiastically book rooms online, bypass a front desk check-in with their digital room key, and choose to receive their bill via e-mail in an effort to streamline and control their own experience – and at Hilton we support (and have led the charge on!) many of these innovations. At the same time, human interaction remains the crux of hospitality. And hospitality is, after all, a main driver of guest satisfaction and repeat business in our industry. Year after year the J.D. Power North America Hotel Guest Satisfaction Index StudySM has shown that the number of interactions guests have with hotel staff Read on...

Thomas  McKeown
  • Food & Beverage
  • Partner with Local Purveyors to Bring Guests a Local Experience
  • Faced with new, demanding guests, hotel restaurants are relying on local sourcing, quality ingredients and authentic experiences to return to the glory days of hotel dining. Not all that long ago, the best dining you could find in any city in America was in a hotel. In cities like New York, Chicago, San Francisco, even in my city of Atlanta, grand hotels offered acclaimed restaurants known for their fine cuisine and memorable experiences. People got dressed up to enjoy steak and lobster, oysters and fine wine. For their discriminating guests, chefs served surprises like shrimp cocktail, baked Alaska and smart cocktails. Read on...

Juliana Shallcross
  • Food & Beverage
  • How Hyatt Regency Savannah is Keeping up With the Foodies
  • Hyatt Regency Savannah is embracing the city’s exciting foodie scene with a vibrant new restaurant concept that will give guests an authentic dining experience and an up close view of Savannah’s riverfront, while at the same time, will meet the day-to-night needs of the modern traveler. For the past few years, hotels have begun modernizing their offerings for a new type of traveler—one that’s readily plugged in (sometimes literally with their smartphone in hand) to the newest trends in design, technology, food, and experiences. This traveler expects far more from their hotel than just a comfortable bed at night. Read on...

Michael Barbera
  • Food & Beverage
  • Menu Psychology: Stop Making Meals and Start Creating Experiences
  • Here's why I admire menus: it's the only marketing content that's guaranteed to be read. Once the consumer is seated at a table, they are almost guaranteed to make a purchase. Less than one percent of patrons are likely to depart a restaurant after being seated. Therefore, 99 percent is an outstanding conversion rate that digital marketers would sell their first born to achieve. I would say congrats to all the restaurateurs for achieving this amazing feat of feasts, but we have to be forthright, your margins are miserable. The purpose for our research was to understand how consumers increase spending after viewing a menu, and we’ve discovered that creating an experience is the catalyst. Read on...

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APRIL: Guest Service: The Personalized Experience

Scott Hale

Home sweet home. Your dog recognizes the sound of your car pulling in the drive and waits anxiously for you at the front door. Your thermostat knows the temperature that you expect the kitchen to be as you prepare dinner. Your stereo knows what playlist works best with tonight’s recipe. Your television has your preferred programming all cued up when you’re done with your meal. The list goes on. Home sweet home. What if you could make your guests’ next experience at your hotel just like home – but better? You can. Read on...

Tom O'Rourke

Mobile devices are not only important when planning trips, they are indispensable to guests when they are on the actual trip. According to the Expedia and Egencia Mobile Index published last year, travelers rank their smartphones as their top priority when on the go. Mobile devices are so important that survey respondents ranked them higher than a toothbrush or a driver’s license. The mobile experience extends beyond the point of booking the room—it’s now an integral part of the journey. Read on...

Adele Gutman

Before the first shovel was in the ground, we knew Aria Hotel Budapest would be an extraordinary hotel. For the Library Hotel Collection and our founder, Henry Kallan, creating a hotel that is beyond ordinary is everything. We think about each detail of the design and experience to create wow factors for our guests. These elements generate rave reviews, and rave reviews are the cornerstone of our marketing program. This is how we became the #1 Hotel in the World in the TripAdvisor Travelers’ Choice Awards. Read on...

Megan Wenzl

A personalized guest experience is important in today’s hospitality industry. Guests can voice their opinion about a hotel in seconds because of the Internet, and their feedback is contained in sources like social media sites and online reviews. Potential guests read this information when they are looking for where to stay on their next summer vacation. Guests will post online reviews about their experiences. According to research by ReviewTrackers, 45 percent of hotel guests are likely to leave to a review after a negative experience, while 37.6 percent of hotel guests are likely to leave a review after a positive experience Read on...

Coming Up In The May Online Hotel Business Review




Feature Focus
Eco-Friendly Practices: The Value of Sustainability
The hotel industry continues to make remarkable progress in implementing sustainability policies and procedures in their properties throughout the world. As a result, they continue to reap the benefits of increased profitability, enhanced guest experiences, and improved community relations. In addition, as industry standards are codified and adopted worldwide, hotels can now compare how their operations measure up against their competitors in terms of sustainable practices and accomplishments. This capacity to publicly compare and contrast is spurring competition and driving innovation as hotels do not wish to be left behind in this area. Water management and conservation is still a primary issue as population growth, urbanization, pollution and wasteful consumption patterns place increasing demands on freshwater supply. Water recycling; installing low-flow fixtures; using digital sensors to control water usage; and even harvesting rainwater are just a few things that some hotels are doing to preserve this precious resource. Waste management is another major concern. Through policies of reduce, reuse and recycle, some hotels are implementing “zero-waste” programs with the goal of substantially reducing their landfill waste which produces carbon dioxide and methane gases. Other hotels have established comprehensive training programs that reinforce the value of sustainability. There is employee engagement through posters and quizzes, and even contests are held to increase innovation, sensitivity and environmental awareness. Some hotels are also monitoring a guest’s energy usage and rewarding those who consumed less energy with gifts and incentives. The May issue of the Hotel Business Review will document how some hotels are integrating eco-friendly practices into their operations and how they and the environment are benefiting from them.