After more than two years of uncertainty, the heavy fog brought about by the pandemic is finally giving way. Today, as restrictions ease and in-person events return at a steady rate, we're getting a clearer picture of what event planners and hospitality professionals are looking for in this new environment. READ MORE

Group meetings have been a pillar of full-service hotels and resorts for many years. Corporate meetings, Social, Military, Education, Religious, and Fraternal groups (SMERF), Meetings, Incentives, Conferences and Exhibitions (MICE) etc. all came to halt at the height of the pandemic, but they are making a comeback. The meeting industry has changed and will retain some of the changes in operations and new innovations that were developed since COVID-19 affected our industry. Meetings for the hotel business are forever changed. This article will review some of those changes, innovations and the tactics and strategies needed for a hotel group meeting comeback. READ MORE

Often CEOs or F&B managers in the hospitality industry believe healthful food items are salads, vegetarian meals, or similar concepts (consumers have called this "rabbit food"). This is likely a mistake. The menu must be all encompassing. Today's guests are inclined toward items on the menu that are as tasty or more so than any entree. The purpose of this article is to assist with that endeavor. READ MORE

In the wake of the devastation that disrupted all operations aspects, the hotel food & beverage industry proceeds with cautious optimism as it re-emerges from the pandemic's darker days, bringing lessons learned from challenges faced and integrating them into current operations. Challenges remain, including persistent labor shortages, scrupulous sanitation standards and recent global food shortages caused by the Russia-Ukraine war. READ MORE

EOS Hospitality's Vice President of Food & Beverage, Albert Rothman, shines a light on the need for thoughtful design in hospitality workplaces. He examines how physical challenges to the workplace create hardship for employees and how the industry would be better served to prioritize them in the design phase. Rothman champions the idea of considering the employee experience, from day one. READ MORE