Après ski in ski resorts used to consist of a few pints of ale and plate of nachos, but increasingly the bubbly allure of champagne, beer and spirits is being packaged by resorts into beer and distillery tours, private in-room liquor tastings, champagne toasts on the slopes, and beverage and food pairings. This article takes a look at some of the ski industry's more innovative beverage-focused offerings, from North America's highest-elevation fine-dining in Telluride offering a choice of 400 wines 12,000 feet above sea level, to Pow Day, the Waldorf Astoria Park City's own custom craft beer. READ MORE

Hospitality organizations increasingly rely on data-driven technologies and systems to inform and guide most any level of operations, management or strategy. One of the key challenges in this trend is to make data in all of its forms as accessible and useful as possible for the frontline staff that works with guests directly on a daily basis. Pursued carefully, we can improve efficiencies and profitability, motivate employees and, overall, also make technology adoption easier instead of more difficult. READ MORE

Hoteliers seeking alternative sources of funding can put their alcohol licenses at risk if they don't perform the proper due diligence on potential investors before those investors become owners. Every state has its own complex, and very different, statutory scheme that hoteliers need to navigate to ensure that the investor is eligible to be on the alcohol license. This article identifies some of the overarching issues that most states consider when there is a partial transfer of ownership - although the treatment of those issues may be addressed very differently be each state. READ MORE

Generation Z is actually known by several names. But whatever it is called, this generation is the one that follows the infamous Millennials.. Typically, demographers and researchers classify iGens as those born between 1995 to 2005, putting them still in school with leading edge finishing up their college years. Although this cohort is still relatively young, they influence about $600 Billion of what and where their family spends its time and money – i.e. that's about 70% of their parents' spending. Already they are swaying their family's travel decisions. By 2020 – that's less than two short years from now - they will represent 40% of the world's consumers. In this article, you learn more about this up and coming generation and how your hotel can attract their business. READ MORE

Food waste wastes money. In the US alone, we waste more than $160 billion worth of food each year. Reducing waste is a perfect example of how more sustainable business practices can sustain people, planet, and prosperity all at the same time. The food waste debate often focuses on how to keep waste out of landfills by diverting it to people, animals or compost (in that order). That's a worthwhile goal, but it's not the best way to save money-or the planet. Rather, preventing food waste is the most effective way to save money and the environment. READ MORE