Good restaurants are often known for something that they do really well. Perhaps they always have the freshest fish, their pasta is handmade, or the service is unparalleled. Travelers who return to a hotel or restaurant they loved on a past visit, frequent their past favorite places because they want to relive their past experience and positive past memories. Restaurateurs face a delicate balancing act in menu preparation when choosing to innovate vs. maintain their status quo and past consistency. What steps can you take to meet the expectations of travelers and regulars alike? READ MORE

In an age where new restaurants are popping up on every corner and shuttering just as fast, the idea of developing an original concept and growing it to a multi-unit business seems next to impossible. In my experience, the most original concepts begin with a blank canvas and a group of passionate individuals. A continued focus on: distinctive consumer experiences, unmatched food and beverage offerings, superior service, consistency, an approachable atmosphere, and constant competitive innovation is what paves the way to success. READ MORE

As hospitality professionals with nearly 5,000 hotels worldwide, we are always looking for ways to be more efficient, effective and cutting edge. It's what our guests expect from us, and it's what gives each hotel a competitive advantage. For us at Hilton, that means making traveling easier and frankly, more enjoyable, with our smart design, authentic hospitality, and innovative restaurant concepts. We know food and drink is an important part of any visit, so we set about imagining how we could help owners deliver creative restaurants efficiently and effectively and drive loyalty and repeat guests. READ MORE

Over the years, there has been a systemic shift in guests' expectations of hotel food and beverage offerings. If you walk into most hotel bars and dining areas today, you may - or may not - be surprised to find hip locals, sophisticated guests and trendsetting staff mingling and socializing over artisanal drinks, selecting a sandwich from the in-hotel gourmet market or enjoying regional cuisine made with locally-sourced, seasonal ingredients. By understanding these diverse needs, we are able to design our properties and develop our food offerings in a way that gives guests choice and control over where, when and what they eat, while they're at the hotel. READ MORE

Today's revenue management systems can help any hotel quickly and efficiently manage revenue tasks that would otherwise present a challenge. It can be difficult to stay on top of distribution across multiple channels when there are plenty of other issues facing a property at any given time. In the Revenue Management world, the differences within independent or branded environments can often be significant regarding how each respective entity deals with revenue management. Often, we're asked about differences in working with each type of property as it relates to strategies or RMS systems, and how TCRM approaches these unique challenges. READ MORE