With hotels focused on increasing revenue per available room (RevPAR), food and beverage (F&B) revenue is often an overlooked source of financial opportunity for properties.
Leading hotel management company Remington Hospitality announces its new oversight of Lucha Rosa, the rooftop restaurant and bar at the 200-room Moxy Washington, DC Downtown. As the heart of downtown Washington, DC undergoes revitalization, Remington Hospitality is thrilled to assume management of the popular bar and restaurant. With a revitalized perspective, the management team will introduce a new menu, cocktail offerings, and unique entertainment options.
IRIS, a global leader in digital ordering and guest experience platforms for the hospitality industry, will be attending HITEC Charlotte this month to showcase their latest features (now available across its mobile ordering platform) and updates on client successes.
Welcome to the regular Q&A feature where we shine the spotlight on our EHL research faculty and their current work. With a view to going behind the scenes to better understand the fascinating, impactful world of research, the EHL Institutional Visibility team will be regularly catching up with an EHL researcher whose work is making a difference in both the classroom and industry.
No two years are alike in the fine wine market, especially in Bordeaux. The 2022 vintage was of outstanding quality and its release in the spring of 2023 followed several years of rising prices. Since then, the market has taken a turn for the worse: sluggish demand combined with significant inventories have sent prices into a downward spiral. In this context, the pricing of the 2023 Bordeaux en primeur wines is being watched closely. For the châteaux, setting the right price is a real balancing act. Collectively, they are aware that the market needs 2023s to sell well, but they also want to avoid devaluing previous vintages by comparison. Individually, many châteaux are anxious not to squander the marketing efforts of recent years and fear diluting their brand by positioning themselves inappropriately.
Summer in the northern hemisphere is a special time for food and wine aficionados. Orchards are brimming with apples, peaches, plums, and more. Vegetable gardens are abundant with tomatoes, cucumbers, and green beans. Meanwhile, vineyards witness the first small shoots emerging, signaling the beginning of a new crop. For the food-motivated among us, it is a wonderful time to explore the world and discover its tastiest treasures. To celebrate the longer days and provide fresh motivation, Mercure's Bucket List offers a bounty of ideas for brushing up on one’s culinary skills or perfecting the art of a special dish to share at the next social gathering.
Welcome to the regular Q&A feature where we shine the spotlight on our EHL research faculty and their current work. With a view to going behind the scenes to better understand the fascinating, impactful world of research, the EHL Institutional Visibility team will be regularly catching up with an EHL researcher whose work is making a difference in both the classroom and industry.
First Hospitality, a national hotel operating, management, and development company, assumed management and operations of Hotel Ardent, Dayton, OH, Lively Hotel, Oklahoma City, OK, and opened Tempo by Hilton Louisville Downtown NuLu (May 1, 2024) bringing the number of lifestyle properties to 25+ in its overall portfolio of 70 hotels. First Hospitality is set to open and has assumed management of seven new restaurants, bringing the total number to 30+ restaurants in the portfolio, including its first international property, Carnivale Bahamas located on Paradise Island.
Whether it's a Friday evening flight, a hotel during the holidays, or a taxi ride in a downpour, we have all been burned by higher-than-normal prices due to excess demand. Raising costs when businesses are busiest is the norm across the travel industry, for instance – but now, consumers are beginning to see these 'surge prices' in more sectors.
Centara Hotels & Resorts, Thailand's leading hotel operator, is excited to announce its new strategic partnership with Central Restaurants Group (CRG), a leader in Thailand’s food chain industry, further enhancing the benefits offered to CentaraThe1 members. As part of this collaboration, members will now have the opportunity to exchange their loyalty points for cash vouchers and other perks redeemable at Central Restaurants Group outlets across Thailand.
With an immediate need to update and standardize its point-of-sale systems across 30 restaurants plus event venues and other partners, and enable corporate to self-manage and maintain all systems, Oliver & Bonacini Hospitality (O&B) has transitioned to Silverware POS.
After having spent over 30 years in hospitality, I learned that constant innovation is a must in the food and beverage arena. To innovate means to stay current with and initiate industry trends. It is also an opportunity for hotels to leverage the expertise and skills of their people in order to appeal to more customers and maximize their profit potential.
Hilton is proud to announce that its innovative culinary series, "Off the Menu," has been honored with a Webby Award for its outstanding digital presence and unique engagement with audiences worldwide. Celebrated for its exceptional portrayal of culinary arts and hospitality, the series was recognized in the category of "Best Video – Travel & Lifestyle (Series & Channels).”
IRIS, the global leader in digital ordering for the hospitality industry, today announces it will be investing in its expansion in the Middle East. The announcement follows significant growth in its client base, as an increasing number of hoteliers across the region report a preference for mobile ordering from guests, enabling them to increase F&B revenue and enhance the digital experience they offer. The investment will deliver the introduction of new features and also includes the company’s attendance at the Hotel Revolution Summit in Dubai on 21st May.
DoubleTree by Hilton made history when its signature, warm chocolate chip cookie became the first-ever food baked in space, in experiments designed to make long-duration space travel more welcoming and hospitable. Today, the famous chocolate chip cookie baked aboard the International Space Station (ISS) has landed at the National Air and Space Museum’s Steven F. Udvar-Hazy Center in Chantilly, Virginia.
We eagerly await their arrival. The real strawberries from our region, those grown in local soil and so full of flavour, finally marking the beginning of the long-anticipated summer season. Every year, their arrival brings joy and pleasure to both lovers of the little red fruit as well as pastry chefs. Their vibrant colours and intoxicating scent awaken the taste buds and announce the beginning of a delightful time of the year. But did you know that, as well as being delicious, they actually hide some surprises? In this article, we explore nine fascinating facts about strawberries, these summer gems which are so much more than just a simple fruit. Dive into this wonderful world: The embodiment of the summer season.
Launching on everyone’s favorite weekday, Homewood Suites by Hilton is kicking off Taco Tuesday with flair by introducing its new breakfast tacos. Breakfast continues to be an important and beloved part of the stay experience, which is why Homewood Suites, an all-suite, residential-style extended stay hotel brand, is taking its signature hospitality a step further by offering guests even more flexibility and customization.
Guests staying at Home2 Suites by Hilton now have access to seamless mobile ordering and delivery via Grubhub Onsite, available at nearly 600 properties nationwide. With access to Grubhub’s Marketplace of more than 355,000 merchants, guests who affiliate with their hotel will receive one free month of Grubhub+, Grubhub’s loyalty program that provides customers unlimited $0 delivery fees on eligible orders.
Publicly disclosing information can have mixed outcomes for catering enterprises, according to Dr Jaehee Gim of the School of Hotel and Tourism Management (SHTM) at The Hong Kong Polytechnic University and co-authors. Using recent data from the US, they reached this conclusion after probing the link between information asymmetry and firm value in the famously saturated and competitive restaurant sector. Their discovery of a curvilinear form of the relationship was accompanied by new, practical insights into how the effect of information transparency on firm value is moderated by firm age and debt.
Restaurants can benefit from keeping their customers waiting, according to a new study from researchers in the Penn State School of Hospitality Management.