Food & Beverage Opinion Articles - Hospitality Net

Advertisement

Opinion Article

January 31, 2020

The Complete Guide To Fine Dessert Wines

If you have a sweet tooth, choosing a wine amongst dry, 'serious' wines can be difficult. Whilst dessert wines tend to be looked down upon as a novice wine drinkers' choice, this opinion is pretty flawed. Historically, sweeter wines were once the most popular and coveted style of wine. In 1737, Hungary's Tokaji was the very first wine region to specialize in sweet wines and helped form today's fine dessert wine collectibles market. To help you understand more about the value of fine dessert wines, we spoke to Jack Chapman, Senior Portfolio Manager from Cult Wines, who gives us his complete guide.

By Jack Chapman, Senior Portfolio Manager, Cult Wines

Opinion Article

January 16, 2020

5 Coffee Shop Trends Set to Dominate the Market in 2020

Nowadays, it seems like there is a coffee shop at every corner no matter where you find yourself, and if there is a corner without a coffee shop right now, you can bet that there'll be one in 2020. Yes, the cafe industry is booming around the world, and unsurprisingly so, as opening a coffee shop in a day and age when people want to socialize more, work remotely, and de-stress in a friendly environment is a surefire way to build a profitable business in the hospitality industry. Oh, and the fact that coffee is the world's most popular drug can't hurt, either.

By Marie Nieves, Lifestyle Blogger, Marie Nieves

Opinion Article

January 3, 2020

The Future of Food: What is it Made Of?

The way food has been produced in the past has led to countless problems. At long last, traditional farming and distribution practices are about to be disrupted. The future of food is high-tech, local and taking into account the needs of our planet. What is the future of food made of, why we cannot continue the way we used to produce and what practices will be replacing current approaches of handling food?

By Samuel Wich, Student, EHL

Opinion Article

December 18, 2019

Wine Pairings Made Simple By A Wine Expert

When it comes to food, we can struggle to find the perfect wine pairing. Balancing the abundance of different tastes, textures and flavours with the characteristics of a wine is understandably overwhelming- especially with the wide variety on the market. So to help with this, we spoke to Lukasz Kolodziejczyk, head of fine wine at Cult Wines who provides his suggestions for the right wine pairings to complement your dining experience.

By Lukasz Kolodziejczyk, Head of fine wine, Cult Wines

Opinion Article

December 9, 2019

6 Menu Pricing Tips to Maximize Your Restaurant or Bar’s Profitability and Customer Satisfaction

Giving your customers the option to find what they want on your menu at the price they want to pay, is the key to making more profits.

By Peter Van Allen, Global Business, Marketing & Pricing Consultant, Cayuga Hospitality Consultants

Opinion Article

December 5, 2019

In Vino Veritas LXXV: The Problem With Food Wines

It happens all too often now. I'm dining with my wife, a friend or a business associate for lunch and we are both in need of a morsel of libation. But as the sun is still out, a bottle is simply too much - a point that is metaphorically and literally driven in by the glint of my white Mercedes-Benz station wagon near the far end of the parking lot.

By Larry Mogelonsky, Partner, Hotel Mogel Consulting Limited

Opinion Article

November 22, 2019

Carving a Foodie Destination from a Mountaintop Resort

When one thinks of visiting Vancouver Island, the typical trip includes a day or two in the bohemian provincial capital, Victoria, followed by a trek north into perpetually verdant British Columbian wilderness or hugging the craggy, wind-swept western coast with most roads ending in Tofino. Along the way are picturesque mountain ranges, hiking trails and some truly incredible people of all walks of life.

By Larry Mogelonsky, Partner, Hotel Mogel Consulting Limited

Ad AI Hospitality

Ernest - Lighthouse's AI for hoteliers

"Just tell me why my weekend pickup dropped." With Ernest, now you can ask your commercial data anything, and act on the answer.

Opinion Article

November 11, 2019

Hospitality Financial Leadership - Controlling Food Cost – Top 10 List

Food cost is a never-ending battle in a war that does not end. You can never take your foot off the gas, if you do you will slow down. When you slow down in the food cost world it is costly. Back in the day I cut my teeth as a receiver, F&B cost control clerk and ultimately an F&B cost controller.

By David Lund, The Hotel Financial Coach, David Lund

Opinion Article

October 30, 2019

Modernizing The Minibar

Take a moment and imagine the typical minibar in a traditional big box hotel. Stocked with the basic assortment of national beers, a few half-bottles of wine for some plonky mass-produced label, some one-shot servings of the most common hard liquor brands and perhaps a bite or two of sugary snacks, this isn't doing your property any favors.

By Larry Mogelonsky, Partner, Hotel Mogel Consulting Limited

Opinion Article

October 22, 2019

How Changes in Hotel Revenues Suggest Changes in Guest Preferences

From the high-tech preferences of Generation Z, to the experiential fondness of Millennials, to the health and wellness realities facing Baby Boomers, hotels continually adjust the amenities and services they offer to satisfy their guests. These adjustments are based on extensive consumer research, much of which has been published in the lodging industry trade publications.

By Robert Mandelbaum, Director of Research Information Services, CBRE Hotels

Opinion Article

October 16, 2019

Technology Disruption and The Future of Hospitality F&B

There has been such rapid growth in the hotel food and beverage industry that it calls for a shift in what hotel restaurants and similar food and beverage establishments do in the next one to two years. These shifts are reshaping the industry as it transitions from outdated to modern - even pioneering. The future is promising indeed and among the critical success factors will be the convenience and quality of guest service with alternative menu options that have traceable origins and a fusion appeal. Technology innovation is at the very center of it all.

By Sridhar Laveti, Vice President of Products and Customer Support, Agilysys

Opinion Article

September 30, 2019

Hospitality Financial Leadership - Global Food Cost vs Tracking Individual Outlet – Pros and Cons

What is really important to realize is the food cost calculation in your hotel will always come back to the cost of goods formula. Any attempt to track and individualize the outlet food cost that I have ever seen is a big waste of time. It is a waste of time because it always comes back to the fact that the food cost is calculated by adding the opening inventory to the purchases and then subtracting the closing inventory - as well as any legitimate credits at month end - to calculate the food cost. This is never done in hotels by outlet simply because it is completely inefficient to do so.

By David Lund, The Hotel Financial Coach, David Lund

Opinion Article

September 24, 2019

How To Navigate A Wine List Like A Pro

In today's flourishing wine climate, more grape varieties and excellent wines have been made available. However, where there is choice there can be confusion and the world of wine can be overwhelming, intimidating and complex. Whilst we all can't be sommelier's trained to specialize in all aspects of wine, there is a method to appear trained so you can navigate a restaurants wine list like a pro. Lukasz Kolodziejczyk, head of fine wine at Cult Wines, has created a helpful guide with five tips to help you choose from any wine list with ease.

By Lukasz Kolodziejczyk, Head of fine wine, Cult Wines

Opinion Article

September 4, 2019

Food As A Reason To Visit

Rewind half a century and you'll find that the best hotels always had the best restaurants. Everyone knew that fine dining could be found at the luxury downtown properties. Typically, a hotel would have at least two outlets - haute cuisine and a café. That age-old formula seemed to work well, until it didn't.

By Larry Mogelonsky, Partner, Hotel Mogel Consulting Limited

Opinion Article

August 30, 2019

What Will Be On Your Plate Next? The Latest Culinary Trends.

As a chef, I spend a lot of time trying different foods. Caviar with potatoes, oysters, shrimp and salmon in New York — it was delicious! Portuguese beignets with salted caramel and passion fruit curd in Lisbon — ditto. And that tamal with chipilín and local cheese made a superb breakfast in Chiapas, Mexico.

By Gerardo Rivera, Corporate Chef, Newlink Group

Opinion Article

August 30, 2019

Wine’s Alcohol Levels Explained

It's wine education week! Whilst wine does contain alcohol, every wine - be it red or white, still or sparkling - is the unique product of an individual recipe and set of processes. Just like the grape content, the alcohol levels vary from wine to wine. Speaking to senior portfolio manager at Cult Wines, Jack Chapman, he explains how alcohol content is created, measured and may vary.

By Jack Chapman, Senior Portfolio Manager, Cult Wines

Opinion Article

August 22, 2019

Facilitating Healthy Eating or Dietary Restrictions Requests At Hotels Can Be Much Simpler

Gluten free? Nut allergies? Vegan? Keto? Whole 30? … According to Forbes, a whopping 18% of surveyed consumers say they follow a specialty diet. Food producers, restaurants, and investors have all taken note of the growth in food sensitivities with specialty products and programs. The wellness industry is now worth $4.2T - more than global travel - and the segment growth is especially robust amongst the coveted millennial segment.

By Kenneth Purcell, Founder and CEO, iSeatz

Opinion Article

August 21, 2019

Are Restaurateurs Ready for 2030?

As young restaurateurs pave the way for the future of the restaurant sector, they are keen to adapt to their customers' and markets' needs and are ready to make F&B an innovative and experience-centered industry. How ready are they to take on tomorrow's challenges, such as adapting their business models to new delivery channels, digitalization or engaging in sustainability practices?

By Stéphanie Buri, Clémence Cornuz, and Morgane Voumard

Opinion Article

August 13, 2019

5 Ways your Menu Pricing Strategy is Hurting your Profit

Your menu pricing strategy is directly tied to your bottom line. Which makes me wonder why so many restaurants overlook this important profit center.

By Jim Lopolito, Owner of Lopolito Hospitality Consultants, Corp. (LHC), Cayuga Hospitality Consultants

Opinion Article

July 24, 2019

How Wineries Build Their Reputation

In the world of wine, it is important to differentiate between individual reputation and collective reputation. Disassociating the two is crucial because it helps wine drinkers understand the price differences between two wineries that share the same appellation.

By Gildas L'Hostis, Senior Lecturer Practical Arts delivering courses in oenology (the knowledge of wine, wine service, production, economics, and tasting), EHL

What is Hospitality Net known for?

Online since 1994Three decades of industry trustStill the leading voice

Thanks for being here

Create an account to receive Hospitality Net’s daily briefing in your inbox.

Taste of the Caribbean

Nov 16 - 19, 2026

Bridgetown, Barbados

HOGA Nürnberg

Jan 17 - 19, 2027

Nürnberg, Germany

Copenhagen Bar Summit

Feb 16 - 17, 2027

København, Denmark

VIBE Conference

Feb 22 - 24, 2027

Dallas, Texas, United States

Bar & Restaurant Expo

Mar 22 - 24, 2027

Las Vegas, United States