Food & Beverage Opinion Articles

July 26, 2018

Enhancing Your Coffee Service With Ten Tips

One of the most important elements of a modern hotel property is its coffee service, both within the guestroom and at any restaurant outlet. Given this beverage's significance in everyday life, it's a definite no-no for a hotel that cuts corners in its procurement and preparation of this brown elixir. Hardly a drug, though, coffee is not only big business but an aspect of our culture that continues to evolve.

By Larry Mogelonsky, Partner, Hotel Mogel Consulting Limited

Opinion Article

July 17, 2018

Hospitality Financial Leadership – Credits to Cost of Sales in Food & Beverage

Giving the proper credits to your food and beverage operation is an important task. You want to ensure it is done consistently and fairly. This article examines all the usual credits, different types, the proper way to take them and why we need to take them.

By David Lund, The Hotel Financial Coach, David Lund

Opinion Article

July 4, 2018

Wine, a Hedonic Investment Par Excellence

In recent years, wine has made a remarkable entry into the world of alternative investments. This emotionally charged asset has all the necessary characteristics to thrill not only amateurs and collectors but also investors. In particular, it offers attractive returns and interesting diversification potential.

By Philippe Masset, Associate Professor, EHL

Opinion Article

July 2, 2018

Building Customer Loyalty in Restaurant Operations

Walk along the gallery leading from the hotel's lobby towards the restaurant, and you will see photographs of Marlene Dietrich, Catherine Deneuve, Tom Hanks, Sharon Stone and many other well-known figures posing with Küchler— not the other way around. Werner Küchler has met, served, and conversed with the world's great, rich, and famous. He has even sung to them.

By Frank Schuetzendorf, Senior Lecturer, EHL

Opinion Article

June 27, 2018

What Prix Fixe Menus Can Teach You About the Psychology of Choice

Choice is a tricky thing. Confronted with too much of it and you are stymied by indecision. Yet faced by too little and you feel shortchanged or indifferent to the whole buying process. It's all about finding that happy medium, and to help you decipher this golden mean there's better place to start than by examining how prix fixe menus subtly work to build revenue and customer satisfaction.

By Larry Mogelonsky, Partner, Hotel Mogel Consulting Limited

Opinion Article

June 1, 2018

How Halal Tourism is Reshaping the Global Tourism Industry

Spending by Muslim travelers is expected to rise to US$220 billion by 2020, with the number of Muslim tourists growing to 156 million from 121 million in 2016. That's according to the Global Muslim Travel Index (GTMI) 2017, which was produced by Mastercard and CrescentRating, a 'halal-friendly' travel consultancy.

By Yulia Belopilskaya, Student, EHL

Opinion Article

May 25, 2018

Crossing the Pacific

A futuristic landscape deeply rooted in tradition, the great nation of Japan will always be a fascination for travelers. Visiting for the first time just recently, every aspect of the society offers key points of contrast to its Western counterparts, as well as numerous lessons to improve your sense of hospitality.

By Larry Mogelonsky, Partner, Hotel Mogel Consulting Limited

Japan

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Opinion Article

May 15, 2018

Boost Your Coffee Service Through Regionality

If food is our engines' fuel, then coffee is the injector. Whether traveling for business or leisure, it's a vital part of many adults' mornings and a deeply personal experience.

By Larry Mogelonsky, Partner, Hotel Mogel Consulting Limited

Opinion Article

May 8, 2018

Defending the Premier Hotel Restaurant

In a bygone era of hospitality, the ultimate evening experience was that of the grand hotel's dining room. Dressed in one's finest fashions, a patron would enjoy the best that the city or region had to offer in both culinary fare and service delivery. A property's premier restaurant was often a perennial draw for both out-of-towners as well as locals, with reservations coveted and those seated immediately attaining a pseudo-celebrity status. Such an establishment would be the place to see and be seen as all the other high society rubberneckers, all matched by memorable food and prices well beyond what most could afford.

By Larry Mogelonsky, Partner, Hotel Mogel Consulting Limited

Opinion Article

April 25, 2018

Using Wine to Show How Much Customers Care About Industry Jargon

To use wine as an case study but feel free to ruminate on your own example, a big part of the sales process is helping customers decide upon what bottle or glass to buy. While it's always a delight to exchange a few sentences with a fellow oenophile who understands some of unique qualities of specific growing regions or varietals, most of the time we end up dealing with beginners who know the difference between red, white and rose, and not much else.

By Larry Mogelonsky, Partner, Hotel Mogel Consulting Limited

Opinion Article

April 20, 2018

Breakfast Cereals Now An Indulgent Dessert

As dietary trends change and food awareness levels increase across Western society, what were once considered staples on the plate may soon not be the case. Hoteliers should take note of this as such shifts will impact meal satisfaction and F&B revenues. Plus, there's an opportunity to have some fun!

By Larry Mogelonsky, Partner, Hotel Mogel Consulting Limited

Opinion Article

April 19, 2018

Do Loyalty Programs Really Create Loyalty?

Lately, I've been asked about loyalty programs. Any company can create a loyalty program. But, there is some confusion around what exactly a loyalty program is. A Wikipedia definition of a loyalty program summed it up well: Loyalty programs are structured marketing strategies designed by merchants to encourage customers to continue to shop at or use the services of businesses associated with each program.

By Shep Hyken, Customer Service and Experience Expert, Keynote Speaker and Bestselling Author, Shepard Presentations, LLC.

Opinion Article

April 6, 2018

The Growing Use of Technology and Robotics in Food Service

Opponents of artificial intelligence (AI) have long predicted the time will come when robots take over the jobs of human employees. That day has arrived, with a number of food service companies using technology in previously human-filled roles.

By Court Williams, Chief Executive Officer of HVS Executive Search, HVS

Opinion Article

March 28, 2018

Ten Steps to Revitalizing Your Coffee Experience

We all love caffeine and coffee happens to be among the most components in your F&B arsenal. Let's start by recapping what should you already know or have gone through with your team prior to starting to think about this ten-step process. Firstly, you've reviewed your brew and you're convinced it is a contender to of note to guests as well as locals. Next, you've done your best to include a great decaf companion. And lastly, you're offering, at a minimum, espresso, cappuccino and lattes to flesh out your menu beyond mere percolated beans.

By Larry Mogelonsky, Partner, Hotel Mogel Consulting Limited

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March 13, 2018

Pay-for-Performance Model measures components of CEO compensation

AETHOS Consulting Group has conducted a recent analysis, testing whether deficient performance would precipitate a CEO's ouster. Keith Kefgen, Managing Director and CEO of AETHOS and Terry Donovan, Manager, took a look into the three components of CEO compensation: salary, incentives, and pay-for-performance.Of the study, nearly 20% of the CEOs in the annual study of pay-for-performance resigned, retired or were pushed out.

By Keith Kefgen and Terry Donovan

Opinion Article

March 12, 2018

Learning from Sushi Master Jiro

I trust that many of you have seen the beautiful, 81-minute documentary called "Jiro Dreams of Sushi" which was produced in 2011 (if not, look for it on Netflix). The film discusses the life and opus of Jiro Ono, the 85-year-old proprietor of Sukiyabashi Jiro, a 12-seat sushi restaurant located within Tokyo Ginza subway station. The restaurant does not even have its own washroom, and yet it has been awarded three Michelin stars, with Jiro being the oldest chef ever to obtain this level of prestige.

By Larry Mogelonsky, Partner, Hotel Mogel Consulting Limited

Opinion Article

March 7, 2018

The Importance of Bottle Design in Selling Wine

A riff on the classical adage, "Don't judge a book by its cover," let's first examine this more common expression a bit closer to see how it applies to wine, spirits and the pursuit of restaurant profits.

By Larry Mogelonsky, Partner, Hotel Mogel Consulting Limited

Opinion Article

March 1, 2018

Going Local - How to Attract Locals to Your Hotel’s Restaurant & Why It’s Key in Today’s Hospitality Landscape

When you own and develop hotels, you're always looking for the "next big thing" that will separate your property from your competitors' properties and bring excitement to the community. This often manifests itself in new restaurant outlets, a singular lobby, and pieces of technology or design updates that 'wow' potential customers. However, updates like this typically only cater to those who stay at the hotel, segmenting off a huge potential market a property can tap in to: locals.

By Diego Lowenstein, Chief Executive Officer, Lionstone

Opinion Article

February 20, 2018

Seven Ways To Maximize Holiday Banquet Sales Now

You may be relieved that the holidays are over, but now is the best time to set yourself up for a successful holiday season in 2018! Typically, the month of December is the highest grossing financial period of the year, so you want to take advantage of every opportunity. Below are seven ideas to help you create a program for private holiday parties that you can start selling right now.

By Beth Goodell, Senior Director, Product Management, Infor

United States

Opinion Article

February 9, 2018

10 F&B Trends and the next Big Bang for the Buck

Food and beverage has witnessed health growth over the past couple of years and with this trend there have been some significant shake-ups. The sector has moved increasingly from imitation to innovation. New technology is driving products such as bio-hacked foods which may not sound very appetizing as they are de-composed and then reconstituted based on artificial intelligence (AI). There's also a deeper understanding of F&B components at the molecular level.

By Frank Schuetzendorf, Senior Lecturer, EHL

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