I am constantly perplexed at the continued reluctance of hoteliers to recognize activities that truly are unbecoming unbearable for guests. In this case, I am referring to our proclivity towards affixing outrageous prices to such basic amenities as bottled water.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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!
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.
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.
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.
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.
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.
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.
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.
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.