According to CBRE’s September 2022 Hotel Horizons® forecast for the overall U.S. lodging industry, rooms revenue per available room (RevPAR) will exceed 2019 annual levels in 2022. This is driven by the accelerated recovery of average daily rate (ADR) which first occurred during the third quarter of 2021.
Everywhere You Look it’s Bleeding 🩸. The Patient is So Messed Up it’s Not Even Funny. It Will Never Fix Itself. You Need CORE On Your Side. Cost, Operations, Revenue, Execute.
Do you dream of making a professional dent on the Food & Beverage landscape but don't have four years of study-time available? Then EHL's CREM course (Culinary & Restaurant Management certificate) might just be your winning ticket. This intensely rich, fast-paced program offers key insights into the professional world of restaurant management. Ideal practical learning for future entrepreneurs armed with motivation, creative vision, critical thinking and a service-oriented mindset.
This running column has been all about wine, but alas this age-old alcohol is only a subset of the overall F&B program for any hotel property. It makes little sense to build an extensive wine selection – or for that matter contemplate any wine purchase – without first consulting the restaurant manager, the F&B director and, in some cases, the GM.
“Everything is getting more expensive every day!” Is that how you feel about today’s inflation? Consumer prices at grocery stores, for example, had increased 13.1% in July 2022 from a year before.
In economic science, the tragedy of the commons occurs when individual users, who have open access to a resource without shared social structures or formal rules that govern access and use, act independently according to their own self-interest and, contrary to the common good of all users, cause depletion of the resource through their uncoordinated action. The concept originated in an essay written in 1833 by the British economist William Forster Lloyd, who used a hypothetical example of the effects of unregulated grazing on common land in Great Britain and Ireland. But how does this apply to Chinese cultural table habits and ways of tackling food waste?
No matter how impeccable service a restaurant provides, chances are it will still receive negative online reviews from time to time. Recently, some top-rated restaurants in San Francisco and New York, including those with Michelin stars, began receiving a blitz of one-star ratings on Google with no description or photos (Morales, 2022). The owners believed those leaving one-star ratings had never dined in their establishments. Moreover, soon after the reviews, they all received emails from the reviewers who claimed the responsibility.
For two decades, Swiss wines have occasionally created a buzz. In 2007, a tasting of the best Syrahs in the world, organized by the Grand Jury Européen, surprisingly placed Swiss wines at the top. Then, in the same year, Bettane et Desseauve awarded the prize for the best foreign wine (non-French) to a Cornalin from Valais. These premises of notoriety were reinforced through articles in various foreign media.
The Impression is an ideal place to meet with colleagues for a lunch break or with friends for a Sunday brunch. The terrace offers a cocooning and relaxed atmosphere to enjoy the first rays of sunshine!
"Based on its global advertising audience reach numbers, Instagram has at least 1.452 billion users around the world in April 2022. This figure suggests that 23.4% of all people aged 13 and above around the world use Instagram today" - datareportal.com.
To be successful in the food and beverage industry, it is important for hotels and catering programs to pay close attention to consumers and what trends guests are craving.
Almost every aspect of hotel F&B operations was disrupted during the height of the pandemic.
Are “trend tours” the new solution for restaurant brands seeking to capture the finicky post-Covid consumer? Defined as highly tailored get-togethers for restaurant pros seeking the latest in menu innovation, these Enhanced Experiences, offered by CSSI, can solve for the rise in consumer dining expectations over the past couple of years.
A new opportunity has emerged for hospitality operations for the delivery of food to seniors via home delivery service. Funded by Medicare, this development could be attractive to hospitality operations that have the infrastructure to prepare, and effectively deliver healthful cuisine and high-quality meals to seniors in their homes.
Lodging and resort operations with food branded as Halal will attract many consumers of various backgrounds who contribute positively to the economy of the host country as there are so many jobs being created supporting Medical and Wellness Tourism which would include Hospitality Businesses with Hotels, Restaurants, transportation, entertainment business, Health, and Wellness businesses.
The English language sure loves its neologisms. (Don’t look this one up in your dictionary. It’s not there…yet.) The one in the title adds an ‘ism’ onto ‘invasivore’ where this latter word is ascribed to species that have been accidentally or purposefully introduced into a foreign environment where there are no natural predators to keep their numbers in check, thus diminishing biodiversity. Foremost examples are the African cane toads that have ravaged the Australian continent and the zebra mussels that have similarly become endemic to the Great Lakes.
The well-known English writer H.G. Wells famously wrote, “Adapt or perish, now as ever, is nature's inexorable imperative.” This has been the lived reality of many hospitality businesses the last few years.
A new law that many of the affected people have never heard about becomes effective July 1, 2022. It all involves liquor licenses from the California Department of Alcoholic Beverage Control (“ABC”) and persons employed by such licensees to serve alcohol to patrons.
Here’s the harsh reality: one in three restaurants will fail within their first year of business, according to the National Restaurant Association. There are many reasons for this low success rate – too much competition, not enough experience, and particularly right now, economic downturn.
The concept of buy-online-and-pick-up-in-store (also known as “BOPS”) is not new. The pandemic just pushed more restaurants and consumers to use mobile ordering for curbside pickup services.