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The Broken Record Discussion - Boardroom Diversity Within The Restaurant Industry

By David Mansbach

While top governance experts have been promoting greater gender diversity for more than a decade, not much has changed within the restaurant industry....

Opinion 4 FebruaryAETHOS Consulting GroupFood & BeverageDiversity

Single-Serve, On-Demand Wine for Hotels: The Future is 'Here' and 'Now'

By Adam Hoydysh

This trend towards the careful curation of a seamless, customized experience across seemingly every category, has settled with significant weight onto the desks of hospitality leaders....

Opinion24 JanuaryPlumGuestroom TechnologyFood & BeverageInnovationGuest Experience

What Corked Wine Teaches You About Service Excellence

By Larry Mogelonsky

For all of my fellow oenophiles out there, it's one of the worst feelings in the world....

Opinion17 JanuaryHotel Mogel Consulting LimitedFood & BeverageFood and beverage

Restaurant Staff: to Tip or not to Tip?

By Stuart Pallister

Tipping has even come into the political spotlight In the UK, where the government - which is currently contending with Brexit - has been reportedly considering introducing legislation to ban restaurant owners from keeping tips earned by waiters.EHL Assistant...

Opinion27 Dec 2018EHLFood & BeverageFood and beverage

The ROI of Exceeding Guest Expectations

By Adam Hoydysh

The answer is, indisputably, yes.Any hotel that understands the ever-increasing importance of guest satisfaction, can easily recognize the ways in which a more seamless and personalized offering is becoming paramount across the hospitality landscape....

Opinion18 Dec 2018PlumProperty TechnologyGuestroom TechnologyFood & BeverageGuest Experience

Developing a concept with blood, sweat and expertise

By Paul Sarlas

Growing up in a family who owned and operated a fast food business, I spent most of my early years working in the family business; from weekend shifts during school term and remembering my school holidays as days in the shop rather than on the beach....

Opinion17 Dec 2018Savvy IQLondonUnited KingdomFood & BeverageFood and beverage

Why Outsourcing Hotel Staff Doesn't Always Work

Larry Mogelonsky | By Larry Mogelonsky

While the two abovementioned advantages of outsourcing are indeed quite lucrative and not to mention the overall decrease in risk involved with all forms of employee care the primary drawback is that service is compromised, especially in the face of the...

Opinion 3 Dec 2018Hotel Mogel Consulting LimitedFood & BeverageCompensation

How Can Restaurants Adapt to Modern Dietary Quirks

By Larry Mogelonsky

In my youth, my parents would take me to Joes Steakhouse in Montreal where we would eat massive rib steaks on wooden cutting boards with copious amounts of butter and sour cream lathered on baked potatoes....

Opinion29 Nov 2018Hotel Mogel Consulting LimitedFood & BeverageFood and beverage

Why Group F&B is Poised to Feed Your Bottom Line

By Trevor Lynn

When it comes to growing group revenue, hoteliers really have two options in their arsenal: book more events or increase revenue per booking.For those with the team and occupancy, the former is great....

Opinion24 Oct 2018Social TablesProperty TechnologyFood & BeverageGuest Experience

How Does Your Restaurant Account for Allergies

By Larry Mogelonsky

Food allergies are not only commonplace nowadays but continue to become more prevalent, particularly in a North American context....

Opinion 4 Oct 2018Hotel Mogel Consulting LimitedFood & BeverageConsumer TrendsFood and beverage
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