Food & Beverage USA & Canada Opinion Articles

August 24, 2016

4 Building Blocks for Reputation Management

Restaurant industry is a very competitive industry where harsh reviews and quick judgments have become a part of the trade. With the advent of social media and explosion of mobile devices, and ghost reviews etc. the whole issue has been complicated. But customers' increasing say is the reason why restaurants need to jump the bandwagon and steer it to its' advantage. After all, misuse of it is a common side effect and this whole process is what is called Reputation Management.

By Seshu Madabushi, Founder & CEO, FoodKonnekt

United States

Opinion Article

February 23, 2016

Seven Steps to Food Cost Control

After I returned from Viet Nam in 1971 I completed my senior year of college at the hotel school of Florida State University. The Chair of the department was Peter Dukas who taught a class on food & beverage management which used a text book he had authored called, "How To Operate A Restaurant". Long ago, I loaned the book out and never got it back so I can't quote him exactly.

By Kirby D. Payne, Founder and President, HVS

United States

Opinion Article

April 1, 2015

Delivering Food To The Front Door: A New, Or Very Old, Convenience?

Abstract: A century of commercial competitive conflict between the grocery (food at home or "FAH") and restaurant (food away from home or "FAFH") distribution channels is now being fought on an unexpected but previously contested battlefield: who will own the "convenience" of delivery in the consumer's mind.

By Chris Muller, Professor of the Practice, Hospitality, Boston University School of Hospitality Administration

United States

Opinion Article

March 25, 2015

When The Glass Runneth Over

The folks behind Katsuya, the successful group of Japanese restaurants developed by Sam Nazarian's SBE group, do a great job at training their staff. A repeat guest at their restaurants is more than likely guaranteed good, informed service. Personally, I have always wondered how the servers get the orders right most of the time in spite of the loud music and the accompanying "authentic" shouted greetings of the sushi chefs.

By Benoit Gateau-Cumin, Chief Recruiting Officer, The Boutique Search Firm

California, United States

Opinion Article

July 17, 2014

Hotel F&B - To Lease or Not to Lease?

Hotel F&B should be leased, is a mantra I hear. People claim hotels should include F&B because it can be profitable. I feel the profit motive should be secondary. The primary role of F&B is to enhance the potential Room Revenues of a hotel.

By Kirby D. Payne, Founder and President, HVS

United States

Opinion Article

January 23, 2013

DOJ sues 3 of NYC's top Zagat rated restaurants for ADA violations - Will your city and restaurant be next?

Actually, the DOJ normally mails you the ADA survey form. But it does come down to the same thing. By the time you get a DOJ survey, a lot of your flexibility is gone, but it is not too late to protect yourself if you seek experienced counsel immediately. We are already seeing an increase in public and private enforcement of the ADA. While many are being distracted by pool lifts and other new ADA requirements, private advocacy groups and the DOJ keep banging away on the basics.

By Martin Orlick, Chair, JMM

United States

Opinion Article

October 15, 2012

Management Over Easy – The Talent Fix For Casual Dining

If you try to put a finger on the lingering malaise in casual dining, you may wonder why the sector still employs so many so-called "leaders," yet winds up persistently lagging behind relevant metrics for the industry. No wonder that casual dining is drawing interest from private equity players who are finding financial value and opportunity in this space.