The International Network of Hospitality Consulting Professionals

Are You Managing F&B Effectively During COVID-19?

Are You Managing Effectively During COVID-19? If you are a manager of a private club, restaurant, or other foodservice business, you may be wondering what you can do right now, or how you should proceed with your business during COVID-19. This is an unprecedented occurrence; however with thoughtful planning you can nurture a more productive […]

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Hotel Development: Boutique Hotels vs Chain Hotels

Boutique hotel supply and demand is growing at a much faster pace than traditional branded hotels. According to the 2019 Boutique Hotel Study by the Highland Group, demand for boutique hotels grew at a year-over-year rate of more than 8 percent, while overall US hotel demand grew a mere 2 percent in 2018. A consumer […]

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A healthy breakfast with fruits and bread with a spread on it.

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

Originally published at HOTEL ONLINE on Feb. 2018. Published here with updates and permission from author. 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 […]

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A toy house half way built sitting on blue prints next to money.

Responsible Growth, From An Operators Perspective

Over the years and in various roles I found myself in serious disagreements with a brand’s development and hospitality feasibility group.  Sure, we all wanted to grow the business by opening new lodging products within our areas of responsibility. In fact, it was kind of a race from region to region and brand to brand […]

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A bartender after he was fired.

Successful Bar Operations – Lessons Learned the Hard Way

A story about firing a bartender who was great for profits, but not at following policies. Back in the day, when I was a first time Restaurant & Lounge Manager, fresh faced and full of support for the “corporate way” despite real world realities, I learned a lesson about bartender policies vs. practical sense. My […]

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