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 […]

Originally published at eHotelier in Oct. 2018. Published here with updates and permission from author. Giving your customers the option to find what they want on your menu at the price they want to pay, is the key to making more profits. To do this, you first need to take your customers’ perspective and be […]

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 […]

Imagine a hotel is a doll house. Go ahead. Pick it up, shake it around and turn it upside down. What happens? Well, it’s likely that anything not glued down will fall out onto the floor. Most of these fallen objects are commonly referred to as OS&E, short for Operating Supplies and Equipment, or, the […]

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 […]

Nearly $4,000,000,000,000 (trillion) dollars were lost from businesses around the world due to fraud in 2016. The typical organization loses 5 percent of revenue each year to fraud (see source*). How much is 5 percent of your company’s revenue? I bet it’s not a small amount. This article examines 5 ways to combat hotel fraud, […]

Disasters are inevitable. So, do you know what reports you will need to determine lost revenue after a disaster?  From a hotel owner perspective, coming up with fact-based hotel projections for lost revenue in the event of a disaster will ensure smooth discussions with your insurer and moving on with rebuilding your business as quickly […]

A hotel Owner faces many obstacles as revenues decline. As the economy slows and new supply enters the market, cash flows deteriorate, and tensions rise. Ensure you are aligned with the brand, lender and management company sooner than later.

There are two prominent styles for helping companies fill the gap:  Retained and Contingency executive search. Each has its own pros and cons so educate yourself before entering into a relationship with a recruiter, consultant or firm.

Do not make these 5 mistakes when determining the menu pricing strategy for your restaurant. Marketing efforts on social media along with front of house training can be easily overlooked.