The International Network of Hospitality Consulting Professionals

The Challenges Restaurants Face in Going Green and What to Do

Alan Someck
restaurant sustainable practices

The transformation of the foodservice business model to incorporate restaurant sustainable practices is not simple, but momentum is making it easier and more important than ever. Using carefully established strategies have proven to both produce a profit bonus and enhance community image to operators who use them intelligently.

Concentrating on Restaurant Expense Loss

Jim Lopolito
restaurant expense

Restaurant expense loss controls and regular management can be the difference between restaurant success and failure. Bringing in a third-party to review all expense categories, purchase and receiving processes and policies, maintenance and operating procedures will result in increased profits.

What the Millennial told me about Hotels…Dude!

Haydn Kramer
Millennial hotel guests

How to gain loyal millennial hotel guests – or guests of any generation? It’s about genuine humility in service, impeccable cleanliness, creative thoughtful design, authentic knowledge of your neighborhood, and the guest, who is the purpose of our enterprise, our livelihood, and why we love hotels.