Over the years I have lived and worked through numerous crisis’s that have led to economic downturns – Gulf War (early 90’s), 9/11, SARS, the Housing Crisis in 2008, etc… and now COVID-19. I have made my share of mistakes, learned from those mistakes and also had my share of successes. Planning During SARS Let […]

The Lodging Stream Conference is the first virtual hospitality conference of its kind to come out of the Covid-19 pandemic. On April 30th from 1p-5p EST, 60 speakers will engage in this conference devoted to hoteliers. Here is an overview of the sessions and contributing consultants from Cayuga Hospitality Consultants: State of the Industry/What’s Ahead […]

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 […]

These restaurant fraud prevention techniques, if properly and consistently implemented, can be most effective in preventing and detecting employee misconduct. They can also help reduce the risk of other misconduct, such as harassment.

William Carroll partnered with Phocuswright to conduct an extensive, qualitative study on the evolution of revenue management across the hotel landscape through roundtable discussions and phone interviews with revenue management professionals.

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 […]

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 […]