The International Network of Hospitality Consulting Professionals

Recovery Following 9/11: A Case Study to Apply to Today’s Pandemic

The Capitol Theatre in Port Chester is a national historic landmark built in 1926. This 15,000 square foot building seated 1800 people. The building was refurbished and remodeled as a multi-concept entertainment venue to support private and semiprivate catered events. Let’s review the analysis of the situation, the outcome and how these findings can be […]

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Empty Restaurant

10 Ways Restaurants Can Survive and Thrive through the Pandemic

The restaurant industry is not dead.  It just became a temporary tragic victim within a global traumatic condition that threatens its very survival. There is a difference. There will be many restaurants that will end up closing permanently due to how they handle the overwhelming challenges now facing them and the industry.  However, there will […]

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Confronting Food Industry Conditions During COVID-19

The damaging impact of COVID-19 upon the food industry is here and the aftermath may be a long road of corrections. There could be an upside with the replenishment of fish in our seas and better air quality, but joblessness and business closures are far from a good story. We will also have to expect wasted […]

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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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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 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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