Cayuga Hospitality Consultants got together with other members to talk about their area of expertise, projects, and work as well as current topics around the events industry. Expert participation from the moderator, Susan Barry of Hive Marketing and Top Floor Podcast plus Joe Cozza of JVC Cons Catering and Event Consulting, and David Adler of […]

The unprecedented exodus of hospitality workers in the Great Resignation has created gaping holes in the daily schedules of hotel restaurants across the country. This has left remaining team members and managers ill equipped to handle the growing demand. Our industry is scratching its head trying to figure out where everyone has gone and why […]

What the travelling majority wants today when staying at a hotel is, simply put, an effective way to order what they want and when they want. Today’s hotel customers have already highly adopted to the mobile world.

Restaurants and bar owners face a precarious balancing act when it comes to serving alcohol. Balancing Alcohol Sales vs Responsibility On one hand the critical goal of the operation is to promote alcohol sales so the business can be as profitable as possible. Operators also want to promote a good time so guests will feel […]

Opening a restaurant, especially in the current pandemic context, can be a very daunting task. Not only does it become more difficult to raise money due to the dependency on customers going out, but more importantly, because food and beverage operations have a great complexity to deal with compared to any other business in the […]

Our industry, like many others, has experienced a very rough past 20 months (to say the least) and is now on a long path to recovery that requires adaptability, creativity and resilience probably more than ever. What Covid-19 Changed in the Hospitality Industry Covid-19 is indeed synonymous with a wide range of circumstances and situations […]

“The First Thirty Days” There is a lot of movement in hospitality leadership positions today. You need to seize the moment when you start in a new leadership role. It is your opportunity to demonstrate how you will build trust, earn your employees respect and use sound judgement. The window of opportunity to make your […]

The idea of putting idle kitchens to better use is not a new one. People have been sharing their kitchens in off hours or for pop ups for years.  What is new is looking at putting kitchens to alternative uses in both on and off hours to develop additional revenue streams.  While companies had toyed […]

When we compare satisfied employees with good pay the hospitality industry has been in a condition of instability even before the pandemic. While a solution has encompassed different directions but never resulted, the dilemma is being further plagued by an unexpected new competitor paying all of our staff. The New Competition to Staffing Who is […]

Think that breaking a mirror is bad luck? If you want to build a really strong team in your foodservice operation, you may find that this is exactly what will bring you that tiny bit of luck that will make all the difference. Team Performance Defines Success or Failure Years of working in, managing, developing, […]