The buffet has been an integral part of many restaurant and other hotel food operations. For now, the buffet is just taking up space – an ugly reminder of better times. Buffets have a unique appeal to many customers if for no other reason than the visual of the food display – so many options […]

Swiss hospitality leverages short time working arrangements to avoid huge layoffs. It worked before in times of crisis and seems to be paying off in 2020. 

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 […]

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 […]

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 […]

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.

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 […]

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 […]