The Role of Multi-Restaurant Reservation Sites in Restaurant Distribution Management.
A study of 474 consumers documents the increasing popularity of sites that allow reservations at numerous restaurants—although the telephone remains by far the most common way to make a restaurant reservation |
The Target Market Misapprehension.
Lessons from restaurant duplication of purchase data - This study tests the supposition that different types of restaurants appeal to or attract substantially divergent market segments |
The Purchasing Function in the F&B Industry.
The goal of this research was to anticipate which activities and skills will characterise the purchasing function in European restaurants in 2025 |
Healthy Eating Evolving.
More consumers than ever before believe that eating healthy and paying attention to nutrition are important |
Food Safety: A Year in Review, 2012 Issues, Challenges, and Forward Momentum.
The recall profiles in 2012 were not very different from 2011 or previous years |
Will 2013 Be the Year of Cashless Restaurants?
The benefits of switching to a cashless operation have long been touted as an evolutionary asset of the restaurant industry |
China: Five trends for the wine market in 2013.
Wine Intelligence analysts highlight the developments they expect to see over the coming year in the world’s fastest growing market |
Mixed Picture for Restaurant Daily Deals.
While many restaurant operators gained new customers and made money on their daily deal offers, others lost money and found their regular customers taking advantage of the flash promotions |
Wine Industry Distribution: Direct-to-Consumer Growth Heightens.
Internet wine sales have become formidable sales alternative opening doors for new, creative uses of wine as a branding tool and improved revenues |
What’s Hot in 2013 Culinary Forecast Predicts Menu Trends.
The National Restaurant Association (NRA) each year prepares its 'What’s Hot' culinary forecast of menu trends for the coming year |
Inside the Kitchen of London Hotels.
One of the fascinations of programmes like Hotel Hell or Hotel GB is that they give us a glimpse behind the scenes; something that appeals to the same part of us that wants to find out how magic tricks are performed, or that makes us stop a... |
How to Make the Most of Service Scripts.
Hotel and restaurant guests can quickly tell when an employee is using a script, but a new study explains how hospitality managers can gain the most benefit from scripts so that customer perceptions will be positively influenced |
Hottest Food and Dining Trends for 2013.
Restaurant chains, hotels and smart independents are ramping up their flavor profiles, chucking artificial stuff, exploring whole new worlds of real ingredients, especially at bars |
Top 10 Ways to Save at Starbucks.
Your budget may be tapped after a summer full of sun and fun, but you still deserve a little splurge where you can |
Lessons from the Field: A Tale of Two Restaurants.
While my career has been substantially in managing in working with full Service Hotels, I also learned a great deal from independent, free-standing restaurant operations as well as successful restaurants and lounges in hotels |
The Restaurant Business is Looking Up.
Despite all the discouraging news during the past few years, the state of the restaurant industry is not quite as grim as it may sound |
Mandarin Oriental Focuses on Regional Fare Through Specialized Packages.
It's hard not to be intrigued by Hong Kong; the vertical city continues to grow in size and population, and it seems that every day brings another announcement of a new hotel, restaurant or celebrity chef entering Hong Kong |
Taste of the Nation – One year on: a social lifestyle.
One year since launching Taste of the Nation and following the success of the first and second editions, Deloitte, together with BDRC Continental, are pleased to present the third edition |
Hyatt Puts Efforts on Healthy Eating Worldwide.
Hyatt Hotels Corporation is the latest hotel company to jump on the healthy food option bandwagon, giving guests a new way to keep fit while traveling |
Online Marketing Tips For Your Hotel Restaurant.
A hotel's ultimate goal is to put heads in beds while increasing ADR, so it's not surprising that most hotels focus all of their online marketing budget and efforts on promoting the hotel's rooms, amenities and location |
Food Frenzy: Hotels Focused on Finer Palates.
It's no secret hotels are looking to spread their offerings this year - surveys showing that guests are more interested in amenities and unique experiences have prompted hotels to think outside the box, and offer more to guests than just ro... |
Our Love/Hate Relationship with Yelp, and How Not to Respond.
Recently we had local drama around a restaurant who responded (via Yelp private message) to a reviewer who gave them a review that they apparently found not acceptable |
Digesting the Food Safety Modernization Act.
Recent cases of contaminated food products and widespread recalls have resulted in a growing awareness of, and concern for, the foods that reach America's tables |
Menu Development - How to Structure Your Menu.
It has been well established that the design and layout of a menu can affect your guests’ choices and that, with a bit of planning, your menu can increase turnover without any change in food and beverage costs |
Why do Roses Decorate the Ends of Vine Rows?
The roses that decorate the ends of vine rows were not originally planted for aesthetic reasons believe it or not |
Focus on Distribution Strategies for Restaurants and Effective Corporate Cultures.
Two new reports from the Cornell Center for Hospitality Research (CHR) at the Cornell School of Hotel Administration are aimed at helping hospitality managers improve their sales and revenue |
Wedding Tips & Trends.
Fairmont is known worldwide as a place of special occasions, from the copper-roofed Fairmont Peace Hotel in Shanghai, to royal-favorite The Savoy in London, to Toronto's Grand Dame Fairmont Royal York |
Will 2012 Food Trends be Any Different?
If food is like fashion, then we are sure to see as many new trends in food'12 as the color of the new black |
Lawsuit Serves Up Lessons: Employee Defection And Trade Secrets At Issue.
A decision issued this summer by a federal district court in New York provides important lessons for professionals in the food services and restaurant industry regarding employee defection and trade secrets issues |
Marriott Launches 'Foodie' Website.
Ever leave a restaurant still salivating over your meal? Whether it’s a traditional Thai steak salad from Phuket or the sushi pizza from Los Angeles, those culinary creations can be the catalyst for repeat hotel guests |
Hottest Food and Dining Trends For Restaurants and Hotels in 2012.
It's 'into the wild' as chefs go foraging for new ingredients and customers abandon comfort food for intense mix-and-match global flavors |
The Restaurant Business is Looking Up
Despite all the discouraging news during the past few years, the state of the restaurant industry is not quite as grim as it may sound |
Top Five Dining Trends for 2011
Benchmark Hospitality International has just released its Top Five Dining Trends for 2011; the trends were observed by its 40 properties coast to coast and off shore, and were announced by Giorgi Di Lemis, vice president of food & bever... |
Listen to Your Guests and Turn No Into Yes.
Have you ever stayed in a hotel or eaten in a restaurant where the staff and management have been so hell bent on the rules that it's impossible to get what you want? I'm sure we all have |
Ways to Offset Customers' Skepticism on 'Green' Restaurant Practices.
When large restaurant companies implement sustainability policies, customers seem to react in a contrary way—and their evaluation of those companies may actually diminish |
Offer your Hotel Guests and Restaurant Customers a Choice.
Give your guests choice, This does not mean having 100 items on your breakfast menu or 40 types of pillow – but do give them a choice you can cope with |
Import Duties and Other Vexatious Wine Issues.
The question of high taxes and import duties on wine is a vexed one, the labyrinthine ways of the Indian excise department are a mystery to most people, not least for wine and spirits importers who are closely affected |
Hotel Food & Beverage, Locals Up, Lounges Down.
In past articles, we have labeled the period 2000 to 2010 as the 'lost decade for the industry; during this volatile period, hotel revenues remained virtually flat through two major recessions and one extended period of prosperity and on th... |
Red Wine in Moderation for Heart Health.
It's common knowledge that wine has health benefits as opposed to alcohol in general, this does not mean you can guzzle as much wine as you like! As with all liquor, wine should be consumed in moderation |
Death by Over-regulation: Wine Import Business.
The next time you crib about the price tag on the imported wine you are drinking, blame the Indian Government |
Sustainable Gardening.
Ten years ago I had the opportunity to tour Alice Waters' Sustainable Schoolyard garden at the Martin Luther King School in Berkeley, California |
Food and Product Safety in China.
Food and product safety remains a serious concern in China with several high-profile cases in 2010 highlighting shortcomings in China’s regulatory process |
What's Behind The Big Trends About Eggs?
When you think about breakfast, you think about eggs, right? But eggs on a dinner menu? Eggs as features that dress up standard main courses? Eggs instead of sauces? |That’s what’s happening around hundreds of menus these days |
Talking Naturally: What on Earth is Natural Wine?
In celebration of Earth Day, April 22, I caught up with Fabio Bartolomei of Vinos Ambiz, a Spanish producer of “natural, organic, healthful, sustainable wine” to ask, “what on earth is Natural Wine?”: Should it even have capitals? |
Is Your Pasty Really Cornish? Five Protected Foodstuffs Revealed.
The long loved Cornish Pasty, a staple of bakeries all over Britain, is the latest food to be added to the ‘Protected Designation of Origin’ list |
The Growth in Asia is Astounding.
The first JW Marriott Asia Chefs Workshop has been an unrivaled success; I am in Bangkok, Thailand with 15 of our executive chefs from the JW Marriott Hotels in the Asia Pacific region |
Culinary Trends 2011.
As we roll into 2011 we're watching culinary trends evolving into high versus low - On the one hand, renewed populist thrusts towards classic comfort foods like pie hearken back to the traditional values of heartland America and the flavo... |
Beverage Menus: The Undervalued Tool of the F&B Trade.
'It seems beyond the imagination of the menu-maker that there are people in the world who breakfast on a single egg' - Melvin Maddocks |
Learning how to make Food and Wine Pairing an enjoyable success!
Pairing wines with foods have always been an uphill task for many, even for top sommeliers when new dishes are created on the menus of any top restaurants |
Ask the Expert: 5 Gourmet Foods to Try Before You Die.
Alan Coxon – ‘Food Archaeologist’, TV Chef, presenter and writer – tells us what would be on his menu of gourmet dishes and ingredients from around the world that you must try before you die! France: cepe cream |I could h... |
The Future of Our Fish.
We serve a lot of fish in our hotels and restaurants and though an exact tally is difficult to determine, it is safe to say it is in the million kilo range on a global annual basis |
