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 Culinary, Restaurants & Bars Related Library  (Click title to read article)

Articles about the hotel's department which contributes most to it's image. Read about wine and dine, cigars, food safety and more.

Restaurant Guests – What They Really Want.
The one thing that will drive guests to walk right out of your restaurant!  As a proud hotelier or hospitality professional, the ultimate goal is to consistently provide guests with impeccable service and ideally exceed all expectation...
Cutting Through the Clutter to Brand your F&B in 2017.
Now that 2016 is behind us, we can look back at food and dining achievements in the US and acknowledge a number of interesting trends we all enjoyed and appreciated, restaurants and servers began to more effectively respect diners with food...
Pizza Rossa CEO Faces 'Disruptors' and Social Media in 2017.
A month has passed since my initial conversation with Pizza Rossa founder and CEO Corrado Accardi and since then, we have continued our exchange about the fast casual dining industry, because I was keen to see him in action, Corrado and I m...
Why Are Hotels Embracing Local Culture?
Experimenting has always been an important part of the human experience, the world’s best chefs are constantly inventing new fusions, trying things in new combinations, bartenders are always playing around with new types of alcohol to...
3 Biggest Workplace Law Concerns For Breweries And Brewpubs.
As virtually all startups and small businesses know, one of the surest ways to kill a promising enterprise is to get involved in costly litigation, breweries and brewpubs are no exception: The current rise in employment litigation shows thr...
Five Hidden Bars in Singapore You Never Knew Existed.
Ever been to an underground bar that requires a secret password or is simply hidden in plain sight? Well, if you have, then you would have been hanging out at a speakeasy
Customer Loyalty Lessons from Mama Louise.
The other night I had a wonderful meal at Mama Louise, an Italian restaurant in Orlando on Florida’s ever popular 'Restaurant Row', I ordered Mama’s Stuffed Chicken, and it was delicious, but, good food isn’t what thi...
13 Hottest Food and Beverage Trends in Restaurant and Hotel Dining for 2017.
Could be rough going for restaurants in 2017:  Delivery-only food startups; boarding house dinners in people's homes; suppliers opening their own restaurants, meal kits, etc, all are growing threats; Biggest issue is how falling food p...
Drive New Revenue by Adding Elite members Benefits.
What if frequent flyer programs could make more money by adding elite benefits? This scenario is one I've been hypothesizing recently; Airline and hotel loyalty program managers around the world seem hell bent on removing benefits, lim...
The Importance of a Proper Wine Glass.
You can drink wine out of a coffee mug or a mason jar or a red sippy cup or straight from the bottle it does not really matter - if you are in it just to catch a buzz, however, if you are in it for the best tasting experience, certain glass...
The Business Case for (and Against) Restaurant Tipping.
Recent interest in replacing tipping with service charges or higher service-inclusive menu pricing prompted this review of empirical evidence on the advantages and disadvantages to restaurants of these different compensation systems
Building Bridges Across the Borders.
As the food supply continues to become ever more global, a number of the world’s governments are gradually working to make their borders easier to cross, with last week’s System Recognition between the food safety agencies ...
Feed Consumers with Information as Well as Food.
In our December 30, 2015, newsletter, we made our food safety predictions for 2016, that prediction was 'More';  That is: more FSMA focus, more labeling issues, more recalls, more focus on Salmonella as an adulterant, mo...
Guard Your Brand Against Malicious Tampering.
Malicious tampering; we know the term, but do any of us really think it could happen to our business? It happens more than you might think and for as many different crazy reasons as there are people on the planet
Reducing Utility Costs in Your Food & Beverage Department.
We conducts numerous walkthroughs of hotel F&B operations each year and in almost every full service property, we find opportunities to significantly decrease utility costs through a combination of operating enhancements and capita...
Pathogens and Filth in Spices: What Are the Risks and What Is Being Done?
It should not be a surprise to anyone reading this that spices are high-risk ingredients, over the years we have seen numerous outbreaks and recalls linked to spices and sometimes the issues are related to pathogens, especially Salmone...
Consumer Value Drivers are Fundamentally Changing the Food & Beverage Industry.
The Food and Beverage industry continues to struggle with stagnant overall growth; From 2012 to 2014, US food and beverage retail spending annual growth of 2
China's Wine Promise.
Who will make the first wine in China that seriously challenges the world’s finest? Many a Chinese wine producer has that aim, and I have so far tasted a handful of wines (mostly, perhaps coincidentally, made in Ningxia province ...
Seven Steps to Food Cost Control.
Former FSU hotel school Professor Dukas' Seven Steps to Food Cost Control from his book, 'How to Operate a Restaurant' provides a concise list of things to think about to effectively manage food cost
They're Thirsty for Deals, but Millennials Won't Sacrifice Taste or Quality in their Alcoholic Beverages.
There’s no shortage of discussions today about Millennials, particularly when the conversation topic pertains to technology, but there’s more—much more—to this young consumer group
What Does DOJ’s Increased Focus on Food Safety Mean to the Industry?
Even as FSMA becomes more real and food facilities are preparing for increased depth of investigations by FDA, it seems that there are other agencies with whom industry needs to be just as concerned and prepared
The Secret to Asking Questions Correctly.
My buddy Gary Chervitz just came back from Las Vegas, he was excited to share a customer service story with me and he prefaced it by saying it may not sound like a big deal, but after he told me what happened, I told him that while it may n...
Hottest Food and Beverage Trends in Restaurants and Hotel Dining for 2016, plus 24 Buzzwords.
The two most noteworthy trends in for 2016 have nothing to do with food;  Big disrupters are a revolution in high-speed food delivery to homes and offices and a national conversation regarding tipping and pay disparities - Cleansi...
Basic Pointers in Restaurant Management and Operations.
Statistics show that many new restaurants are opening up for business with an offer of something new in their menu, while there is an apparent boom in the restaurant industry, there are also a few establishments that failed to last and fold...
Room Service or is it Food Delivery?
Room service should be more than just food delivery, this article has reminders for full service hotels and ideas for limited service hotels;  I admit I am addicted to certain cartoons, including some serial ones
The Tipping Point.
Danny Meyer has made a resounding announcement that only a restaurateur of his level of credibility could get away with and be taken seriously for: gradually, and starting at the Michelin-starred Modern next month, all restaurants within th...
Daniel Schlaipfer: 'Cooking is like Haute-Couture'.
From the mountains of Bavaria to the beaches of Portugal, Daniel Schlaipfer worked in restaurants all across Europe learning the tricks of his trade, until he developed his very own cuisine, a fusion of Northern and Southern influences, whi...
Will Mandatory GMO Labeling Be Banned? Should It?
As more states are getting into the act of moving in a direction of requiring GMO labeling of some type, the pressure on the food industry is increasing;  As we have said in the past, the idea of having 50 different ways to label any f...
Mid-Year Summary of 2015's Most Important Dining-Out Trends.
Two 'big issues' affecting everyone: Banishing chemicals -- the 'healthification' of fast food; and how 'Uberizing' food delivery will disrupt the hospitality industry - Plus four important trendlets
Food Safety Is Changing in China.
Last week I had a unique opportunity to attend and speak at a 'Global Food Safety Summit' in Shanghai, China;  While there were many excellent talks focused on controlling supply chain risks, one of the speakers was the Associate Commi...
15 Weirdest Foods Around the World.
From chicken feet to tuna eyeballs: here are 15 weird foods to satisfy the most daring of palates;  If a bacon sarnie just isn't cutting it and you fancy something more exotic, how about sinking your teeth into some raw whale blubber? ...
What Does Panera’s 'No No' List Really Mean for You?
It seems that just about every week we are writing about a consumer groups fight against genetically modified organisms (GMOs), additives, nanotechnology, or some other artificial or misunderstood food ingredient;  Although we’re...
GRAS Continues to Grow in Industry's Yard.
Just last week, we wrote an update on the GRAS controversy in our TAG newsletter, but even as it was being published, news broke on both sides of the fence;  From an organization’s investigative report on the dangers of...
COOL: Are the Battle Sides Shifting? Who’s Winning or Losing?
Since the US enactment of the Country-Of-Origin Labeling (COOL) regulation in 2008, COOL has faced international controversy and pending World Trade Organization (WTO) sanctions;  Despite this, similar European Union rules on coun...
When The Glass Runneth Over.
The folks behind Katsuya, the successful group of Japanese restaurants developed by Sam Nazarian’s SBE group, do a great job at training their staff, a repeat guest at their restaurants is more than likely guaranteed good, inform...
Restaurant Performance Snapshot: The Vital Statistics of a Restaurant Operation.
Do you know the vital statistics of your restaurant operation? If your boss happened to ask you to provide a big picture overview of your restaurant operation, would you be able to cover the most important metrics of your operatio...
Public / Private Consortiums: The Way of the Future?
DNA/RNA testing and partnering for food protection seems to be on the rise in relation to both food safety and food fraud, with one of the most recent coming by way of an announcement of a new consortium seeking to address challenges in the...
Putting Wellness at the Heart of Food and Beverage.
Exclusive Feature: Thirty years ago, the age of wellness arrived with the spa, if your hotel had a pool, offered massages, facials and body wraps, alongside low-fat, low calorie morsels, it was leading edge;  Enter the year 2015 -...
Can a Top-Level Federal Food Safety Assessment Really Be Accurate?
Historically the FDA and FSIS have not been really cooperative when it comes to food safety: Each Agency has a separate funding stream and is under separate departments, and, in a variety of ways, they are inherently competitive
Buffet Spreads – Bundling Food and Beverage Items for Higher Profits.
In any hotel food outlet and in particular when buffet spreads are offered, it is important to push beverage sales along with the food offering
The Year In NYC Dining: Hottest Restaurants, Trends & More.
2014 was another fast-paced year for the NYC restaurant scene; there were major comebacks, a proliferation of indoor food halls, an explosion of fried chicken spots, and more big-name closings due to Manhattan's ever-rising rents
The Shangri-La of Food Safety.
We all aspire to high levels of food safety and, at the same time, recognize the need to manage resources and focus on areas of greatest risk;  This story is a reflection on the aspiration to high food safety standards and an expe...
Guy Rigby, VP of Food and Beverage, Four Seasons, Shares Insights and Food Trends for 2015.
Exclusive Feature: Why are we so fascinated by Food Trends?  Is it because we desire the new, we want to be in the know, or we simply love to eat? All true, for hoteliers however, the fascination goes beyond these reasons: food trends ...
The 12 Hottest New Burgers in NYC.
New season, new burgers: All over the city chefs are crafting their version of the American staple item with a number of gourmet flourishes
The Changing Role of Hotel Food and Beverage.
Restaurants in hotels have traditionally been a service reserved primarily just for guests, however, over the past few years we've seen a huge shift in both the design and operation of F&B components, as hoteliers realise that additiona...
Hottest Food and Beverage Trends in Restaurants and Hotel Dining for 2015, + 22 Buzzwords.
Three main threads work their way through consultants Baum+Whiteman's 2015 Food & Beverage Forecast: (1) How technology is profoundly changing the way restaurants - at all price ranges - will work in the near future; (2) How b...
How Far Will Hotels Go To Embrace Healthy Habits?
Exclusive Feature: Your guests are craving something delicious: It’s late night, they’ve had a long day of travel, and they’re hungry, not hungry enough to order room service and devour an entire meal, but just hungry enou...
'Biggest Loser' Nutritionist Helps Omni Hotels Get Physical.
Exclusive Feature: Summer swimsuit season may be over, but that doesn't mean hotels should pull back on their healthy travel amenities; In fact, travelers have said that a maintaining a healthy travel regime while on the road is one of...
Restaurants - Dress Up The Presentation.
Does perception become the reality in a dining experience?  Hopefully not, but you surely can enhance the sensibilities of your patrons and make that experience more memorable
Asian Health and Wellness Trends in Food and Beverages.
Asia saw strong double digit growth in medical health in 2011 and consumers are increasingly aware that 'Prevention is better than cure', therefore, consumers are beginning to make lifestyle choices through exercising and the way they eat a...
Neighborhood Marketing for Hotel F&B.
For many full-service hotels, filling the seats of an in-house restaurant or bar can be challenging; Out-of-town guests might make up the majority of your breakfast diners, but by lunch, guests are out the door to take in the local color
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 Most Recent Articles
Restaurant Reservations - Technology v Human: More than just a reservationist.
Monday, 19th June 2017
In an era of online reservations, many people continue to connect by phone to a restaurant to make a reservation; Be it a way to ensure they get that special request, or perhaps the ease of dialling from a google search when on the move, rather than going through the whole online process, whichever the case, the day of the reservationists in your restaurant is not over yet

Dining In? Hotel Food and Beverage is a Changing Landscape.
Monday, 5th June 2017
There was a time when hotel dining was the ultimate in style and sophistication, but today for many hotels, it’s the ultimate for reduced profitability

The Growing Appetite for Hong Kong’s Food Scene.
Sunday, 9th April 2017
Head out for dinner in Hong Kong and there’s a vast array of food options waiting to satisfy your hunger pangs

13 Statistics About Restaurant Technology.
Tuesday, 28th March 2017
Like almost every industry in the world, the restaurant sector has been heavily impacted by the break-neck speed of technological innovation, consumers now expect, if not demand, that businesses cater to their appetite for technology
 Most Read in this Section
Why Are Hotels Embracing Local Culture?
Monday, 16th January 2017
Experimenting has always been an important part of the human experience, the world’s best chefs are constantly inventing new fusions, trying things in new combinations, bartenders are always playing around with new types of alcohol to see what works well together; and in employment, there’s a high value on flexibility and location independence as millennials seek to blend work and play

Cutting Through the Clutter to Brand your F&B in 2017
Friday, 3rd February 2017
Now that 2016 is behind us, we can look back at food and dining achievements in the US and acknowledge a number of interesting trends we all enjoyed and appreciated, restaurants and servers began to more effectively respect diners with food sensitivities and allergies, for example

The Growing Appetite for Hong Kong’s Food Scene
Sunday, 9th April 2017
Head out for dinner in Hong Kong and there’s a vast array of food options waiting to satisfy your hunger pangs

Pizza Rossa CEO Faces 'Disruptors' and Social Media in 2017
Tuesday, 17th January 2017
A month has passed since my initial conversation with Pizza Rossa founder and CEO Corrado Accardi and since then, we have continued our exchange about the fast casual dining industry, because I was keen to see him in action, Corrado and I met at his restaurant in the City of London and started going through our agenda items, which included, this time around, third-party delivery companies as well as marketing and social media

13 Statistics About Restaurant Technology
Tuesday, 28th March 2017
Like almost every industry in the world, the restaurant sector has been heavily impacted by the break-neck speed of technological innovation, consumers now expect, if not demand, that businesses cater to their appetite for technology

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