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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. |
Asia’s F&B Landscape: Key Markets to WatchAs 2024 progresses, the Food & Beverage (F&B) sector in Asia shows signs of steady recovery, offering a glimpse of strategic opportunities for investors and hotel operators A Fair Deal for Food Delivery Workers?The perks of 'gig work' in the online food delivery sector are clear – pick up work whenever suits you, go at your own pace and never lack opportunities but yet there is a darker side to online catering platforms, which stand accused ... Can Restaurant Hosts Share in the Tip Pool? Many restaurants utilize tip pools to encourage teamwork, consistency, and customer-focused service – but you may be confused about who can and can’t participate in the pool Knowledge is Power in the Restaurant SectorPublicly disclosing information can have mixed outcomes for catering enterprises, using recent data from the US, they reached this conclusion after probing the link between information asymmetry and firm value in the famously saturated and ... The Mille Club: Thinking of the Hidden Costs for High RatesWhat’s it cost? Can you measure its direct effect on net contribution? While the two of us are tremendous fans of helping a hotel evolve into a more data-driven organization, there is nevertheless an art to creating a successful hospi... Is Fine Dining in Hong Kong Really Dead? Can mid-range concepts such as Flat Iron steak step in to take its place? As the popularity of fine dining and Michelin star restaurants dwindle, a growing number of mid-range dining options are emerging F&B in Hotels: Loss Maker or Value Driver?Panellists confirmed that hotel F&B operations do not necessarily have to be loss-making, although sometimes they might not make much money when they are supporting other, more profitable operations within a hotel, such as guest-rooms Dynamic Pricing in Restaurants: Feast or Famine?At a time when many restaurants are grappling with tight margins squeezed by inflationary pressures, dynamic pricing offers a lifeline that could breathe life into the commercial viability of a restaurant business 2024 Food & Beverage ReportAngry consumers confront 'checkflation', how a $25 chicken gets to cost $36, new crunchy stuff for your sandwich and watch your guasacaca Top 9 Beer Industry Trends in 2023Our way of living today differs from a few years ago, while the pandemic remains a recent memory, the beer industry faced a wave of challenges, such as supply chain disruptions, spiking prices, increasing inflation, and a tight labor market Top 6 Trends in the Snack Industry 2023Snacking has become more than just a passing indulgence, evolving into a way of life, trends in the snack industry are redefining the landscape like never before Sustainable PackagingWhat Consumers want next from the paper and packaging industry, balancing opportunities and trade-offs to reimagine packaging for sustainability Your Bartender Is Your Real Hotel ConciergeHow do guests learn about what’s happening on the property once they arrive? The answer to this has changed quite a bit since the end of the pandemic but, per the title, you already know where we are going with this one In Vino Veritas C: The Future of WineAs 3D printing technologies gain scale and maturity, we’re starting to see accurate recreations of foods such as pizzas, chocolate chip cookies and even steaks from lab-grown meat tissue be made from these machines Transformative Culinary ExperiencesYou are what you eat and every day, more people are coming to appreciate food as more than just fuel but as medicine that can restore the body, slim the waist, steady the mood, elevate cognition, and even reverse chronic diseases Impact on Chef's Skills with HabitsMaking an impact, seeing my people change and grow has always given me a lot of satisfaction and I continue to put it in my top 3 KPI`s when I introduce myself to a new company along with finance results and quality of products West Asian Chefs Take on Fight Against Food WasteDubai-based chef and television presenter Leyla Fathallah recently came across a bowl of grapes that were starting to turn, but instead of throwing them away, she rolled them into a brioche and posted a picture of it on Instagram, where she... |
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