Hotels must consider outsourcing hotel outlets to standalone marquee restaurants that had made their mark in the pre-COVID era but are now facing an existential crisis. Read on to know more.
Strictly implementing SOPs with 100% accuracy and training our associates to live by those SOPs is the need of the hour. ‘Safety’ should be built into our hospitality DNA as that alone can help us rebuild trust and customer confidence.
In the coming months, a true gem of a site in the heart of Hong Kong will be sold. Located in front of its iconic skyline, Site 3 measures 4.76 hectares between Jardine House (the one with the round windows) and the Star Ferry pier. We take a look at what could be accomplished here.
COVID-19 has affected the hospitality and tourism industries in a number of ways, and hotel food and beverage operations is one of the most affected areas. A decline in travel, low occupancy rates, and guests shifting to either cooking at home or preferring drive-thru, curbside, and delivery over eating out has led to hotel F&B rapidly evolving and adjusting their models. Hotels are marketing their eateries to locals, offering contactless food delivery, and enhancing gift card sales.
The hospitality sector is venturing into various new revenue generating opportunities in the COVID era. Read on to know more.
In an ideal world, the restaurant industry would reopen after the Covid-19 pandemic to hordes of diners hungry to make up for lost time. The reality, however, is that a large percentage of former customers simply won’t have money to spend dining out.
In line with promoting local tourism in South Africa (locally known as Mzansi), we talk about authentic Township experiences and introduce some remarkable entrepreneurs that have emerged from these so-called “informal” settlements.
AHLA and AAHOA held the annual Legislative Action Summit in May in Washington, DC. to bring hundreds of people together to call on members of Congress regarding issues important to the industry. The various issues are described in this article.
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.
Room service should be more than just food delivery. This article has reminders for full service hotels and ideas for limited service hotels.