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.

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.

A rapid rise in branded hotel supply over the past several years, among other factors, has created a positive investment environment for boutique and lifestyle hotels.

Encouraging news about hotel demand, investment, and new supply inspires optimism at this year’s hospitality conference.

Today's rising popularity of all-inclusive resorts is directly correlated to the value proposition for the guest. The resorts that offer customized products and services with personalized experiences are beneficial to both the owner and the customer.

In most hotel P&Ls, usually towards the bottom, is a heading called Non-Operating Income and Expense, formerly known as Fixed Expenses. Few costs are uncontrollable in a hotel. There are simply some expenses which take longer to reduce than others!

A hotel manager's most important tasks are making money for the owner and maintaining the asset. Satisfied guests and motivated employees are among the tools, but cost controls are also critical components of the formula.