hotel restaurant
Optimizing Menu Engineering for the Hospitality Industry
James Samson | October 3, 2024
Menu engineering is an essential practice in the hospitality industry, particularly for food and beverage operations. It involves the strategic design and analysis of menus to maximize profitability and customer satisfaction. By applying best practices and leveraging hard data, hospitality businesses can enhance their menus to drive revenue and improve guest experiences. Strategies for Effective Menu Engineering 1. Menu Item Categorization: Stars, Plow Horses, Puzzles, and Dogs The foundation of menu engineering lies in categorizing menu items based on their popularity and profitability: Stars: High popularity, high profitability. ...
Oliver & Bonacini Hospitality Transitions All Restaurants, Catering, and Entertainment Venues Across Canada to Silverware POS
Silverware | May 21, 2024
The diverse portfolio of innovative dining experiences is now self-managing and maintaining their point-of-sale systems with upgrades that include mobile and online ordering and scan & pay for contactless payments Markham, Ontario, May 21, 2024—With an immediate need to update and standardize its point-of-sale systems across 30 restaurants plus event venues and other partners, and enable corporate to self-manage and maintain all systems, Oliver & Bonacini Hospitality (O&B) has transitioned to Silverware POS. Trusted by the most notable brands around the globe, Silverware develops enterprise point-of-sale solutions for larg...
Building a Must-Experience Hotel Restaurant That Builds Loyalty and Drives Revenue
Kai Urban | February 22, 2024
By Kai Urban, Director of Food & Beverage, Hilton Anaheim Key pillars of a profitable and successful hotel restaurant include enhancing guest experience while ensuring operational efficiencies. Hotel executives must navigate through the nuances of creating the right ambiance for the respective market and audience and address marketing, branding, and leveraging technology. To build and foster a stellar reputation as a hotel restaurant takes adapting to market trends and ultimately positioning itself as an indispensable asset in the competitive hospitality landscape. Beyond the rooms, Hilton Anaheim is known for an array of amenities...
Case Study: Boar’s Head Resort, Charlottesville, Virginia
Auto-Chlor | October 25, 2023
Commercial dishwashing solution ensures spotless dishes through precise chemical dosing while reducing waste, cutting costs, and minimizing environmental impact Hospitality companies are seeking products and services to achieve sustainability goals while keeping their environment clean, safe, and operating efficiently. Boar’s Head Resort, a AAA four-diamond country resort owned by the University of Virginia Foundation, was looking for a way to ensure dishwashing operations used the proper chemical dosage and could be efficiently operated and maintained. They opted for the Auto-Chlor System, a commercial dishwashing model focused on recyc...
6 Marketing Tactics To Boost Revenue at Your Hotel Restaurant
Alison Wilson | September 28, 2023
By Alison Wilson As a hotel general manager and restaurant owner, driving revenue growth for your establishment is an important priority. To achieve this goal, implementing effective marketing initiatives is crucial and in this article we’ll share, we present five tactical marketing strategies that can help elevate your hotel restaurant’s revenue and set it apart from the competition. 1. Establish an Irresistible Online Presence Ensure your website showcases the unique qualities of your hotel restaurant, from its ambiance to its delicious menu offerings. Include high-quality photography to entice potential diners. Boleo in...
A New Flavour for Hotels
PolyU School of Hotel and Tourism Management | July 20, 2023
A priority of hotels worldwide is, quite naturally, attracting and catering to the needs of guests. Seldom do hotels invest heavily in strategies to cater to non-guests. However, according to Dr Sung Gyun Mun, Dr Linda Woo of the School of Hotel and Tourism Management (SHTM) at The Hong Kong Polytechnic University and a co-author, hotels’ food and beverage (F&B) departments can bring in big money by attracting customers from local communities – not just tourists. With important implications for businesses in the post-COVID-19 era of tourism recovery, the authors suggest that hotels may be able to use their F&B offerings to reach n...
Cloudbeds Announces Integrations With Leading Point of Sales (POS) Solutions to Expand Cloudbeds Marketplace
Cloudbeds | April 4, 2023
Cloudbeds customers will be able to connect onsite bars and restaurants to Cloudbeds Platform for a seamless guest experience San Diego, April 4th, 2023 — Cloudbeds, the hospitality management platform powering more reservations and happier guests for lodging businesses around the globe, today announced strategic partnerships with point-of-sale industry frontrunners: Lightspeed, Toast, Revo, Last.app, Tevalis, and Invu. The integrations grant lodging businesses using Cloudbeds Platform the ability to effortlessly verify guest information and post accumulated charges from onsite bars and restaurants directly to the guest's room. The d...
Ten Tips to Maintain Hotel Restaurant Margins During Ongoing Inflation
Larry and Adam Mogelonsky | June 22, 2022
By Larry and Adam Mogelonsky First it was the initial COVID-19 disruptions and the knock-on effects of inflationary money printing. Now it’s the war in Ukraine and the next round of lockdowns in China affecting shipping out of Shanghai, Shenzhen or Ningbo. And then there are all the forces preventing your restaurants from properly staffing up. Such macroeconomic supply shocks will continue to plague your F&B operations for the rest of the year and (our prediction at least) for the better half of the decade ahead. How do you adjust? There are steps you must take in the immediate term to maintain profitability but, importantly, thes...
