The Glass Half Full -Getting the Most from Your Select Service Hotel Bar

New Castle Hotels & Resorts | October 7, 2016

By Vince Barrett, Vice President Food & Beverage Too often, a select service hotel bar is an afterthought for owners and managers looking to pinch every labor penny. But with careful menu planning, space management and hiring, your food and beverage team can turn an afterthought into a real profit center. At the 138-key Hampton Inn and Suites Jekyll Island, we're generating more than $400,000 a year in bar sales with a food prep area the size of a walk-in closet. Here's how: Seal it with a K.I.S.S. Keep it simple & smart. Guests choose select service hotels for their convenience, affordability and relevant amenities. Approach y...