In April of this year, Hotel F&B conducted its first-ever State of the Industry Study. Our goal: to better understand the perceptions and overall state of the foodservice/hospitality industry among our subscribers.
Employees who come to work with marijuana in their system may be putting themselves, other employees, and hotel guests at risk. Here are five things hotel executives need to know to maintain a safe and healthy work environment in the age of legalized marijuana.
One of the tired stereotypes about F&B jobs such as cooking, bartending, and serving is that they’re just a way station to collect a paycheck until that employee finishes school or “makes it” in a different career.
Many organizations price bottled wine to meet specific cost percentage objectives. While it might be the easiest way to meet budget objectives, there are a number of problems with this approach. It used to be normal to double or triple the retail price of wine for restaurant menus.
In the early years of my career, I was fortunate enough to have four mentors guide me through the ups and downs of the industry, educating me every step of the way. These are people who, to this day, I still look up to and seek advice when I need it. The original idea of mentoring was to attach yourself to a chef or F&B director, and that person brought you up personally through the ranks and was able to get you acclimated and exposed to different areas and positions. You would always communicate with that one person and receive valuable
Justin Alexander told a group of Holiday Inn owners and managers at a training session in June that his dream is that Holiday Inn F&B will become so consistent from property to property that the brand can feel confident enough to run a national ad campaign highlighting F&B as a differentiator in the market.
Marriott Hotels has opened its M Beta at Charlotte Marriott City Center, an "innovation lab" that the company says functions as the world’s first hotel in “live beta," and F&B is an integral part of the concept.
Beginning April 1, the brand began requiring its 2,100-plus North American properties to meet new minimum culinary and design standards meant to foster consistency and ensure quality across the Best Western portfolio.