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.
Each year, the National Restaurant Association surveys nearly 1,300 professional chefs, members of the American Culinary Federation (ACF), to explore food and beverage trends at restaurants in the coming year. The annual “What’s Hot” list gives a peak into which food, beverages, and culinary themes they predict will be the new items on restaurant menus in 2017. According to the survey, menu trends that will be heating up in 2017 include poke, house-made charcuterie, street food, food halls, and ramen. Trends that are cooling down include quinoa, black rice, and vegetarian and vegan cuisines. TOP 20 FOOD TRENDS 1. New
A handful of F&B editors converged upon Los Angeles last week for the National Pork Board's annual Pork Crawl, this time focusing on regional Mexican cuisines and Southeast Asian flavors. On Tuesday, November 8—election night—the group headed to Korea town for authentic Korean barbecue at Honey Pig. Wednesday morning, the group absorbed a presentation on Mexican flavors and cuisines by chef Jason Alley of Richmond, Virginia's Comfort. We then bussed to massive Mexican retail store Northgate González Market before beginning a taco crawl through various L.A. neighborhoods and venues. This year, the Pork Crawl added a second day, on
You could idly sit back and hope to intercept the pigskin of profit, or you could proactively sprint to the backfield and sack some F&B dollars. Hoteliers looking to boost end-of-year sales and fill seats in restaurants and bars should be planning ahead NOW, and MarkeTeam's turnkey Bowl Season Blitz kits make the game plan very simple. Over the course of 24 days (from December 17 through January 09), ESPN and other networks will broadcast 42 different college football bowl games (featuring 82 teams). Bowl Season Blitz is designed to announce that your hotel F&B venue is THE place to
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.
Tap & Tavern sources Bay-area ingredients at a higher cost compared to broadline suppliers, but "that gets completely wiped out because our sales volume is much larger than before," says Don Falgoust, VP of F&B at FelCor Lodging Trust. A "captive audience" could be described in hotel terms as guests who don't have easy access to F&B outside a property. This is often due to a remote location, or in the case of many airport hotels, sites near the perimeter of a terminal or runways. Because those guests have few choices beyond the hotel, operators can be tempted to put
I was on assignment last week in San Francisco, visiting the Embassy Suites San Francisco Airport Waterfront hotel. It's not your typical airport property, in that it has beautiful, unobstructed views of the Bay, with just a walking/biking/jogging path between the hotel and the water. View from my room at the Embassy Suites San Francisco Airport Waterfront hotel. We'll have a story in an upcoming issue of Hotel F&B about that property's successful Tap & Tavern concept--created by the hotel's owner, FelCor Lodging Trust and their VP of F&B, Don Falgoust. While I was there though, Falgoust showed me what