Hotel Industry Trends - Food and Beverage

It's patchy, but there's an economic recovery underway - don't miss the opportunity! - More

A customer phones, and their first question is one you hate: 'How much are the main courses at your place?' or 'What are your cheapest party menus?' - More

Sausages, Global Sandwiches and a New Focus on Fried Foods Top List of 2010 Menu Trend Predictions - More

The number one decision in managing your Sunday Brunch operation is the size of the staff for a given forecast. The staffing should include one or more people at the host stand. If your patrons know each other, you should consider seating people close to one another by opening zones in your dining room. Dining patrons will tend to spend more tim... - More

Venerable food court remains a top choice, but not for everyone - More

Here's how to increase customer spending and profits as quickly as you can reprint the menu. - More

Organiser of Asia's Foremost Food and Hospitality Business Event Promises Bigger, Even More Comprehensive Show in April 2010 - More

Customers want fresh, not stale, and for a few weeks, people are asking 'what's new this year?' - More

Anyone who has used the popular Kasavana/Smith menu engineering model is familiar with the term 'Plowhorses'. A Plowhorse refers to an entree which is highly popular and has a relatively low contribution. My brother Paul is an Executive Chef at a major resort in California. We love to discuss menu engineering theory and we question the character... - More

Happy, friendly, fun, cheerful...all words you want associated with your business, yes? Sometimes you've chosen well with staff who smile and share their enjoyment of life. And occasionally a gloomy character slips through: it's been months since they saw the lighter side of anything, but their speed or efficiency saves the day. - More