Hotel Industry Trends - Food and Beverage

Jones Lang LaSalle Hotels released its research study Manhattan Hotel Rooftop Bars and Penthouses – December 2011, which reveals fascinating insights into the impact rooftop bars can have on hotels in the Big Apple.

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.

Joe Dunbar answers a reader's Food Cost Control Software Question

Guests have plenty to share, if you take time to listen. And if you don't, they may go online and share it there! How many of these 'secrets' ring true for you?

Packages, pricing and communication all need rethinking for the new year. Easier, shorter and better value are the words that make customers happy - use this checklist to rework your offer for a much more competitive market.

A good Staff Manual isn't long and complicated, or a dump-bin for every new memo or brainwave from the boss.

Joe Dunbar answers a reader's Food Cost Question

The more you plan, the more you earn... And the more you're prepared, the sharper you are with negotiations for large bookings and groups.

If there are problems, you can take corrective action quickly. If you are having success, you'll know to do more of what you're doing! Modern POS and accounting systems should make data collection and sharing faster and more accurate than ever - it's time for chefs to have the information they need to do a great job.

The Woodlands (Houston), Texas, Benchmark Hospitality International, a leading U.S.-based hospitality management company, has just released its Top Five Dining Trends for 2011. The trends were observed by its 40 properties coast to coast and off shore, and were announced by Giorgi Di Lemis, vice president of food & beverage.