Is Your Breakfast Menu Up-To-Date?

F&B Directors: how much has your breakfast menu changed in the last two years? How about your dinner menu? I often find that hotels focus more on updating the dinner menu while breakfast stays the same. Except for pricing. But these same hotels serve five to ten times as many guests at breakfast as they
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Catering Menu Formats – Best Practice?

What’s happening in the world of hotel catering menu formats? I’ve written about catering menus before. I’ve suggested that a catering menu is really not a menu, it’s a marketing tool. By that I mean that a catering menu’s most important function is to persuade a prospective client to book with the hotel. Describing food
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A-V: the Underappreciated Profit Center, Part II

Are you losing huge profit opportunities in meetings audio-visual and technology sales? Last week we looked at two of these four questions: How is your audio-visual offering described on your web site? Do you have a marketing plan for selling audio-visual equipment? This week we’ll look at 3 & 4, and I’ll point you toward
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A-V: the Underappreciated Profit Center, Part I

Are you losing huge profit opportunities in meetings audio-visual and technology sales? Here are four questions for your consideration. We’ll look at two of these this week, and two others soon as well. How is your audio-visual offering described on your web site? Do you have a marketing plan for selling audio-visual equipment? How do
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Cocktail Menu Insanity

My wife and I enter an upscale restaurant. The door is opened for us, or not, and we’re greeted warmly as we enter. Perfect. At the hostess stand (it could be a host, of course) we are again welcomed and asked if we have reserved a table. We have not. However a table will be
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Are Food Trucks a Threat to Hotel Catering Business? Part II

Food Trucks may pose a threat to hotel catering business. Last post, in the first part of the write up I suggested that: Food truck food service is not a fad, in fact it is here to stay, so get used to it Food trucks offer some very real advantages compared to hotel catering In
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Are Food Trucks a Threat to Hotel Catering Business? Part I

Food trucks competing with a well-equipped catering department at a mid-scale or even upscale hotel? Forget it, I’m kidding.  However, the second highest Zagat food quality rating for any restaurant in San Francisco, 28, is a food cart that’s available 2 days a week. I’ve been. Zagat’s right. I don’t know a single catering director who
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Are You Telling Stories?

The Russians are Coming the Russians are Coming is a great, hilarious movie from 1966. That’s the same year Woody Allen urged us to try the Moscow Mule cocktail. Russia’s most famous cocktail. Well, not exactly their cocktail, actually it’s American. Regardless, the Moscow Mule is back. What is it back from, and why is
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Secret Menus, Secret Prices & Tribes

This is my first secret blog. Please don’t tell. Maybe this will go viral, because I used the three magic words “please don’t tell”. These words are so effective for spreading Word of Mouth that one of Manhattan’s better “speakeasy” cocktail bars used PDT for its name. Was In-N-Out Burger, founded in 1948, the first
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The “Happy” Occasion, Part II

Last post I claimed “F&B Directors: if you’re promoting the same specials and menus to all of your Happy Hour guests, you’re missing revenue opportunities.” And I explained why a hotel Happy Hour is a multi-occasion marketing challenge. This week’s blog breaks it down. Let’s be strategic for a moment and lay it out. The
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The “Happy” Occasion, Part I

F&B Directors: if you’re promoting the same specials and menus to all of your Happy Hour guests, you’re missing revenue opportunities. “One size doesn’t fit all” in 2016.  Most hotel bars, the ones I know, are indeed Happy, having offerings at a specified period described by them as “happy hour”. What is “happy hour” anyway?
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A Taste of Trends

Check out these great articles for some of the more interesting food and beverage predictions you’ll find… Wedding bar / reception trends: Unique food bars offer gourmet pairings at each station, or food bars can include the big trend of nostalgic foods – the dishes and treats the bride and groom loved when they were
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