Former FSU hotel school Professor Dukas' Seven Steps to Food Cost Control from his book, "How to Operate a Restaurant" provides a concise list of things to think about to effectively manage food cost.
The Meluha, an ECOTEL Hotel, in Mumbai makes sustainability integral to the company's business strategy. The article focuses on the strategies used by the hotel for conservation of resources and reduction in landfill waste with concomitant savings.
HVS held its fifth annual Caribbean Hotel Investment Conference and Operations Summit (CHICOS) in San Juan, Puerto Rico on November 12–13, where discussions on financing trends, emerging markets, and development pipelines had a common theme: growth.
The sharing economy – a product of four mega trends affecting today’s society: rising urbanisation, changing demographics, shifts in power and a digital revolution. This article discusses current and future trends for budget hotels in this economy.
The annual conference, spearheaded by some of the top independent hoteliers in North America, focused on innovation as a means to putting reward ahead of risk
Room service should be more than just food delivery. This article has reminders for full service hotels and ideas for limited service hotels.
Numerous international companies are showing increased interest in the Israeli hotel market. This article provides an insight into the country's tourism demand, its hotel market and hotel values and investment.
How reliant are hotels on OTAs? This article aims to address that question and discuss the evolution of OTAs and the effects of this growing business model on independent and chain hotels.
A new company envisions booking otherwise vacant hotel rooms in efficient blocks of time during the daylight hours, generating convenience for travelers and profits for hoteliers.
Today's rising popularity of all-inclusive resorts is directly correlated to the value proposition for the guest. The resorts that offer customized products and services with personalized experiences are beneficial to both the owner and the customer.