Hot Schedules
NOVEMBER 3, 2021
What Hotel Menu Trends Will Define 2022? E xperts predict the global hotel industry in 2022 will return to 80 percent of 2019 demand — as more vacationers return to the fold and business travelers book trips once more, how have your offerings adapted to post-pandemic consumer demands? b3lineicon|b3icon-trees|?|Trees.
Culinary Cues
JANUARY 12, 2021
The menu changed every night within a cycle with a full array of appetizer, salad, entrée and dessert choices for an audience that was likely staying at the hotel for a week or more at a time (many of the patrons were second or third generation Balsam’s guests) since a stay at the “Notch” was a family right of passage.
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7 Shifts
AUGUST 2, 2024
By tracking metrics like customer retention and employee turnover rate, contribution margin, and menu item profitability, restaurant managers can identify each area’s strengths and what areas need improvement. Use this data to establish clear and specific goals and adjust your strategies as needed.
7 Shifts
JULY 24, 2020
That’s why our teams—who specifically work to improve restaurant operations, performance, and staff happiness—have curated a 7-course menu of the best books about understanding restaurant management. So pull up a chair and take a deep dive into some of the most insightful and actionable tips from the best in the business. Author: J.W.
Culinary Cues
AUGUST 26, 2024
It was a poster in the employee dining room of a hotel that asked: “Would you be willing to sign your work?” SOMEHOW BELIEVING THAT SPICE IS A REASON TO FORGET EVERYTHING ELSE Can we get over the whole “no pain, no gain” approach to seasoning a dish? Each has its place, but don’t confuse them within your menu and your concept.
Culinary Cues
JULY 12, 2020
Grabbing a 4-inch hotel pan – she walks to the produce cooler to collect items for prep. They are pointed to their table and reminded to wear their mask until fully seated, told that the menu is on line (no more physical menus here), and that the server will take their order shortly. Pick up table 23!”
Culinary Cues
MARCH 15, 2021
Do you really connect with restaurants, hotels, resorts, food manufacturers, retail, food research and development and other groups to make sure that your program is in line with their needs? If so, what are students learning about cost effectiveness, efficiency, speed, and effective menu execution?
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