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.
Room service should be more than just food delivery. This article has reminders for full service hotels and ideas for limited service hotels.
A rapid rise in branded hotel supply over the past several years, among other factors, has created a positive investment environment for boutique and lifestyle hotels.
Encouraging news about hotel demand, investment, and new supply inspires optimism at this year’s hospitality conference.
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.
In most hotel P&Ls, usually towards the bottom, is a heading called Non-Operating Income and Expense, formerly known as Fixed Expenses. Few costs are uncontrollable in a hotel. There are simply some expenses which take longer to reduce than others!
A hotel manager's most important tasks are making money for the owner and maintaining the asset. Satisfied guests and motivated employees are among the tools, but cost controls are also critical components of the formula.
This description of a sales tax audit is an opportunity to minimize potential problems with sales taxes. While focused on Minnesota much of it applies to any state with sales taxes. Do not construe this article as legal or tax advice.
This article explores what effects increased visitation and other changes in the market are likely to have on the demand/supply balance in Marrakech's luxury hotel sector. We also provide a performance forecast up to 2016.
Benchmarking Canadian Hotel F&B Profitability