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From the Editor: The Art of Collaboration
Written by Rosanna Caira   
Thursday, 17 October 2013 09:42

Rosanna-150x150In the hotel world, collaboration is more than a requirement, it’s an art. As Christiane Germain, co-president of Groupe Germain Hospitalité, said last month while speaking on the topic of collaboration at a Women’s Executive Network gathering in Toronto, most people don’t realize that when a doorman welcomes a guest, there are about 17 other employees contributing in some way to that greeting. “It’s a business of details,” she told the crowd.

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How to Narrow the Gap Between Revenue and Kitchen Efficiency

ElementVaughanSW2-0913For Bryan Corkery, the bottom line drives kitchen equipment decisions. And, a big part of that is reducing labour and energy costs, says the executive sous chef at the Westin Nova Scotian in Halifax. “Labour is directly related to the amount of revenue that’s brought into the company. So, the more efficient you can be in servicing revenue coming in, the more revenue we can service,” he explains.

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The Annual Hospitality Market Report: A Focus on Strategy and Price
Written by Michael Haywood   
Tuesday, 17 September 2013 00:00

market-report-gear-0913As any economist knows, the economy is organized so people can extract the maximum revenue and profits from any asset. But, if that’s the case, why are so many hoteliers reluctant, or constrained, in their ability to do so?

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Looking Back at the Hospitality Industry in the ’70s and ’80s
Written by Brianne Binelli   
Tuesday, 17 September 2013 00:00

fairmont-queen-eliz-olympics-1976-0913In the ’70s, the disco lights burned brightly and hotel guests began to expect more while the hospitality industry boomed. Tired hotels were glammed up or replaced with new 500- and 1,000-room properties, such as the 1,590-room Delta Chelsea (now the Eaton Chelsea). At the time, globalization began to set in, while the low Canadian dollar, and an emphasis on the service sector, gave rise to an influx of convention business.

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