COVID-19 presents unique challenges for hotel F&B operations

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Hotel occupancy and revenue plummeted to all-time lows in 2020. But in spite of this downturn, the industry has been quick to develop other revenue streams, particularly...

Narrowing the Focus is Key to a Successful F&B Program

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AS we emerge from a tumultuous year of lockdowns and traveller uncertainty, hotels have, in many ways, been given carte blanche to re-launch their rooms, restaurants, spas...

Food and Beverage Services are being re-imagined by Hoteliers

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Hotel food-and-beverage (F&B) services are a vital part of a business’ success and contributes significantly to the profits in the hospitality industry. However, COVID-19 and its ripple...

Pandemic challenges have opened doors for F&B innovation

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As occupancy rates plummeted in hotels across the country, hotel food-and-beverage operators have learned that a little ingenuity can go a long way in shoring up declining...

The Re-Shaped Future of In-Room Dining

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Due to the nature of the pandemic, various regions and types of hotels have been impacted very differently, resulting in a wide mix of approaches to evolving...

Examining the Future of Breakfast Buffets

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The impact of COVID-19 on the local and global hospitality industry has been undeniable. According to the Ottawa-based Hotel Association of Canada (HAC), not only have thousands...

How to Make Your Hotel’s F&B Operations Stand Out

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Pre-pandemic, the operative model for many hotels was to generate core earnings through the rooms division, with more-or-less break even or slightly positive support from the hotel’s...

Designing Dining: F&B Strategies are Moving in Bold New Directions

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The time-honoured traditions of room service and the in-room minibar are being shaken (and stirred) as new models for food-and-beverage service come into their own. Digital disruption...

A Taste of Wine Wisdom from Properties Across the Country

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HYATT REGENCY CALGARY Before arriving at the Hyatt Regency Calgary, general manager Amy Johnson spent 10 years building Hyatt’s corporate wine program. “We see the wine program as...

A Look at Trends in Hotel Banquet and Catering Menus

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Younger guests, ethnic travellers and environmentally conscious corporations are inspiring a shake-up in traditional banquet and catering menus. Lifestyle changes are driving healthier options, such as vegetarian,...