Hotel F&B&trade
 
Hotel F&B Trends
 
 
July 2015
 
 
Alto-Shaam
 
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With items that vary based on locale, the Wow Cart gives Hotel Ventures Management Group a stealth opportunity to capture guest feedback and fuel positive vibes. Once a guest is settled into the room, the wheels of progress roll into action. “Suddenly there’s a knock on the door from an associate with a cart with potato chips,” says Matt Woodruff, SVP guest and brand excellence for HVMG. “It gives the opportunity to engage that guest. We say, ‘I want to thank you for staying with us. Would you like something complimentary from our cart?’” (click to read more)

 
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À la carte options and server upselling propel guest satisfaction during weekend brunches at JC Resorts’ luxury properties. Among offerings in the brunch model are small-plate $3, $6, and $9 à la carte choices. It's adapted to different properties with great results. Click to read more, including tips for better brunch business.

 

Chicago’s Hotel Lincoln is small in size, big on group business. It has just 184 rooms, 1,200 square feet of meeting space, and no Bunyanesque ballroom for enormous events. The Lincoln's strategy of going after groups of 20 to 30 attendees works to its advantage for B&C dollars. Click to read more.

Hotel F&B's Staffing Doctor Chase LeBlanc prods F&B pros to stay "a bit beyond yourself" to keep skills from getting stale. Recharging is key to staying sharp, as the Staffing Doc asks: "What are you doing to 'label-date and rotate' your approach, knowledge, and skills?" Click to read more.

 
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