Hotel Industry Trends - Food and Beverage

The Woodlands (Houston), Texas, Benchmark Hospitality International, a leading U.S.-based hospitality management company, has just released its Top Five Dining Trends for 2011. The trends were observed by its 40 properties coast to coast and off shore, and were announced by Giorgi Di Lemis, vice president of food & beverage.

Groupon, LivingSocial, Spreets, Cudo and dozens of other coupon deals - consumers love them and venue operators have very mixed feelings.

Few industries were hit as hard by the recession as the hotel foodservice market, which saw revenues bottom out in 2009 as consumers and businesses cut back on travel and travel-related expenditures such as foodservice and entertainment.

Most customers will pay you to do things they find too dificult, time-consuming or boring. They're selfish, lazy, unimaginative...and right! It all offers great opportunities.

A new study from Technomic finds that when choosing a hotel, consumers say complimentary offerings such as breakfast and in-room coffee are more important to them than other amenities.

Stock is like cash on your shelves, so why is it treated so casually?

OK, the weather, employment rates and economic policy are outside your 'circle of influence'...

In past articles, PKF Hospitality Research (PKF-HR) has labeled the period 2000 to 2010 as the 'lost decade' for the U.S. lodging industry. During this volatile period, hotel revenues remained virtually flat through two major recessions and one extended period of prosperity. On the surface, it appears that hotel food and beverage (F&B) revenue followed a similar pattern.

Guests have plenty to share, if you take time to listen. And if you don't, they may go online and share it there! How many of these 'secrets' ring true for you?

There's nothing like a trial period to see the ability of an applicant. One shift shows you a lot, and a week gives a wealth of information.