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  Hotel Industry Trends - Food and Beverage

Friday August 29th, 2008 
 Next :: Most Read Page 1 of 2  
Profitable Hospitality Food & Beverage - 7 Pricing Tricks: how many can you use? - By Ken Burgin
With customers searching for value and the best deal, pricing strategies need to be smarter than ever.
2008-08-26   Food and Beverage more...
 
Dunbar Associates Food & Beverage - Eliminate Chronic Waste - By Joe Dunbar
Years back, one of my clients had a policy of brewing coffee fresh every 20 minutes. This simple policy caused an extremely high level of...
2008-08-18   Food and Beverage more...
 
Profitable Hospitality Food & Beverage - Back to Basics: 4 Simple Sales & Cost Improvements - By Ken Burgin
When you're a tourist, you see the industry with different eyes: all the strengths and weaknesses.
2008-08-13   Food and Beverage more...
 
Dunbar Associates Food & Beverage - Food Cost and Break Even Point - By Joe Dunbar
In speaking with many local operators (completely unscientific sample), the consensus estimate is a 12% drop in revenue (year over year)....
2008-08-12   Food and Beverage more...
 
Profitable Hospitality Measuring Bar Profits - Where Can You Improve? - By Ken Burgin
Whether it's wine, beer, spirits, coffee or soft-drinks, there are plenty of ways to look at the performance and profit-margins of bevera...
2008-07-29   Food and Beverage more...
 
Dunbar Associates Food & Beverage - A Time To Listen To Your Guests - By Joe Dunbar
Whenever the economy turns down and discretionary income declines, the advantage shifts from hot new concepts to established names. The r...
2008-07-21   Food and Beverage more...
 
Dunbar Associates Food & Beverage - Impact of Special Event Package Prices - By Joe Dunbar
Hotel chefs often need to accommodate the needs of the catering department with their banquet event orders. In this economy, competition ...
2008-07-17   Food and Beverage more...
 
Dunbar Associates Food & Beverage - Profitable Special Events - By Joe Dunbar
One hint I have shared with my special event catering clients is the use of cost per guest statistics (vs. a % of sales). Catering is a v...
2008-07-07   Food and Beverage more...
 
Cornell Center For Hospitality Research Cornell Study Identifies Inconsistencies in Traditional Bordeaux Wine Classification
Authorities Will Revise Established French Classification
2008-06-30   Food and Beverage more...
 
Dunbar Associates Food & Beverage - Keep It Simple Regression - By Joe Dunbar
Simple linear regression is an excellent analysis tool for sales forecasting, budgeting and cost efficiency studies. Although the name so...
2008-06-25   Food and Beverage more...
 
Profitable Hospitality Rising Fuel Costs: Reducing the Impact - By Ken Burgin
Waiting for fuel costs to fall? Dream on.
2008-06-03   Food and Beverage more...
 
Dunbar Associates Food & Beverage - Best of Times? - By Joe Dunbar
As many operators fight to make their business model more profitable, the number of operational changes is high. Companies are adjusting ...
2008-06-02   Food and Beverage more...
 
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