In Vino Veritas: LXXXVIII: Celebrations and Anchor Pricing December 2021 is here, which means celebrations are in order. And while COVID-19 is still very much around – and... Read More
In Vino Veritas LXXXVII: Hybrid Restaurant and Retail Spaces for Wine Sales Besides helping a hotel restaurant become profitable, the broader, less quantifiable goal, for is to satisfy hotel guests in such... Read More
Where Have All the Breadbaskets Gone? Before the pandemic, it was quite customary in restaurants to whet the appetite with the tableside delivery of a breadbasket,... Read More
In Vino Veritas LXXXVI: Wine Lists and QR Menus Don’t Mix Selling wine is as much about presentation as it is the taste of the actual elixir. After all, if a... Read More
Don’t Buck the Plant-Based Trend It’s a slow, relentless march towards zero-carbon emissions for all businesses in all industries. While the goal of ‘net zero’... Read More
Less is More for the New F&B Strategy As we emerge from a tumultuous year of lockdowns and traveler uncertainty, hotels have in many ways been given a... Read More
Is the Restaurant Franchise Model Dead or Just Napping? As the pandemic rolls on, it’s time to think again about your F&B, specifically in this case whether to recruit... Read More
In Vino Veritas LXXXV: Stocking a Region’s Signature Grape While most oenophiles can recite a litany of grape varietals and their traits off the cuff, most consumers aren’t nearly... Read More
Epicurean Ventures for the Travel Recovery We’ve always espoused the mantra that the core of any property’s success is their F&B. Some golf, some are into... Read More
