All across the foodservice industry, operators are looking for new ways to express their sustainability. In many cases, consumers are demanding this shift in ethos and are willing to pay more to the operations that can provide it.
According to a recent article in Lodging magazine, shifts in revenue and expenses will positively impact hotel food and beverage profits into the future.
Purchasing decisions in hotels and hospitality operations depend on a lot. From the overall price to procuring items through buying groups, each property must consider a full range of factors. One of those factors is sustainability.
In the foodservice business, there are certain things you just have to spend money on, but are linens one of them? Losing the linens in your buffet business could save you thousands.
Whether you're hosting an awards evening for hospital administration, creating the perfect space for wedding receptions at your hotel, or feeding an army of golfers after a country club fundraiser, there is more than one way to set up your buffet. And you're probably wondering what method is best.
The holidays are here. It's hard to believe, but we've circled the sun one more time. Now we're in the season of Santa, Hanukkah songs, Kwanzaa candles, the Feats of Strength around the Festivus pole, the Times Square ball drop, and whatever else you choose to celebrate this time of year. It's also time for office parties and holiday buffets, and here are three ways to make them better.
As we detailed in a previous blog on the ingredients of a better brunch buffet, the omelet station is essential to giving diners the ability to customize their breakfast or brunch experiences. So let's take a closer look at the history of the omelet and why every breakfast buffet should include an omelet station.