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Turning an F&B Profit

Turning an F&B Profit

When hotel owners think about their primary profit centers, they don’t usually consider their food and beverage programs. According to Chris Green, senior vice president of operations at Chesapeake Hospitality, these programs are typically considered ancillary, comparable to an in-room ...

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F&B Remains a Key Driver of Hyatt’s Business

F&B Remains a Key Driver of Hyatt’s Business

During Hyatt’s first quarter 2015 earnings call, CEO Mark Hoplamazian took a deeper dive into its food and beverage business, which continues to be an important growth driver for the company. According to Hoplamazian, F&B represented approximately $3.5 billion of ...

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Howard Johnson’s Restaurant Chain Approaches End of Era

Howard Johnson’s Restaurant Chain Approaches End of Era

While the Howard Johnson hotel chain continues to grow under the Wyndham Hotel Group umbrella, with approximately 500 locations worldwide, America’s iconic restaurant chain is approaching the end of an era. According to the Pittsburgh Post-Gazette, one of the three ...

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Top 10 Conference Food Trends for 2015

Top 10 Conference Food Trends for 2015

Recently, there has been an enormous shift toward health and the impact that food can have on concentration and productivity during conferences, according to Mark Cooper, CEO of the International Association of Conference Centers. Following extensive research among the 400 ...

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