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Hiring the Right Restaurant and Hospitality Staff

Hiring the Right Restaurant and Hospitality Staff

When a hotel or on-site restaurant is short staffed, every part of the business suffers. Hiring managers in the hospitality industry are looking for the best fit while also balancing the urgency of getting open positions filled fast. Managers are ...

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Survey Underlines the Importance of Spotless Restrooms

Survey Underlines the Importance of Spotless Restrooms

Businesses that make a point to clean up their restrooms may also clean up in sales, according to new national research conducted by Bradley Corporation. The annual Healthy Hand Washing Survey reveals that almost half of U.S. Americans say they ...

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Using F&B Displays To Increase Hotel Restaurant Revenue

Using F&B Displays To Increase Hotel Restaurant Revenue

Hotel restaurants are routinely looking to new initiatives to increase revenue. Properties have partnered with outsourced food and beverage operators or created unique concepts to attract diners from both in and out of a hotel. Whatever their strategy, hotel restaurants ...

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Hilton Boston/Woburn Completes $16 Million Renovation

Hilton Boston/Woburn Completes $16 Million Renovation

WOBURN, MASS.–Hilton Boston/Woburn completed a $16 million renovation spearheaded by a joint venture between The Davis Companies and The Rubicon Companies and opened Matadora, the hotel’s Spanish tapas restaurant. The property’s top-to-bottom renovation drew inspiration from the area’s historic shoe ...

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Check Out: the Albert Restaurant at Hotel EMC2

Check Out: the Albert Restaurant at Hotel EMC2

Chicago’s Hotel EMC2, an Autograph Collection Hotel, celebrates the junction of art and science in all aspects of its design, food and beverage service, and guest experience. The brainchild of Scott Greenberg, president and CEO of management company SMASHotels (which ...

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Concord Hospitality Puts More Focus on F&B

Concord Hospitality Puts More Focus on F&B

Full-service hotels in crowded hospitality markets are finding themselves at a crossroads when it comes to their F&B programs. More traditional offerings may no longer attract travelers looking to get out and explore an area through their dining experiences. That’s ...

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