Ellen Meyer
Rethinking the F&B Model: Profit-Enhancing Strategies From the Front Lines
While thoroughly satisfying guests remains paramount for hoteliers, particularly in the case of high-end boutique properties, many hotel owners are rethinking the traditional food and beverage model with an eye on scaling back their...
F&B Coping Strategies: 5 Approaches to Saving Time, Labor, and Costs
Several F&B leaders recently shared how they have risen to meet major challenges including labor shortages, higher food and labor costs, and the need to consider the environment as well as the bottom line....
Living the Dream: Spire COO Dawna Comeaux on Her Own Hospitality Way of Life
Spire Hospitality COO Dawna Comeaux recalled being swept away by the “magical” experience of attending a wedding at the Marriott on the Riverwalk in San Antonio, Texas, while midway through college. As a result,...
Takeoff Strategies: PM Hotel Group President Joseph Bojanowski on His Path and Plans
LODGING spoke with PM Hotel Group President Joe Bojanowski on a Friday afternoon, as he was wrapping up the past week and planning for the next one before taking off for the weekend “at...
Not Wasting Away: What Can Be Done to Reduce Refuse in Hotels
Hotels got the memo a couple of years ago. The detritus of modern life—including those omnipresent plastic water bottles and miniature soaps and lotions found in guest bathrooms—were threatening our oceans and marine life...