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Operations

Best practices for reintroducing the breakfast buffet and other self-service amenities

Here are some best practices for reintroducing the breakfast buffet with consumer priorities, safety and margins in mind.

Beverage

Bluestone Lane inks a co-branding deal with Hilton

The cafe chain will offer its products in the lodging giant's new Tempo line.

The lodging giant intends to roll a new hot buffet into 3,000 properties. The spread emphasizes quality, customization and sustainability.

Top trends that emerged over the last year continue to drive menu innovation and service at the hotel chain.

A key source of sales for expense-account-dependent operations of all types, corporate customers are canceling trips and cutting back their plans.

A majority of consumers—75%—have at least one snack per day, and typical eating behavior is shifting away from the standard “three meals a day.”

The operator of six restaurant concepts has added 20 lodging properties to his holdings in a $211 million deal.

Foods like pasta, pizza and soup are all comfort foods—and were consumed on a regular basis throughout the pandemic.

21 of top 25 hotel markets in depression or recession, reports the American Hotel & Lodging Association.

By learning all about these trends, as well as maintaining a deep understanding of consumer demands and habits, operators can be well-prepared for whatever comes next.

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