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Food and Beverage |
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Food & Beverage - Food Cost and Break Even Point - By Joe Dunbar
In speaking with many local operators (completely unscientific sample), the consensus estimate is a 12% drop in revenue (year over year). This is tough to swallow with the current trends in food cost percentages. Since the cost of many commodities have risen, the impact of the revenue decline has hurt more than usual. We haven't seen the typical drop in ingredient costs which occur in many recessions.
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Technomic Finds More Evidence of Consumers Cutting Back on Dinners Out
More than one-third of consumers (35 percent) said they are eating or buying dinners out less frequently than one year ago, reports foodservice consultants Technomic. Money issues dominated the reasons for decreased patronage, 77 percent of those cutting back are doing so to save money, while 59 percent said they have less money to spend and 46 percent cited the price of restaurant meals.
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Food & Beverage - Back to Basics: 4 Simple Sales & Cost Improvements - By Ken Burgin
When you're a tourist, you see the industry with different eyes: all the strengths and weaknesses.
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Restaurant Trends - Growing And Emerging Concepts - Data reflects change and activity from April 4, 2008 to August 4, 2008
Update from Restaurantchains.net on growing and emerging restaurant concepts
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Analysis Suggests Menu Labeling Could Help Average California Adult Avoid Over 2 Pounds of Weight Gain a Year
Look up at a fast-food menu board and shed a pound? It may sound too good to be true, but according to a paper released today by the University of California's Center for Weight and Health, new research shows that California adults could avoid gaining 2.7 pounds a year if calories were posted on fast-food menu boards statewide.
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Rising Costs Hold Back Profits - Canadian Industrial Outlook - Canada's Food Services Industry - Summer 2008
Increases in both prices and real sales have allowed Canadian food services industry revenues to experience a healthy gain since last summer. However, profit margins have not recovered with the improved sales performance, as the industry continues to face considerable cost pressures in terms of rising wages and food costs.
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Internet |
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Anatomy of an Internet-Savvy Hotel Manager - By Neil Salerno
It's 1:20 am and the hotel manager is reviewing last month's profit & loss statement, room revenue is below planned budget and expenses were higher than ideal. That's not great news, but the really bad news is that forecasted revenue looks weak for the next several months. Something has to be done quickly.
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Hoteliers' Online Action Plan in Slowing Economy
In today's economy, one has to be careful about how to spend their money wisely, and this is especially true in the hotel industry. Hoteliers invest their money in marketing to bring in more guests, but in a tough economy, business slows down. So how is it possible for us to thrive, despite slow business?
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Management |
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Keeping Positive: New Generation of Hospitality Sales Professionals Lesson #12 - By David M. Brudney, ISHC, July 2008
It's got to be depressing for anyone having to go to work these days what with all of the bad news out there - soaring fuel costs causing airlines to cut domestic capacity up to 14 percent, higher fares, crowded flights, a 5 percent hike in food cost, the price of gas at the pumps, bank failures, home foreclosures, high unemployment and more corporate layoffs.
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Profit Optimization Is Everyone's Job - By Doug Kennedy
Regardless of whether RevPAR and bottom-line profits are trending upwards or downwards in your hotel's market, there's no better time than the precious present to make profit optimization everyone's job.
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