Over the years, outsourcing has developed a somewhat sordid reputation, synonymous with offshoring and tax evasion in some consumers' minds. But when the concept of outsourcing is applied to specialty areas such as IT, accounting, HR and others, it tends to be somewhat more accepted. Nevertheless, many companies still favor hiring these employees directly. Most feel that it ensures better control over that department's performance, and allows them to provide their own assessment of talent. Yet perhaps this level of control and talent direction is precisely why hiring internally can be a disservice to companies. READ MORE

Over the past several years, many of us have watched with excitement and interest as the fast-casual restaurant segment has continued to boom. More and more, talented chefs with fine dining pedigrees are bringing their skills, creativity, and experience to concepts built around speed, approachability, and volume. Right now, the ability to offer a gourmet experience at all price points is as compelling to restaurateurs and diners alike. READ MORE

Feeding today's guest is not as easy as it used to be, because our guest isn't who she used to be. Guests today are vastly more sophisticated in their knowledge and expectation of dining choices. The world is a more connected place, and many guests are better traveled and exposed to unique and interesting cuisines. To serve today's eclectic, socially engaged and sophisticated guests, hotels and chefs need to get creative, change their thinking and push back some walls - sometimes literally. The fun thing about conference hotels is that they are a different place just about every week with the variety in event business. READ MORE

About two years ago, I started my career at the Chicago Marriott Downtown Magnificent Mile. I came from San Diego, California, the apparent capital of farmer's markets. When I moved to Chicago in late-October, the number of farmer's markets had already begun to taper off and all that was left of the hotel's rooftop garden was the sad remnants of a summer full of bounty. However, I was in for a pleasant surprise. The Chicago Marriott Downtown operates a year-round experience to create food from scratch that gives customers fresh and nutritional options. READ MORE

The foodservice industry is one of the oldest and most important. Consumers from all demographics rely on it virtually every day for sustenance. In fact, in the U.S. alone, it's a nearly $800 billion industry that's extremely competitive, with hundreds of new establishments popping up every year, and much of this new business is the result of increased consumer demand. Consumers want more options. For every practiced chef, there is a collective of guests eager to spend their hard-earned dollars on something exotic and different. They want to experience a bit of culture by way of their next meal, and they want to find it using the latest technology. READ MORE

The only consistent aspect in the way people plan travel is that it's constantly changing. Each decade brings new ways for customers to connect with the hospitality experience because of both changes in technology and customer behavior. Think about it this way, the industry has come a long way since a sign out front touting air conditioning and color TV were enough to attract a customer; that is, if they could find you. It wasn't all that long ago when finding a hotel meant pulling off the road because you saw a sign, or by researching a potential stay by utilizing thick books published each year by Mobile or AAA. READ MORE

Much has been discussed about managing millennials, who have brought their own set of priorities to the workplace - greater work-life balance, broadened lines of communication, flatter organizations, and expectations of social engagement. Now, as millennials are poised to step into managerial roles, they will find themselves overseeing a workforce that spans as many as five generations, from the vanguard of Gen Z to the tail end of the traditionalists. Among the challenges new millennial managers face will be gaining the trust of older workers. And the conversation is shifting from how to manage millennials to how will millennials manage? READ MORE

If you ask most hospitality C-levels, social media might not be their top of mind priority. And why would it? Between worrying about operations, finances (average daily rates and average length of stay), staff turnover and more, social media is just one item at the end of the list. But the truth is, the number one thing that we should all worry about is guest satisfaction - I know I don't need to hammer that home; however, what I do need to mention is that guest satisfaction comes from many places, and is heavily influenced by what people are saying online, not just what happens at your hotel. READ MORE

A key trend in hotel development is making the hotel lobby a destination for guests. Where in the past, the focus was primarily on the guest room, moving forward, brands and independents are looking to transform the lobby into a space where guests can socialize, work, snack and dine. In order for the lobby destination to be both compelling and memorable, the retail design, visual merchandising and food selection need to convey what is special about the location and must work together to deliver a surpassing guest experience. READ MORE

Many hotels are overwhelmed by the thought of putting together a 'buy local' or 'farm-to-table' culinary program when they also have to serve many guests. Where do you start? Should chefs contact all the local farms, breweries, wineries, fish mongers, meat and poultry farms in their area? Should they visit each farm? Many years ago, this was what we did; but with 1,200 meals to prepare, often we would clear out the farmers' goods and still not have enough for what we needed. READ MORE

What does a restaurant look like in 2017? To define what a restaurant is is a difficult process and not an easy thing to do considering that foodservice has evolved so much and comes in so many shapes and sizes. In 2017 restaurants are not even defined for having chairs or tables for diners or even want diners to stay after the point of food purchase and the sale is completed. This is the world of the 'QSR' or 'Quick Service Restaurant' and since it arrived it has changed restaurant culture, our food service experiences on an almost daily basis, and begs the question 'is QSR the new fine dining?' READ MORE

Vegetables are no longer served as garnishes or accompaniments but, center stage in the dining scene in this day. Plate design and bold flavors are more paramount than ever. The “wow” effect is in full effect. Guests are more eager to try something new more than ever before. It is entertainment, so it has to be great and throughout the dining experience. There is a cultural shift happening right in front of our eyes with vegetables. Vegetables have been the unsung heroes of the plate for many decades. That is changing. READ MORE

Pro-employer stars are aligning in Washington, D.C., that can only benefit the hospitality industry. What began with President Donald J. Trump's appointment of conservative Alexander Acosta as the United States Secretary of Labor, has been followed by his nomination of Republicans Marvin Kaplan and William Emanuel to fill vacancies on the National Labor Relations Board - moves that are decidedly a boon to business. Under Secretary Acosta, the Department of Labor withdrew guidance put in place by the Obama administration on the joint employment issue, a positive step for hotel and resort owners, operators and franchisors. If confirmed, Messrs. Kaplan's and Emanuel's presence on the NLRB is certain to lead to the unraveling of various labor-related actions also deemed unfavorable to employers, hoteliers included. READ MORE

I have three words for hotel executives, which may as well be the title of their collective mission: Health and Wellness. Which is to say, the new approach to hospitality - the experience every vacationer deserves to enjoy, and every business traveler has a right to receive - is a healthy atmosphere, a place that exudes the virtues of fitness and nutrition; be it an urban property or a resort location, a boutique destination or a five-star hacienda amidst lush acreage and the soft winds of a turquoise sea; be it a high-end spot or a workaday building, suitable for conferences or company meetings, where a health and wellness expert can consult with a hotel executive - or speak directly to guests - about how to achieve these goals. READ MORE

Outsourcing your hotel accounting is an unintelligent move, that is my opinion and I am going to make my case right here. When I refer to outsourcing, I am talking about a third party provider, not a centralized function. Any good decision comes down to more pros than cons. I often work with clients on decisions and we often make two lists. Good things that can come from a decision and how we can amplify them, then the bad things that could and would happen and how we can minimize them. READ MORE