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Hospitality Management: A Giant Juggling Act

As a hotel general manager, you serve as its top executive, responsible for strategy, structure, budgets, people and financial outcomes. One minute you may be acting as concierge, the next, presenting your quarterly budget to top management and the next, helping a guest find a lost wallet. You’re constantly juggling the needs of various groups: […]

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Doing more with less: Cut food costs while maintaining quality

It’s an old adage that is only sometimes true: less is more. In the hospitality business, especially when it comes to food service, the name of the game is often striking the delicate balance between luxury for your guests and cost-effectiveness for your business. Sometimes, less is more; and sometimes, you can even do more […]

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