January 2012
9 posts
Enlightened Hospitality
By Shane Davis: SKH, Associate
With buzz worthy bars and restaurants opening at a continuously growing rate, it has become ever more difficult for owners to draw repeat customers, let alone establish a loyal customer base. In a time where social media outlets enable everyone capable of swallowing a piece of food to be a critic, now more than ever, operators need to take advantage of any...
"5 Tips for Restaurant Interior Design"
When you’re looking to create a successful restaurant, food and service aren’t the only important factors. Appealing interior design is also key, but it can be difficult to find a balance between standing out and making customers feel comfortable. Here are five restaurant interior design tips and secrets for crafting a unique and memorable style.
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"Restaurant Trends"
Restaurant operators are concerned about commodity costs and stalled consumer spending, but optimistically expect sales and profits in 2012 to beat last year’s levels, according to an exclusive survey from Nation’s Restaurant News.
More than 150 subscribers to NRN a.m. — the daily e-newsletter from Nation’s Restaurant News — helped shed light on what the industry is expecting for the year ahead....
Mommies Eat Too!
When you have a baby in NYC, one of the first things you realize is that the thought of eating in a restaurant with your offspring is more dream than reality – or at least pleasant reality. Winding through small doorways into crowded restaurants is hard enough with a party of three who can all walk, but add a stroller or two and a...
OVERHEARD AT THE MINIBAR
LESS MAY MEAN MORE…
While the 1% of the economy can still splurge on that US$100 entrée at the most luxurious resort, what about the “average” American? With many still unemployed (the U.S. unemployment rate...
"Who Took the 'Hotel' Out of the Hotel...
Michal Czerwonka for The Wall Street Journal
At the Four Seasons in Beverly Hills, Calif., the new design of its restaurant isn’t as traditional as its lobby.
The operators of Culina like to talk about the Beverly Hills, Calif., restaurant’s lively bar scene, open crudo station and sleek design, with its rows of wine bottles visible behind walls of glass. Culina is located inside a...
:: NEWS ALERT ::
NEWSLETTER UPDATE January 9, 2010 LEXINGTON BRASS
With the strength of its network within the restaurant industry and unparalleled knowledge of the Hotel Food + Beverage scene, Steven Kamali Hospitality has facilitated the unveiling of the newest in hotel dining at the Hyatt 48 LEX. The result is NYC’s...
What STILL Matters Most
It’s easy to get caught up in the seemingly countless details of running a restaurant and lose touch with the human side of what we do.
Even though you may have the right concept, superior food, a good location and the marketing budget to pull new people into your restaurant, it matters little if your servers or the people at your counter fail to...
"Rooftop bars prove profitable in NYC"
Rooftop bars at hotels have proven to be highly profitable in New York City, generating revenues up to US$120 per square foot per month in peak season with departmental profit potential of up to 50%, according to a new report from Jones Lang LaSalle Hotels (JLLH).
The study, “Manhattan Hotel Rooftop Bars and Penthouses – December 2011,” noted that 35 hotels totaling 9,600 rooms in New York...
