By Tyler Titherington I am a restaurateur. I’m behind schedule. Again. Not because I am disorganized or have too much to do, more so because I have a hierarchy of tasks that are addressed based on priority. Guest needs are my first priority, staff needs are a close second and everything else last. There is […]
By Dana Searle Doctors heal. Professors educate. Psychologists listen. Entertainers excite. I get to do all of the above, on stage each night, as I serve dinner. They say the best way to a man’s heart is through his stomach. I think the same is true no matter the gender; a meal shared is a […]
By Christopher Muller In Part 1 of this analysis of the restaurant delivery system we looked at the owner/operator models which still offer some measure of control over price and quality. This is fast becoming an issue with the rise of the Ghost Kitchen where the ODP is an integral part of the equation. Here […]
By Christopher Muller The entire restaurant industry, from the simplest quick service joint to the most complex fine dining jewel, is caught in a veritable frenzy of delivery. It may be, unfortunately, a very risky path to travel for the uninitiated restaurant operation, but delivery is driving the investment community to a fever pitch. [1] […]
By Makarand Mody and Monica Gomez For a long time, the hotel industry did not consider Airbnb a threat. Both the industry and Airbnb claimed they were serving different markets and had different underlying business models. Over the years, as Airbnb become more successful and grown to being larger than the companies in the hotel […]
A Case Study of Student Projects for Industry Clients By Michael Oshins and Joel Brown On the first day of Boston University’s School of Hospitality Administration’s (SHA) introductory hospitality course, Dr. Christopher Muller opens the class with the question, ”How do you teach hospitality?” In his 2016 BHR article on the topic, Muller offers an […]
Please note: this article is a re-published feature from our Fall 2015 issue. As one of the BHR’s most popular articles, this piece dives into the history of one of Boston locals’ favorite summer bars, situated right in Fenway Park. By Graham Ruggie As one of the oldest cities in the United States, Boston is steeped in […]
By Christian E. Hardigree, J.D. Today’s hospitality conversations are rife with dialogue about sustainability, initiatives ranging from linen reuse programs, to donating toiletries, to auto dimming lights, to food sourcing, etc. Hospitality practitioners’ quest to define the ROI (return on investment) is often at foiled by a concept that includes intangible metrics and differing definitions of […]
By Martin Zsarnoczky Digitalization is among the most important changes in our rapidly evolving world. Digital innovations and technological novelties are engines of development and show their impact everywhere, especially in the field of manufacturing, ICT and other service industries. Given the fact that tourism is based on the cooperation between a wide range of […]
By Leora Lanz and Namrata Sridhar In the Winter 2018 edition of the Boston Hospitality Review, we brought forth suggestions for the 10 Best Practices for Organic Visibility —ways to improve search results through organic search, or do not cost the company a monetary investment. Rather, these rankings were based on elements such as keywords, […]