A recent survey conducted by the National Restaurant Association revealed that growing one’s own garden vegetables is 2010’s top restaurant trend. More independent restaurants grow vegetables for going green and cutting operation costs.
The Blue Water Grill in Grand Rapids, Michigan, for example, has increased the size of its garden from 1,000 square feet to about 3,000 square feet. The gardens now provide supplies of tomatoes, squash, peppers, sweet corn, herbs, and strawberries. Restaurant owners believe that such practice allows them to better control the quality of food and lower the food costs. Some restaurants also open their gardens for tours. During tours, creative chefs may offer to cook something “special” from the garden for guests.
A recent trend has emerged in the beverage industry that pinpoints a change in attitude and behavior in consumers. Want to find out what this new trend is? Next time you are at a grocery store, walk down the wine aisle and look for something out of the ordinary. Between all of the wine bottles, something different will pop out: wine cans. It now seems that beer is not the only alcoholic beverage sold in cans. Within the past year, the creation and consumption of canned wine have greatly increased. In fact, canned wine sales have more than doubled in the past year, according to a Business Insider study. The study showed that sales of canned wine reached up to a revenue of $6.4 million in 2015 and so far to $14.5 million in 2016. Although canned wine currently only makes up about 1% of the market, the growth rate is rapidly climbing, comments Sommelier, Andrew Jones.
The idea of canned wine only began a few years ago. Andrew Jones, who started Field Recordings winery in Paso Robles, Ca…
Recently, the American Hotel and Lodging Association (AHLA) and Smith Travel Research (STR) released the "2016 Lodging Survey." The goal of this biennial survey is to provide a current and comprehensive understanding of hotel operations, with the possibility of identifying the critical travel trends heading into 2017.
The survey covers a wide range of areas. I highlighted the key findings from the survey on Multibriefs.com, but here is a brief summary: TechnologyAlmost all hotels across various chain scales (from luxury to economy hotels) adopt central reservation systems (94-100 percent).More hotels are using mobile apps for customer service, including checking-in into a hotel. 98 percent of hotels offer high-speed in-room internet service with wireless access, with fewer hotels charging for the service. Fewer hotels are using social networking sites for marketing purposes, dropping from 93 percent in 2014 to 87 percent in 2016.
Additional discussions for consideration: Repla…
"A second chance is all hoteliers need to get back in the game." By saying that, I am referring that the staggering numbers hotel websites get from the horrors of booking abandonment, which can be better understood as "cart abandonment." There could be various reasons why guests decide to leave a hotel website during the booking process. For example, a consumer may feel unnecessary to continue browsing in the hopes for a better price later; or the hotel website lacks the information that the customer is looking for. If your hotel has ever experienced book abandonment by consumers, remember that a second chance does exist! That is, with the help of 'retargeting'.
Why and where is the abandonment?
No business wants to be abandoned, especially when it was over something as small as a payment issue on the website. It has been found that about 81% of guests desert the travel booking with the following reasons:
39% - Browsing around and wanting a wider variety thro…