Increase guest value without reducing rates

By: Jon H. Black, ehotelier Value for price is consistently a top driver for guest loyalty. Of course the tricky thing about improving perceptions of value is figuring out which levers to pull. You can always reduce price. But price cuts hurt revenue and are easily matched. Brands are much [...]

March 28th, 2014|

Gastrodiplomacy: Cooking Up A Tasty Lesson On War And Peace

By: Linda Poon, NPR It's often said that the closest interaction many Americans have with other countries' cultures is through food. That kind of culinary diplomacy is particularly common in Washington, D.C., where immigrants from all over the world have cooked up a diverse food scene. Now one scholar-in-residence at American [...]

March 26th, 2014|

MOA joins Chicago’s Celeste management team

By: Arman Razavi, MOA It gives me pride and pleasure to announce a new project working with the newly opened Celeste restaurant and cocktail lounge in Chicago. Located at 111 W. Hubbard Street in the heart of Chicago’s bustling River North neighborhood, Celeste is a modern, refined interpretation of the [...]

March 24th, 2014|

Simon Sinek: Great Managers Don’t Lay Off Employees

By: Chip Cutter, LinkedIn VANCOUVER -- Simon Sinek, the corporate guru with a knack for making leadership lessons go viral, has a new message for managers: Great bosses don't lay off employees. "A company is a modern-day tribe. Hiring someone for your company is akin to having a child," Sinek said [...]

March 21st, 2014|

What happens when all-star chefs get in bed with Big Food?

  By: Mike Sula, Chicago Reader Culinary icons from Paul Kahan to Rick Bayless, Grant Achatz to Matthias Merges, Ina Pinkney to Homaro Cantu have forged unlikely relationships with brands such as Nestle, Kraft, and Lean Cuisine. The results might surprise you. Almost two years ago a minor food media [...]

March 20th, 2014|

2014 James Beard Award nominations announced

By: Chicago Tribune The 2014 James Beard Foundation Award nominees were revealed Tuesday morning at The Publican, and perhaps the pithiest way to sum up Chicago’s representation this year: No surprises. The major categories brought back familiar names: Spiaggia, currently closed for renovation, is a finalist for outstanding restaurant, a [...]

March 18th, 2014|

3 Reasons Good Employees Break Bad

By: Barry Schuler, Inc. There are certain types of employees likely to go rogue. Here's how to find them and stop them before they damage your company and your reputation. The first time I dealt with rogue employees, I was absolutely stunned. Very smart people I trusted did something incredibly [...]

March 17th, 2014|

For Restaurants, 2013 was the Year of Breakfast

By: Karen Lo, The Daily Meal   In 2013, consumers across America dined out for breakfast more than any other meal Customers preferred to eat out during breakfast rather than lunch or dinner in 2013, according to market research.The NPD Grop According to a recent report from The NPD Group (formerly National [...]

March 14th, 2014|

A Major In Coffee? UC Davis Might Be Brewing One Up

By: Maanvi Singh, NPR Many of us have those friends who insist that they're coffee connoisseurs and drink exclusively drip brews. But really, there aren't many academic programs that train people in the taste and science of coffee. That might all change soon. The University of California, Davis, recently founded a Coffee [...]

March 14th, 2014|