Kansas City Aviation Department的动态

?? In-Flight Dining in a Post-Pandemic World: Meeting New Passenger Expectations ?? Over the years, airlines have leveraged in-flight dining to differentiate their brands, often partnering with world-class chefs to elevate their onboard menus. Today, the expectations are even higher. Global leaders are zeroing in on safety, sustainability, and personalization. Leading airlines like Singapore Airlines, Qatar Airways, and Emirates are setting new standards with pre-order meal services, luxurious dining experiences, and diverse menus that cater to a wide range of cultural and dietary preferences. Which leads to the question…? ?? Are your airline meals falling short of passenger expectations?? ?? Are you struggling to align with their evolving customer preferences? Features like contactless service, pre-order options, and sustainable sourcing have moved from being innovative to essential.? Passengers now expect more than just a meal—they seek personalized, high-quality dining experiences that align with their values and preferences. Airlines that successfully integrate these new standards, combining safety protocols with culinary innovation, will not only meet these expectations but also enhance their brand reputation in the competitive market. #ITI #ITISEA #ITICA #InFlightDining #AviationFood #PostPandemicTravel #PassengerExpectations #AirlineInnovation #CulinaryExcellence #SustainableTravel #AirlineMeals #GourmetInTheSky #InflightExperience #PersonalizedService #AirlineCatering #FoodSafety #SustainableDining #ContactlessService #PreOrderMeals #InflightTrends #CulturalCuisine #DietaryPreferences #TravelGourmet #AirlineSustainability #TravelInnovation #AirlineChefs #LuxuryInflight #AviationTrends #CulinaryInnovation #PassengerSatisfaction

Concessions are crucial in the hospitality industry! Are you observing any interesting concessions at your hotel partners? It's fascinating how they can vary based on factors like food and beverage spend or the number of hotel rooms booked during peak times. These offerings are ever-changing, prompting us to stay proactive in extending similar benefits where possible. #Hospitality #Concessions #HotelPartners #IndustryInsights

Falling food cost inflation means UK hotels should be able to maintain food and beverage (F&B) margins with limited year-on-year menu price increases in 2024. However, rising labour costs will have a material impact on the net profitability of hotel restaurants and bars, making it challenging for hotels that rely more heavily on F&B sales as a proportion of total hotel income. Find out more by reading our latest @PwC_UK hotels gross operating profit (GOP) forecast here?https://pwc.to/3PEYpiF?I'd welcome your thoughts. #HotelsForecast #Hotels #IndustryinFocus

#hotels and restaurant data scraping My gig link: https://rb.gy/5c7cfw #hotels #restaurant #food #luxuryhotel #travel #hotelbar #hospitality #hotelspa #restaurantowners #data #b2b #webscraping #hotelroom #cafe #datascraping

Food and beverage service is pivotal to the hospitality industry in several ways. Firstly, it provides additional services and amenities that customers enjoy and can help enhance the guest experience. This can help make the venue more attractive and draw in more guests. This is why you’ll find F&B service offerings in many hospitality venues, from modest hotels to?ultra-luxury?resorts. Secondly, hospitality venues' food and beverage services are a major revenue stream. Offering these extra services can help diversify how a venue makes money, which can assist venues through quiet times for other parts of their business. It can thus help increase the overall profit of a business

One of the biggest challenges currently facing the hotel industry is **labor availability and costs**12. The hospitality sector is known for high employee turnover, especially in customer-facing roles, which has been exacerbated by recent global events1. This issue impacts both the ability to provide high-quality service and the overall profitability of hotels1. How do you think this challenge affects the food and beverage sector within hotels? #HospitalityIndustry, #HotelManagement, #HotelIndustryChallenges, #StaffingSolutions, #HospitalityLaborCrisis, #WorkforceManagement, #HotelStaffing, #LaborCosts, #EmployeeRetention, #HospitalityTrends

The Accidental Hotelier - Why Hotel Restaurants Are Not Profitable: What Shall We Do? As I grew increasingly frustrated with the challenge of making each food and beverage outlet in the hotel profitable, I came across an article that stated hotel guests tend to eat breakfast in the hotel they stay in but rarely return for lunch or dinner. Curious, I decided to embark on my own research. I began asking everyone I met these simple questions: In your lifetime experience staying in hotels, what percentage of the time have you consumed (regardless of whether it was complimentary or not) in the hotel you stayed in: a. Breakfast b. Lunch c. Dinner d. Ordered any form of food or beverage between midnight and 6 a.m. Now, it’s your turn! Take this quick survey yourself and then consider these additional questions before my next post: List your three favorite restaurants in the city where you currently live. Why do you think major international hotel brands, especially 5-star hotels (particularly in Asia), insist on having 2-3 restaurants on top of the coffee shop that serves breakfast? In my next post, we’ll compare your answers with over 30 years of insights and real-world results. Stay tuned!

Food and beverage service is pivotal to the hospitality industry in a couple of different ways. Firstly, it provides additional services and amenities that customers enjoy and can help enhance the guest experience. This can help make the venue more attractive and draw in more guests. This is why you’ll find F&B service offerings in many hospitality venues, from modest hotels to?ultra luxury?resorts. Secondly, food and beverage services are a major revenue stream for hospitality venues. Offering these extra services can help diversify how a venue makes money, which can assist venues through quiet times for other parts of their business. It can thus help increase the overall profit of a business

Excellent book and very easy to read very relevant to reality Bravo