By Priyanko Guchait Mistakes and errors come in all shapes and sizes. In 2015, a number of major hotel corporations fell victim to cyber breaches. Hyatt Hotels Corporation’s payment processing system was breached and affected 250 hotels in about 50 countries. In that same year, data security incidents also occurred in Hilton Worldwide Holdings Incorporated […]
By Lisa C. Wan and Elisa Chan The service industry accounts for more than 70% of global GDP and continues to grow. This growth of the service sector in the foreseeable future is partly fueled by the rapid development of service technology (e.g., artificial technology (AI), chatbots, and automated self-service technology) in the digital age. […]
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] […]
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 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 Peter Szende and Ally Rung For many decades, à la carte dining has been viewed as a completely separate service style only used in full-service restaurants, without a place in the traditional banquet-style setting typically seen in hotels and cruise ships. However, many contemporary ocean liners and hotels are changing that perspective. This […]
By Christopher Muller When is a Group a Chain, and a Chain a Brand? The subtle change in Boston’s “independent” restaurant market. Over the past four decades, in a slow but inexorable manner, a growing corporate imperative has replaced the independent restaurant in most markets. In greater Boston, possibly more than in many similar […]