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 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 […]
By Peter Szende and Jeanne Pak It is late fall of 1885, and Arthur Maloney is the quintessential stockbroker at the New York Stock Exchange. He is busy taking care of his clients and is always rushing around with very little extra time—Maloney can barely spare a few minutes for a quick bite, much less […]
By Peter Szende and Justin Cipriano The restaurant industry is a dynamic ever changing business. The concepts change every day, the trends come and go but at the industries core it is about giving the guest an experience within each of the restaurants respected segmentation. Specifically, in how is an experience delivered to the […]
By Jan Whitaker In the summer of 1920 a woman named Mary Love opened The Maramor, a tea room-style restaurant in downtown Columbus, Ohio. The location was in a house once owned by the city’s richest man. After being vacated by his widow in 1895, the handsome 3-story building had housed a variety of tenants […]
By Peter Szende and Annie Holcombe The evolution of society and technology has created new trends and innovations. The hospitality industry tries to stay level with new technological advances in order to keep up and engage with their guests. This modernization has eliminated various practices and inventions that were once predominant in the industry. Throughout […]
By Christopher Muller What is a restaurant? In today’s omni-channel foodservice system what exactly does it mean to say something is a restaurant meal? Does it mean a full formal dining experience with a chef-prepared customized meal, presented by a waiter to a guest at a table with a white tablecloth or can it be […]
By Emily Horton Hostels: typically one’s mind pictures a grungy dorm-style hotel filled with overstuffed backpacks and its owner, a 20-something college student trekking their way through Europe. Huffington Post’s “22 Things You Should Know Before Staying in a Hostel” list captures popular American beliefs about hostels; they are home to bed bugs, mildewed showers, […]