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Bed and Breakfast Industry News - Features

Thursday August 7th, 2008

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Page 2 of 5

	Taming the Guest from Hel - By Steven Ferry
	Back in 2006, the concept of the Guest from Hell was introduced to the industry in two articles entitled Besting and then Muzzling the Gu...


	2008-05-21	Features	more...

	Food & Beverage - Food Cost and Portion Size - By Joe Dunbar
	Would your restaurant guests welcome smaller portion sizes for a similar check average? After a week on the road dining out each day, I b...


	2008-05-12	Features	more...

	Hotel Internet Marketing - Having a Web Site is not enough - By Neil Salerno
	Unfortunately, many hoteliers are content with simply having a web site as the sum-total of their Internet marketing effort. These same p...


	2008-05-06	Features	more...

	Going Green Shouldn't Increase Property Taxes - By Michael J. Shalley
	A key question remains: do the added start-up costs of going 'green' translate into higher property taxes for hotels? The answer is they...


	2008-04-28	Features	more...

	Food & Beverage - Smaller Portions or Higher Prices? - By Joe Dunbar
	We bought a loaf of fresh baked whole grain bread at a local bakery today. Something about the loaf was different. This loaf was about th...


	2008-04-28	Features	more...

	Food & Beverage - Menu Specials Strategy - By Joe Dunbar
	The economy continues to make consumers jittery. Discretionary income is in decline in many regions of the country. Restaurants featuring...


	2008-04-21	Features	more...

	Online, Hotel Rates Define the 'Quality' of Your Facilities & Service - By Ne...
	'He, who reduces his rate, is the only one who knows what his product is really worth'. The traveling consumer today is well informed. In...


	2008-04-17	Features	more...

	Food & Beverage - Changing Your Break Even Point - By Joe Dunbar
	After receiving an above average response to my 'Do You Know Your Break Even Point?' post, I'd like to answer those who seek ways to lowe...


	2008-04-15	Features	more...

	Soft Economy, Economic Downturn, & the R-Word - By Neil Salerno
	Before You Hit the Panic Button...Consider This!


	2008-03-31	Features	more...

	Never Go to Bat Without a - By David M. Brudney
	PlanNew Generation of Hospitality Sales Professionals Lesson #11


	2008-03-31	Features	more...

	Food & Beverage - Leaner Menu Equals Lower Food Cost - By Joe Dunbar
	Many restaurant operators endlessly search for new menu ideas. This strong focus creates bloated menus which are difficult to manage. For...


	2008-03-27	Features	more...

	Food & Beverage - Restaurant Prime Cost Savings - By Joe Dunbar
	With the government now announcing a recession (vs. slow growth scenario), we can officially start looking for more ways to cut costs. Wi...


	2008-03-20	Features	more...

	What the Heck is Hotel Web Site Optimization, Anyway? A Hotel Marketer's Guid...
	With all the talk about search engine optimization, web site optimization often gets left off the radar for many hoteliers. Yet, WSO is t...


	2008-03-17	Features	more...

	Mass Appraisals May Lead to High Taxes - By Mark Hutcheson
	Every year, most assessors across the nation face the daunting task of determining market value for every property in their jurisdiction....


	2008-03-11	Features	more...

	Food & Beverage - Do You Know Your Break Even Point? - By Joe Dunbar
	In my MBA program at Rutgers University, they made sure every graduate could calculate break even points. We were given a myriad of scena...


	2008-03-10	Features	more...

	Budgeting for Hotel Internet Marketing...No Surveys, Just Plain Talk - By Nei...
	How Much Should a Hotel Invest to Develop a Strong Internet Presence?


	2008-03-04	Features	more...

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