Catering is a real benefit to restaurants. It can take a lot of forms. I can cater by having you pick up food at my restaurant. So, it could be as simple as a deli catering out a sandwich platter that Mr. or Mrs. Customer is going to pick up. That’s easy.
It could be that I’m delivering that sandwich platter. That’s still easy. It could also be that I’m delivering that sandwich platter and providing a service staff member to serve it for you at your home or your party. So, catering increases what we call same-store sales.
If I have 20 seats in my restaurant and, on average, I get two turns at lunch and two turns at dinner, that means that 80 people are going to be able to dine in my restaurant.
If my average check is $10, that means that I have made $800 that day by people eating at tables in my restaurant. But, I can also prepare food for 80 people at a catered event that will not be in my restaurant.
The consumer would pick it up or I would deliver it. I would still get $10 a person, maybe even more, because I’m supplying all of these disposables.
Now, I made $800 in my restaurant that day from people who came in and sat at tables, and at least $800, if not more, by catering one event for 80 people. So, I’ve increased my same-store sales — meaning, my same four walls, my same hours of operation — just by sending out catering.
Catering can typically be prepared when I’m not in the lunch or dinner rush. When I’m doing garde manger in the morning, prepping food for lunch, I could be cooking the catering food and putting it in the refrigerator to be delivered or picked up later. Catering is an extremely positive and profitable benefit for restaurants.

Now, that is catering that doesn’t happen at my restaurant. Many restaurants may have a banquet room where they offer catering. That is a place mostly for celebratory events. I guarantee it’s dark most of the week and they’re perhaps using it on the weekends. But they can use that room at any time. It does increase same-store sales as well. But you’re paying rent on that.
I’m a proponent of catering. My favorite kind is preparing food, getting it out the door, and letting people eat it elsewhere because I’m getting paid that revenue. I’m not cleaning it up; I’m not worried about China plates and flatware disappearing, and I’m not worried about someone taking up a seat in my restaurant while they’re on their smartphone for 45 minutes. I’m just getting it out the door and getting paid for it.
So, catering, again, can be very profitable. However, from an operations perspective, you need to prepare a good catering program. It can’t be haphazard, because then you will wind up spending more money than you’re making. Maybe you’re not buying or packaging properly.
You need to make sure that it’s well-packaged so that, when it gets to the guest, it looks great. Maybe they’re going to heat it at home. That’s all well and good, but it still has to look and taste great. Therefore, the way you package food makes a big difference.

From healthier options to gourmet burgers, fast casual is changing the way we eat and think of food and is taking business from well-known fast food chains.

The restaurant business is responding to some consumer trends better than others. One key trend is healthy eating. A good example is the whole category of fast-casual, which is eating business away from traditional fast food.

Why? Because consumers want healthier options.

They want more choices. They also don’t want to go to a traditional restaurant during lunchtime, sit down for an hour and a half and wait for someone to serve them.

When walking down Broadway from 42nd down to the 23rd, there are about 20 new restaurant concepts. Just by observing, many of them are based on salads. There’s a green wave and the consumer wants fresh, innovative salads. That’s a key growth segment.

You also have a gourmet burger. Shake Shack is a good example of that. It’s not necessarily a gourmet burger, but it’s a much better burger that you can get in McDonald’s. Then if you take bread-based companies, like Panera, which dominates the category, there are other players but they’re not even close to as big as Panera.

Panera understands that consumers want freshly baked bread with innovative combinations, not the traditional ham and cheese. They also make good salads and soups, and it’s pretty fast.

You can use technology, especially here in Manhattan. You can order, pay online, and then just go pick up, or they can do delivery.

Talking about trends in Mexican, Chipotle owns that category. If you consider the ingredients that they have, there are about a couple thousand options that the consumer can choose from through this combination of a dozen or so ingredients.

Again, it’s fresh. The ingredients are fresh. It’s prepared right there in front of your eyes. It is not something that happens in McDonald’s where it’s prepared behind the counter, and it’s always the same standardized. You have more flexibility and better ingredients.

Fast-casual is taking business from the casual family restaurants, the TGI Fridays of the world, and the fast-food players like McDonald’s, Burger King or Wendy’s.

In the restaurant industry, the customer-facing employees that greet you when you walk in the door are referred to as “front-of-house.” The host, front-of-house manager, or dining room manager are all important and frequently assist guests.

Yet, there are many front-of-house positions. These are the employees who closely interact with guests. Their roles include:
* Maintaining a consistent pace within the dining room
* Ensuring fast and efficient service
* Correctly charge guests
* Processing checks

The restaurant manager, host, and reservationist are the first to interact with the guest and show hospitality. They ensure that the dining room runs smoothly and that guests who arrive with a reservation are seated promptly. Our front-of-house team also includes servers and bussers because it encompasses everyone who has direct contact with our guests.

Sales and Service Sectors
Front-of-house employees work in the sales and service segments. They sell catering orders, take reservations, and assist with wine selections. They ensure food is ready for pickup and that tables are available. These employees also assist individuals who may need help with the menu. The service segment as a whole participates in the guest’s service. Waiters, bussers, sommeliers, and bartenders all fall within this category.

The Impact of Food Ordering and Delivery Systems on the Hospitality Industry
Many restaurants are adopting what I call commissary models. It’s where you buy food and beverages through a delivery service (e.g., Grubhub, Seamless, Uber Eats) and have it delivered to your home.

In this scenario, front-of-house employees take the reservation and deliver the food. The front-of-house manager, or owner, is in charge of the entire operation. They make sure that everyone is on the same page. Guests continue to receive the level of service they expect from the restaurant.

Let’s take a look at how a successful last can be modified and changed in footwear and the footwear business to increase sales and reach a new audience.
We love the last. We had success with its sales, but we can’t make the same shoe we made last spring. So to continue using this last, we have to take and modify certain things about the footwear we’re producing on the last.

We know we have a successful last, we know that it sells well, we know it looks great. So we can change any number of design features. We can do something as simple as changing the top-line cut of the shoe. If it’s athletic, we can put a collar and change the shape of the collar, the height of the collar, the Achilles pen, so on and so forth.

If it’s a dress shoe, we can change the top line cut by putting a dip on one, an asymmetrical dip somewhere on the top line, or put some sort of embellishment on a top line that wasn’t used in the previous spring season.

We’re also going to be changing our materials and colors for the new season. Those are simple changes that help to make the same last we used last spring, look, have the shoe look completely different next spring, just by its color, it’s cut.

We can also do other things. We can take and change the component tree or the structure of the footwear. The structure is the way the bottoming is done: the heels and the soles.

Last spring we used just the very thin, a ladies shoe and we used a very thin sole and just a simple high heel, like a spike kick. Next spring, if we wanted to, we could do a platform. We could do a full platform, we could do a partial platform under the ball and a higher heel, which we may have marketed as a 10-centimeter heel last spring.

We put a two-centimeter platform under the front, we add two centimeters to the heel to maintain the balance, which is part of the last itself. Now we can market the thing next spring as a 12-centimeter heel. Same last, completely different footwear.

This is a way of taking a successful last and amortizing it out over time without looking like you’re repeating yourself.

Conventions play a major role in the hospitality industry. As professionals plan their travels, there’s a lot of specifics event planners need to keep in mind.

Corporate conventions usually take place in the same location every year. For example, if you’re a tech company that is located in Silicon Valley, a lot of your corporate conventions will probably take place in Silicon Valley. It’s very different from association conferences.

Think of my dentist. We have dentists that are located all over the United States. The association that hosts the annual meeting for these dentists will probably want to rotate where the location of the convention will be.

For example, one year it will be in the Northeast and, the next year, it might be in California. It is very important to choose a location that is appealing to people. Because if you, as a dentist, decide where you might get your annual education or training, you might prefer to go to a place like Hawaii over a cold place in the winter, like Detroit.

So, a lot of associations think very carefully about which locations they select and, the destinations work closely with the organizers to attract them. There is also seasonality in terms of days of the week. If we think of conventions, the most popular days for conventions to be hosted are usually Tuesday, Wednesday, and Thursday. Those are peak times. A lot of the venues, such as hotels and convention centers, will be very busy during those times.

The reason is that if you are attending a convention as part of your profession, you want it to take place during working hours, during the working day. You might have to travel to that convention.

If I’m based here in New York and I need to go to a convention in Florida, I might want to leave the day before. So by starting your convention on a Tuesday, it means you give people travel time on Monday. By ending on a Thursday, it means, again, they can travel home on Friday, and they still have their weekend.

Many conventions will also take place anytime between March to May and then again between September to November. Staying away from the main holiday periods. You want to make sure you host a convention at a time when a lot of people are around, not when they’re all traveling or when they’re on vacation.

Trade shows are a way for people to come and see the latest offerings from their favorite companies. Managing trade shows and business events effectively results in revenues for both the hospitality venue and the exhibitors.
Know your attendees
When designing a trade show or business event, you must think about your attendees. There are the consumers who come to visit the venue, and there are the exhibitors that come to present and/or sell their products to a captive audience eager to buy.
Determine how long the trade show will run
You also need to determine how many days that the show will run, and which visitors will be eligible to attend for those days. Some trade shows are open to the public for all days. Other trade shows, like the New York Times Travel Shows, only allow travel trade partners (e.g., travel agents, tour operators, etc.) to attend on the first day, and then opens it up to everyone for the remaining days.
Booth rentals and revenues
The hospitality venue generates revenues via ticket sales from the visitors and booth rentals from the exhibitors. The venue space is parceled out into different areas and rented to the exhibitors, which then bring their magic to fill and transform the space to create an experience for the visitors.
The booth space is especially important. A visitor will generally spend more money at booths located in the center of the exhibition hall rather than a booth tucked away into a corner somewhere.
Each exhibitor and their staff need to think about how they can entice visitors to choose their booth over the others. One idea is to provide giveaways. There are also companies that cater to special lighting or special carpeting for trade shows specifically with the purpose of enticing visitors.

The wheels of travel are constantly going through waves of innovations. When we think about innovation, we think about design thinking. Design thinking is a methodology that helps us develop innovative solutions to pain points.

The reason we talk about hospitality, travel, and tourism from the perspective of the traveler is that we want to empathize with the traveler. Empathy is one of the first steps in the design thinking methodology. It enables you to think about the travel journey from the traveler’s point of view. You can then identify the things that just don’t work, the pain points.

Think about the wheel of travel as if you were the traveler, and go through it from that perspective. For example, identify yourself as a young independent traveler that is traveling alone. Think about that and think about the dream phase. Think about the planning phase, the comparison phase, the booking phase, the travel phase, the experience and stay phase, and the post-trip review phase. Empathize with that young independent traveler throughout the travel wheel. Then identify all the pain points you can think of. Identify the things that don’t work, things that require too much effort with very little payoff, and things you’d like to change.

Once you’ve identified the pain points, think of a solution to fix them. That’s how innovation works. Think of the customer pain points using the design thinking methodology.

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At the XXX (please insert inaudible name here) Center, all of our programs are rooted in that innovative framework. We’ve designed them with one goal – making people job-ready but also innovative and entrepreneurial.

We have an innovation lab at the XXX (please insert inaudible name here) Center. We would be very happy to take you through our lab that is designed to have our students become the innovators of tomorrow. We also host entrepreneurs that start in a garage with an idea and then scale up to become a larger disruptor in the travel and hospitality wheel. One example is Askblue.

Askblue is an artificial intelligence that takes a deep dive into all of the data available on the cloud. It’s mines that data and enables a completely automated concierge service that is free from any human inputs. It offers concierge services in hotels but also in restaurants.

Imagine you’re in your hotel room and you’re wondering, “Oh, when is checkout time?”

Traditionally, you might call the front desk or find an information sheet somewhere in your room. With Askblue AI, you can simply say “When do I need to check out?” Askblue would then tell you that checkout time is 12:00 tomorrow. Askblue goes into the cloud and takes that information from the hotel website. You don’t have to do the searching, you just have to Askblue.

That’s one of the examples of the innovation that we see every day in hospitality, travel, and tourism.

The wheel of travel is changing and it’s providing a host of wonderful job opportunities. This ranges from existing jobs such as hotel general manager, front of house receptionist, or an investor or a consultant in real estate development..It also includes newer jobs, such as working for social media or the new artificial intelligence companies, ensuring that the customer service takes full advantage of what the data can give them.

Even from the Second World War palace hotels in the ’50s and ’60s, the model of traditional hotels has changed over time. From the internationalization of hotel chains, the proliferation of brands, the emergence of online travel agents, and to the cloud artificial intelligence and machine learning – the wheel of travel is changing constantly.

Hospitality, travel, and tourism is not just fun for the customer. It also can be really fun to experience as part of the business. Whether you want to take on a traditional career or whether you want to be an entrepreneur, there are ample opportunities in the space.

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The experience phase of the wheel of travel happens in the real world with physical products and services. They all rely on some type of real estate. Whether it is a theme park or driving from an airport to a city center, it is all about real estate. Furthermore, anything that happens at the experience phase relies on some sort of real estate. Staying in a hotel is a piece of real estate. Individuals going to eat at a dine-in restaurant is a piece of real estate.
The Companies That Invest in Hospitality
There are various companies that specialize in the hospitality and travel real estate of the general real estate market.
Some of these companies are the owners or professional investors who know how to invest in and maintain assets, such as hotels. We refer to companies like Host Hotels & Resorts, which emerged after Marriott spun off its real estate. Now, it has become a professional investor and asset manager of hotels.
Another company is Park Hotels, which is a real estate investment trust. They only own and professionally manage hotels. They manage any investments, renovations, and maintenance of the assets.
Consultants in the Hospitality Industry
Many consultant companies actively advise individual owners or investors. They provide various services, including valuation, food and beverage, tax, and debt advisory services. One of these companies is Hotel Valuation Services (HVS). Founded by Steve Rushmore, VHS is a legend in the industry that began in New York. It has spread globally with offices in London, Brazil, Hong Kong, and many more places.
Joes Lae, LaSalle (JLL) does consulting services like VHS but is also very active in brokerage. Brokerage is about making a buyer and seller meet to make the transaction. They advertise hotels and other properties to potential buyers and connect them with the sellers.

Why do people travel? There are so many reasons for travel. It could be for special events, occasions, to see new sites, or just visit an interesting city. Let’s take New York City, for example. One of the greatest global cities in the world.

The idea for global tourism is that people leave their home country to experience something interesting that they can’t experience back home. And if you look at the list of the most popular international destinations — France is number one at 85 million international visitors, followed by Spain, and then the United States, at about 75 million. New York City itself gets about 13 million visitors a year.

So why then, do people come to New York City? It’s an amazing place, for one. Diversity. Different cultures. Chinatown. Little Italy. Koreatown. But, there are also very interesting sites too. Central Park is probably the most popular site because it’s open, free, and provides such a contrast in a park experience. Take for example, a traveler from Finland, who might view Central Park as akin to a Finnish forest in the middle of skyscrapers.

And there’s also the 9/11 memorial and museum. The One World Trade tower. And a lot of museums. The famous Metropolitan (Met). The Museum of Natural History. There are many sites here to choose from. A common travel custom now is for the tourist to act like a local and experience things that the locals do. Consumers find these experiences to be authentic. And that’s something that New York City can offer a lot of.
And now thanks to social media, you don’t even have to do a lot of advertising anymore.

In creating your destination marketing plans, look at various sources that rate and rank the most popular attractions and activities in New York City. You don’t have to choose the most popular ones, but use some criteria to choose the ones that you would actually have as part of your vacation plans. For instance, you’ll be traveling to New York City for one week. Find out what you would do during those six nights and seven days. Then describe this in a one-page memo in terms of the criteria you used.

NYC & Company is a destination management organization in New York City that puts together programs that attract tourists to the city.

New York City, industries like hotels, restaurants, retailing, and Broadway shows all come together and finance NYC & Company, which then creates programs for marketing the city abroad.

They have done very creative partnerships with London. They exchange some advertising space on buses in New York City. So New York City buses are promoting London, and the same thing happens in London.

Reasons to come to New York City are plenty: there are attractions such as Central Park, 9/11 memorial museums, and events like the New York City Marathon in the first weekend of November, Fashion Week, and many others.
During these times, it’s very hard to get a hotel room, and even if you do, they’re pretty expensive.

Industries have to come together to make it attractive for consumers to come to New York City, because we compete against the likes of Paris, London, and Tokyo.

Luxury Hotels in New York City
NYC has 14 historic landmark hotels. There are the big ones like the Marriott Marquis, Sheraton, and Hilton, all of which have about 2,000 rooms.

There are also very boutique hotels with up to 20 rooms like the Casablanca library hotel at Times Square.

So how do consumers choose? They usually look at TripAdvisor and see the ratings! Interestingly enough, the #1 rated hotel on Trip Advisor is a small 10 room hotel on 44th Street.

There is a group of small hotels which get very high ratings on TripAdvisor.
Restaurants in New York City
There are about 26,000 restaurants in New York City, many of them in Manhattan. Every year, about 26% of this inventory of 26,000 restaurants closes and something new comes.

It’s a very competitive and creative market! If you want to be an entrepreneur in restaurant business in New York City, you have to create and innovate.

Companies like STL Steakhouse and Jonathan Siegel are at the forefront of innovation. Jonathan Siegel has created an amazing new concept: a steakhouse for ladies, breaking away from the traditional Smith & Wollensky style of older gentleman serving in long white coats and people with huge steaks. Instead, steaks are smaller and there’s seafood.

People come for food, but they also come to see other people. There are also very interesting restaurants that are vegetarian, and you have pockets of restaurants, like in Chinatown, which are very authentic, Little Italy and Koreatown.

While in New York City, you’ll never go hungry! You can get the total culinary experience for the six nights, seven days. This includes breakfast, lunch, and dinner. It’s your choice where you’re going to eat. Variety is key: you can’t be at McDonald’s every day for every meal, even if it’s a Happy Meal.

First, decide on the criteria, and it can differ. For breakfast, it could be maybe grab and go, fast. For lunch, it could be something healthy. For dinner, something where it’s more about the atmospherics, the feeling, the mood of the place, and the food.

In a one-page memo, you can give us the list and links to those restaurants. If you have a favorite dish or have some preferred aesthetics of a restaurant, illustrate that.