Lodging and Hospitality has become one of the biggest and most complex businesses in the world.
When corporations grow, it is natural for senior management, the true decision makers, become insulated from the fundamental operation of the business.
After a three-year lull, CFOs, CEOs and investors are regaining their appetite for mergers and acquisitions, initial public offerings, and other strategic transactions.
Questions of organizational structure and strategy are perennial issues though they don't usually grab the headlines.
Restaurants and their suppliers comprise one of the world's largest industries and perhaps its most unpredictable: successful restaurants have to learn to constantly adjust to people's buying habits, even in a recession.
Foodservice, we believe, consists of two separate areas of the industry: Catering and Special Events; and Institutional Foodservice.
As I frequently read the many local and national trade publications, I continually see photos of restaurant, foodservice and hotel consultants mingling with major vendors, equipment manufacturers and brokers.
If you were to visit all the cybercafes around the world, you might reasonably assume that most are no more than coffee shops or cafes with computers. With over 500 such establishments opened since September 1994 around this planet Earth, the typical cybercafe has a few computers, a good cappuccino machine and a small menu often consisting of soups, salads, sandwiches and an assortment of beverages.