We exist in a transformative period of change in the hospitality industry with a shift in thought to mindfulness and overall health of our companies, clients and internal customers. To experience hospitality in its truest most honest form, one must be authentic, genuine and embrace each new moment as an opportunity to leave a lasting impression. That is exactly what mindfulness is, tuning into the moment and cultivating awareness in yourself.

Read our blog: www.HOTELSMag.com, 5/25/16, by Yvette Jong, Craft House Consulting "Greenwashing” continues, and the latest culprit is the unverifiable and overuse of “farm to table” concepts. That’s right - wooden counter tops, rustic furniture, baskets of irregular veg, craft paper placemats, and use of the term in your concept brief don’t define the philosophy, and aren’t serving it any justice.

You don't have to be worried about liability if you want to do the right thing and donate leftover food to charity. Be responsible, and know the law will be there to protect you. The text below is from FoodtoDonate.com

Should tipping become the burden of the customer? And should restauranteurs benefit from loose minimum wage laws in the industry? The industry is split, and those who are challenging it are beginning to face some serious pushback. 

Classic cocktails have made a huge comeback, but are speakeasies and labor intensive cocktails appropriate for all beverage outlets? Is there something to be said about cocktails on tap, like there are wines on tap?  

Here are just a few things I've read recently that made me smile and will likely stick to my mind for years to come.

The best loss prevention tactic is to personally know the ins and outs and stealing tactics out there. 

Are short lived promotions that feature sustainability good, bad or ugly?

A great signature cocktail is only great if you make great cocktails.  Please don't attempt a signature cocktail menu if you need to work on mastering your classic cocktails first.  

Popups: With ridiculously high rents, barriers of entry, loads of commercial spaces sitting half empty, and a market of expats who rarely eat in the same place twice in a month, it's the perfect environment to test the market, feed the frenzy and make some quick cash.

Mandarin Oriental Hong Kong asked Twitter followers if they've had extraordinary culinary experiences pairing Chinese food with fine wines. We couldn't resist digging up this 1992 Zachys Gazette article about Sesin Jong, father of Craft House Founder and Director, Yvette Jong, from the archives.