The private club scene has undergone a remarkable transformation in recent years, shifting its traditional exclusivity to embrace a younger, more diverse membership base.

The amount of food waste created by the Hospitality industry is shocking. Over the past decade, Craft House has challenged industry leaders to adopt methods to reduce food waste. This Zurich Bakery takes a common practice at home (eating day old bread) and uses it to help reduce food waste and change consumer behavior.  

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

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?  

Most business travelers are quick to stay in their room and order room service. Is there an opportunity to bring single business travelers down to belly up at the bar with other travelers and make some extra revenue?

"Event planners can do more to prevent food waste," says Craft House founder and director Yvette Jong

Gone are the days when private clubs were adorned with dusty old portraits of a huntsman and his hound. Gone are the days where sherry is being served at all hours of the day in the library, and steak and kidney pie is the top seller on the menu.

Though few tourists stray far from Midtown, what lies farther south and across the river in Brooklyn continues to give me a whole new appreciation for this city I call home.

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

How people travel is changing and hotels and other destinations have to adapt their offering as such to attract and build long term loyalty. Here are our thoughts on trends moving forward - from staycations to Airbnb, food tourism to voluntourism.

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.  

If you're going to enforce a dress code to keep people well dressed, then arm your door with a fashionista, not a bouncer with spare Crocs.

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.