Hoteliers just love holiday parties


Well, maybe not, if this Larry Mundy column is taken into consideration. Not only is it pretty funny, but it includes holiday tips like this:

    In the interests of economy, few holiday parties feature sit-down dining, which is good from a labor-cost viewpoint, but pressures your F&B profitability. Luckily, there are a number of inexpensive “finger foods” that can be given fancy names and prices. An olive, speared with a toothpick to the top of a Chicken McNugget and renamed “pollo olivio,” can have a profit margin of over 50%.

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