The lodging industry is moving towards more limited-service properties mostly in suburban, residential, or commercial neighborhoods, often locating hotels near popular restaurants. Many full-service properties are limiting or quitting the food service business altogether, choosing to contract out their food service operations to third party restaurateurs, including long-term arrangements with chain restaurant operators. Urban business and entertainment districts are providing a greater mix of lodging options to appeal to a wider range of travelers.

Increased competition among establishments in this industry has spurred many independently owned and operated hotels and other lodging places to join national or international reservation systems. This allows travelers to make multiple reservations for lodging, airlines, and car rentals with one telephone call or Internet search. Nearly all hotel chains and many independent lodging facilities operate online reservation systems through the Internet or maintain Web sites that allow individuals to book rooms. Online marketing of properties is so popular with guests that many hotels promote themselves with elaborate Web sites and allow people to investigate availability and rates.

Technology influences the food services and drinking places industry in many ways by enhancing efficiency and productivity. Many restaurants use computers to track orders, inventory, and patron seating. Point-of-service (POS) systems allow servers to key in customers’ orders, either tableside using a hand-held device or from a computer terminal in the dining room, and send the order to the kitchen instantaneously so preparation can begin. The same system totals and prints checks, functions as a cash register, connects to credit card authorizers, and tracks sales. Many managers use inventory-tracking software to compare the record of sales from the POS with a record of present inventory to minimize food costs and spoilage. Some establishments enter an inventory of standard ingredients and suppliers into their POS system. When supplies of particular ingredients run low, additional inventory can be ordered directly from the supplier using this preprogrammed information. Computers also allow restaurant and food service managers to more efficiently keep track of employee schedules and pay.

Food service managers use the Internet to track industry news, find recipes, conduct market research, purchase supplies or equipment, recruit employees, and train staff. Internet access also makes service to customers more efficient. Many restaurants maintain Web sites that include menus and online promotions, provide information about the restaurant's location, and offer the option to make a reservation. Wireless communication headsets are now being used by some managers, hosts and hostesses, and chefs. Headsets allow a means of hands-free communications with other staff so that they can prevent order backups in the kitchen, better serve patrons in the dining room, or more easily accommodate special requests, such as large groups, diners with special dietary needs, or disability accessible seating requirements. Other wireless technology systems allow managers to monitor orders placed through individual terminals or by particular employees, instantly check inventories, and ensure timely preparation of customers' orders.

Diners continue to express their preferences for fast, on-the-go menu choices, and restaurants of all types are responding. In addition to the typical fast-food restaurant that offers drive-thru service, many restaurants, including full-service restaurants, now routinely accept carryout orders, take food orders by fax or Internet, and offer more menu items in conveniently sized portions. To sustain a lively dining district and please local patrons, some restaurants offer limited delivery services, often through an independent company that serves many neighborhood restaurants.

As disputes, investigative and valuation requirements, and reorganization needs arise, our clients reach out to BBP. They understand that our professionals' experience and expertise with issues in multiple aspects of the hospitality industries enable us to objectively evaluate their needs. We perform detail oriented, objective analyses which we share with our clients in a manner that is understandable and helpful in resolving business disputes, alleviating financial distress, ascertaining value or facing other issues challenging the success of their business.