Hospitality Magazine
APRIL 2, 2025
Bar Tartine San Francisco and Relae Copehagen alumni Caitlin Koether has been snapped up to take The Mulberry Group’s Molli and Little Molli in a different direction after one year of operation. The Abbortsford venues joined Melbourne’s dining landscape in April last year , with Aleksis Kalninsfrom sibling restaurant Hazel putting together the culinary programs for both venues.
eHotelier
APRIL 3, 2025
Wellness tourism is a dynamic and rapidly expanding segment of the global travel industry, reshaping how individuals approach travel by prioritizing self-care, personal enrichment, and transformative experiences. According to the Global Wellness Institute, this sector, defined as travel associated with the pursuit of maintaining or enhancing ones personal well-being, is projected to reach an impressive.
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Modern Restaurant Management
APRIL 3, 2025
Jennifer Ashcraft admits the first thing that attracted her about Capriotti’s was its name, but it was the food that has made her stay and become the first franchisee in Alabama. “It was something I had never heard of before, and, after the name caught my eye, I really liked the concept of a sandwich shop.” Exceeding expectations, the location generated more than $1 million in just seven months.
Larry Mogelonsky
MARCH 31, 2025
Truly, theres no place like Rome. The Eternal City is forever a delight to visit for work or for pleasure. Over the past five years, the Italian capital has gone through a hospitality renaissance, with incredible hotels opening (or reopening) throughout its ancient center. This has forced every market participant to step up their game. This past October 2024, one of us (Larry) was honored with the invitation to deliver two keynote speeches on trends in luxury hotel development at the annual Ital
Speaker: David Worrell, CFO, Author & Speaker
EATER
APRIL 4, 2025
Getty Images/iStockphoto As a food editor with gluten intolerance, Ive tried them all and this bucatini, penne, spaghetti, and beyond get top (delicious) marks Gluten-free foods are used to getting a bad rap. Gluten-free pastas have long been pegged as temperamental to cook and prone to mealiness; gluten-free pizza crusts could be too crackery, limp, or dense; gluten-free cookies could sub in for a weak doorstop or crumble at the touch from dryness.
Hospitality Magazine
APRIL 2, 2025
Negroni enthusiast Raffaelle Lombardi and interior designer Victoria Hampshire the duo behind popular Surry Hills Negroni authority Bar Conte are opening a multi-level drink and dining destination today. The business and life partners launched Bar Conte in 2021 as Sydney’s only dedicated Negroni bar. Its menu features over 40 Negronis with variations featuring rhubarb, beetroot, mezcal, and rare Italian amari, and vermouth an offering that the team will replicate in their new 130 seat m
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
Revenue Hub
APRIL 3, 2025
Flow through is a simple but powerful way to measure how much of your extra revenue actually turns into profit. NB: This is an article from Little Hotelier , one of our Expert Partners Subscribe to our weekly newsletter and stay up to date As a small hotel owner, youve probably had months where bookings went up but, somehow, your bank balance didnt.
Modern Restaurant Management
APRIL 4, 2025
T’s Brunch Bar’s four locations in Metro Atlanta feature dishes with a southern twist and charm, but owner Teneshia Murray had to learn a few lessons before finding the right blend for the elevated brunch concept. The third location started out as an upscale burger bar, but it just wasn’t connecting with the neighborhood so Murray recalibrated. “We are making sure that we keep our food, aesthetic and brand all aligned and consistent,” Murray said. “Now, you wi
STAAH
APRIL 1, 2025
Managing online bookings is one of the biggest challenges for hotels today, especially when they work with multiple Online Travel Agencies (OTAs) like Booking.com, Expedia, and Agoda. Without the right tools, keeping room availability, pricing, and bookings updated can quickly become a nightmare, leading to costly errors like overbookings , inconsistent rates, and hours spent on manual updates.
Hospitality Magazine
MARCH 31, 2025
What started as a passion project has turned into a permanent venue in Melbourne’s Cremorne from Francesca Poci and Selfless Events’ Deyon Murphy. The pair are behind On Air, a hybrid coffee shop/interactive music destination for diners, creatives, and artists. Murphy says the space aims to “bridge the gap between traditional venues and everyday spaces”, with music playing a key role in the experience. “With the rising global trend of coffee shop DJ sets, the appeti
Speaker: Jennifer Hill
Payroll compliance is a cornerstone of business success, yet for small and midsize businesses, it’s becoming increasingly challenging to navigate the ever-evolving landscape of federal, state, and local regulations. Mistakes can lead to costly penalties and operational disruptions, making it essential to adopt advanced solutions that ensure accuracy and efficiency.
eHotelier
APRIL 1, 2025
Guest satisfaction is not just about making guests happy. It drives revenue, builds your reputation, and keeps guests coming back.
Revenue Hub
MARCH 31, 2025
Mobile is no longer just a secondary channel – its a key battleground for direct bookings. As of June 2024, 70% of the worlds population (5.68 billion people) use mobile phones (We Are Social, 2024). NB: This is an article from GuestCentric Subscribe to our weekly newsletter and stay up to date More than half of U.S. online purchases (54.5%) during the 2024 holiday season were made via smartphones (Reuters, 2025).
Modern Restaurant Management
APRIL 3, 2025
When it comes to keeping a restaurant kitchen running smoothly, it’s important to have properly trained staff, reliable procedures and effective communication. It’s also critical to have equipment that is well cared for and cleaned correctly on a regular basis. That includes food prep equipment like mixers, food processors and slicers. Following some best practices for care and cleaning not only helps support the longevity of the equipment, but it also helps ensure staff has equipmen
EATER
MARCH 31, 2025
Shutterstock When brands label their candy, soda, and other snacks guilt-free, its just another way to create shame around eating As an elder millennial, the last six months or so have felt like a flashback to the early 2000s, when the vestiges of the heroin chic 90s still lingered, impossibly low-rise jeans were in, and Nicole Richie was considered the fat one as she starred on The Simple Life alongside her best friend Paris Hilton.
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Driven by a diverse and exciting ecosystem of passionate, ambitious, and often young entrepreneurs, the Food & Beverage (F&B) sector is a highly competitive environment full of immense challenges and exciting opportunities. Expert Market’s 2024 industry report, sponsored by Toast, is informed by a survey of 522 U.S. food and beverage professionals, from restaurant owners to food service managers, providing insights into the real-time challenges and opportunities within the industry.
Hospitality Magazine
APRIL 2, 2025
Running the kitchen at The Summertown Aristologist in the Adelaide Hills last year was full of highlights, especially working with vegetables. We would pick the produce ourselves and plan the menu right there between the rows of beautiful fruit and vegetables. That experience was special digging Mori potatoes straight from the ground, milling painted mountain corn, making passata with a glut of tomatoes.
Hospitality Net
APRIL 3, 2025
Four Points by Sheraton, part of Marriott Bonvoys (www.Marriott.com) global portfolio of over 30 brands, today announced the opening Four Points by Sheraton Dakar Diamniadio, marking the brands debut in Senegal. Whether travellers are visiting Dakars smart city district of Diamniado for work or fun, the hotel caters to their needs with its approachable design, stylish comfort and all the brands popular extras.Located in the new Sports City complex and just 20 minutes from Blaise Diagne Internati
Hotel Business
MARCH 31, 2025
Lodging Dynamics Hospitality Group will be converting the Park City Peaks Hotel in Park City, UT, into Hotel Thaynes, a Tribute Portfolio Hotel. Set to be completed in October, the $21-million renovation will introduce a modern yet nostalgic take on mountain hospitality, according to the company. The 127 rooms will offer spa-inspired bathrooms, while select accommodations will have balconies.
Modern Restaurant Management
MARCH 31, 2025
As the restaurant industry continues to evolve in 2025, effective legal strategies are more important than ever for operators aiming to grow and scale their businesses properly. From franchise compliance to mergers and acquisitions (M&A) terms, the right legal frameworks can guide a restaurant company to long-term, sustained success. With over 25 years of experience in legal strategy, risk management and market expansion, I have had the privilege of helping brands navigate these challenges,
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Managing HR tasks like payroll, compliance, and employee data can overwhelm small businesses. That’s where a Human Capital Management (HCM) solution comes in. Our eBook, Why Every Small Business Needs an HCM Solution: A Comprehensive Guide , shows how an HCM system automates tedious processes, ensuring your business stays compliant and efficient. You’ll learn how to simplify payroll, eliminate costly errors, and empower your employees with self-service tools.
eHotelier
MARCH 30, 2025
Spring is an exciting season for travel.
Hospitality Magazine
APRIL 2, 2025
Sydney hospitality group Etymon has announced two changes to North Sydney restaurants Genzo and Soluna, which both opened last year. Korean-born Chi Ung Kim has joined Genzo as the Japanese eatery’s new head chef after time working at Sake and Cho Cho San in Sydney as well as at overseas eateries. The chef is a familiar face to Etymon CEO Adam Petta, who previously worked with the chef, who has experience cooking both Japanese and Korean cuisine, for more than 10 years.
EATER
MARCH 31, 2025
Lille Allen/see below for full photo credits To find the best banana bread recipe on the internet, we tested four popular recipes that use different ingredients and techniques Banana bread is simply an inevitability in life: You ignore that bunch of bananas, they become too brown to be appealing on their own, you make them into banana bread. For this reason I have never been especially picky about it.
Hotel Business
MARCH 31, 2025
Elite travelers are seeking highly personalized, exclusive and high-end travel experiences that will enhance their own wellbeing, according to a new report from Flywire Corporation , a global payments enablement and software company. On a quest to feel recharged and enriched, these ultra-luxury travelers are prepared to pay what it takes to have unique access to experiences.
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Dive into the transformative potential of business automation within the hospitality sector. This comprehensive overview showcases how innovative technologies can streamline operations, reduce costs, and elevate guest satisfaction. Discover the advantages of integrating systems like automated check-ins, CRM, and energy management to not only save on expenses but also to provide a seamless and personalized guest experience.
Modern Restaurant Management
APRIL 4, 2025
James Beard Award-winning chef Sophia Roe debuted a five-part video series, Signature Dish, in partnership with the team at Toast. In this first episode, Roe chats with Chef Joseph (J.J) Johnson in his Harlem restaurant, Field Trip, about how running a successful restaurant and kitchen means paying attention to all the little details that make a big difference.
Guides: Lodging Magazine
APRIL 1, 2025
CHICAGO, IllinoisAllen Gross, chairman of GFI Hospitality, announced the transition of the former James NoMad Hotel to Hotel Seville NoMad, joining the Unbound Collection by Hyatt. Following the transition and an upcoming property refresh, Hotel Seville NoMad will introduce an updated guest experience in New Yorks NoMad district, along with a new lobby bar and amenities inspired by the buildings past.
Hospitality Magazine
MARCH 30, 2025
Farokh Talati of renowned London restaurant St. John has collaborated with The French Saloon Chef and Owner Ian Curley and Head Chef Luke Fraser to deliver the most recent edition of Porkstar. The exclusive evening, hosted at the French Saloon during Melbourne Food & Wine Festival, brought together 55 of Melbournes top chefs. Porkstar is Australian Pork’s program for sharing knowledge and igniting passion for pork across the foodservice community.
Lodging Magazine
APRIL 3, 2025
PORTLAND, MaineOlympia Hospitality and Virginia Beach-based hotel owner and developer Suburban Capital have teamed up on a new management partnership that brings four new properties into Olympias fold. The properties, spanning from Norfolk to Virginia Beach, include the Glass Light Hotel & Gallery, Hyatt Place Virginia Beach Town Center, Hyatt Place Virginia Beach Oceanfront, and Moxy Virginia Beach Oceanfront, adding more than 500 keys to Olympias current portfolio.
Speaker: Duke Heninger, Partner and Fractional CFO at Ampleo & Creator of CFO System
Are you ready to elevate your accounting processes for 2025? 🚀 Join us for an exclusive webinar led by Duke Heninger, a seasoned fractional CFO and CPA passionate about transforming back-office operations for finance teams. This session will cover critical best practices and process improvements tailored specifically for accounting professionals.
Revenue Hub
APRIL 3, 2025
The hospitality industry has seen many technological advancements over the years, but nothing compares to the transformative potential of Agentic AI. NB: This is an article from HP AI Consulting Subscribe to our weekly newsletter and stay up to date Unlike traditional AI systems that require predefined rules and datasets, Agentic AI operates autonomously, making proactive decisions, adapting in real time, and continuously improving through learning.
eHotelier
APRIL 3, 2025
BPN Solutions, one of the fastest-growing all-in-one hotel technology operation software providers, and HandiGo, a cutting-edge guest engagement platform
Hospitality Net
APRIL 3, 2025
In a joint effort to promote sustainable development and cultural diversity, UN Tourism and CAF Development Bank for Latin America and the Caribbean, have launched the Indigenous Tourism Challenge Latin America and the Caribbean. This initiative seeks to identify and support innovative tourism projects that highlight the richness of cultural expressions and the relationship with the environment of Indigenous peoples in the region.
Hospitality Magazine
APRIL 1, 2025
Tim Fitzgerald and Jacqui Corbett have joined Greater Western Sydneys Sonnel Hospitality in key leadership roles. Sonnel Hospitality has a portfolio of 18 venues including Guildford Hotel, Australian Hotel & Brewery in Rouse Hill, and The Eastwood Hotel. The group has brought Fitzgerald on board as Chief Operating Officer and Corbett as General Manager of Operations to help streamline its rapid expansion.
Speaker: Joe Sharpe and James Carlson
Payroll optimization can be one of the most time-consuming and complex factors of small business management. Yet, organizations that crack the code on streamlining employee compensation often discover innovative avenues for growth. With the right strategies in place, outsourcing and streamlining payroll processes can result in substantial time and resource savings.
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