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McKinsey: Travel Tuesday is Real and Growing

Revenue Hub

Two days after that comes Cyber Monday, which got its name in 2005 when the National Retail Federation noticed that many consumers continued to shop for holiday gifts online after the weekend had ended.

Article 108
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Jessi Singh opens second Sydney restaurant Pinky-Ji

Hospitality Magazine

It’s the latest venue from Singh who operated restaurants in New York before moving to Melbourne in 2005, with the chef going on to expand his local footprint ever since. Pinky-Ji is slated to launch in early December and will operate from 11am until late daily.

Magazine 246
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Glass Brasserie menu receives a refresh under new direction

Hospitality Magazine

The Hilton opened Glass Brasserie in 2005 and Luke Mangans hospitality group managed and operated the venue for 20 years. Whilst there are changes to the menu, our wine ethos remains the same. Our aim is to curate a list that is balanced and well-rounded, whether you want to discover something new or visit an old favourite.

Magazine 130
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Artisans of Barossa announce new head chef Robin Wagner

Hospitality Magazine

” Artisans of Barossa comprises eight family owned wineries that have worked together since 2005 to promote the region’s wines. Going one step further, I am excited to work with the micro seasons of Barossa.” It’s a unique experience working with eight winemakers collaborating and producing various wines,” says Wagner.

Magazine 245
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STAAH streamlines booking management across eight properties of Praveg Hotels & Resorts

STAAH

Praveg Hotels & Resorts is a BSE-listed company that started out as an event management company in 2005 and later diversified into hospitality space in 2018.

Book 95
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Japanese restaurant Kanade opens in Sydney CBD

Hospitality Magazine

In 2005, Hideki also led Darlinghurst’s Rise to create an East-meets-West dining experience. In Australia, Okazaki also spent time working under renowned restaurateur and chef Tony Bilson and later at Circular Quay’s Ocean Room where he delved into Asian cuisine.

Catering 246
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Scott Pickett named President of Bocuse d’Or Australia

Hospitality Magazine

Pickett’s involvement with the program began way back in 2005 when he represented the country in the competition before returning in 2016 as the coach of Team Australia for a five-year stint.

Magazine 246