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Four Hidden Costs of Turnover and Tangible Strategies to Increase Retention

Modern Restaurant Management

In 2006, the Cornell Center for Hospitality Research estimated that the average cost to an employer per turned-over employee amounted to $5,864. Accounting for inflation, $1.00 in 2006 is equivalent to about $1.38 This, combined with the unrealized WOTC credits, these two factors alone account for over $60,000 annually.

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North York Moors boutique hotel on the market for £1.15m

Hotel Owner

The George and Dragon has been owned by Alison and David Nicholas since 2006. Full and up to date accounts are available on request along with the sales brochure which includes floor plans and title plans and we look forward to enquiries from interested parties.” The “spacious and substantial” coaching inn is set on a 0.4-acre

Marketing 105
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The surprising history of Whitbread

Hotel Owner

In 2005, Whitbread moved its core operations from CityPoint in Central London, to Oakley House in Luton, then again in 2006 to larger offices at Whitbread Court in Dunstable. In early 2006, Premier Travel Inn purchased 11 Holiday Inn Hotels in England and Wales. Whitbread soon shortened the name to Premier Inn on 2 October 2007.

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Why Your Restaurant Needs an Innovative Financial Management Solution

Modern Restaurant Management

Since 2006, Tender Greens had established its presence as a go-to fine-casual restaurant that offers more than a meal. From large-scale chains to family-run businesses, tight financial margins are age-old challenges restaurant operators must address, and this was no exception for Tender Greens. While the team reduced headcount by 1.5

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The Many Causes and Effects of Keith Lee

EATER

For anyone with a TikTok account, Keith Lee is instantly recognizable: a guy sitting in his car, eating a takeout container of food and rating its quality with a quick-paced monotone and painstaking precision — 7.3 Who is Keith Lee? out of 10 for a plate of chicken and rice, 9.4 for a triple cheeseburger.

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Blending tradition with technology: HotelPartner’s MD on the future of hotel revenue management

Hotel Owner

Later, he returned to London, working in both the accounts department of the Royal Garden Hotel and at the reception of the Four Seasons. Technology as an Essential Component in Modern Revenue Strategy At HotelPartner, Holland leads a team that blends human expertise with an advanced, proprietary technology platform developed in 2006.

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A Steakhouse Divided

EATER

The province’s cattle farms are known worldwide for the quality of their meat, accounting for half of Canada’s beef production; they’re a major part of the area’s agricultural industry and broader culture. The late Hy Aisenstat made his restaurant into a midcentury nexus for that carnivorous culture.