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Ultimate Grubhub, Red Lobster Catering and Parts in Town

Modern Restaurant Management

From working towards Excel proficiency, to executing costing protocols, to ensuring compliance with best HR practices and anti-harassment training, Rockey and other industry experts will educate on how to think like a manager. This marks Red Lobster's entry into the $62 billion catering market. ” Parts in Town Launches.

Catering 122
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Blending tradition with technology: HotelPartner’s MD on the future of hotel revenue management

Hotel Owner

His formative years included intensive training and studies in hospitality management and finance at Cornell University in New York, all while honing his expertise in food and beverage (F&B), a field that remains close to his heart.

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2024 Olympics: A Golden Opportunity for French Hoteliers

Revenue Hub

Fortunately for any who may be feeling unprepared, there are several things you can do to get ready that don’t require a lifetime of intense dedication and training to achieve strong results. Cater to Olympic guest behavior with flexible rate structures The behaviours of your potential guests for the Olympics are not uniform.

Pricing 81
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10 Women Entrepreneurs Who Are Making Their Presence Felt In The Indian F&B Sector

The Restaurant Times

The Potbelly was started in 2012 with a personal investment. The institute provides vocational training in a secure and professional environment for mentally-challenged people. With NYC.PIE, Sukriti is aiming to create a niche brand with an international dining experience catering to the domestic crowd.

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International Women’s Day Special: Here’s What Our Industry Leaders Have to Say  

The Restaurant Times

During her tenure at Jumeirah, Niki won many awards and most recently in 2021 was recognized in the Caterer Middle East Female Power 25, F&B Marketer of the Year in the ME Hospitality Awards and F&B Power 50 “Game Changer”. Soon after, she began her career in Marketing for Jumeirah Hotels and Resorts.

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Backpacker Hostel Chain goSTOPS Defeats Pandemic And More : In Conversation With CEO Pallavi Agarwal

The Restaurant Times

The idea of building goSTOPS came to Pallavi, when she was backpacking through Europe in 2012 with her husband Pankaj Parwanda, who is also the Co-Founder of goSTOPS. While India is a country with the largest population of youth in the world, an accommodation option catering to their dreams and aspirations was squarely missing.

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Discovering The Potential of Traditional Cuisine Restaurants in India With The Potbelly

The Restaurant Times

Started in 2012, The Potbelly has expanded to 4 locations in just 8 years, out of which one outlet is in Gurgaon, two outlets are in Delhi, one in Bengaluru, and one in Puja’s hometown Bihar. However, she was not keen on opening a restaurant that catered to Bihari cuisine initially.