2013 Pricing Training 
Revenue Hub
JUNE 18, 2024
In revenue management, managers might focus on data that confirms their existing beliefs about pricing strategies or market trends, ignoring contradictory evidence. Regular Training Regular training on cognitive biases and their impact can help managers recognize and reduce these biases in their decision-making processes.
SiteMinder
MAY 6, 2024
My passion for luxury hospitality started in 2013. Implementing SiteMinder has proven critical, as they can now launch properties across multiple channels, distribute prices and manage restrictions quickly and efficiently. When I discovered SiteMinder in 2017, it all made sense to me in terms of strategy.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Hotel Owner
NOVEMBER 24, 2022
I came to London in 2010 as the manager of The Churchill, and then moved over to Birmingham for a general manager position in 2013. One of them is Miyako, an authentic Japanese restaurant that has street pricing and only seats 26. They have an aptitude and we can train them with those skills. The Andaz is quite a unique brand.
EATER
OCTOBER 15, 2024
Rifrullo’s rustic-modern décor, mismatched dishware, and chalkboard sign welcoming guests to “be yourself, make friends, find harmony, and relax,” are as inviting as its prices, which top out at $16 for the salmon burger. Lyall at Lafayette Public House has also taken steps, training the staff to fully load the dishwasher before running it.
EATER
JANUARY 19, 2023
Of the 13 episodes, seven feature chefs who are French or trained in traditional French kitchens. Episode four features the chef Masataka Kobayashi, a French-trained Japanese chef who dazzled San Francisco at his restaurant Masa’s. Instead, the season is a paean to pate. His menu isn’t strictly French.
EATER
JULY 18, 2023
At the end of the restaurant’s 14-month lifespan in 2013, the headline read, “NY’s #1 Nightmare Factory Now Officially Closed.”) It took Fioritto 10 years to close the Red Lobster account, primarily because the chain’s prices are so variable depending on the fluctuations of the seafood market.
EATER
MARCH 3, 2022
In 2013, the Los Angeles Times reported 60 percent of the company’s U.S. After signing their lease, the Stockstills received a full menu of drink recipes from their upline, who also trained them on the extensive documentation that Herbalife required to keep the shop compliant.
Expert insights. Personalized for you.
97 
Let's personalize your content