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Bankside Hotel appoints new GM

Hotel Owner

After moving to the UK in 2014, Steiner was appointed director of Hotels for ISS, managing a “sizeable” team that oversaw the back of house services for over 150 UK hotels. Steiner began his career at Rome Cavalieri, Italy, having previously studied Hospitality Management at the International Hotel School in The Hague.

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IHG’s Alexander on new Holiday Inn Express prototype

Hotel Business

is the next evolution of our successful Formula Blue design program for the Holiday Inn Express brand, first launched in 2014. Alexander: Formula Blue 2.2 In 2020, we evolved that design with the launch of Formula Blue 2.0. Leveraging consumer and owner insights, Formula Blue 2.0 We designed and introduced Formula Blue 2.2

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Insights from an Alabama Restaurant Operator

Restaurant Engine

” All restaurant owners can benefit from Peterson’s advice: Train back-of-house staff to prioritize computer-generated paper slips with the same urgency as formerly handwritten orders. The Peterson family started Yo’ Mama’s in 2014. When you’re online, you just click.”

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Taking Care of the Back of the House

EATER

When Los Angeles locked down in March, Nolasco and Diaz watched restaurant GoFundMes sprout across social media for front-of-house employees, who tend to be better paid and have citizenship status, making them eligible for government relief. Who was taking care of back of house?” Nolasco wondered.

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Why a Chicago Restaurant Is Taking Their Most Popular Dish Off the Menu

EATER

They’re getting rid of the subminimum wage, the (legal) economic framework that supports tipping and cements foundational problems within hospitality like wage disparity between front and back of house and systemic bias against servers by customers. We’ve inherited a broken template,” says Kim. Pre-pandemic menu price: $15.

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It’s ADA with a twist—provide superior service to your guests with disabilities

AHLEI

From 2014-2016, 26 million Americans with physical disabilities took 73 million trips, spending $17.3 It is also geared toward all levels of the property, offering useful information for front-line employees, back of house employees, supervisors, managers, and even corporate executives. That is absolutely inevitable.

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2024 Outlook: Restaurant Trends and Challenges, Part Three

Modern Restaurant Management

We’re seeing strong and growing interest in IoT connectivity and automation in the back-of-house – especially for multi-site operators. location debuted in Midtown Atlanta in 2014 and the brand has since opened 11 other locations around metro Atlanta. The first gusto!

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