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Former Chiswick chef to spearhead new chapter of The Erko

Hospitality Magazine

Solotel has been running The Erko since 2014 and CEO Elliot Solomon says Robinson’s menu will cater for an array of occasions. Other highlights across the menu include grilled baby octopus with chickpeas, daily market-caught fish specials, and The Pav which will utilise surplus and blemished fruit from the market.

Catering 246
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Dave Stewart turned Ascot Food + Wine from a cafe into a bistro

Hospitality Magazine

The Gippsland-born chef opened Ascot Food Store in Melbourne’s Moonee Ponds in 2014. Hotels are good because you have the restaurant, the catering and functions, so it opened my eyes to learn [about cooking] mass volumes,” he says. It requires navigating licences, bookwork, rostering, general operations and much more.

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Would Delivery Work for My Concept?

Modern Restaurant Management

restaurant delivery revenues are expected to reach nearly $80 Billion by 2022 and digital ordering and delivery has grown 300 percent faster than dine-in traffic since 2014. Projected U.S. Need more proof? According to the latest research: 60 percent of U.S. consumers order delivery or takeout once a week.

Catering 213
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Daish’s Holidays appoints GM of Bournemouth Sands Hotel

Hotel Owner

Originally joining Daish’s Holidays in 2010 as bartender and night porter, he progressed through the ranks of the hotel, becoming assistant manager in 2014 at the Bournemouth Sands Hotel.

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Before Lifestyle Influencers, There Was ‘Martha Stewart Living’

EATER

Last week, Dotdash Meredith — the media company that acquired the rights to Living in 2014 — announced that the May 2022 issue would be the magazine’s last in print. (It Started by caterer-turned-mogul Martha Stewart in 1990 as a quarterly magazine, Living grew into a monthly publication in 1994.

Magazine 145
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Klook Joins STAAH Platform to Expand Its Travel Network Amidst High Demand from Asia

STAAH

Founded in 2014, we are here to inspire and enable more moments of joy for travelers anytime, anywhere. Under this initiative with over 10,000 Stay+ packages and counting, Klook offers travelers greater value and choices when booking a hotel stay. About Klook Klook is Asia’s leading platform for experiences and travel services.

Book 119
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Veganuary and Beyond: Capitalizing on Growing Plant-Based Trend

Modern Restaurant Management

Veganuary—the practice of going vegan for the first month of the year—began in 2014 and its numbers have doubled each year. ” At Daily Jam, Taylor looked into adding in vegan items that already fit the style of the menu and said substitutions were a great way for a restaurant to cater to guest desires.

Catering 189