7 Shifts
JANUARY 23, 2024
A restaurant’s schedule is its framework for success. It’s the key to creating a consistent experience every day, week, and month of the year — the essential structure for the restaurant’s operations. Getting it right is critical for sustained success in the restaurant industry. But it isn’t simple. Effective employee scheduling means finding the right mix of shifts and shift types for your business.
eHotelier
JANUARY 24, 2024
How can you capture demand when your hotel is no longer the hot new thing on the market? How can you compete with newer properties and their aggressive sales and marketing tactics?
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Modern Restaurant Management
JANUARY 24, 2024
During the COVID-19 pandemic, QR codes took center stage in the restaurant industry. The technology allowed patrons to bypass physical menus and access digital menus instead, lowering the risk of spreading the virus. But QR codes offer much more than a pathway to a menu on our phones. Businesses use the 2D barcode in new, exciting ways every day. For example, Pizza Hut used QR codes to turn pizza boxes into an augmented reality game of Pac-Man, while Chili’s promoted the technology at its
Hospitality Magazine
JANUARY 29, 2024
Trippas White Group has been announced as the exclusive food and beverage partner for the National Gallery of Australia in Canberra. Starting from 28 February, Trippas White Group will take responsibility for the venue’s multiple event spaces including the Gandel Hall area. Trippas White Group will also provide catering services across the venue in the form of breakfasts, communal-style grazing, and food stations.
Speaker: Duke Heninger, Partner and Fractional CFO at Ampleo & Creator of CFO System
Are you ready to elevate your accounting processes for 2025? 🚀 Join us for an exclusive webinar led by Duke Heninger, a seasoned fractional CFO and CPA passionate about transforming back-office operations for finance teams. This session will cover critical best practices and process improvements tailored specifically for accounting professionals.
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MEWS
JANUARY 31, 2024
It’s a great privilege to welcome Frontdesk Anywhere to the Mews team. Our eighth acquisition, handled by the remarkable Mews Ventures , sees the much-loved US PMS join our ranks, bolstering our team, knowledge and customer base.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
7 Shifts
JANUARY 31, 2024
Managing a restaurant is a delicate routine—if we can even call it a routine. A better description might be a balancing act that presents new and unique challenges every day. Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties. This wide-ranging responsibility is a lot, and it often leads to burnout.
eHotelier
JANUARY 22, 2024
Just as your minor missteps resonate, so does the praise when you acknowledge your faults, apologize, and provide a genuine, human and tangible solution. Here's how you can transform challenging moments into opportunities to strengthen your customer relationships.
Modern Restaurant Management
JANUARY 8, 2024
Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2024. Read the first part, here. For the second part, click here. QSRs Shift Focus from Slow-Paced Dining to Swift, Transactional Experiences Quick Service Restaurants (QSRs) are reimagining their dining spaces to prioritize speed, convenience, and personalization over traditional, slow-paced dining experiences.
Hospitality Magazine
JANUARY 31, 2024
For those who have been waiting to know more about the much-anticipated, late-night live music venue from the team at Odd Culture Group – we have news for you. Pleasure Club will open on 23 February in Sydney’s inner west suburb of Newtown, equipped with its 4am closure every evening from Wednesday through to Sunday. The venue takes it inspiration from the small bars of New York and Paris, and will host a unique late-night food, drink, and music experience for Sydneysiders.
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Driven by a diverse and exciting ecosystem of passionate, ambitious, and often young entrepreneurs, the Food & Beverage (F&B) sector is a highly competitive environment full of immense challenges and exciting opportunities. Expert Market’s 2024 industry report, sponsored by Toast, is informed by a survey of 522 U.S. food and beverage professionals, from restaurant owners to food service managers, providing insights into the real-time challenges and opportunities within the industry.
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EATER
JANUARY 29, 2024
Plant-based foods, like beans and tofu, are great sources of protein. But in the search for good macros, we’re forgetting about fiber.
Hotelogix
JANUARY 27, 2024
A Hotel Point of Sale (Hotel POS) is a technology solution comprising hardware and software components that record and process transactions between a hotel and its customers. It helps hoteliers manage everything, especially various service areas like restaurants, bars, spas, or gift shops within their properties. It differs from a Property Management System (PMS), which focuses on hotel operations like room bookings, guest check-ins/outs, and housekeeping management.
SAS
JANUARY 30, 2024
Let me ask: did you believe Facebook CEO Mark Zuckerberg really boasted about the company’s power in a 2019 video, saying, “Imagine this for a second: One man, with total control of billions of people’s stolen data, all their secrets, their lives, their futures.” The video of Zuckerberg purportedly saying [.] Can you believe it?
eHotelier
JANUARY 31, 2024
Providing quick answers and motivating engagement is key to improve your communication with guests, enhancing guest experience and build guest loyalty.
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Managing HR tasks like payroll, compliance, and employee data can overwhelm small businesses. That’s where a Human Capital Management (HCM) solution comes in. Our eBook, Why Every Small Business Needs an HCM Solution: A Comprehensive Guide , shows how an HCM system automates tedious processes, ensuring your business stays compliant and efficient. You’ll learn how to simplify payroll, eliminate costly errors, and empower your employees with self-service tools.
Modern Restaurant Management
JANUARY 15, 2024
In a few weeks, bars and restaurants will be filled with hungry and thirsty football fans celebrating their favorite team. Now is the time to get your plays in order to be a winner this Super Bowl Sunday. Themed Menus for the Win : Want to show support for this year’s best teams? Provide special menu options from the cities the contenders hail from – a Philly Cheesesteak if the Eagles make it or a Cuban for Miami.
Hospitality Magazine
JANUARY 24, 2024
Two culinary forces are set to come together in February for a limited dining series at Melbourne’s Freyja. The Nordic-inspired restaurant’s Executive Chef Jae Bang is collaborating with Hugo Souchet from three Michelin-star restaurant Les Pres d’Eugenie in France. Over three nights, the chefs will serve a six-course set menu commencing on 8 February as part of the 4 Hands dining series.
EATER
JANUARY 19, 2024
A new wave of entertainment and aesthetics-obsessed restaurants has swept the city, merging club and lounge atmospheres with next-level interiors — often at the cost of their food and service
Hotelogix
JANUARY 16, 2024
Ayodhya, the city of Lord Ram, has been a popular destination for tourists worldwide. With the construction of the Ram Mandir and the post-consecration ceremony on 22 January, Ayodhya is set to witness a transformation that will reshape the city's infrastructure, economy, and tourism industry. From a small town to a popular tourist destination, Ayodhya has come a long way.
Speaker: Joe Sharpe and James Carlson
Payroll optimization can be one of the most time-consuming and complex factors of small business management. Yet, organizations that crack the code on streamlining employee compensation often discover innovative avenues for growth. With the right strategies in place, outsourcing and streamlining payroll processes can result in substantial time and resource savings.
Horizon Hospitality
JANUARY 29, 2024
Which generation has the most influence over how Country Clubs are evolving? Is it the Millennials, one of the fastest-growing groups of new golfers? Or is it Generation X (aged 42 – 57), which currently holds the highest utilization increase of Country Clubs ? Or is it Generation Z, the current members’ children who can’t yet afford a membership?
eHotelier
JANUARY 23, 2024
Spending more, booking earlier, lost luggage fears and delayed revenge travel are some of the insights provided by Sabre’s global workforce in a recent survey about 2024 travel planning.
Modern Restaurant Management
JANUARY 3, 2024
At the beginning of the year, we like talking about trends. They seem like anchors for the new year. Trends create frameworks to understand where to start and what to focus on. I want to highlight trends in restaurant promotion for 2024. We will discuss how to build customer communication and what aspects to prioritize to make your establishment stand out and thrive.
Hospitality Magazine
JANUARY 22, 2024
Jonathan Barthelmess and Sam Christie are gearing up to welcome a new addition to their growing restaurant portfolio. The Apollo Group will open a European-style all-day eatery in the former Bourke Street Bakery and Paper Bird location in Sydney’s Potts Point later in the year. The unnamed Crick Avenue restaurant is just a short stroll away from The Apollo and Cho Cho San and is the sixth venue from the group, which also operates Greca and Yoko in Brisbane and a Tokyo iteration of The Apol
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Dive into the transformative potential of business automation within the hospitality sector. This comprehensive overview showcases how innovative technologies can streamline operations, reduce costs, and elevate guest satisfaction. Discover the advantages of integrating systems like automated check-ins, CRM, and energy management to not only save on expenses but also to provide a seamless and personalized guest experience.
EATER
JANUARY 25, 2024
FOX Image Collection via Getty I After 22 seasons, Gordon Ramsay’s show remains a safe space for unhinged workplace aggression There’s a point in most Hell’s Kitchen episodes where Gordon Ramsay stops dinner service. There’s a problem: The beef Wellington is raw. Or the scallops are raw. Or the salmon is raw. It upsets Ramsay so much that he’s forced to chuck the beef against a wall or punch the salmon, the full force of his fist making raw fish shards fly everywhere.
Hotelogix
JANUARY 31, 2024
The key to success in the ever-evolving hospitality industry lies in providing an exceptional guest experience. Thoughtfully put together by our marketing team, dives deep into the nuances of the guest experience, exploring its definition, journey, and the importance of enhancing it. With actionable strategies and insights into the latest trends, this guide is essential for anyone looking to elevate their guest service capabilities and enhance guest experience.
Horizon Hospitality
JANUARY 22, 2024
As a hospitality manager, implementing “dry” promotions – a promotion that does not include a pay raise – can be risky. On the one hand, it can help employees quickly grow their skill sets and gain a better understanding of the business. On the other hand, employees often view it as an empty gesture by employees looking to squeeze some extra work out of them.
eHotelier
JANUARY 28, 2024
Explore the insights and strategies that can supercharge your online presence and drive more bookings to your property.
Speaker: James Kahler, COO of Full Course
Ever wondered where to splurge and where to safely conserve when it comes to operating and growing your restaurant? 🤔 Join James Kahler, COO of Full Course and industry visionary, in this new webinar where he'll talk all about best practices to invest in your restaurant's success! Whether you're a new business or an established restaurant, a seasoned pro or a rookie, you'll learn the keys to sustainable success in this competitive industry.
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