Hotelogix

DECEMBER 17, 2024

What makes guests choose one hotel over another even when the price and amenities are nearly the same? The answer lies in its branding which creates a unique identity that connects with guests, ensuring your hotel stays top-of-mind when they decide where to stay. In hospitality, branding isn’t just about logos or catchy taglines that reflect your hotel’s values and consistently deliver on its promises, turning first-time visitors into loyal guests who remember long after theyȁ

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eHotelier

DECEMBER 18, 2024

In a world where apprehension about quantitative methods is widespread, the good news is that mastery of a small number of basic techniques can quickly propel you to the top of the heap and give you a competitive advantage.

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Modern Restaurant Management

DECEMBER 16, 2024

A new year is creeping up on us again, bringing fresh opportunities—and challenges—for restaurant operators. With so much already on your year-end plates, how can you find the time to lay the groundwork for team and business success in 2025? Below, I’ve outlined nine key HR and payroll items to prioritize over the coming weeks that will also start next year off right.

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Scheduling Training Communication Budgeting 154

Horizon Hospitality

DECEMBER 18, 2024

In recent years, senior living communities have shifted their focus to a holistic model of active aging. This shift recognizes the value of enhancing quality of life by keeping seniors physically, socially, and mentally engaged. Heres how senior living communities are putting wellness at the forefront. Comprehensive Wellness Programs Many senior living communities are now investing in extensive wellness programs tailored to the specific needs and interests of their residents.

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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.

Accounting

Hospitality Magazine

DECEMBER 18, 2024

“Florals for Spring? Groundbreaking.” The iconic line delivered by Meryl Streep in The Devil Wears Prada is hard to forget, and its one thats tempting to replicate when it comes to summer cocktail lists: Aperol spritz and Mojitos? Groundbreaking. While the classics are classics for good reason for one, they sell themselves it can be easy to fall back on go-to formats and forgo the innovation that leads to unique drinks and keeps customers coming back.

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Magazine 130

MEWS

DECEMBER 19, 2024

Blink and youll miss it. Thats how working in hospitality feels sometimes, such is the pace of our industry. There often isnt time to pause and reflect, because there are always more guests to delight, more areas in which to innovate.

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EATER

DECEMBER 20, 2024

Lille Allen/Eater; see below for full photo credits We tested three popular French toast recipes to find the one we could easily whip up for a crowd Maybe its just me, but pancakes feel like an any-weekend food, while French toast feels more special occasion. Perhaps its the fact that I grew up with the assumption that French toast required planning and couldnt be made on a whim: Not only did the bread need a while to soak, it also had to be stale before soaking.

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Definition 103

Hospitality Magazine

DECEMBER 18, 2024

Garima Arora’s culinary journey started with a hotpot. It was the dish that unlocked her love of food and cooking after she recreated it for her family upon her return from a trip to Singapore. The power of the hotpot was so great that she traded her life in Mumbai and career in journalism for an enrollment at Le Cordon Bleu in Paris. Arora went on to secure a commis chef role at Gordon Ramsays Verre in Dubai before working at Noma alongside Ren Redzepi for three years.

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Magazine 130

eHotelier

DECEMBER 17, 2024

Agreeing a youth mobility scheme with the EU would improve the quality of the hospitality workforce - particularly at a time when businesses will not look at increasing expenditure - and drive consumer spending on hospitality, and overall tourism, across the country.

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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.

Service Management

Hotelogix

DECEMBER 17, 2024

Chargebacks are recurring in the hotel industry, costing hotels time and money. Studies show that hotels lose up to 20% of their annual revenue to chargebacks caused by guest disputes, unclear cancellation policies, and OTA-related miscommunication. For hoteliers, this doesn’t just mean lost revenue—it also leads to operational inefficiencies and added pressure on staff.

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MEWS

DECEMBER 19, 2024

6 ways that hotel technology creates human experiences Our vision of hospitality is one where staff can focus on creating meaningful moments with guests, rather than getting bogged down by screens and administrative tasks. This philosophy lies at the heart of our commitment to a seamless, almost invisible, hospitality platform that supports both operational efficiency and genuine human connection.

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Hospitality Magazine

DECEMBER 16, 2024

Did you know that pumpkin seeds and pepitas are not the same? While both are harvested from pumpkins, the two differ in structure, flavour, nutrient properties, and culinary applications. Pumpkin seeds are known for their nutty flavour and nutritional profile. They come in two forms: those with a hard white shell and a smaller green pepita inside and those without a shell, which are larger and darker.

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Magazine 130

eHotelier

DECEMBER 16, 2024

For hotels that want to stand out in a competitive market, using AI (Artificial Intelligence) is no longer a luxuryit's a necessity.

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Marketing 147

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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.

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Larry Mogelonsky

DECEMBER 16, 2024

The story of an urban hotel is the story of a city. The two move in stride, with the hospitality industry offering a home and a helpful hand to visitors while also providing dining and drinking hotspots that enable newcomers to evolve into lasting denizens of the locale. In this case study, EAST Miami (operated by Swire Hotels) that first opened in 2016 has grown to be the cultural steward for the booming neighborhood in Miami that is Brickell, presenting a picture of where hotel trends in luxur

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Hotelogix

DECEMBER 19, 2024

Picture a system that displays your hotel's current status and forecasts its future. This is what hotel business intelligence software accomplishes. It aids in making smarter choices, cutting costs, and outpacing your rivals. This guide will explore how hotel business intelligence operates, why it matters, and how it can boost your hotel management.

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Maintenance Training Pricing Book 100

Hospitality Magazine

DECEMBER 16, 2024

One hundred-plus years in Gundagais meat industry all started with a butchery apprenticeship. Will Bartons grandfather Fred made a career choice in 1919, which resulted in shopfronts, the establishment of Gundagai Meat Processors in 1974, and now Gundagai Lamb a gamechanger in the industry. Australia has access to leading technology when it comes to meat processing, but few proteins benefit from it, and none more so than beef.

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eHotelier

DECEMBER 17, 2024

IHG Hotels & Resorts, one of the worlds leading hotel companies, has signed a management agreement to develop a Holiday Inn Express hotel in the city of Ayodhya.

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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.

Presentation

MEWS

DECEMBER 16, 2024

Around 20% of all hotel reservations are canceled. One in every five bookings. Its an incredibly high number and one that every hotelier should be taking action to mitigate.

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EATER

DECEMBER 18, 2024

Restaurans and bars in Minneapolis and St. Paul are responding to the intensifying opioid crisis by carrying naloxone, Narcan, and fentanyl test strips to support harm reduction.

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Hospitality Magazine

DECEMBER 18, 2024

Melbourne-based brewery Moon Dog has become known for its themed venues, and its new location in Frankston is no disappointment. Moon Dog Beach Club will welcome guests to a tropical oasis from 20 December. The beach club covers 2,000sqm, with the team installing plenty of greenery, a balcony beer garden, cabana huts, four bars, a stage, and hammocks throughout.

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Magazine 130

eHotelier

DECEMBER 17, 2024

Accor is stepping into 2025 with a powerful array of new hotels, resorts and exciting hospitality experiences, set to open throughout the year.

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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.

Guest Satisfaction

Modern Restaurant Management

DECEMBER 19, 2024

With a growing number of restaurants opening regularly, standing out has never been more important. A standout menu is no longer just a necessity — it’s a critical asset for success. By finding unique ways to incorporate ingredients and cultural traditions, restaurants can not only strengthen their offerings and satisfy guests but also go a step further to create a sense of belonging and respect within a community, inspiring customers to keep coming back.

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Catering Marketing 100

Soft Inn

DECEMBER 16, 2024

Starting a hotel business in Malaysia is exciting. It is a chance to welcome guests, share hospitality, and build a trusted brand. But before you open your doors, understanding the legal and operational registration steps is key.

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Hospitality Magazine

DECEMBER 17, 2024

From a young age, Arthur Carr dreamt of becoming a chef. It was his love of sweets combined with his young self’s “picky” palette which led him to pursue a career in pastry. Since studying at Paris’ internationally recognised culinary school Ferrandi, the French-born chef has garnered 13 years of experience in the kitchen, from the artisanal chocolaterie Aux Colonnes in France, to Dubais iconic luxury Burj Al Arab hotel, where he refined his knowledge under the guidance o

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Training Magazine 130

eHotelier

DECEMBER 17, 2024

Hospitality Americaproudly announcesKellie Hanselmanas its new Vice President of Sales. With 19 years of proven expertise in sales, marketing, and leadership, Hanselman brings a wealth of experience to the third-party hotel management company.

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Marketing 130

Speaker: Igli Laci, Strategic Finance Leader

In today’s competitive market, pricing is more than just a number — it’s the cornerstone of profitability. The right pricing strategy ensures that you capture the true value of your offering, paving the way for sustainable growth and long-term success. Join Igli Laci, Strategic Finance Leader, in this exclusive session where he will explore how a well-crafted pricing approach balances customer perception with business objectives, creating a powerful tool for securing both competitive advantage a

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