eHotelier
FEBRUARY 23, 2024
Managing a profitable hotel requires a careful eye on your inventory. You don’t want to sell your rooms too early at reduced rates because such spillage can drain your revenue. However, spoilage, overbooking, and overselling can also wreck your profits.
Hospitality Magazine
FEBRUARY 21, 2024
There’s much to think about when running a hospitality venue. Has the roster been done? Did I order the meat from the supplier in time? Has the drinks menu been updated? It’s more than understandable that posting on social media or sending out EDMs often falls by the wayside. But it’s also essential to think about the landscape and how it’s evolving.
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Modern Restaurant Management
FEBRUARY 21, 2024
A new study challenging the long-standing mantra “the customer is always right" determined that to better support employee mental health, restaurant operators should have clear policies stating that customers' uncivil behavior will not be tolerated. “For decades, a customer could be uncivil, angry, yelling or just plain wrong, and employees were expected to deal with it because it was just part of the business.
EATER
FEBRUARY 23, 2024
Lille Allen/Eater That’s what the menu is for I’ve come to lightly dread a server asking “Have you dined with us before?” Not because I feel uncomfortable being new, or insulted if they don’t recognize me from a previous dinner, but because I know my answer does not matter. It’s not a real question, but an overture to a canned speech about every single dish on the menu.
Speaker: David Worrell, CFO, Author & Speaker
Your financial statements hold powerful insights—but are you truly paying attention? Many finance professionals focus on the income statement while overlooking key signals hidden in the balance sheet and cash flow statement. Understanding these numbers can unlock smarter decision-making, uncover risks, and drive long-term success. Join David Worrell, accomplished CFO, finance expert, and author, for an engaging, nontraditional take on reading financial statements.
eHotelier
FEBRUARY 22, 2024
Rostering staff in tourism and hospitality can be complex, due to the variety of working hours, shifts, award conditions and staff budgets The future belongs to those who recognize the transformative potential of rostering in elevating guest experiences, optimizing operational efficiency, and driving financial performance.
Hospitality Magazine
FEBRUARY 19, 2024
Chef and Restauranteur Matt Moran will launch his first businesses in Canberra this autumn with sister venues Compa and &Sando. “Canberra has long had some really exciting restaurants and talent, and it’s a region I have been visiting for many years,” says Moran. “I’ve been looking for opportunities in Canberra, I have worked with many local producers for years, and can’t wait to open these two venues and have even more of a reason to spend time there.” Both eateries
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
EATER
FEBRUARY 22, 2024
New restaurants including Japanese izakaya Binchoyaki, Southside Super, and pop-up Mecha Mucho are helping reinvigorate a part of downtown Sacramento that was once home to a thriving Japantown.
eHotelier
FEBRUARY 20, 2024
Retail can produce up to 45%-65% profit and even the smallest space can produce revenue that will increase the bottom line.
MEWS
FEBRUARY 22, 2024
What are holiday bookings? Holiday bookings refer to reservations made during the vacation or holiday period. Since it's a popular time to travel, holiday season reservations require advanced planning to ensure the availability of the preferred accommodations.
Hotelogix
FEBRUARY 22, 2024
In the fast-paced world of hospitality, staying ahead with efficient hotel management software is crucial. We understand the importance of streamlined operations, and if you're experiencing challenges in managing your hotel efficiently, consider upgrading to a better cloud-based hotel management software solution. Explore: 6 Features to Choose Best Hotel Management System In this blog, we will look at a few signs that might indicate that you need to shift to a better cloud-based one f
Speaker: Jennifer Hill
Payroll compliance is a cornerstone of business success, yet for small and midsize businesses, it’s becoming increasingly challenging to navigate the ever-evolving landscape of federal, state, and local regulations. Mistakes can lead to costly penalties and operational disruptions, making it essential to adopt advanced solutions that ensure accuracy and efficiency.
EATER
FEBRUARY 22, 2024
Mr. Worldwide becomes Mr.
eHotelier
FEBRUARY 19, 2024
Crisis management for your hotel doesn’t need to be overly complex, but it benefits from some focused effort. It helps you to navigate the unexpected better while keeping your staff and guests safe and satisfied.
MEWS
FEBRUARY 22, 2024
Discover some of the most inspiring and game-changing books and podcasts about hospitality, technology and success.
Hospitality Magazine
FEBRUARY 21, 2024
Liquid & Larder’s The Rover has revealed a wave of new changes to the Surry Hills haunt including a full-venue bistro menu, happy hour deal, and opening times. The Rover will now open Monday through to Saturday from 4pm to 12am and will be the first time the venue is open on a Monday since pre-Covid lockdown. The Rover will also now operate as one whole venue – rather than a downstairs bar and upstairs restaurant – with one bistro menu served throughout.
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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.
EATER
FEBRUARY 22, 2024
Clay Williams /Eater We tested three very popular lasagna recipes to find the best one The basic makeup of lasagna is simple: sauce, pasta sheet, cheese. But that sparse list contains the potential for so much variation, whether it’s multiple sauces, meat or no meat, pasta from scratch or a box, or what kinds of cheese and how much. What makes the most satisfying lasagna depends a bit on what you’re looking for — a person who believes lasagna needs meat probably won’t be satisfied with one that
eHotelier
FEBRUARY 18, 2024
The materiality refers to the significance of the expense item in the context of the financial statements. Our industry is unique in many ways and so is the application of this contrast.
Lodging Magazine
FEBRUARY 19, 2024
LODGING brings you the first installment of our three-part Ownership Series, providing owner perspectives on various hot topics and industry trends. For this installment, Vinay Patel of Fairbrook Hotels and Mitesh Amin of KARA Hospitality discuss some of the key benefits of operating within the extended-stay segment and share their model for success.
Hospitality Magazine
FEBRUARY 21, 2024
Opening last month, Kolture Group’s latest venue Matkim has joined the hospitality line-up at Sydney Place in the Sydney CBD. The 8-seat Korean omakase restaurant is being spearheaded by Kolture Group Executive Chef Jacob Lee who has drawn upon his roots in the Jeolla Province in Korea for the menu. The Matkim offering champions rare Korean imports alongside local produce with a focus on cooking with fire.
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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.
EATER
FEBRUARY 19, 2024
We asked 10 of America’s best bartenders to submit their finest recipe for the Negroni—then blind-tasted them all to find the best of the best.
eHotelier
FEBRUARY 21, 2024
We take a closer look at a property that has leveraged the global trend that’s accelerated in the post-pandemic era centered around the ‘price inelastic yet experience elastic’ hotel consumer.
MEWS
FEBRUARY 20, 2024
What is rate mixing? Rate mixing is a practice many hotels use to offer different rates for a singular booking or package. This way, the guests get the most out of the booking by mixing different daily rates. You essentially allow guests to choose rates depending on their needs and mix them together. Guests are attracted by the best price available, and hotels are able to attract guests at different rates, optimizing profitability.
Hospitality Magazine
FEBRUARY 21, 2024
Hinchliff House’s ground-floor restaurant Grana will soon serve its signature Italian cuisine seven days a week. The Sydney CBD eatery is opening on Sundays for the first time from 10 March, kicking off the new day of trade with Pasta Club. For $99pp, guests are set to enjoy three pasta courses, a side salad, and tiramisu cannoli with matching alcoholic drinks for lunch or dinner.
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.
EATER
FEBRUARY 21, 2024
6 cocktail recipes offering a modern take on 1970s disco drinks, from the Godfather to the Rusty Nail to the Chartreuse drink, Swampwater.
eHotelier
FEBRUARY 23, 2024
Blending traditional Irish charm and hospitality with modern luxury, Roe Park Resort - located within easy reach of the Giant’s Causeway - is one of Northern Ireland’s premier golf and spa destinations.
MEWS
FEBRUARY 19, 2024
What does the Nordic data say? The demand for travel in 2023 remained strong. Across the Nordics, average occupancy was 53%, up 4% on 2022. This is similar to the global average of 58%.
Hospitality Magazine
FEBRUARY 21, 2024
One of Sydney’s most anticipated openings is slated to make its debut in April. Craig Hemmings took over the White Horse last year , with the Surry Hills site since undergoing an extensive renovation that has seen the space overhauled to cover a ground-floor restaurant, alfresco garden seating, and upstairs public bar. The restaurant has been fitted out with timber accents and is set to serve a modern Australian menu curated by Jed Gerrard (Wildflower, Wills Domain), who is overseeing the
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.
EATER
FEBRUARY 21, 2024
The man behind Tony Delivers hopes to jumpstart the "empathy economy"
eHotelier
FEBRUARY 22, 2024
Casa de Sierra Nevada, is excited to welcome new General Manager Michael Näther. Mr. Näther, a native of Oberhausen, Germany, is a seasoned veteran of the luxury hospitality industry who brings more than 35 years of experience to his new role.
Horizon Hospitality
FEBRUARY 19, 2024
Between the rise in unreliable third-party to-go orders and a recent wave of price increases, there has been an increase in nasty reviews online. For some restaurant managers, over-the-top, bad reviewers simply do not merit a response, especially if the diners were unruly or rude. But responding to these might be in a restaurant’s best interest. Potential customers can see that management is committed to quality (or protecting their staff), and review sites like Google and Yelp will be more like
Hospitality Magazine
FEBRUARY 19, 2024
Paninoteca Saluministi is gearing up to open its third store in Melbourne, choosing Melbourne Quarter as the location of choice. The family-run business headed up by Owners Peter Mastro and Frank Bressi will have its own unique menu charting breakfast, lunch, snacks, and desserts, with its most popular paninis also available. Come 22 February, visitors will be able to get their hands on the signature porchetta panini made with slow-roasted pork, artichoke paste, Pecorino, and rocket as well as t
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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.
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