eHotelier
SEPTEMBER 12, 2023
Absenteeism and high turnover rates are two of the most common difficulties that leaders are facing in today’s tricky employment market where employees are leaving their jobs more frequently and feeling less committed than ever before. While these phenomena are affecting all industries, the services industry is particularly hard hit.
Hospitality Magazine
SEPTEMBER 14, 2023
The 22-year-old commercial cookery student at William Angliss Institute was revealed as the winner of the esteemed 2023 Nestlé Golden Chef’s Hat Award this week in Sydney. For the first time in the culinary program’s 58-year history, Han also took out the Best Savoury Dish and Best Dessert Dish awards. Han’s seasonal menu was also awarded triple gold medals across entrée, main, and dessert.
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InnQuest
SEPTEMBER 12, 2023
At a glance: Understanding Hotel Operations Management Key Components of Hotel Operations Management Challenges in Hotel Operations Management Powerful Strategies For Effective Hotel Operations Management Conclusion About InnQuest Effective hotel operations management is crucial for orchestrating a flawless guest experience in the fast-paced hospitality sector.
Modern Restaurant Management
SEPTEMBER 11, 2023
In recent years, the restaurant industry has incurred staffing issues that have closed independent establishments and franchises nationwide. With two jobs open for every jobseeker , chances are slim that human workers will fill the demand. Fortunately, the latest advances in AI technology may keep the lights on for restaurants facing staffing shortages, while also helping these businesses run more efficiently and obtain more customers.
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
SEPTEMBER 14, 2023
Augmented Reality is no longer a futuristic concept; it's here and ready to redefine the hotel industry. Let's divesinto specific examples of how AR can be integrated into hotels to enhance guest experiences, from seamless check-ins to interactive room features, safety measures, and even entertainment options.
Hospitality Magazine
SEPTEMBER 13, 2023
The modern Australian eatery is the work of former Rare Hare, St Elmo Byron Bay, and Du Nord Chef Matt Fallon and is set to open next month in Victoria’s Mornington Peninsula. The 95-seat venue will showcase Fallon’s expertise and passion for championing local produce through a flavoursome yet approachable food offering. “The vision is simple, we want to give Mornington high-quality accessible dining, driven by love for local produce, foraging and growing our own food,” says Fa
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
Modern Restaurant Management
SEPTEMBER 15, 2023
Nearly every restaurant in the United States relies on a Point of Sale (POS) system for the majority of its front-of-house operations. That system needs access to the internet in order to keep functioning. But what happens when your restaurant suffers an internet outage, taking your POS system with it? Not only can that become frustrating for your guests, but it can also make in-house operations much more difficult.
eHotelier
SEPTEMBER 10, 2023
Putting guests first: providing an allergy-safe experience in your hotel - Insights - Insights Let's explore useful strategies hotels can use to go beyond the standard amenities and provide a fully customized and allergy-safe experience.
Hospitality Magazine
SEPTEMBER 11, 2023
Chef Savannah Sexton has experienced many sides of the multi-faceted industry we call hospitality. From working in hatted fine-dining restaurants to production-oriented pastry kitchens, it’s safe to say Sexton has worn many hats. After spending most of their career in the Sunshine State, Sexton has put down roots in Adelaide and is working for The Big Easy Group.
EATER
SEPTEMBER 12, 2023
Andrea D’Aquino /Eater New books by Sohla El-Waylly, J.J. Johnson, Molly Baz, and more provide plenty of inspiration to return to the kitchen In France, this time of year is called “la rentrée,” a term that translates to both “the return” and “back to school.” I think of it in terms of returning to the kitchen; although many of us never left, the promise of cooler temperatures, however distant, makes the idea of spending real time in proximity to an oven not only palatable but desirable.
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.
Modern Restaurant Management
SEPTEMBER 13, 2023
Scheduling employees is one of the most time-intensive tasks for restaurant managers. They often have to rely on historical data to forecast customer demand, and typically can’t take into account the impact of weather and other local events on demand. Additionally, they have to remember how this demand aligns with employee skills and availability, before they begin creating shift schedules – often using pen and paper or an Excel spreadsheet.
eHotelier
SEPTEMBER 13, 2023
In the wake of the global pandemic and its impact on the hospitality industry, financial planning and revenue management have become crucial for the survival of hotels.
MEWS
SEPTEMBER 14, 2023
Hotel crisis management is essential for any hotelier. Regardless of what's happening, your action plan should consider the who, what, when, where, why, and how. Once you define all these factors and analyze their respective risks, you'll be ready to handle any crisis and stop it from negatively affecting your brand's reputation.
EATER
SEPTEMBER 13, 2023
Lille Allen/Eater The fire razed Maui’s densest dining town, destroying the fifth-generation-owned Nagasako Okazuya Deli, Maui’s oldest dive bar, the pickle mango stand on Front Street, and so much more Throughout its centuries-long history, Lahaina has been many things to many people: a royal residence, a missionary post, a hard-partying harbor town, a tourist trap.
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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.
Modern Restaurant Management
SEPTEMBER 12, 2023
The fast casual restaurant segment has seen tremendous success and growth in recent years. According to Circana, Inc./CREST®, while overall restaurant traffic was down four percent in 2022 compared to 2019, fast casual traffic was up nine percent. But there’s one area in which it can improve: with young families. Why should fast casuals work on improving with young families?
eHotelier
SEPTEMBER 13, 2023
Modern all-in-one PMS technology is helping operators of all sizes bridge the gap in capabilities between independent hoteliers and big brands, providing support from training to disaster recovery.
Hotelogix
SEPTEMBER 13, 2023
The post Benefits of centralised control over hotel group operations and role of a multi-property management system appeared first on Hotelogix.
EATER
SEPTEMBER 11, 2023
Chef Hui has prepared more than 100,000 meals out of Maui’s culinary school kitchen. | Brendan Smith/Chef Hui Weeks after the Maui fires, Hawaiʻi chefs continue to cook for displaced people while trying to keep their own restaurants afloat On the morning of August 8, chef Isaac Bancaco rode his bike to Pacific’o on the Beach, the upscale Pacific Rim restaurant he helmed on Front Street, on Lahaina’s historic waterfront.
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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
SEPTEMBER 13, 2023
Restaurant employees play an integral role in the dining experience, representing the building blocks of delightful guest experiences, ultimately creating loyal patrons who come back for more. However, in today's economic environment, restaurant staffing is being put to the test, posing a bigger challenge today than ever before. Restaurants not only face a labor shortage , but employee wages have been rising , and worker productivity across industries has plunged to a historical depth.
eHotelier
SEPTEMBER 11, 2023
Memorable stays are not a merely a function of expensive capex elements, but rather, the attention to detail that guests can experience at each of the five milestones of the stay.
Hospitality Magazine
SEPTEMBER 13, 2023
The two venues are part of the highly anticipated Kirra Point Precinct by KTQ Group on the Southern Gold Coast. The Kirra Beach Hotel will be located on the ground floor of the building with the second level devoted to the Kirra Beach House offering. The Kirra Beach Hotel is set to open its doors on 8 November and will be open daily serving a quintessential Australian pub experience.
EATER
SEPTEMBER 13, 2023
Hey Kiddo’s chicken liver toast. | Hey Kiddo Far from the gastropub menus of the Great Recession, today’s chicken liver trend is all about silky mousse, refined toppings, and unexpected flavor combinations In the first 10 years of the new century, city-dwelling American diners needed to embrace offal. That was the message coming from a slew of gastropubs opening around the country, focused on nose-to-tail dining using marrow, head meat, and all manner of organs.
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.
MEWS
SEPTEMBER 12, 2023
Housekeeping efficiency is crucial to your hotel's operational success. Rooms that get cleaned fast enable you to capitalize on early check-ins and other services that will improve your hotel's bottom line. On top of that, cleanliness is one of the key factors contributing to guest satisfaction.
eHotelier
SEPTEMBER 13, 2023
The evolution of F&B has been brought to the front of minds this week, as the biggest names in hospitality met in Manchester to discuss the changes that need to be made to drive positive change in the industry.
Hospitality Magazine
SEPTEMBER 13, 2023
The Italian restaurant and bar will open tomorrow in Fortitude Valley’s bustling King Street precinct. The 190-seat venue will host a dining area, alongside an open-air deck, bar, and 40-seat private dining space. Executive Chef Francesco Trucco will spearhead the culinary offering that will showcase his traditional family recipes from Italy. “Gusto in my home country means taste and we know it also means enthusiasm, which is perfect for the venue we’ve created here,” says Trucco. &#
EATER
SEPTEMBER 12, 2023
With faux pharmaceuticals, Rubik’s cubes, invisible ink and other interactive elements, modern bar menus are becoming as high-concept as the cocktails they list.
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.
Revfine
SEPTEMBER 11, 2023
Today, as travelers seek a blend of convenience, security, and added value, hoteliers can distinguish themselves by providing incentives that resonate deeply with potential guests. Travel assistance insurance has emerged as a powerful tool that not only sets hotel’s direct channel offerings apart but also empowers guests with peace of mind and solidifies a brand's The post Unique Direct Booking Perks: The Power of Travel Assistance Insurance appeared first on Revfine.com.
eHotelier
SEPTEMBER 13, 2023
With technology at the forefront of this evolution, we're proud to announce the release of the "Hospitality Technology Innovations" report. Created in partnership with HFTP and over 130 leading industry technology solutions providers, this report serves as your compass to navigate the future of hotel technology.
Hospitality Magazine
SEPTEMBER 13, 2023
The Fair Work Ombudsman is making surprise visits to venues across the Sunshine Coast to ensure employers are complying with regulations. Around 35 businesses are expected to be visited this week, with 15 of them eateries in the Noosa Shire across the suburbs of Noosa Heads, Sunrise Beach and Noosaville. The checks come after Fair Work received reports of potential non-compliance across the area, including alleged non-payment for time worked, unlawfully low flat rates, below-Award rates to visa
EATER
SEPTEMBER 14, 2023
In this preview from the Eater cookbook, chefs offer tips to make the most out of the grocery store’s best meal hack: a rotisserie chicken This is an excerpt from Eater’s debut cookbook. A rotisserie chicken in your fridge means you’ve got meals for a whole week. Shred the meat to bulk up salads and grain bowls, add it to noodles and sandwiches, make tacos with it, dip it in sauce for a snack.
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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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