eHotelier
SEPTEMBER 15, 2024
AI has the potential to revolutionize the way hotel employees learn, making the process more effective and faster, which in turn fosters a culture of innovation and openness to transformation.
Hospitality Magazine
SEPTEMBER 19, 2024
After a four year hiatus, Sydney institution The Cut Bar & Grill will today reopen its doors. Hunter Street Hospitality, the group behind Saké Restaurant & Bar, Rockpool Bar & Grill, Bar Patrón, and Spice Temple, quietly closed the restaurant’s doors in 2020 as Covid struck. But now the group – which formerly fell under the Rockpool banner before it split in two in 2021 – has reopened the restaurant in its original underground location in The Rocks.
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MEWS
SEPTEMBER 17, 2024
How to keep your hospitality accounts secure The key to security is being proactive – don't wait until you have a potential breach to act. If you follow the advice in these seven tips, you'll go a long way to keeping your hospitality accounts secure.
Modern Restaurant Management
SEPTEMBER 18, 2024
Restaurant industry eyes have been fixed on the impact of the minimum wage law for fast-food workers in California. Data is bringing a fuller story more into focus. While QSRs did see a spike in closures after the law was signed – 71 percent in California compared to 25 percent nationally – that has leveled off where closures are at the same pace as nationally/comparable states and more related to economic factors than the law, according to “ Assessing the Impact of California&
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 16, 2024
If your booking process feels slow, unclear, or unresponsive, you might be ghosting your guests without even realizing it.
Hospitality Magazine
SEPTEMBER 16, 2024
Peter Shopovski of House of Mince and Icebergs’ Maurice Terzini are gearing up to open Mirage KX this week. Potts Point’s newest venue promises to deliver excitement back to the area with an offering that sits somewhere between restaurant, performance space, and nightclub. “We wanted to bring back that sense of excitement and reinvention to the area.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
Modern Restaurant Management
SEPTEMBER 20, 2024
On the surface, you may not think a roadside diner or downtown café would have much in common with a fast-casual chain, not to mention an elegant stand-alone restaurant where couples and families celebrate over a two-hour, five-course meal. But the truth is they have a lot in common when it comes to selecting their furniture. Of course, the look and build may differ, but many of the questions they should consider are quite universal.
eHotelier
SEPTEMBER 19, 2024
Gen Z is challenging the hospitality industry to up its game. By possessing different sets of skills, different approaches to work, and different education, they offer a significant change. Not only this but they are doing it with flair, and in some cases even outperforming their predecessors. In this way, the leadership of each company, as well as the whole industry, should focus on translating strengths and combating weaknesses to ensure the progressive development of the hospitality industry.
Hospitality Magazine
SEPTEMBER 16, 2024
At a young age, British founder of The Burnt Chef Project Kris Hall reached a mental health crisis point while working in hospitality. Although it wasn’t caused by his role in the industry, he felt constricted by the stigma associated with his situation. “It took me a long time to get help, and when I eventually started to recover I understood that there might be others who are experiencing similar things,” says Hall.
EATER
SEPTEMBER 20, 2024
Does David Byrne know that the Talking Heads’ “This Must Be the Place” has made it onto countless restaurant playlists? | Lynn Goldsmith/Corbis/VCG/Getty Images One song about food and a building It happened again. I was hanging out in a chic pizza place run by a well-known chef, and I heard the same bouncing bassline and whistling synths that have lived in my heart ever since my dad showed me Stop Making Sense when I was 14.
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 16, 2024
As the QSR industry becomes increasingly crowded, understanding operations from the inside out is more crucial than ever. The pressure to deliver high-quality products quickly, efficiently, and consistently is immense. As competition intensifies, companies must innovate and streamline operations to stay ahead. This is where real, hands-on experience becomes invaluable.
eHotelier
SEPTEMBER 18, 2024
Cloudbeds, the innovative leader in hospitality management technology, has appointed former SiteMinder and Triptease executive Marta Perez as its new Senior Director of Sales to spearhead its growth strategy across key markets.
Hospitality Magazine
SEPTEMBER 17, 2024
Sydney hospitality group Public is back in the spotlight after a tumultuous year, with the business losing control of five venues. Insolvency firm FTI Consulting is now managing Oxford House, The Norfolk Hotel, The Strand Hotel, the Camelia Grove Hotel, and The Exchange Hotel after credit investor Muzinich & Co pulled the pin on a refinancing deal, as reported by the AFR.
EATER
SEPTEMBER 18, 2024
Alex Staniloff/Eater NY No one asked to be part of your content The conversation was easy and lively, the way it always is when the four of us are together. We sat in the bustle of a packed brunch at Pastis , sipping our masala chai at the Dishoom pop-up , the restaurant moving with the grace and bang of a Broadway number. We weren’t just eating, we were part of an organism of service and communion.
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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.
Hotelogix
SEPTEMBER 19, 2024
Understanding the difference between online booking and travel agency services is crucial for hotel owners and managers looking to optimize their revenue streams. As the hospitality landscape evolves, knowing how to navigate these channels can significantly impact your occupancy rates and overall profitability. Online Booking vs. Travel Agency: The Basics Online Booking refers to the process where travelers directly reserve accommodations through websites or mobile apps, often referred to as Onl
eHotelier
SEPTEMBER 17, 2024
In an era of relationships and personalisation, a Customer Relationship Management system (CRM) has become the king. And especially for hospitality, this type of software is turning into a key element of every hotel’s tech stack.
Hospitality Magazine
SEPTEMBER 16, 2024
Whole-beast butchery expert Kyle Nicol has joined The Mulberry Group’s Hazel as head chef and co-owner. Nicol has navigated much of his culinary career with a paddock-to-plate lens, having spent time in the kitchens of Lilac, Supernormal, and Rascal. At Hazel, he’s set out to introduce a pared-back, authentic dining experience based on both brasserie and classic Australiana influences.
MEWS
SEPTEMBER 19, 2024
Discover six inspiring stories of hotels who built their revenue using Mews.
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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
SEPTEMBER 17, 2024
We asked nine of America’s best bartenders to submit their finest recipe for the Whiskey Sour—then blind-tasted them all to find the best of the best.
eHotelier
SEPTEMBER 15, 2024
Hyatt Hotels Corporation today announced the return of the Impression Makers Supper Club, a series of exclusive dining experiences from the Impression by Secrets brand, which is part of Hyatt’s Inclusive Collection, in collaboration with some of the most talented chefs in the world.
Hospitality Magazine
SEPTEMBER 17, 2024
Lion has unveiled designs for the new Stone & Wood tasting room at the Murwillumbah brewery, forming the centrepiece of a $30m upgrade for the Northern Rivers site. Since its opening in 2014, the Murwillumbah brewery has provided a home for the majority of the Stone & Wood’s beer production, with the upgrade designed to bring the community brewing philosophy of Stone & Wood to life.
Horizon Hospitality
SEPTEMBER 18, 2024
Finding and retaining reliable staff has become one of the most pressing challenges in the restaurant industry today. To navigate high turnover rates, increased competition for skilled workers, and evolving employee expectations, savvy restaurant professionals are adopting new approaches to staffing. Here are six actionable strategies to help you recruit effectively, engage your employees, and build a positive workplace culture that fosters loyalty and productivity.
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.
Larry Mogelonsky
SEPTEMBER 17, 2024
Like fashion, dieting has its trends that come and go. It used to be low-fat everything, while now many of us are all about low carb to blunt those insulin spikes. Full continental breakfasts are still a mainstay; just now their presence is padded by the likes of avocado toast, overnight oats or superfood smoothies. To those without a firm understanding of nutrition, it may seem a bit haphazard, but underneath every new menu unveiling is a hidden trail of scientific research suggesting a healthi
eHotelier
SEPTEMBER 17, 2024
Mews, the industry-leading hospitality cloud, has revealed that staff using its technology saved a collective of almost 5,000 hours (the equivalent of 7 months) in administrative time this summer.
Hospitality Magazine
SEPTEMBER 16, 2024
Every industry is being overhauled by technology innovations that simplify and optimise operations — and hospitality is no exception. As one of the most people-centric industries in the world, there is much to keep on top of. From cyber security, tipping, and payment solutions to financial wellbeing, practical business advice, and produce price tracking, technology innovators are helping each part of the industry run more effectively and efficiently.
Hotelogix
SEPTEMBER 16, 2024
In 2024, online travel agencies are still an important part of how hotels get bookings. Whether managing a big hotel chain or a small boutique property, working with OTAs helps you reach more travelers and fill more rooms. This blog will explain OTAs, how they work, and why they're essential for hotels. OTAs offer a platform where people can compare hotels, check prices, and book their stay instantly.
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
SEPTEMBER 19, 2024
A new cast of bakers joins the tent. | Netflix Right when we need a new cozy watch Just in time for what promises to be a stressful few months of American political news, a new season of reigning comfort-watch The Great British Bake Off will hit Netflix later this month. The first episode of what it’s calling “Collection 12” will air on Friday, September 27, according to a press release from the streaming service.
eHotelier
SEPTEMBER 18, 2024
Adopting sustainable practices protect the environment and mitigate the effects of climate change. Sustainability in hospitality must be a priority.
Hospitality Magazine
SEPTEMBER 18, 2024
When Rowlee Dining and Bar opened earlier this year, Simon Furley took to the helm as head chef. Furley has since established a menu that prioritises local produce, implements minimal-waste cooking, and ensures sustainable origin. Originally from Bath, the chef cut his teeth at Michelin-starred restaurants in Europe, before working as a private chef for high-profile clients.
Hospitality Net
SEPTEMBER 20, 2024
Artificial Intelligence (AI) is transforming industries at an unprecedented pace, and the hospitality sector is no exception.
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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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