eHotelier
FEBRUARY 29, 2024
Let’s take a look at the intersection of technology and sustainability in the hotel industry to examine how these practices not only benefit the environment but also contribute to a positive Return on Experience (ROE) for both guests and staff.
Hospitality Magazine
FEBRUARY 28, 2024
The following series is filled with valuable insights from the country’s leading operators on everything from milestone moments to the impact of the cost-of-living crisis, what they’re tipping will be big in 2024, and the current staffing landscape. The next op-ed comes from Australian Venue Co Executive Chef Telina Menzies. 2023 WAS A big year. As a team, we had some big wins including major openings and reopenings covering Morris House and Studley Park Boathouse in Melbourne under Executive Ch
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Modern Restaurant Management
FEBRUARY 29, 2024
Sweetgreen implemented tech solutions to improve their operations, boost sustainability , and personalize customers’ experiences. Chick-fil-A and Starbucks launched apps that make their consumers’ journeys more convenient, efficient, and enjoyable. Hot Palette Holdings uses AI to improve their forecasting, optimize inventory, and reduce waste.
MEWS
MARCH 1, 2024
The utilization mindset Running a profitable airline is hard. In 2023, the industry’s net profit margin was less than three percent. This requires an ambitious approach to utilization, and it’s definitely something hospitality can learn from.
Speaker: Amanda Adams, Fractional CFO, CPA
Are you ready to elevate your accounting processes for 2025? 🚀 Join us for an exclusive webinar led by Amanda Adams, 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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eHotelier
FEBRUARY 25, 2024
This guide will walk you through the essential steps to create a kitchen that meets the demands of a busy hotel environment, focusing on simplicity and functionality.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
Modern Restaurant Management
MARCH 1, 2024
To promote sustainability and help reduce meat consumption, Mush Foods introduced 50Cut, a mushroom mycelium blend to the US market for chef use in meat, poultry, and fish dishes. To learn more, Modern Restaurant Management (MRM) magazine reached out to Mush Foods Culinary Director AJ Schaller. What factors have fueled the increased use of mushrooms in unique ways?
EATER
FEBRUARY 26, 2024
Oat milk is not healthy or unhealthy for everyone. Whether any nondairy milk is "good" for you depends on your personal health and what you care about.
eHotelier
FEBRUARY 26, 2024
By embracing CPC bidding models and leveraging Google’s suite of advertising tools, hotels can position themselves for success in a post-cookie era while maintaining a commitment to user privacy and driving revenue growth.
Hospitality Magazine
FEBRUARY 26, 2024
One of Sydney’s oldest wine bars is ushering in its 21st year with a new management team and a luxurious multimillion-dollar fit-out. Brothers Anthony and Julian Izzillo have taken over De Wine Food & Wine on Market Street, with the pair formerly running Wildfire in Circular Quay. The Izzillos wanted to remain true to the roots of De Vine, choosing to stick with the bar’s signature moody interior, preserving the venue’s brick accents and polished floor boards, which remaine
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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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Modern Restaurant Management
FEBRUARY 27, 2024
Inaccurate business listings can have a substantial impact on brand loyalty, according to the first release of SOCi Inc.'s 2024 Consumer Behavior Index (CBI), which examines shopper practices and preferences when interacting on and offline with local businesses, including restaurants. Nearly two-in-three (63 percent) have encountered inaccuracies in business listings on major platforms such as Google, Facebook, and Instagram.
EATER
FEBRUARY 27, 2024
Getty Images Probably not, but Wendy’s thinks so Have you ever been eating a cheeseburger and fries, procured from a drive-thru, and wondered “Wow, I wish I could pay even more for this incredibly mediocre lunch?” If so, you’re in luck! Fast food chain Wendy’s has announced plans to test “dynamic pricing” at its locations across the country, beginning in 2025.
eHotelier
FEBRUARY 28, 2024
Taking the steps to build model rooms for your project is imperative for a successful project and is well worth the investment in the long run, ultimately saving time and money.
Lodging Magazine
FEBRUARY 29, 2024
LODGING Editor-in-Chief Dennis Nessler speaks with representatives from a diverse cross-section of the industry to discuss the current state of labor in the lodging industry. Participants discuss everything from the advantages of flexible pay and hours to technology advances, specifically the AI revolution, and how advances in those areas are impacting today’s workforce.
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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
FEBRUARY 26, 2024
Restaurants and franchises face numerous financial challenges that can hinder their success, however, by optimizing their payment processing strategy, these businesses can overcome some of the major obstacles faced by restaurants in their early start, helping them to achieve greater stability and ultimately profitability. Payment processing pricing structures often used by restaurants allow providers to layer their processing fees on top of other underlying debit and credit card fees.
EATER
FEBRUARY 28, 2024
This year’s honorees include a New York City institution, a decades-old meat and three, and the oldest Burmese restaurant in San Francisco James Beard Awards season is well underway. The list of semifinalists in the chef and restaurant category dropped late January, and today, the James Beard Foundation announced the recipients of its America’s Classics Awards.
eHotelier
FEBRUARY 27, 2024
Landlords responded to tenants' challenges with flexibility in 2023, including forgiving COVID-19 arrears and altering fixed rents to turnover rents temporarily. This reciprocal relationship between landlords and tenants has led to the emergence of leases structured on turnover rents, providing support during uncertain times while ensuring landlord income.
Lodging Magazine
FEBRUARY 29, 2024
What initially inspired you to get into the hospitality business? When I was 18, I worked as a hostess at a restaurant my Uncle Vince managed. I did not like the restaurant business very much. Then, I got a job at a hotel in Philadelphia. I thought, ‘This is temporary until I find my dream job.’ The rest is history! Who were some of your mentors or role models, male or female, and what were […] The post In Her Comfort Zone appeared first on LODGING Magazine.
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.
Modern Restaurant Management
FEBRUARY 28, 2024
In a world reshaped by the pandemic, evolving labor markets, and shifts in consumer behaviors, restaurant owners are increasingly turning to technological innovations. These technologies, often unseen but highly influential, are quietly revolutionizing culinary practices and guest experiences. Whether it's the utilization of AI-driven analytics to elevate menu design or the precision of robotics transforming kitchen operations, a new era in dining is taking shape.
EATER
MARCH 1, 2024
Texas restaurants have scooped up major accolades from the James Beard Awards and beyond in the last decade, but chefs have mixed feelings about a theoretical Michelin Guide to Texas.
eHotelier
FEBRUARY 27, 2024
As part of its strong commitment towards sustainability, Shinta Mani Wild – A Bensley Collection, a luxury, all-inclusive tented camp located in the South Cardamom Forest in Cambodia, has joined as a fellow member of The Long Run. In so doing, Shinta Mani Wild – A Bensley Collection has embarked on a journey of continuous improvement, committed to working towards best practices across Conservation, Community, Commerce and Culture – referred to as The Long Run 4Cs.
Lodging Magazine
FEBRUARY 28, 2024
Aimbridge Hospitality announced that Craig S. Smith will join the global hospitality management company as CEO, effective March 18, 2024. As only the third CEO in Aimbridge’s history, Smith is expected to leverage decades of operational experience and leadership with Marriott International to solidify Aimbridge’s position in the industry. Having begun his hospitality career in hotel operations, Smith was a general manager before being tapped for executive spots in several international markets,
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
Modern Restaurant Management
FEBRUARY 28, 2024
In this video, First We Feast features Flavors From Afar , a California restaurant that offers a rotating international menu crafted by refugee chefs. Founded by Meymuna Hussein-Cattan and her mother Owliya Dima, a Somali refugee, Flavors From Afar emerged from the Tiyya Foundation, with a mission to provide resources and support to displaced refugees and asylum seekers.
EATER
FEBRUARY 27, 2024
A luxury Martini now costs more than $40 at top cocktail bars. Are bars cashing in on our love for the drink, or is there more to the trend?
eHotelier
FEBRUARY 25, 2024
The near new Mantra Melbourne Epping Hotel in Melbourne’s North has been listed for sale by Australian Proprietary Company Epping SPV.
Lodging Magazine
FEBRUARY 27, 2024
Nearly every hospitality leader mentions a special quality sought in prospective team members, one that’s generally universal within their own ranks. Yet, as Jennifer Krapp, Director of Operations at Indigo Road Hospitality Group (IRHG), told LODGING, developing those with the potential to find success and fulfillment in her organization can require an investment, something she said, her company is proud to make through a program that rewards—and encourages—a select group of food and beverage em
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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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