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: 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 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 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. Co-founder Simon Blacher covers the ease of staffing challenges and establishing brands with longevity.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
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
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.
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
MARCH 1, 2024
A spokesperson for Gov.
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.
MEWS
FEBRUARY 29, 2024
What are late bookings in the hospitality industry? Late bookings refer to reservations made a few days or even hours before check-in. These bookings usually occur due to spontaneous travel plans, unexpected delays, or last-minute changes in itineraries and plans. While they can put added stress on your operational staff, the benefits of late bookings outweigh the challenges in the long run.
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.
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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 29, 2024
Dig into dynamite diner fare from chef Nancy Silverton when Max and Helen’s opens in Larchmont Village
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.
MEWS
FEBRUARY 28, 2024
Top technologies applied to hotel distribution From artificial intelligence and machine learning to blockchain and big data, technological solutions are reshaping the way hotels attract guests and manage their operations. These technologies allow hotels to boost their efficiency and competitiveness in an increasingly demanding market.
Hospitality Magazine
FEBRUARY 28, 2024
Sydney restaurant Lana is turning a new leaf with a revised menu structure and head chef appointment. Peter Tran has taken on the role, working alongside Executive Chef Alex Wong to usher in an a la carte meu, with the Circular Quay restaurant previously taking the set menu route with optional snack add-ons. “We’re still having as much fun creating the dishes and the level of service hasn’t changed, we just want Lana to be a little more accessible to those who felt like they couldn’t dine here a
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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 28, 2024
A neighbor complained to the city about the smell of food cooking at the restaurant
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.
MEWS
FEBRUARY 28, 2024
Hotel distribution strategies are undergoing a big revolution driven by the adoption of innovative technology. This transformation is changing the way hotels interact with their guests and streamline their operations.
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. Merivale’s Chief People Officer Jessica Furolo covers the importance of developing skills and utilising tech.
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 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.
MEWS
FEBRUARY 28, 2024
It’s easy to make assumptions about what guests want. After all, we’re all guests at various points throughout the year. But one of the remarkable things about people is that we’re all different, and the best way to really understand what guests desire is to ask lots of them.
Hospitality Magazine
FEBRUARY 28, 2024
Melbourne-based barista Jack Simpson of Axil Coffee has taken out the top spot at the ASCA National Coffee Championships for the second year in a row. It’s the third win in a row for Melbourne’s Axil Coffee, and makes it a total of six wins for the brand since the competition’s launch in 2006. As Australia Barista Champion, Simpson will represent the country at the World Barista Championship in South Korea this May.
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 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 25, 2024
Prominent Cairns hotel and tourism executive, Glen Macdonald, has been appointed General Manager of Cairns Harbourside Hotel.
MEWS
FEBRUARY 27, 2024
What are cleaning protocols for hotels? Cleaning protocols in hotels are the procedures and standards that ensure cleanliness, hygiene and guest satisfaction. Typically, these protocols cover different hotel areas (shared spaces, dining area, guest rooms and the back office) and define how to clean and maintain them regularly.
Hospitality Magazine
FEBRUARY 26, 2024
Purple dreams Lavender lemonade is the latest product from Smirnoff, which has recently debuted the purple-hued beverage. The RTD is made with triple-distilled Smirnoff vodka, lavender, and lemonade, resulting in citrus and floral notes. It has a slightly tart but sweet profile and sits at 4.5 per cent ABV. “We’re leaning into our lavender era … creating a new taste that sparks excitement,” says Marketing Manager Maddy Stockwell.
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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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