Sat.Oct 26, 2024 - Fri.Nov 01, 2024

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The FOMO effect: why your hotel can’t afford to ignore these booking trends

eHotelier

By understanding and implementing the latest booking trends influenced by FOMO—whether through transformative experiences, AI-driven personalization, or sustainability—you can not only increase bookings but also build a loyal customer base that values what your hotel offers.

Book 306
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Brae and Sydney Opera House announce collaboration

Hospitality Magazine

Brae Owner and Executive Chef Dan Hunter is coming to the Sydney Opera House for a four-night special event. The head of the three-hatted Victorian restaurant will collaborate on the series with acclaimed chef and culinary director of the Sydney Opera House event venue, Danielle Alvarez. The event, ‘Harvest of Purpose’, will take place in the Sydney Opera House Yallamundi Rooms from Friday 17 January to Monday 20 January.

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Why Starbucks Doesn’t Hit Like It Used To

EATER

Beata Zawrzel/NurPhoto via Getty Images New CEO Brian Niccol is hoping customers will fall back in love with the coffee chain. Here’s why they fell out of love in the first place. I used to be a near-daily Starbucks drinker. In my early 20s, I commuted to work and stopped at the coffee behemoth almost every morning for an iced caramel latte and a breakfast sandwich.

Pricing 128
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Exempt Status in the Restaurant Industry: Reassessing Your Workforce in Light of the DOL’s New Rule

Modern Restaurant Management

In April 2024, the United States Department of Labor (DOL) published a new rule that significantly increases the salary threshold for exempt employees: how do these changes impact the restaurant industry? With a scheduled increase in the salary threshold slated for January 1, 2025, employers may want to review their exemptions to ensure each position that has been classified as exempt passes the requisite legal tests, including both the salary and duties tests.

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Less Stress, More Success: Accounting Best Practices & Processes for 2025

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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How to keep even the most challenging customers happy

eHotelier

Lets explore the implications of emotional intelligence in the customer journey and look at tips for improving the customer experience by improving EI in staff and management.

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More Trending

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What’s the Shelf Life of My Halloween Candy?

EATER

Shutterstock From Reese’s Peanut Butter Cups to candy corn, here’s how far past Halloween you can enjoy the fruits of all that trick-or-treating labor The spookiest time of year is upon us, and with it comes piles of chocolates, chews, caramels, nougats, crunches, bars, and patties. Estimates from the National Retail Federation suggest Americans will spend close to $3.5 billion on candy during Halloween 2024, with an additional $3.8 billion on costumes and $3.8 billion on decorations.

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The Value Shift Across the Globe

Modern Restaurant Management

The entire foodservice industry is being reshaped due to a global shift in consumer behavior prioritizing value, quality, and flexibility, according to the latest Circana™ research that found value-based deals are driving 54 billion global foodservice visits annually. "Value is a broader tent than price, but price is an important value platform when consumers are faced with high inflation or a personal economic situation such as a job loss," Tim Fires, president of global foodservi

Pricing 100
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Counting the cost of contactless

eHotelier

We now know much more about the factors driving hotel customers’ willingness to pay for contactless services. New research will guide hotel practitioners to invest more smartly and rationally in contactless solutions.

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Find out all the winners of the ALIA 2024

Hospitality Magazine

Last night saw over 600 hospitality professionals gather at The Star Event Centre in Sydney for the 29th Australian Liquor Industry Awards (ALIA). The full list of winners and highly commended people, brands and venues can be seen below. ALIA is a peer, industry voted awards, so a big congratulations to all the finalists, highly commended and winners for being recognised as the best in Australia.

Magazine 246
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Food & Beverage Industry Report 2024

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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Latinx-Owned Bakeries Are Revamping the Concha

EATER

Beautiful pan dulce | Lille Allen Second-generation bakers are rethinking what pan dulce can be Mayra Sibrian had a deceptively simple goal when she started Pan de la Selva in Seattle. “I wanted to highlight different styles of pan dulce that reflected both my Mexican and Salvadoran backgrounds,” she says. The California native grew up eating conchas and pan dulce with her family, and thought there was a way to blend the traditions of her childhood with the flavors of her Pacific Northwest commu

Book 126
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Why Your Restaurant’s Future Depends on a Tech-Driven Strategy

Modern Restaurant Management

The restaurant industry isn’t just evolving – it’s reinventing itself in real-time. Digital transformation has completely reshaped how we serve customers and empower employees, but the stakes are higher than ever. From personalized customer experiences to unlocking operational efficiencies, technology is the fuel driving the next era of restaurant success.

Budgeting 100
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The Hotels Network and Cloudbeds partner to enhance direct channel bookings for hoteliers

eHotelier

The Hotels Network (THN), a full-stack growth platform for hotels worldwide, and Cloudbeds, the premier hospitality management software platform, have entered a strategic partnership designed to help hoteliers optimize their direct channel strategies.

Book 263
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Australian butchers go for gold in Paris

Hospitality Magazine

Seven of Australia’s best butchers have been selected to form the Australian team to compete against the world’s best. The World Butchers’ Challenge (WBC) will see Australia compete against 14 other countries in Paris in March 2025. It is the world’s largest butchery competition. The event will see each country given three and a half hours to transform one side of beef, one side of pork, one whole lamb, and five chickens into a themed display of value-added products. “As one of the foundin

Magazine 244
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Why Every Small Business Needs an HCM Solution: A Comprehensive Guide

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.

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Roni Rolls Still Fuel Appalachia

EATER

Pepperoni rolls from Rolling Pepperoni in Pittsburgh. | Rolling Pepperoni The pepperoni roll reigns supreme in West Virginia, western Pennsylvania, and the Rust Belt, but the unassuming dish is at home anywhere people appreciate greasy, salty meat stuffed in bread When I was growing up in western Pennsylvania, pepperoni-stuffed bread rolls sustained many families on the cheap.

Marketing 121
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Davidson Hospitality Group Enters Partnership With Nautic Partners

Lodging Magazine

ATLANTA, Georgia—Davidson Hospitality Group announced that it has entered into a new partnership with Nautic Partners, a middle-market private equity firm. As part of this partnership, Nautic Partners will acquire Davidson Hospitality Group from an affiliate of KSL Capital Partners, LLC, in partnership with Davidson management. Davidson Hospitality Group has over $2 billion in annual revenue under management.

Magazine 111
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Personalization versus customization with Aleksandra Kotle, GM of Crockfords Las Vegas

eHotelier

With so much buzz around personalization these days, what is often missed is the precision of service delivery necessary to execute this attention to detail at scale, for which there’s no truer form of expressing this precision than through customization of the guest journey in a seamless blend of meticulously curated experiences.

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Yogi’s Sports Bar opens in Chatswood next month

Hospitality Magazine

A new sports bar will soon launch in Chatswood on Sydney’s North Shore with capacity for 300 patrons and a whopping 27 screens. Yogi’s Sports Bar has been developed by Tully Heard Consulting, the force behind Taffy’s at The Oaks, The Greens in North Sydney, and The Fernery in Mosman. “Yogi’s Sports Bar is set to bring an energetic and exciting atmosphere to the North Shore hospitality scene,” says John Tully, director of Tully Heard. “Tapping into the global t

Training 246
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Best Practices to Streamline Compensation Management: A Foundation for Growth

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.

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The Best Mushroom Recipes, According to Eater Staff

EATER

Rebecca Marx Make risotto, soup, pasta, and even bloody marys using your favorite mushrooms Fall is the best time of year to go hunting for mushrooms which also means it’s the best time of year to cook mushrooms. The versatility of these meaty fungi cannot be understated: You can throw mushrooms into a soup, roast them on a sheet pan, add them to pasta, spear them into skewers — the options are endless.

Blog 121
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This Halloween, 10 Ways to Scare Your Competition and Steal Their Customers

Hospitality Net

Halloween brings up images of spooky costumes and haunted houses. So, here’s a question for you: Are you confident your customer service and CX won’t scare your customers away?

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5 marketing campaigns to reengage your past guests

eHotelier

Studies show that 64% of loyalty members are business travellers, and these loyal guests contribute a significant portion of hotel revenue, ranging from 30% to 60%.

Marketing 263
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Chris Lucas to open mega French dining destination

Hospitality Magazine

Chris Lucas is set to open his anticipated French restaurant Maison Bâtard next month after eight years in the making. The four-level French dining destination will include a late-night supper club in the basement, a restaurant spanning the ground and first floor, and a rooftop terrace. Lucas has drawn on decades working as a restaurateur and travelling through France to develop the restaurant.

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Pricing for Profit: How to Set, Negotiate, and Succeed

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

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A French Onion Soup Recipe Made Simple But No Less Hearty

EATER

Dina Ávila We adapted Thomas Keller’s French onion soup recipe, no special belly-shaped bowls required I have adored French onion soup my entire life — the gooey cheese, the spongy stock-soaked bread, the hearty beefy onions. If it’s on the menu, I’m ordering it. I’ve sampled hundreds of versions, from low-brow Wisconsin supper clubs where it’s almost all cheese, to unctuous veal broth versions in the all-night brasseries of Paris.

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Content Strategy in 2025: Time for a Quick Refresh

Hospitality Net

In today’s digital landscape, technology companies face a growing challenge: building business using traditional outreach methods is getting harder. Prospects rarely answer calls, open emails, or click ads. Schedule a demo? Good luck.

Demo 111
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Felix Schlokat appointed General Manager at Hilton Cancun

eHotelier

Hilton Cancun, an All-Inclusive Resort, is pleased to announce the appointment of Felix Schlokat as its new General Manager. Schlokat, who joined the resort in September, will lead the 715-room property, overseeing hotel operations, guest experience, and daily services.

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Esca Group opens Joji bar in Sydney CBD

Hospitality Magazine

The hospitality group behind Sydney restaurants including Aalia, Nour, and Ito has added another venue to its growing portfolio – but this time, it’s a bar. Joji marks the group’s first foray into the drinks landscape after the team snapped up the space above Cartier’s flagship store on George Street. “We’re excited to venture into a new space and finally open our first bar after three years in the making,” says Esca Co-Founder Ibby Moubadder. “We have put our

Magazine 221
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Business Automation in Hospitality: A New World

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.