eHotelier

DECEMBER 4, 2022

There’s just one Earth, and it is currently in a triple emergency according to the United Nations. Here’s the part your hotel can play in bringing a change.

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Boutique Hotel News

DECEMBER 9, 2022

US: Aimbridge Hospitality has been selected to manage the boutique Coachman Hotel in South Lake Tahoe and the upscale Le Méridien Pasadena Arcadia hotel. CL Hotels recently acquired the newly-renovated Coachman Hotel. CL plans to remodel 22 of the total 104 rooms and increase the property’s meeting space by 900 square feet. A grab-and-go F&B outlet is also in the works.

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Events Marketing 246

Hospitality Magazine

DECEMBER 7, 2022

The local food and drink landscape has had a productive year, taking the time to recalibrate, get back on its feet and return to a sense of normalcy. We’ve seen venues zero in on the components that make up an eating and drinking experience patrons want to come back to — and that covers everything from the design of a space to the service and the branded ice cube a drink is served with.

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Modern Restaurant Management

DECEMBER 5, 2022

Contactless payment solutions drive operators’ revenue and elevate customer experiences, but how can the technology set restaurants up for long-term success? Contactless solutions have become a tool to ensure the survival of many businesses over the past three years. The restaurant industry has perhaps seen higher adoption rates of this technology than any other industry.

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Server POS Systems Information Marketing 225

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.

Accounting

eHotelier

DECEMBER 8, 2022

Every successful F&B program should take into account major dietary trends and societal shifts, rather than just allergies and intolerances.

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Accounting Menu Planning 264

Hospitality Magazine

DECEMBER 5, 2022

The Australian Hotels Association NSW (AHA NSW) and Tourism Accommodation Australia NSW (TAA NSW) have welcomed a new Government campaign which is promoting careers in the hospitality sector. ‘Kickstart Your Career in Hospitality’ was launched by the NSW Minister for Hospitality and Racing, Kevin Anderson, last week at the Willoughby Hotel. The campaign will showcase the industry and highlight the range of long-term career options available throughout the sector.

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Modern Restaurant Management

DECEMBER 7, 2022

To attract Generation Z into your restaurant, you’ll first need to understand them. Gen Z is a generation born from 1997 to 2012 , with the oldest members turning 25 this year. Many of Gen Z's traits are most likely shaped by the fact that they have grown up with access to the internet, smartphones and social media. With this group accounting for approximately 20.66 percent of the U.S. population, Gen Z is becoming a larger customer-base for restaurants.

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Marketing Accounting 203

eHotelier

DECEMBER 8, 2022

In this episode, we explore the latest trends and developments in spa and wellness with Tammy Pahel, Chief Wellness Officer for Alchemy Wellness Resorts and VP of Spa & Wellness Operations for Carillon Miami Wellness Resorts.

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EATER

DECEMBER 9, 2022

“I was one of the few kids who came from a family of immigrants and I often felt like my lunchbox was a glaring symbol of my difference,” writes the chatbot. | Tataya Kudo/Shutterstock. Whether it’s the stinky lunchbox moment or the cut-fruit-as-love food writing narrative, AI knows exactly which notes to hit As if there weren’t already enough “ stinky lunchbox ” stories in the canon of diaspora food writing, another argument in favor of putting that tired trope to rest: ChatGPT, an OpenAI chatb

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Training 145

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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.

Service Management

Hospitality Magazine

DECEMBER 5, 2022

The Fair Work Ombudsman has secured a penalty of $192,995 in court against the former operators of a Japanese café in Perth’s CBD after they deliberately falsified wage records. A penalty of $168,415 was imposed against Quickpoint Pty Ltd, which formerly operated Shimizu Harbour Town café, and a $24,580 penalty against the company’s sole director Augustine Lawrence Chia.

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Document Magazine 246

Modern Restaurant Management

DECEMBER 9, 2022

The restaurant industry is in a revolution—or evolution—in its relationship to technology. Operators are looking for tools and systems to give them a competitive advantage, whether that’s by meeting customer wants or getting your labor numbers just right. However, as the number of tools available to restaurateurs expands, and the capabilities of technology also grow, it’s critical to be thoughtful about what software you select and how you implement it.

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eHotelier

DECEMBER 6, 2022

The labour shortage translates into wages continuing to tick up, finding and keeping good managers becoming increasingly hard, and automation becoming all the more mandatory in order to fulfill the service promise.

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SAS

DECEMBER 5, 2022

From sparking innovation to reducing operational inefficiencies, top organizational priorities in the modern era depend on one thing: data. Because of its ability to uncover blind spots and power decision-making, data helps organizations identify growth areas and progress toward their strategic goals. The catch? Turning raw numbers into useful, valuable [.].

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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.

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Hospitality Magazine

DECEMBER 7, 2022

There’s a new poultry product on the market we can’t wait to cook with: cockerel. While it may not technically be a new product, cockerel remains relatively niche in the Australian foodservice industry — until now. Cockerel is the name given to a young male chicken not yet at the maturation stage of a rooster. Due to their taller, leaner structure, cockerel and rooster meat has been typically considered less appealing than female chicken meat.

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Magazine Marketing 147

Modern Restaurant Management

DECEMBER 6, 2022

The rising cost of goods and services has given some consumers pause over how much gratuity they are willing to leave at restaurants. With inflation continuing to reach near 40-year highs, tipping for takeout and delivery dropped to 14.5 percent in the second quarter of 2022. With the holidays coming up, restaurants don’t want to be caught short-staffed and underprepared for the increase in customer volume, as this can contribute to patron dissatisfaction and lower tips.

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eHotelier

DECEMBER 5, 2022

A recent survey found that 80% of pet owners care for their pets as they would for their children; what is more, 39% of people take their pets away with them when they travel.

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MEWS

DECEMBER 9, 2022

A food and beverage manager is in charge of overseeing the running of a hotel’s restaurant and bar. They plan, forecast, execute orders and ensure that provisions are made accurately, on budget and to suffice the needs of the hotel until the next order is made. They are also in charge of ensuring that the whole purchasing process stays on budget, from sourcing, to ordering and transporting of F&B materials.

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Budgeting 130

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.

Presentation

Boutique Hotel News

DECEMBER 9, 2022

UK: Mark Chambers, group managing director of The Eden Hotel Collection, has been named chairman of Pride of Britain Hotels (PoB). The Eden Hotel Collection comprises The Arden Hotel inn Startford-upon-Avon, Mallory Court Hotel and Spa in Leamington, Brockencote Hall Hotel in Kidderminster, The Greenway Hotel and Spa in Cheltenham, and Bovey Castle in Devon. .

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Modern Restaurant Management

DECEMBER 8, 2022

The increased challenges and stress of the holiday season often reveal pinch points in bar and restaurant operations. New technology innovations now being introduced into the hospitality industry are designed to level out those pinch points. While time may be running out to take advantage of new solutions prior to the holiday rush – you can improve your operational posture for the season now, and position yourself to consider technology adoption in the new year.

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Information Server Events 188

eHotelier

DECEMBER 7, 2022

Soaring travel booking confidence, emerging destinations, and the top 10 global places to travel for the festive season – as revealed in Sabre’s year-end travel report.

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Book 263

Hospitality Magazine

DECEMBER 7, 2022

Neighbourhood Wine and Old Palm Liquor’s Almay Jordaan and Simon Denman have launched their latest venture – Bahama Gold. The Brunswick East venue is open for walk-ins only, with 12 seats at the bar up for grabs. Wines are mostly sourced from minimal-intervention makers, with the team constantly switching out glasses and bottles according to availability – but expect plenty of rare drops and intel from the bar team. “We want our customers to actively engage with the envir

Magazine 130

Magazine 130

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

Pricing

Boutique Hotel News

DECEMBER 7, 2022

Worldwide: Digital ordering platform IRIS has partnered with commerce company FreedomPay to improve the checkout experience for hospitality operators and guests. FreedomPay’s solutions across payments, security, identity, and data analytics. Its services are supported by API adoption and the group’s commerce platform operates on a single, unified technology stack.

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Concierge Marketing 130

Modern Restaurant Management

DECEMBER 6, 2022

With the holidays upon us, restaurants and hospitality organizations are jumping on earned wage access (EWA) as a fee-free way to combat the labor shortage we've seen organizations face in 2022. EWA allows employees to receive a portion of their earned wages the same day they work at no cost to the worker or employer and helps close the gap during financially tight times between traditional paydays.

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Marketing 179

eHotelier

DECEMBER 6, 2022

One year ago, Small Luxury Hotels of the World (SLH) launched the Considerate Collection with 25 founding members of actively sustainable luxury hotels. Today the luxury brand adds a further five properties to the collection and celebrates 43 hotels, almost 40,000 trees planted in collaboration with TreeSisters, a first-of-its-kind partnership with new sustainability platform Weeva, and a collaboration with luxury amenities brand Vanity Group. .

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Hospitality Magazine

DECEMBER 7, 2022

Cookbook Authour and Chef Paul Wilson will be running a Mexi-Cali pop-up this from 15 December until March next year at Morgan’s Sorrento in Victoria. The chef has created a menu that takes inspiration from his travels and explores fusion recipes from Mexico, California and Latin America. The offering encompasses a guacamole bar, main menu offering, sweets and beverages that focus on bold summer flavours.

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Magazine 130

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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.

Guest Satisfaction