eHotelier
NOVEMBER 6, 2023
Meeting guest expectations when they’re always changing isn’t an easy task. Here's a blueprint of the best practices for creating personalized guest experiences that cater to their unique needs and preferences.
Hospitality Magazine
NOVEMBER 8, 2023
Rosemary Andrews – known for her viral dessert trolley with Ben Shewry and popular dessert box business – has announced she is opening a long-term, pop-up bakery Mietta by Rosemary in Malvern. It’s been a long project for Andrews, who has been in search of the right location for her venue for the last two years while running her dessert box business via Instagram.
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Hotelogix
NOVEMBER 9, 2023
Guest expectations in hospitality industry, today, is higher than ever and there are several factors behind this. Technology plays a huge role in making them more aware and connected than before. Delivering on and exceeding customer expectations therefore is paramount to a hotel’s success in increasing customer loyalty. When you can have a large percentage of repeat or loyal customers, it acts as a firm revenue foundation.
Modern Restaurant Management
NOVEMBER 7, 2023
The future is digital. Restaurant brands around the world are finding that their audience is craving something more than pretty pictures of delectable dishes, but rather a need for community and discussion. They want engaging content that keeps them entertained. Effective full-funnel marketing strategies are vital for the success of any business, but are definitely the garnish on top for those in the food and beverage industry.
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.
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eHotelier
NOVEMBER 8, 2023
The pre-stay stage gives you a great opportunity to engage with your guests and set the tone for their upcoming experience. However, it's essential to remember that not all guests are the same, and a one-size-fits-all approach won't yield the best results.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
EATER
NOVEMBER 6, 2023
Documents reveal the untold story of how the natural gas industry infiltrated American’s kitchens through the beloved chef.
Modern Restaurant Management
NOVEMBER 6, 2023
The restaurant workforce is largely back to pre-pandemic levels, signaling a much-needed reprieve amidst the larger, ongoing hospitality labor crisis. However, the typical increase in consumers wanting to dine out during the holiday season – not to mention the continued demand for take-away and delivery services – could disrupt this balance, even as businesses attempt to bolster their staff with seasonal hires.
eHotelier
NOVEMBER 8, 2023
Concentrating on the mental health of your talent can not only increase staff productivity and reduce staff turnover, but also enhance the guest experience with a proven effect on your bottom line. Here are a few strategies to help you achieve that.
Hospitality Magazine
NOVEMBER 6, 2023
The much-loved Carlton venue is set to reopen this December after closing in July for renovations and a overhaul of the culinary offering. Owners Jamie Valmorbida and Luca Sbardella have appointed chef and author Karen Martini as culinary director for the Johnny’s Green Room’s new chapter which is set to be inspired by European summers. “We’ve designed the food offering so that it really speaks to Italian tradition with a modern twist,” says Martini. “Expect a seaso
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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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EATER
NOVEMBER 8, 2023
Unionized Detroit casino employees say they stuck it out through the pandemic. Now on strike, they want gaming companies to make good on their promises to stand by workers.
Modern Restaurant Management
NOVEMBER 9, 2023
Purchasing commercial ice and refrigeration equipment can be a significant financial burden on your business. The high upfront costs, ongoing maintenance expenses, and potential equipment obsolescence can quickly eat into your budget. However, there is a more cost-effective solution: leasing. Overcoming High Initial Costs One of the primary challenges in purchasing commercial ice and refrigeration equipment is the upfront cost.
eHotelier
NOVEMBER 7, 2023
Let's take a closer look at a new venture with a culinary-first hotel concept and see what lessons apply for every hotelier looking to evolve their brand.
MEWS
NOVEMBER 9, 2023
Hotel ancillary services allow hoteliers to boost their average daily spending and make each reservation more valuable. Encouraging guests to purchase added services can also improve their experience at your hotel.
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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
NOVEMBER 7, 2023
Here are the 5 best new cocktail bars in America in 2023, from Superbueno in New York City to Room for Improvement in Portland, Maine.
Modern Restaurant Management
NOVEMBER 8, 2023
Following the removal of COVID restrictions by the World Health Organization (WHO) in May of this year, food and beverage (F&B) remains one of the industries best positioned for unprecedented growth; the road to pandemic recovery has affected the revenue and profit models of every restaurant or F&B operation; and while the current environment is forcing leaders to think outside the box, become strategically creative (and therefore more responsive), the fundamental landscape of the indust
eHotelier
NOVEMBER 5, 2023
Your most profitable path: direct bookings and what you’re missing - Insights What makes an Ineternet booking engine invaluable? Here are some insights into choosing the perfect booking engine for your property.
Hospitality Magazine
NOVEMBER 8, 2023
Derrel’s is the result of the team-up of Public Hospitality’s The Lady Hampshire, Baba’s Place Creative, and Head Chef Brendan King who is taking cues from his Anglo-Indian heritage for the venue. Located next door to The Lady Hampshire in Sydney’s Camperdown, Derrel’s is inspired by the much-loved British “caffs” and is open until 2am on Friday and Saturday nights.
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
NOVEMBER 8, 2023
Mina Seck, community food manager of Sprout NOLA, works with mostly small-scale farmers throughout Louisiana who lack crop insurance. | Lizzy Unger Long a fixture in the city known for helping farmers in the aftermath of hurricanes, Sprout NOLA is working to expand its efforts in anticipation of a range of unprecedented climate disasters in Louisiana, like extreme heat, drought, and saltwater intrusion This article was produced in partnership with Nexus Media News and Civil Eats.
MEWS
NOVEMBER 8, 2023
Carlos Pariente is a Product Designer at Mews. Here, he explores the world of product design and how to break free from typical constraints.
eHotelier
NOVEMBER 6, 2023
Latest GBTA Business Travel Outlook Poll reveals positive recovery sentiment, emerging forecasts, industry priorities and potential barriers for the year ahead.
Hospitality Magazine
NOVEMBER 8, 2023
Much-loved food truck Wholly Schnit has parked up at Sydney’s 259 George Street food precinct for a six-week pop-up store. Guests can expect Wholly Schnit’s signature hand-made schnitzels and burgers at the pop-up location. Some of the dishes on the menu include Wholly Schnit’s jaeger schnitzel with coleslaw and mushroom sauce; the poutine with fries, mozzarella and gravy; plus the brand’s OG burger with chicken schnitzel, coleslaw, cheese, chipotle, and mayonnaise.
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
EATER
NOVEMBER 7, 2023
Dina Ávila/Eater The gravy boat is ridiculous. That’s why you should embrace it. It’s likely you already have a gravy boat lingering in the back of some cabinet because you never know what to do with it. The gravy boat has fallen out of favor because most of our meals probably don’t involve a discrete gravy anymore, and when it does exist, it’s served straight on the meat and tastes just as good.
MEWS
NOVEMBER 7, 2023
Hospitality leadership is about encouraging staff across all levels to take ownership of their role. Empowering your teams to make decisions has a positive impact on the hotel's success. When upper management communicates strategic goals, everyone's aligned towards a common goal – business growth, increased customer satisfaction and delivering remarkable experiences.
eHotelier
NOVEMBER 6, 2023
The new revenue optimization product suite enables hotels to dynamically optimize room rates in real time, improving RevPAR.
Hospitality Magazine
NOVEMBER 8, 2023
The world of classic cocktails is led by founding members the Negroni, the Martini, and the Old Fashioned. Australia’s contribution to the mix? the Japanese Slipper. Invented in the ’80s — otherwise known as one of the sweetest and most-chaotic eras of cocktail making — the Slipper never quite took off as much as its colourful counterpart the Cosmopolitan, but things are looking up for the melon-centric drink, which slots right into the ‘loosen-up’ mentality of today’s drinkers.
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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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