MEWS
DECEMBER 14, 2022
I’m delighted to share that Mews has raised a $185mil Series C investment round from a host of leading investment firms. I’d like to talk a little bit (I’ll try to keep it concise!) about how this massive vote of confidence in Mews is hugely exciting news not just for us, our customers and their guests, but for hospitality as a whole.
eHotelier
DECEMBER 15, 2022
General managers that put more effort into the commercial work in the hotel will likely steal market share from the competition. Here are three things that are the top priorities in 2023 for hotel general managers.
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Hospitality Magazine
DECEMBER 12, 2022
A Moonah is a native coastal tea tree that grows along dunes and grasslands. It’s also the name of Tobin Kent’s 12-seat restaurant found at the Minya Vineyard & Winery in the wetlands of Connewarre in Geelong, Victoria. When Kent made the move from chef to business owner, he was adamant his restaurant would let the produce speak for itself. Moonah would never be fussy or put-up dishes too perfect to eat.
Horizon Hospitality
DECEMBER 12, 2022
We see it all the time…a small hospitality business owner needs a new manager, so they pay to post the job description to a few online job boards and figure they’ll spend a few hours reviewing applications and interviewing the top candidates. But before they know it, they’ve spent days or weeks spinning their wheels with no viable candidates to show for their time spent!
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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Modern Restaurant Management
DECEMBER 16, 2022
During the pandemic, quick-service restaurants (QSRs) were forced to innovate if they wanted to succeed. That meant streamlining their operations – and consumers quickly got on board. Contactless payments started as a safety precaution for many quick-service restaurants (QSRs) – allowing them to offer a curbside service that kept patrons out of the dining room.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
7 Shifts
DECEMBER 16, 2022
At the center of every great restaurant is a great team. And a great team can only thrive under outstanding leadership. For gusto!, their leadership sees team management as their greatest responsibility. With that team, they've built a brand of 11 locations serving fresh, fast, and healthy food to the Atlanta metro area. They have been featured in QSR magazine's “ 40/40 List of America's Hottest Startup Fast Casuals" for 2020 and made Atlanta Business Chronicle's “Fastest Growing Companies” in 2
Boutique Hotel News
DECEMBER 15, 2022
US: Highgate has entered into a definitive agreement to purchase LA-based Viceroy Hotels & Resorts, with the transaction expected to close in early 2023. Viceroy debuted in 2000 with the launch of Viceroy Santa Monica. Since then, the brand has evolved to include three hotel categories within its portfolio: the Icon Collection, the Lifestyle Series, and Urban Retreats. .
Modern Restaurant Management
DECEMBER 12, 2022
Global financial losses from card fraud are truly staggering. A recent Nilson report projects that over $408 billion will be lost over the next decade. Credit card fraud in the UK is currently running at a five year high, according to Forbes. Restaurants (just like anywhere that accepts card payments), have always been a target. However, much changed for food service businesses throughout the peak of the pandemic.
eHotelier
DECEMBER 14, 2022
Migrating your PMS to the cloud could be one of the best moves your hotel groups ever makes. But, like all major projects, you need to approach with caution. Here are some valuable advice to help you avoid the biggest pitfall of all: the loss of guest profile data.
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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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PhocusWire
DECEMBER 14, 2022
Blockchain-based travel systems are no longer a "someday" but are being used today. Executives from three companies using this technology explain the benefits.
Boutique Hotel News
DECEMBER 16, 2022
Germany: The AquaDom, home to 1,500 tropical fish located in the Radisson Collection Hotel, Berlin, has burst flooding the property. More than 100 fire fighters were called to the incident this morning, which injured two people according to the BBC. Guests staying at the hotel have been relocated. At the time of writing, it remains unclear what caused the tank to break.
Modern Restaurant Management
DECEMBER 15, 2022
With inflation on the rise and an overall decrease in restaurant workers in the U.S., restaurants owners have a lot to consider when purchasing their cleaning portfolio. According to recent findings by the Bureau of Labor Statistics, inflation has affected restaurant businesses by increasing operating costs by as much as 11.7 percent this year alone.
eHotelier
DECEMBER 13, 2022
We will take a look at what modern advances are having an impact in this sector right now and what their impacts are.
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MEWS
DECEMBER 16, 2022
Albert Arranz was asked to join Mews three times before he took the plunge. A Barcelona native, he worked as General Manager at Golden Tulip in his home city and was reticent to switch to the other side of hospitality.
Boutique Hotel News
DECEMBER 16, 2022
UK: GuestHouse Hotels will open a third property in Margate in June 2023, which will join locations in York and Bath. No.42 Margate will offer 21 bedrooms, a restaurant, rooftop bar, a beachfront cafe, lounge space and a spa. Interiors are being led by the in-house design team at GuestHouse. It is housed in the former Sands Hotel, which was originally constructed in 1888 and known at the time as The Terrace Hotel.
Modern Restaurant Management
DECEMBER 13, 2022
The prospect of an impending recession has left restaurants scrambling to cut costs, increase revenues, and implement new strategies to gear up for the approaching downturn. One method that the industry has increasingly moved to in order to achieve these goals is sous vide cooking. Sous vide, translated to “under vacuum” in French, is a cooking technique that involves sealing product under vacuum, usually in a plastic pouch, and cooking it in precisely temperature-controlled environm
eHotelier
DECEMBER 12, 2022
The psychology of hitting four figures in the rate triggers guests to have loftier expectations where a single error can cost you a guest (and likely a high-net-worth guest) for life.
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.
Hospitality Magazine
DECEMBER 14, 2022
Iconic Sydney fine diner Icebergs Dining Room has opened its doors once again, just in time to celebrate 20 years of business under Maurice Terzini. The Bondi restaurant has been redesigned by Lazzarini Pickering Architetti, with the firm returning the oceanside venue to its former glory. “I see how fortunate I am,” says Terzini. “This opportunity doesn’t come around often.
Boutique Hotel News
DECEMBER 15, 2022
Czech Republic: Hospitality technology provider Mews has raised $185 million in Series C funding led by equity investment company Kinnevik and the growth equity business with Goldman Sachs. The latest funding round saw participation from Revaia, Derive Ventures and Orbit Capital, alongside returning investors including Battery Ventures, Notion Capital, Salesforce Ventures, Thayer Ventures, and henQ.
Modern Restaurant Management
DECEMBER 14, 2022
Modern Restaurant Management (MRM) magazine quizzed Robin Zheng, US Manager of Pudu Robotics , about the company's work with restaurants and the future of robotic use and automation in restaurants. How important are robotics/automation to the restaurant industry now and how do you see their impact in the coming years? Robots are quickly becoming an integral part of the restaurant experience in both the dining room and kitchen.
eHotelier
DECEMBER 15, 2022
HFTP has set the 2024 and 2025 dates for its upcoming HITEC.
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
Hospitality Magazine
DECEMBER 14, 2022
Former Nomad chef Sam McCallum is heading up the kitchen at a new beachside restaurant launching in The Spit on Sydney’s North Shore. St Siandra will open its doors in February next year and offer a culinary experience that revolves around Mediterranean dishes teamed with a light and bright drinks program by Kurtis Bosley. The restaurant is the first project from Great Eats, founded by former chefs and restaurateurs Mitchell Davis and Gavin Gray.
Boutique Hotel News
DECEMBER 14, 2022
Worldwide: AIME Studios, a team of 30 interior and graphic designers, has become the new creative entity under Ennismore. Since 2017, AIME (formerly Ennismore Design Studio) has worked across 12 brands and 22 properties, overseeing 2865 hotel rooms, 30 restaurants and bars and 17 meeting and event spaces. The team has helped to create brands such as Gleneagles, The Hoxton, SO/, TRIBE and Working From_.
Modern Restaurant Management
DECEMBER 13, 2022
It’s December, which means a new year is just around the corner! People have already started making lists of possible locations to ring it in, and your restaurant, bar, or party needs to be the place to be. There are oodles of ideas to draw in the masses to your locale of choice, but the one detail not to skip is the booze! Alcohol is an integral piece of a successful New Year’s Eve.
eHotelier
DECEMBER 15, 2022
HiJiffy’s multilingual virtual assistant is capable of handling complex voice communication with guests with a human-like interaction.
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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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