MEWS
AUGUST 31, 2023
When people hear about TikTok, the first thing that comes to mind is teenagers dancing to the newest trending choreography. This type of content is loved and hated in equal parts (don't ask me which side I'm on).
eHotelier
AUGUST 31, 2023
By utilizing data management tools, hotel asset managers can enhance their decision-making abilities, improve business operations, and increase profitability.
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Hospitality Magazine
AUGUST 30, 2023
The Sydney-based hospitality group will reopen the historic pub in Sydney’s Darlinghurst on September 13th. The new-look Taphouse will still carry its beloved charm but with a new Cantonese menu spearheaded by Director of Culinary Patrick Friesen and Head Chef Sam Ng. “We were inspired by the great English tradition of leasing out pub kitchens and serving a style of food not normally associated with a pub,” says Applejack Owner Hamish Watts. “So we have utilised one of ou
Modern Restaurant Management
SEPTEMBER 1, 2023
Inefficient restaurant inventory management practices, improper storage, gaps in inventory logs, theft, and waste can cause even the most successful kitchens to struggle or fail. Fortunately, all of these can be prevented by knowing the top mistakes and implementing best practices to avoid them. Below are the top seven inventory management mistakes restaurants are making, and how to correct them.
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.
EATER
AUGUST 30, 2023
Chia Chong/The Grey Chef Mashama Bailey and restaurateur Johno Morisano will open a restaurant in Paris in early 2024, marking a historic moment in American and French culinary exchange Earlier this summer, at the Parisian cafe L’Esperance, a taste of the American South started to trickle out of the small kitchen. It was known for generations as a casual spot in the 7th arrondissement where locals enjoyed morning coffee, brasserie fare for lunch, and wine in the early evening.
eHotelier
AUGUST 30, 2023
In an industry as competitive as hospitality, creating a seamless guest journey is essential for hotels. Here is a step-by-step recap on how to do it.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
Modern Restaurant Management
AUGUST 30, 2023
In this current economic climate, it can be a challenge for restaurant owners to adequately plan for the future while dealing with the day-to-day necessities. To learn about best financial planning practices, Modern Restaurant Management (MRM) magazine reached out to Ben Johnston, COO of Kapitus, which provides financing for small and medium sized businesses.
EATER
AUGUST 31, 2023
Fort Worth’s celebrity chef is kind of a big deal
eHotelier
AUGUST 28, 2023
Customers desire convenience and understanding — the convenience of information and an understanding of their individual needs and unique situations. But is AI capable of delivering this kind of customer service?
MEWS
AUGUST 31, 2023
I n a world of user-generated content, hotel social proof has never been more relevant. It can serve as the icing on the cake when deciding where to stay or to generate brand awareness. The more people are talking about your brand online, the more you will grab their attention and inspire the trust of potential guests, which is just what your hotel needs to boost sales.
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.
Modern Restaurant Management
AUGUST 31, 2023
Viewers of "The Bear" understand how viral trends tempt first-time guests, but how do restaurants convert those novelty-seekers into brand champions and realize long-term value? Loyalty expert Hope Neiman, CMO at Tillster, says these are the four things she sees that restaurants often get wrong when building loyalty programs + brand champions: Lack of clarity and consistency.
EATER
AUGUST 31, 2023
We asked eight of America’s top bartenders to submit their finest recipe for Don the Beachcomber’s original Zombie—then blind-tasted them all to find the best of the best.
eHotelier
AUGUST 29, 2023
8 practical tips to increase your hotel’s occupancy rates - Insights With a little creativity and lots of data and insights, low occupancy periods can be more efficiently managed.
Hospitality Magazine
AUGUST 30, 2023
Sydney-founded coffee roastery Single O has officially expanded from the Harbour City with the launch of its first Brisbane location in Newstead. The coffee bar has been fitted out with the state’s first on-tap coffee counter that allows patrons to self-serve an oat milk latte or filter options in an instant, and it’s brought that banana bread with it, too. “Opening our humble Newstead coffee bar, which is connected to our coffee training and distribution space where we service
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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.
Modern Restaurant Management
AUGUST 29, 2023
Despite advanced technologies, restaurant architectural design processes have not evolved. While other industries have redefined and recreated themselves through digital transformation, architectural design, and processes have largely remained unchanged. This is no longer scalable for addressing the needs of today’s customers, who expect digital experiences that accelerate projects, increase efficiency, and remind them of the consumerized digital experiences they enjoy in their personal li
MEWS
AUGUST 29, 2023
Hotel plastic use has reached shocking numbers. The culprits are usually single-use plastic products – small shampoo and shower bottles, straws, water bottles and trash bags. When they're out of their usual environment, many people tend to be less conscious about their plastic usage.
eHotelier
AUGUST 30, 2023
eHotelier partners with BPN's Maestro to enable hoteliers to promptly assign required training to address guest complaints, reviews, and service gaps.
Hospitality Magazine
AUGUST 30, 2023
Taro is one of the world’s most ancient crops and is part of the Araceae family. Known by the scientific name Colocasia esculenta , taro is a root vegetable that has edible corms, leaves, and stems. The vegetable is prolific across multiple countries, and is an essential foodstuff in Africa, Southeast Asia, Southern India, East Asia, and the Oceanic region where it is native in many areas.
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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.
Modern Restaurant Management
AUGUST 28, 2023
General Mills Foodservice is putting the Chefs of the Mills to the test against back-of-house obstacles in its new “Chefs on the Line” video series, Each episode will challenge General Mills Foodservice’s resident culinary experts with the high-stakes scenarios that foodservice operators face every day. In the first episode, General Mills Foodservice corporate chefs Ted Osorio and Jessie Kordosky must throw together a brunch service with no staff, using only what’s on han
MEWS
AUGUST 29, 2023
Hotel plastic use has reached shocking numbers. The culprits are usually single-use plastic products – small shampoo and shower bottles, straws, water bottles and trash bags. When they're out of their usual environment, many people tend to be less conscious about their plastic usage.
eHotelier
AUGUST 27, 2023
A beginners guide to lead generation for hotels - Insights - Insights By generating leads, hotels can reach out to a larger audience, increase brand awareness, and drive sales and profits.
Hospitality Magazine
AUGUST 30, 2023
St Kilda cocktail bar and pizzeria Flour Child has announced it’ll be opening a second venue on Richmond’s Church Street this October. The 200-seat venue will be upstairs to boast a dining space, high table seating, plus an intimate rooftop with Melbourne skyline views. Executive Chef Alessandro Bellomunno will lead the culinary offering drawing on his Italian heritage.
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.
Modern Restaurant Management
AUGUST 28, 2023
There have never been more ways for restaurants to capture information about customers. Yet, restaurateurs often struggle to keep pace with marketing trends. Yes, data is more abundant than ever, but data is only a tool. It isn’t useful in its own right. It needs to be used in a way that has utility for restaurateurs before it can take your restaurant to new heights.
Soft Inn
AUGUST 29, 2023
In many countries, including the Philippines, hotels often collect various taxes and fees from their guests. These taxes are typically imposed by the government and are meant to generate revenue for local or national purposes. The specific taxes and fees can vary, but one of the common taxes collected by Hotels in the Philippines is Value Added Tax (VAT).
eHotelier
AUGUST 30, 2023
Achieving a 3% TRevPAR Increase in Just One Month: Pillows Hotel Reylof's Success with Oaky's Front Desk Upsell Automation - Suppliers - Insights %
Hospitality Magazine
AUGUST 29, 2023
One of the city’s most in-demand omakase experiences now has a spin-off, and it’s located right upstairs. Nidaime, meaning second in Japanese, launches on 30 August at Yugen Tea Bar in South Yarra, and offers a shorter more ‘approachable’ menu priced at $175pp. Two sittings (6pm and 8pm) will run from Wednesday and Sunday, with 8 diners sampling between 16 and 18 courses – think local oysters, kingfish sashimi, Victorian smoked eel, and unagi tomago.
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.
Modern Restaurant Management
SEPTEMBER 1, 2023
The food your restaurant serves should taste good, look appealing, and be safe! Each year, food safety breaches sicken 48 million people in the United States and, of those, 128,000 are hospitalized and 3,000 die. Prioritize food safety and avoid mistakes that could contribute to these statistics – like serving undercooked burgers, allowing employees to work when ill, accepting a delivery of temperature-abused products, etc.
InnQuest
AUGUST 29, 2023
The importance of hotel reviews in the world of hospitality cannot be emphasized. These digital evaluations wield remarkable influence over travelers’ decisions, casting a powerful spotlight on a hotel’s reputation. Among these reviews, negative ones often appear like blemishes on a canvas of positive feedback. However, it’s within these very critiques that opportunities for growth and improvement lie concealed.
eHotelier
AUGUST 31, 2023
Mantra Melbourne Airport is delighted to announce that it will undergo a multi-million dollar refurbishment, providing guests with superb facilities and a relaxing stay, with the new-look property set to be unveiled in 2024.
Hospitality Magazine
AUGUST 28, 2023
Housed in the previous Odd Culture Bottle Shop in Sydney’s Newtown, Spon is the group’s latest go-to for all things fermentation. Spon carries the group’s much-loved focus on spontaneous fermentation with a range of by-the-glass wines, snacks, and other rare beverages to enjoy in-venue, takeaway, or order online. “We loved having the bottle shop but we have wanted to evolve and expand the concept for a long time,” says Odd Culture Group CEO James Thorpe. “The
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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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