Hotel Owner

APRIL 17, 2023

Initially we had two which was then increased to four – which are home to 30,000 bees – and we hope to add more hives this year so we can house 50,000 bees. At present the honey is gifted to guests but as we produce more, the intention is for it to be used in our restaurants. Are the hotel guests aware of these implementations?

Travel and Tourism 104

Travel and Tourism Front of House Procurement Events 104

Modern Restaurant Management

DECEMBER 28, 2020

Operators and manufacturers are going to begin to shift to an ecommerce model for foodservice procurement. This shift will offer restaurants more purchasing options, more transparency into pricing and availability of products and an on-demand system for procuring food disposables, smallwares and other items they use every day.

Sanitation 230

Sanitation Events Marketing Communication 230

Revenue Hub

DECEMBER 8, 2023

For example, AI can help procurement software compare environmentally friendly and diverse-owned hotel suppliers and monitor outcomes when investing in these businesses. Beyond transforming back-of-house financial duties and front-of-house guest interactions, AI and automation can also optimize the sales process.

Travel and Tourism 109

Travel and Tourism Procurement Maintenance Information 109

Modern Restaurant Management

MARCH 11, 2020

This edition of MRM News Bites features a double dose from US Foods, SpotOn Transact, DoorDash Kitchens, Virtual Restaurant Consulting, Tripleseat and Gather, wagamama, Toast, The Gluten Intolerance Group, Instawork and StaffMate Online, Procurant and Yellofin, Sift, 7shifts, ParTech, Revel Systems and Como, Kabbage, Bluecrew and Cuboh.

Procurement 154

Procurement Marketing Scheduling Events 154

SiteMinder

SEPTEMBER 6, 2023

Wholesale hotel supplies serve as the backbone of a hotel’s day-to-day operations, enabling a seamless transition from behind-the-scenes management to front-of-house guest satisfaction. Wholesale food supplies ensure you can offer a diverse and delicious menu, maintaining consistency in both taste and presentation.

Guest Satisfaction 52

Guest Satisfaction Front of House Budgeting Procurement 52

The Restaurant Times

MARCH 7, 2023

The aim is to observe how chefs prepare and present their meals regularly, not only when serving a food critic. Cleanliness Keeping your Front-Of-House and Back-Of-House clean is crucial to providing your customers with a wonderful dining experience. A Michelin star can’t be earned by cutting corners.

Front of House 52

Front of House Procurement Back of House Training 52

Synergy Suite

NOVEMBER 30, 2023

Operating a thriving restaurant involves more than merely presenting delectable dishes and designing a welcoming ambiance. Front-of-House (FOH) Labor: FOH staff includes servers, bartenders, hosts/hostesses, and buspersons who interact directly with customers and provide service.

Portion Control 52

Portion Control Scheduling Pricing Training 52