Magazine Pricing Procurement 
Lodging Magazine
APRIL 26, 2024
But even top-tier mattresses eventually need replacing, and at that point procurement will need to investigate the products in the ever-evolving bedding market. A high-quality mattress promotes the restful sleep that is one of the fundamental offerings of the hotel industry.
Modern Restaurant Management
AUGUST 22, 2024
With guests searching for value, how can local restaurants compete and thrive in such a competitive market and build trust withconsumers who are more cautious about price and safety than ever? "Value "People tend to go to fast-food restaurants for the speed and lower price point.
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Modern Restaurant Management
MAY 10, 2022
Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Nobody has time for that when there is a crowded dining room, to-go orders flying out the window and customers complaining about their favorite menu items going up in price.
Lodging Magazine
NOVEMBER 15, 2022
Challenged by both price increases and supply chain disruptions, buyers do well to exercise all the best practices at their disposal, including flexibility in product selection when possible, closely monitoring price fluctuations, exploiting volume buys, and maintaining regular communications with suppliers.
Luxury Hospitality Magazine
NOVEMBER 1, 2022
The post Scotland’s top hospitality suppliers and venues team up to ‘Help out Hospitality’ first appeared on Luxury Hospitality Magazine. Hotels and restaurants across Scotland have united to ‘Help out Hospitality’ in a move inspired by the successful ‘Eat Out to Help Out’ scheme rolled out by the UK government during the COVID-19 crisis.
Modern Restaurant Management
FEBRUARY 21, 2022
With increasing promotions in restaurant magazines, food blogs, and social media platforms, more people are expected to join this mega-trend. Vegan restaurants are hit hard as their raw material procurement is very specific and relatively complex. Bn at an impressive 22 percent CAGR in 2022. These factors are expected to create a loop.
EATER
AUGUST 30, 2022
In 2013, now-Eater editor Lesley Suter wrote in Los Angeles Magazine of “ the Jiro effect ,” which had spurred, in her estimation, an “‘authentic” sushi craze.” As Ono explains in the film, “We can’t buy just any tuna.” That aforementioned Gelb interview bore the headline: “Is it time to cut bait with mediocre sushi?”
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