eHotelier

NOVEMBER 13, 2024

When sustainability becomes embedded in the culture of an organization, extraordinary behaviors follow.

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Hospitality Magazine

DECEMBER 9, 2024

Liquid & Larder has announced it will open Lottie in The Eve Hotel early next year. The Mexican restaurant and mezcaleria is the latest venue from the group, which is spearheading the F&B offering at the soon-to-open Redfern hotel. Lottie is the second Liquid & Larder-run venue for The Eve, and will join European-style Bar Julius , which is scheduled to open in February.

Scheduling 246

Scheduling Magazine Marketing 246

Soft Inn

NOVEMBER 13, 2024

Your hotel’s website is the heart of your digital marketing, functioning as both a virtual front desk and a booking engine. To make the most of it, you need clear insights into how visitors interact with your site, what drives bookings, and where potential guests drop off. Google Analytics 4 (GA4) introduces an advanced, event-based tracking model that gives you a more nuanced understanding of these visitor interactions than ever before.

Book 263

Book Events Marketing 263

MEWS

NOVEMBER 22, 2024

Why revenue management? Revenue management is without doubt one of the most exciting areas in hospitality. It’s also one that’s advancing fast, with the smartest companies already weaving automation and AI decision-making into their everyday processes. There’s so much potential in this category that we didn’t just want to watch things develop from the outside looking in – we wanted to be an active part of the transformation.

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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.

Accounting

Modern Restaurant Management

NOVEMBER 27, 2024

It's beginning to look like a festive holiday season at workplaces as office party attendance and budgets are rising, according to ezCater's first-ever Workplace Holiday Party Trends Report , which reveals emerging trends and insights from 1,600+ employees and decision-makers nationwide. Kaushik Subramanian, Chief Revenue Officer at ezCater, told Modern Restaurant Management (MRM) magazine that the report allows restaurants to predict seasonal trends and prepare their offerings as workpl

Budgeting 197

Budgeting Catering Events Magazine 197

Hospitality Magazine

NOVEMBER 18, 2024

This year, the Australian hospitality industry has seen a renewed focus on the importance of compliance training and employee well-being. In response to a rapidly changing landscape, evolving legislation, and increasing awareness of workplace challenges, businesses are recognising the critical need to create environments where employees feel safe, supported, and valued.

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Training Accounting Communication Workshop 246

Hospitality Magazine

DECEMBER 8, 2024

Monaco Willows Pty Ltd, the operator behind Melbournes recently closed Tusk Cafe, and its sole director Francis Placentino are facing legal action after allegedly breaching the Fair Work Act. The Fair Work Commission began legal action against Monaco Willows because the operator allegedly unlawfully deducted money from a worker and underpaid wages and entitlements.

Information 246

Information Magazine 246

eHotelier

NOVEMBER 27, 2024

Here's a look at how integrating data across all your systems provides a holistic view of your business, how interactive analytics go beyond traditional reporting to offer actionable insights, and how affordable, scalable BI tools are more accessible than ever—even for independent hotels and small chains.

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eHotelier

NOVEMBER 14, 2024

Hotel gift vouchers are a formidable strategy to amplify revenue streams and grow guest loyalty.

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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.

Service Management

eHotelier

NOVEMBER 10, 2024

By integrating AI thoughtfully with a focus on enhancing human interaction and improving efficiency, hotels can not only address today’s challenges but also pave the way for future innovations.

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Hospitality Magazine

DECEMBER 3, 2024

Hospitality’s Christmas gift guide has you covered when it comes to buying that something special for the culinary-obsessed person in your life. Here’s our round-up spanning a ready-to-drink martini from one of Australia’s best restaurants, a Puglia-crafted butter dish, and an egg cup unlike any other. Christmas pudding Michael Wholley Sydney’s Continental Deli is renowned for its canned range, and now you can get a tinned Christmas pudding that’s ready to crack open at your convenience.

Book 246

Book Magazine 246

eHotelier

OCTOBER 9, 2024

As consumers become more informed and online booking environments offer new levels of transparency, hotels will discover that positive guest experiences are not just beneficial—they are essential for maintaining pricing power.

Guest Satisfaction 321

Guest Satisfaction Pricing Information Book 321

eHotelier

OCTOBER 8, 2024

Given how cognizant younger generations are of climate issues, ensuring your hotel has features that align with their environmental ethics can be engaging. Not to mention, it offers significant benefits to your business.

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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.

Download

eHotelier

SEPTEMBER 2, 2024

Understanding and harnessing the power of digital content is not just a strategy—it's a necessity for influencing traveler purchasing decisions and shaping their journey from the moment they start planning to the post-vacation sharing of experiences.

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Hospitality Magazine

NOVEMBER 11, 2024

The Art Gallery of New South Wales’ (AGNSW) MOD. Dining has appointed Sushil Aryal to run the kitchen, taking over from Claton Wells’ two year spell. In his last role, Aryal led the kitchen at Miss Pearl Bar + Dining, an Asian fusion restaurant in Melbourne’s Southbank. He began his culinary career at Bondi institution Brown Sugar alongside chef Neil Gottheiner, before working at Cumulus Inc, Spice Temple, Vue Du Monde and Cutler and Co, and Moon Under Water at The Builders Arms Hotel with Josh

Catering 246

Catering Magazine 246

eHotelier

OCTOBER 20, 2024

Commandaria is a sweet wine from the Island of Cyprus in Mediterranean and it is considered to be the oldest wine still in the making, recognized by the Guiness Book of world records.

Book 317

Book 317

Hospitality Magazine

NOVEMBER 25, 2024

Daniel Sorridimi (owner of Blackwood Bondi and Cronulla) and Joel Bennetts have teamed up to open Sana, a Mediterranean restaurant offering casual, fast dining. Not your typical fast-food joint, Sana will prioritise premium produce and healthy and delicious meals. Sorridimi developed the concept after identifying a gap in the Sydney market for fast, health-conscious dining options, which was inspired by the sector’s growth in the United States.

Marketing 246

Marketing Magazine 246

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.

Presentation

eHotelier

SEPTEMBER 10, 2024

It’s truly a new frontier with luxury representing the hospitality vertical at the forefront of immense change, with hotels developing new products and services to serve an ageless, 21st-century guest mindset.

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Hospitality Magazine

NOVEMBER 18, 2024

From Ester to Baba’s Place, Ozge Kalvo has worked at some of Sydney’s most celebrated restaurants. Now, The Apollo Restaurant Group has appointed Kalvo as Head Chef of its anticipated Wunderlich Lane restaurant, Olympus. When we chat, Kalvo is in the kitchen joking with her colleagues. “Sorry, I’m moving a little bit away from the kitchen staff,” she laughs.

Definition 246

Definition Pricing Magazine 246

eHotelier

OCTOBER 29, 2024

Lets explore the implications of emotional intelligence in the customer journey and look at tips for improving the customer experience by improving EI in staff and management.

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eHotelier

SEPTEMBER 15, 2024

AI has the potential to revolutionize the way hotel employees learn, making the process more effective and faster, which in turn fosters a culture of innovation and openness to transformation.

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Training 317

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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.

Guest Satisfaction

eHotelier

OCTOBER 13, 2024

Travelling is no longer just about the destination, it’s about the experience, and for today’s senior travellers, technology has become an indispensable part of the adventure.

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eHotelier

OCTOBER 10, 2024

Housekeeping impacts every part of the hotel, and this influence is felt in both guest satisfaction and the overall wellbeing of employees.

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Housekeeping Guest Satisfaction 312

eHotelier

NOVEMBER 4, 2024

Discover the five transformative steps that will not only improve your professional knowledge but also propel your career to new heights.

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Hospitality Magazine

NOVEMBER 4, 2024

Andrew Becher of Sydney’s Franca and Armorica has unveiled his latest venture Pelicano. But the concept is not a new one, with the restaurateur giving new life to venue which was originally located in Double Bay. Pelicano 2.0 is being described as an all-in-one venue offering evening dinners, live music, and a late-night experience across a dining room, terrace, bar and a soon-to-open nightclub.

Catering 246

Catering Magazine 246

Speaker: James Kahler, COO of Full Course

Ever wondered where to splurge and where to safely conserve when it comes to operating and growing your restaurant? 🤔 Join James Kahler, COO of Full Course and industry visionary, in this new webinar where he'll talk all about best practices to invest in your restaurant's success! Whether you're a new business or an established restaurant, a seasoned pro or a rookie, you'll learn the keys to sustainable success in this competitive industry.

Strategic Planning