eHotelier

MAY 13, 2025

A downturn in international arrivals is challenging us to pause, reassess, and reimagine what tourism in Thailand couldand shouldlook like.

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219

Hospitality Magazine

MAY 13, 2025

The fine dining team known for St Kildas upmarket beachside Stokehouse are branching out to open Stoke-Grill in Marvel Stadiums Medallion Club. The exclusive Medallion Club private members club offers premium dining options for members at both Marvel Stadium and the MCG. Memberships start at $8,490 per year plus joining fees. The venture also partners with Delaware North to deliver a new dining experience focused on game-time hospitality.

Magazine 228

Magazine Marketing 228

eHotelier

MAY 11, 2025

Artificial Intelligence (AI) is no longer a futuristic concept in the hospitality industry. Its a powerful force shaping how hotels attract, engage, and retain guests today.

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234

Modern Restaurant Management

MAY 12, 2025

The restaurant industry's competitive landscape for mealtime dollars is changing fast, and it's no longer brand against brand. Increasingly, grocery and convenience stores are stealing share by offering quick, affordable, and increasingly high-quality meal options. In Revenue Management Solutions' (RMS) recent consumer report, Check, Please or Check Out , 24 percent of surveyed diners say they buy meals from grocery stores more frequently than a year ago.

Marketing 132

Marketing Pricing Guest Satisfaction Communication 132

Advertisement

Hospitality and food & beverage businesses—especially those managing multiple locations—are under pressure to grow quickly while staying compliant with evolving labor laws and industry regulations. High turnover, time-consuming onboarding, and regulatory risk can strain even the most efficient operations. That’s where this free solutions guide can help.

Beverage Operations

Revenue Hub

MAY 14, 2025

Remember when our social feeds looked like a tabloid magazine cover on steroids? The perfect smile, the perfect sunset. NB: This is an article from WIWT Subscribe to our weekly newsletter and stay up to date It was all so fake. And, youve probably guessed it: people are all over it. The result? A new wave of influencers, one that prioritizes authenticity, vulnerability, and a return to the simple realities of everyday life.

Article 109

Article Magazine Marketing 109

EATER

MAY 14, 2025

The raw bar is getting pricier. | Brooke Olsen One dollar oysters are disappearing. Heres why. Whether served raw on the half-shell, chargrilled, or Rockefeller style, theres no denying the briny appeal of a perfect fresh oyster. Over the past few decades, more and more diners have heard the gospel of great oysters and, as a result, demand for the bivalves has skyrocketed in recent years.

Pricing 108

Pricing Maintenance Marketing Training 108

Modern Restaurant Management

MAY 16, 2025

In today’s fast-paced dining world, guest satisfaction goes beyond just great food—it’s about delivering a seamless experience. When guest expectations are sky-high and every table turn counts, how quickly a team responds – both to guests and to each other – can significantly shape the dining experience. Internal communication, especially between front- and back-of-house staff, is one of the most overlooked drivers of operational efficiency and l asting loyalty.

Guest Satisfaction 100

Guest Satisfaction Communication Back of House Server 100

Revenue Hub

MAY 12, 2025

As a hotelier, it may be easy to lose sleep at night wondering if your business strategy is doing enough to generate revenue long-term. NB: This is an article from Amadeus Subscribe to our weekly newsletter and stay up to date After all, the accommodation industry is more competitive and complex than ever and juggling multiple distribution channels to reach your ideal audience can feel tricky.

Book 108

Book Catering Marketing Article 108

EATER

MAY 14, 2025

Restaurants hailing from San Francisco, Menlo Park, Palo Alto, and Sacramento all received a nod of approval from the guide

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101

eHotelier

MAY 15, 2025

The definition of Gastronomy in most cases is the art of selecting, preparing, serving, and enjoying fine food.

Definition 285

Definition 285

Speaker: Lee Andrews, Founder at LJA New Media & Tony Karrer, Founder and CTO at Aggregage

This session will walk you through how one CEO used generative AI, workflow automation, and sales personalization to transform an entire security company—then built the Zero to Strategy framework that other mid-market leaders are now using to unlock 3.5x ROI. As a business executive, you’ll learn how to assess AI opportunities in your business, drive adoption across teams, and overcome internal resource constraints—without hiring a single data scientist.

Marketing

Hospitality Magazine

MAY 14, 2025

Small restaurant and caf owners in the Greater Sydney and Greater Melbourne can now apply for grants of $23,000 through the American Express Backing International Small Restaurants program. This year, the program is offering 15 grants to eligible business owners. Sue and Dale Messina of Melbournes Bojak Brewing were among Australias 13 grant recipients in 2024.

Kitchen Operations 208

Kitchen Operations Magazine Marketing 208

Modern Restaurant Management

MAY 13, 2025

Someone sent me a sticker the other day over text, and I somehow saved it to my phone. I didn’t want this sticker popping up in my emoji menu every time I scrolled through, but no matter what I tried, I couldn’t get rid of it. So, I texted a friend who’s about 20 years younger than me: "Please help your Gen X friend get rid of this sticker." She immediately sent me a screen recording of her phone and replied: "Zero offense to you at all, but I do this for my mom som

Training 100

Training Communication Events Marketing 100

Revenue Hub

MAY 12, 2025

About one year ago, the state of California passed two bills that introduced significant changes for the states hotel industry. NB: This is an article from Cendyn Subscribe to our weekly newsletter and stay up to date By mid-May of 2025, the United States will implement a similar, comprehensive law that will affect hoteliers around the globe. What does this mean for your hotel?

Pricing 106

Pricing Book Article Reservations 106

EATER

MAY 12, 2025

Eater Video Culinary director Nick Ocando zooms through this sunny Florida town on his golf cart, juggling three different kitchens I feel like St. Petersburg wasnt really paid attention to much in the past. A lot of the restaurants didnt really have to try too hard to be busy because of the location, explains chef Nick Ocando, the culinary director of three distinct restaurants in the tourist destination.

100

100

Speaker: Jady West, VP of Hospitality & Chris Bennett, Head of Sales & Engineering

The modern hotel room is no longer just a place to stay—it’s an experience to remember. Today’s guests expect seamless 5G connectivity, personalized comfort, and high-tech convenience. From AI-powered smart room controls to in-room entertainment and app-based services, technology is redefining hospitality from the inside out. In this new session featuring industry pros Jady West and Chris Bennett, we’ll explore how high-speed, high-bandwidth connectivity powers the innovations that are enabling

Guest Satisfaction

eHotelier

MAY 14, 2025

A hotels online reputation isnt just a reflection of guest satisfactionit directly influences bookings, revenue, and brand trust.

Book 189

Book 189

Hospitality Magazine

MAY 13, 2025

Darlinghurst newcomer Avia is running Re:Purpose, a monthly sustainability-driven dining series and theyve just announced the next star group of guest chefs. Industry veterans Stefano Marano and Jack Reid (ex-Apollo) co-founded the restaurant in late November 2024. Theyve since dedicated the space to playing an active role in shaping Sydneys dining culture.

Magazine 147

Magazine Events Book 147

Modern Restaurant Management

MAY 13, 2025

Gen Z isn’t just eating out; they’re building relationships with brands that reflect who they are. Trend-driven yet deeply value-conscious, they want personalized nutrition, ethical sourcing, and innovative packaging. Gen Z is redefining dining, seeing your restaurant as an extension of their identity. Michael Parlapiano, Managing Director of The Culinary Edge, shares with Modern Restaurant Management (MRM) magazine how restaurants and food brands can adapt to these generations’

Marketing 100

Marketing Information Magazine 100

Revenue Hub

MAY 16, 2025

Summer is around the corner, and for many hotel teams, that often means long days, crowded check-in desks, and full lobbies. NB: This is an article from Plusgrade Subscribe to our weekly newsletter and stay up to date With limited time to course-correct once the season starts, a few small moves now can help prevent the scramble later and set your team up for a smoother stretch.

Book 100

Book Guest Services Article Reservations 100

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.

Accounting

Lodging Magazine

MAY 12, 2025

WASHINGTON, D.C.AAA projects 45.1 million people will travel at least 50 miles from home over the Memorial Day holiday period from Thursday, May 22, to Monday, May 26. This years domestic travel forecast is an increase of 1.4 million travelers compared to last year and sets a new Memorial Day weekend record. The previous record was set back in 2005 with 44 million people.

Pricing 98

Pricing Magazine 98

eHotelier

MAY 13, 2025

In hospitality, we often talk about service, standards, and systems. But behind every five-star review, every seamless check-in, and every successful event is something far more fundamental: relationships. As hotel leaders, our ability to build and sustain strong business relationships is not just a soft skillits a strategic imperative. Relationships Are Revenue Strong supplier relationships.

Events 147

Events Communication 147

Hospitality Magazine

MAY 12, 2025

Iconic South Melbourne establishment OConnells has appointed Aaron Brodie (ex-Oakridge, Yarra Valley) as its new head chef. Morris Hospitality group which is behind The Railway Hotel, Portsea Hotel, and a string of other successful establishments in Victoria and beyond took over the 140-year-old restaurant, pub, and bar in 2022. Now, the venue will focus on a produce-led culinary offering, with a Josper charcoal grill at the heart of the operation.

Magazine 147

Magazine 147

STAAH

MAY 13, 2025

Managing a hotel isnt just about filling rooms; its about making your systems and operations work together seamlessly. Hotel management can often feel like youre spinning plates – online travel agents (OTAs) sending bookings, guests booking directly on your site, and your front desk needing real-time updates to avoid the dreaded overbooking. With all these moving parts, how do you deliver that perfect guest experience ?

Book 94

Book Pricing Property Management Marketing 94

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.

Presentation

Revenue Hub

MAY 12, 2025

The role of a Revenue Manager has changed over the years. It no longer means manually trawling through reports and historical data to forecast future demand. NB: This is an article from Mews Subscribe to our weekly newsletter and stay up to date Instead, the fast-paced industry means opportunities have passed by the time data has been analyzed. And hotels still relying on manual methods are probably unaware just how much money theyre leaving on the table.

Pricing 105

Pricing Article Events Reservations 105

Hospitality Net

MAY 16, 2025

Your next guest will arrive at your hotel without ever having chosen you.

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87

eHotelier

MAY 13, 2025

Flemings Mayfair, whose landmark property occupies one of Londons most elite postcodes, has undertaken a complete renovation and redesign of its three-bedroom townhouse

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130

Hospitality Magazine

MAY 12, 2025

Collingwoods Pincho Disco has added new tasting menus to its a la carte offering, hoping to lure in premium diners with affordable prices as the industry counters customers feeling the pinch. The venues Colombian-born Head Chef Diego Cardenas (ex two-Michelin-starred Casa Marcial, Spain) and Culinary Director Jake Furst (2023 AHA Victorian Chef of the Year) have reimagined their menus with affordability and flexibility in mind, while maintaining the venues vibrant flavours and Latin soul.

Pricing 130

Pricing Magazine 130

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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

EATER

MAY 14, 2025

Wonho Frank Lee Ryan Bailey of Kato in LA says more square footage has actually helped operations A version of this post originally appeared on May 14, 2025, in Eater and Punchs newsletter Pre Shift , a biweekly newsletter for the industry pro that sources first-person accounts from the bar and restaurant world. This send is the second of a four-part series on restaurant growth, presented by Square.

Reservations 83

Reservations Accounting Presentation 83

Revenue Hub

MAY 16, 2025

The term day use or hourly hotels has historically invited some questionable associations. So, to understand this segment and shift how its perceived by the market, its important to first define who the modern day use guest actually is. NB: This is an article from DerbySoft Subscribe to our weekly newsletter and stay up to date First, you have local residents of a city who crave a temporary escape in an environment that feels removed from home and their normal day-to-day experience.

Article 102

Article Pricing Book Events 102

Modern Restaurant Management

MAY 14, 2025

Restaurants, hotels,and otherhospitalityindustry businesses continue to battle a tight labor market. Toattractnot only enough employees butalsoengaged and productive ones, itsimportantto offer benefits thatmeet them where they are. While itmayoften be overwhelming to figure out where to start, there are severaltenets of an impactful benefits program thatcanshow employees thatyou, their employer,supportthemas individualsboth at work and at home.

Workshop 88

Workshop Training Communication Scheduling 88

eHotelier

MAY 12, 2025

Challenge: Changing Target Market to Align with Added Inventory

Book 130

Book Marketing 130

Advertisement

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.

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