HotelREZ
FEBRUARY 5, 2024
Through a multichannel approach, HotelREZ Hotels & Resorts has enabled its hotel clients to increase reservations through the booking engine by 31%*, while driving valuable business through the GDS (+44%*) and Direct Connects (+50%*). As a result, the British company has expanded its team in the UK and Europe.
EATER
DECEMBER 11, 2023
And because producers tend to reserve the magnum treatment for the wines they consider worth celebrating, it’s usually a safe bet that the big bottles contain something special. An entry-level Champagne Charles Heidsieck’s Brut Reserve. So the wine is just always in the best shape.”
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EATER
APRIL 7, 2023
Sheraton, who grew up in New York, had a profound influence on modern food criticism, pioneering making reservations under false names and wearing wigs to dinner, in order to see how restaurants would treat “real” patrons. As she remarked of her Dualit toaster in 2004 : ‘’Every food writer in the world said it was the best.
Mary Gostelow
OCTOBER 30, 2023
What Girlahead had not realised when she first went to SONEVA FUSHI (‘island’), on 30th March 2004, was that the very exterior shapes were all Shivdasani. That unique name is Soneva, the moniker a marriage of its founders and creators, Sonu Shivdasani and Eva Maldström.
HotelREZ
MAY 11, 2021
Reaching travellers to drive direct, commission-free reservations with video is key. HotelREZ Hotels & Resorts was founded in 2004 by Mark Lewis, an experienced hospitality industry. From those beginnings, Hotels.TV About HotelREZ and Best Loved Hotels. professional and entrepreneur. properties with bookers worldwide.
EATER
AUGUST 5, 2021
market since 2004, packaged in a little red can that’s now become something of a 21st-century design icon. The wine is a blend of pinot blanc, riesling, and muscat, and uses the “Blanc de Blanc” typically reserved for Champagne (whereas Sofia is a California girl).
EATER
OCTOBER 26, 2021
Netflix began streaming the same kind of dramatically scored food worship for sidewalk noodles that it once reserved for white-gloved haute cuisine , and more than one publication officially declared the death of fine dining , or sees its demise coming. This trend has become especially true in travel — and rightfully so.
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