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Premier Inn opens new hub in Marylebone

Hotel Owner

Launched in 2013, hub by Premier Inn hotels offer compact bedrooms – approximately half the size of a ‘standard’ Premier Inn room – with a contemporary design style, a focus on technology and a relaxed ‘Lounge’ style food and beverage (F&B) offering.

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Kalibri Labs expands senior leadership team

Hotel Business

Prior to Hotel Effectiveness, he consulted from 2013-2018 across multiple industries developing hundreds of models for business valuation, budgeting, loyalty marketing, short- and long-term forecasts, scenario planning and sensitivity analysis. He also spent many years as VP, finance for IHG Americas.

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All You Need To Know About Food Truck Insurance

The Restaurant Times

The number of food trucks in the United States roughly doubled between 2013 and 2018, and for all good reasons. This article will highlight everything you need to know about food truck insurance; from which kind of insurance is the best for your food truck, where to get it and how to search for the best that suits your budget. .

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How Hyperion Public Stays Profitable and Labor Compliant with 7shifts

7 Shifts

Hyperion GM, Teddy Goldstein, has worked at Hyperion since 2013, starting as a pantry cook in the kitchen. With the weekly labor budget tool visible on their scheduling page, Teddy and other managers are able to monitor their labor cost while they schedule real-time in order to make the best staffing decisions.

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From Shutdown to Stardom: How Cranes, D.C. Stayed Open and Increased Daily Sales by 1,000 Percent During a Global Pandemic

Modern Restaurant Management

” In 2013, Moncayo opened his first restaurant there, Bam!, For example, his team knows that Moncayo is very aggressive about meeting his goals and that they need to consult the [me] budget tracker before making purchases towards the end of the month. uniquely combining Spanish and Japanese cuisine.

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Brittney Valles Is Stepping Up

EATER

She never missed an opportunity to ask him questions about restaurant operations, and when Chait opened Petty Cash Taqueria in 2013, Valles joined the team as a host and later a floor manager. I’ve been doing my budgeting, and I think we need a little under $5 million. We also want to help others around us and be more vocal.

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Giving the people what they want – Alumnus unlocks accommodation market ‘no one knew existed’

Les Roches

After graduating from Les Roches in 2013, Kirill Pryakhin enjoyed a successful Sales career in the Middle East, working for some of the biggest brands in hospitality. Then he changed direction, returning to Astrakhan in his native Russia to join forces with his father on an entrepreneurial venture.