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Single O opens new roastery + cafe in Tokyo

Hospitality Magazine

After expanding from Sydney to Japan back in 2014, Single O has grown to become a staple in the local landscape. Now, the coffee brand is gearing up to open the doors to a brand-new roastery and cafe in the historic area of Ryogoku, Tokyo, tomorrow. “We are now roasting for more than 130 wholesale partners across Japan.”

Training 246
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Prahran’s Officine Zero to reopen as Officina Gastronomica Italiana

Hospitality Magazine

Claudio Casoni opened the original Officine Zero in 2014 which has been known for its authentic Italian offering. “When I originally opened Officine Zero in 2014, I always planned for it to be more than an espresso bar,” says Casoni.

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Report: Independent hoteliers see GDS bookings rise 34.5%

Hotel Business

vs. a decade ago (2014). year-on-year, 63% vs. 2019 pre-pandemic levels and up +4,609% vs. 2014. The global distribution system (GDS) continues to perform for independent accommodation providers with reservations up 34.5% in the past year and up 4.2% Channel Connect reservations increased 39.5%

Book 111
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The Star Brisbane announces Italian eatery Cucina Regina

Hospitality Magazine

Having first launched Cucina Vivo on the Gold Coast in 2014, I am thrilled to introduce our newest Cucina family member to Brisbane and bring one of our much-loved dining experiences into a city that is rapidly evolving into one of the nation’s top culinary destinations.”

Magazine 246
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a&o Hostels announces new COO – Torsten Loos

eHotelier

He has been with the company since 2002 and, as Director Operations, has been responsible for the operation of the total of 40 properties with 35 general managers and more than 1,000 employees since 2014. During this time, he has developed and established a new management trainee program and the a&o Academy, among other things.

Budgeting 130
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Mazen Kais appointed as Group Technical Director at EVOK Hotels Collection

eHotelier

Evok Collection, founded in 2014, has recruited Mazen Kais as group technical director.

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Former Chiswick chef to spearhead new chapter of The Erko

Hospitality Magazine

Solotel has been running The Erko since 2014 and CEO Elliot Solomon says Robinson’s menu will cater for an array of occasions. Other highlights across the menu include grilled baby octopus with chickpeas, daily market-caught fish specials, and The Pav which will utilise surplus and blemished fruit from the market.

Catering 246