Hospitality Magazine

SEPTEMBER 27, 2023

Flavour and culinary uses The leaves can be eaten raw and cooked and last for about a week once they are harvested. The post You’ve heard about coriander – but what about culantro? Leaves can be picked or cut off individually once they are 25-30cm in length from the base of the plant.

Magazine 130

Magazine 130

Hospitality Magazine

DECEMBER 6, 2023

The trees have dense, evergreen, feather-like leaves that are about 5cm or less in length. Red and yellow flowers about 2.5cm in size grow on trees in small clusters.Brown tamarind pods are pea-like in shape and grow up to 15cm in length and 2.5cm in width.

Magazine 130

Magazine 130

eHotelier

SEPTEMBER 20, 2023

What hoteliers need to know about rising insurance costs: leave no stone unturned - Insights - Insights Hotel operators can combat rising rates with audits, accountability, and awareness of post-pandemic challenges.

Accounting 277

Accounting 277

Modern Restaurant Management

FEBRUARY 8, 2024

Here are a few things to think about that will help you hire the right specialized cleaner for your restaurant. Cleaners who are experts will be happy to brag about their successes. Account for Layout and Architecture The layout and design of your restaurant are important factors to consider when hiring a specialized cleaner.

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Accounting Training 192

InnQuest

SEPTEMBER 12, 2023

To learn more about the power of online reviews for hotels, read this. About InnQuest At InnQuest , we understand the importance of the challenges faced by businesses in the hospitality industry. This intricate process encompasses a plethora of components that intertwine to create a symphony of hospitality.

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Maintenance Guest Satisfaction POS Systems Housekeeping 220

Hospitality Magazine

MAY 8, 2023

Hospitality speaks to Love Tilly Group Operations and Beverage Manager Melissa Moore and Ben Walsh from Adelaide’s Udaberri about using vermouth across different applications and how they predict the fortified wine will track in the near future. The post Everything you need to know about vermouth appeared first on hospitality | Magazine.

Marketing 233

Marketing Magazine 233

Modern Restaurant Management

FEBRUARY 16, 2024

Food Safety Specialist Francine L. Shaw sat down with Morten Larsen, CEO & Founder of EcoloxTech to discuss the use of Hypochlorous acid (HOCl) in restaurants and food service. Why is it so important for restaurants and other food businesses to be aware of – and use – HOCI as a disinfectant and sanitizer?

Sanitation 185

Sanitation Travel and Tourism Definition Training 185

Revenue Hub

APRIL 3, 2024

Establishing Authority and Expertise A hotel blog provides an opportunity to showcase your expertise and knowledge about your destination, local attractions, events, and travel tips. Read the full article at Travelboom The post What Should a Hotel Blog About? appeared first on Revenue Hub.

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Blog Article Information Presentation 80

Hospitality Magazine

AUGUST 13, 2023

Snake bean seeds should be planted about 1cm deep in slightly damp, warm soil about 30cm apart. The post Everything you need to know about the snake bean appeared first on hospitality | Magazine. It’s best to grow snake beans during the warmer months, however the annual plant can be grown at any time of the year.

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Magazine 130

EATER

FEBRUARY 8, 2024

Eat a burrito about it. Have one meal a week, like a snake, and not have to think about it. Comfort, to me, means not having to think about anything. So a comfort food, it follows, would be a food that I did not have to think about, did not challenge me nor alert me to its insufficiencies. Eat a burrito about it.

Communication 85

Communication 85

EATER

MARCH 4, 2024

Why do chefs and cooks freak out about ramps? Should I freak about ramps? Both the greens and the lower white stalks are edible. Ramps taste stronger than a leek, which generally has a mild onion flavor, and they’re more pungently garlicky than a scallion. Ramp season is short, and hence, quantities are limited.

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Pricing Marketing 107

Modern Restaurant Management

MARCH 15, 2023

Restaurants should be warned that for consumers, hearing about dynamic pricing may not be as pleasant as hearing about a new happy hour deal or special. If customers sense that you’re simply raising prices for the sheer sake of profit, they won’t be pleased.

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Pricing Budgeting Communication Server 183

Revenue Hub

APRIL 17, 2024

NB: This is an article from three&six , one of our Expert Partners Our clever team have analyzed keyword data from these notoriously opaque campaigns, and uncovered the truth about PMax for hotels. We’re also told that Google analyzes your hotel website and gains insights from the content you display about your property.

Budgeting 81

Budgeting Article Marketing Accounting 81

EATER

FEBRUARY 16, 2024

Whether you’re a Samoas fan or a Thin Mint devotee, nearly everyone is happy to shell out as much as $6 to score a box of their favorite Girl Scout cookie — and support a longstanding organization that benefits girls across the country (not to mention argue endlessly about what cookie is truly The Best One ). When is Girl Scout cookie season?

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Modern Restaurant Management

FEBRUARY 26, 2021

“It is very important to implement these practices because life is all about balance. One of the biggest things about balance is that it starts within. Talk often about what you do to manage your mental well-being. “For me, it's all about building a culture. ” Maneet Chauhan Photo by Amelia J. .”

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Server Communication Download Sanitation 178

Modern Restaurant Management

MARCH 24, 2023

Although restaurants are increasingly interested in meeting the needs of gluten-free consumers, there’s plenty of room for improvement in the messaging used to communicate about gluten-free options. Messaging about gluten-free options and safety protocols begins with your menu.

Training 177

Training Front of House Communication Presentation 177

Revenue Hub

FEBRUARY 29, 2024

It’s not about hastily selling out or stubbornly holding out—it’s about discovering harmony amidst the chaos. It’s about finding the delicate balance that maximizes revenue potential without compromising on quality or guest satisfaction. Finding Harmony in Chaos So, where does the sweet spot lie?

Guest Satisfaction 89

Guest Satisfaction Pricing Article Accounting 89

Lodging Magazine

MARCH 8, 2024

That guest-first sensibility was on full display when, mid-interview with LODGING, he didn’t hesitate to pick up the phone and proceed to offer the caller—a honeymooner inquiring about a room—an upgrade to a suite with a fireplace and river and mountain views.

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Definition Magazine 111

Hospitality Magazine

NOVEMBER 8, 2023

Hospitality speaks to Claudia Morgan from Double Deuce Lounge and Sam Kirk from Jacksons on George in Sydney about their take on the drink, spin-offs, and why they think people will be going green in the very near future. I was really surprised, and I asked Hayden [Lambert, owner] about it, and he was like, ‘Honestly, why not?

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Catering Presentation Magazine Book 130

Modern Restaurant Management

SEPTEMBER 8, 2020

With the advent of COVID-19, there have been plenty of questions about ventilation and how it can improve interior spaces by making them safer. Everything about HVAC is flow. With issues taken care of at the design level, it’s time to think about maintenance. A filter with an efficiency of MERV 13 can be very effective.

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Maintenance Reservations Book Events 193

Hospitality Magazine

APRIL 26, 2023

The post What you need to know about guava appeared first on hospitality | Magazine. Drinks-wise, guava regularly makes an appearance in smoothies and juices, not only for its taste, but also for its high levels of vitamins along with fibre and potassium.

Magazine 130

Magazine 130

Hospitality Net

JANUARY 22, 2024

Join us as we unveil the findings and the story they tell about our beloved beverage. From students to faculty, the survey painted a rich tapestry of preferences, habits, and cultural significances, offering a glimpse into the role coffee plays in the dynamic life of EHL.

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Hospitality Magazine

JULY 31, 2023

Hospitality speaks to Batiste Gouraud, head chef at Gavroche, and Markus Andrew, executive pastry chef at Bistro Nido, about the process behind making the dessert, the importance of balance, and how they’re introducing modern hints to the staple. There are a few origin stories when it comes to the starting point of crêpes Suzette.

Accounting 130

Accounting Presentation Training Magazine 130

Revenue Hub

NOVEMBER 1, 2023

In this blog we will focus on the five commonly held myths about revenue management technology and why you don’t need to worry. After the huge challenges of the pandemic, everyone, globally, is realizing that we are facing a brand-new world – and the same can be said about the hospitality industry.

Pricing 86

Pricing Budgeting Reservations Article 86

Hospitality Net

MARCH 3, 2024

Europeans are confident about their travel spending power in 2024 despite the ongoing cost of living pressure across the continent, according to a new report from Accor, the world leading hospitality group.

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EATER

JANUARY 23, 2024

Shutterstock Brands are more willing to talk about our gas and bad poops than ever, and it’s getting a little uncomfortable Instagram is a minefield for many reasons, but the thing I find myself most frequently having to dodge at the moment is poop. At its core, the gut health craze is about weight loss, not health.

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NV Hotels

OCTOBER 5, 2022

Learn more about our member company: www.cirqplus.com. The post Learn about Cirq+ appeared first on NV Hotels. With CIRQ+, properties are primed to keep up with the ever-shifting demands brought on by time, technology, and tech savvy users for years to come. SAVE MONEY, MAKE MONEY, MODERNIZE CIRQ+.

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Modern Restaurant Management

JULY 20, 2023

For instance, one survey respondent said, “I don’t want [restaurants] to collect personal information about me. Here is a sampling of what proponents had to say about AI in drive-thrus: “I am all about speed and convenience, and I think this would save in each.” Our study backs that up.

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Information 129

Modern Restaurant Management

MAY 9, 2022

To learn more about loan forgiveness from the Small Business Administration (SBA) portal, click here. In this video, the National Restaurant Association’s VP of Public Policy Aaron Frazier explains why restaurants need to find out if they are eligible for PPP loan forgiveness now.

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eHotelier

APRIL 25, 2023

Here is a comprehensive list of benefits for many different roles in a hotel, including a few action points for each role.

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Hotelogix

APRIL 18, 2023

The post All about gaining operational efficiency with a multi-property management system appeared first on Hotelogix.

Property Management 147

Property Management 147

EATER

MAY 2, 2023

And I, for one, am tired of hearing about it. It was delicious, but it brought on hours of garlicky burps, something that ramp-lovers are more than happy to tell you about. If you really must have a ramp right now, because some chef on Instagram won’t shut up about them, you can buy a pound for $35 via luxury food purveyor D’Artagnan.

Marketing 102

Marketing 102

EATER

NOVEMBER 10, 2022

Livin’ in the Fridge ”: A parody of “Livin’ on the Edge” by Aerosmith, this is just some really tight lyrics about mold. This is a song about liking ice cream. Addicted to Spuds”: Taking a song about being so horny you might die (“Addicted to Love” by Robert Palmer) and making it about potatoes makes it even more accurate.

Book 138

Book 138

EATER

FEBRUARY 28, 2024

A neighbor complained to the city about the smell of food cooking at the restaurant

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Hospitality Net

NOVEMBER 9, 2023

There were some key discussions about the ongoing transformations in loyalty and how we need to adjust these programs to better suit consumer demand.

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105

eZee Absolute

DECEMBER 7, 2023

The hotel revenue management myths that are swirling around are the real reasons hotels are so skeptical about it. So, I decided to debunk some common myths about revenue management systems and managers and make your life easier. But many budget hotels have refrained from learning about such strategies. Who is to blame for it?

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Budgeting Pricing Blog Information 98