about-chart 
SiteMinder
SEPTEMBER 25, 2022
A hotel organisation chart can be a powerful tool for hoteliers at any stage of business, providing the clarity and structure for better decision-making and empowering people across the organisation to do their best work. Here, we cover everything you need to know about creating and using a hotel organisation chart – with examples provided.
Modern Restaurant Management
FEBRUARY 13, 2024
But the data also tells a story to prospective franchisees about how well the brand is performing over time. For example, if a brand has experienced consistent increases in annual sales volumes by year, it may want to present this information in a bar chart to visually show the upward climb.
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Revenue Hub
FEBRUARY 1, 2024
Let’s talk about something that’s been etched in stone for far too long in our industry – the ‘perfect booking window.’ Some are planners, meticulously charting their trips months in advance. Why Last-Minute Bookings Are Hidden Gems Now, let’s talk about the real stars of the show: last-minute bookings.
Modern Restaurant Management
FEBRUARY 17, 2023
” When we asked nearly 800 US consumers about past and future restaurant usage, consumers whofrequented restaurants ten or more times per week (frequent users) are twice as likely to increase their future use. What about the rest of the market? This isn’t just “talk,” either.
Modern Restaurant Management
AUGUST 21, 2023
With TV shows like Netflix’s unscripted "Chef’s Table" and FX’s scripted "The Bear" – there’s a clear appetite in the market for stories about the chefs behind their favorite dishes – as well as the full ensemble of team members behind a restaurant’s success.
Hospitality Magazine
DECEMBER 14, 2022
To be a custodian of a place like this, it’s a body of work, it’s about dedication.” “The drinks list is all about seaside drinking with twists on the classics, but also featuring Icebergs numbers we know and love that have been with us from the beginning,” he says.
Modern Restaurant Management
NOVEMBER 7, 2022
As indicated in the above chart, when price increases surpassed 10-13 percent, traffic started to decline severely, negating some or all of the net sales benefits. Guests are now paying attention to prices because they’re making thoughtful choices about how to spend their discretionary dollars. Putting Value Back on the Menu.
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