Revenue Hub

NOVEMBER 8, 2023

Subscribe to our weekly newsletter and stay up to date Welcome to the digital revolution of hospitality, where the battleground is virtual, and the spoils go to those who understand the nuanced dance of pixels and perception. He says, “At Wotels, our focus isn’t just on lodging, it’s about curating interactive experiences.

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Book Article Communication Catering 87

Hotel Business

APRIL 4, 2024

They’ll know everything about you.” And you fight with an OTA to try to get the best information about your hotel out there for the guests to see. “We all have to get out more and recruit more, and we all have to use our voices,” said Ballotti. We have to tell those stories.”

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Concierge Housekeeping Presentation Information 111

Revenue Hub

MARCH 6, 2024

NB: This is an article from 3&6 , one of our Expert Partners Subscribe to our weekly newsletter and stay up to date Summer last year the head of Instagram shared the first insight into how the various algorithms actually works. From these signals, Instagram makes educated guesses about how likely they are to interact with a post.

Accounting 92

Accounting Information Article Marketing 92

Hospitality Magazine

AUGUST 21, 2023

“Our mission is simple – to create a space that resonates with the lively pulse of the Australian heart- where the spirits are high, the ambiance is laid-back and the experience promises to be nothing short of a very, very good time.” The Waratah is slated to open in November this year.

Magazine 243

Magazine 243

Modern Restaurant Management

OCTOBER 3, 2023

” This business is all about people. It’s an incredible way to build brand sparks and emotionally engage with the community to introduce your brand’s story, products and services. Encourage your happy customers to spread the word about their exceptional experience and your store to their friends and family.

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Marketing Events 177

Modern Restaurant Management

APRIL 8, 2024

And in talking about bringing stability into our food businesses, culture can be that secret ingredient that makes all the difference in attracting the right people, retaining good people, and creating a powerhouse team. Culture is Critical There are endless books and resources that say, it is all about culture. March 23, 2002.

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Front of House Customer Service Accounting Communication 187

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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Boutique Hotel News

OCTOBER 4, 2022

UK & Ireland: Storied Collection, a group of exclusive heritage hotels , has officially launched as it looks to bring guests closer to history. Red Carnation Hotels are proud to partner with the Storied Collection to highlight and honour the rich history and heritage of our most special hotels.”.

Catering 147

Catering Book Events Marketing 147

EATER

MARCH 27, 2024

Movies, books, and television we’re excited about this spring. A version of this post originally appeared on March 23, 2024, in Stephanie Wu’s newsletter, “From the Editor,” a roundup of the most vital news and stories in the food world. Lille Allen; John P. Read the archives and subscribe now.

Book 77

Book 77

Hotelogix

APRIL 18, 2024

As ex-hoteliers, my team and I have crossed paths with these demons at some point in our careers and today we strive to help exorcize them. We speak to hoteliers every day, and the best way I feel to go about this blog is to bring those conversations, their stories, struggles, and victories to you as succinctly as possible.

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Blog Communication Definition Book 130

Revenue Hub

MARCH 29, 2023

If a customer asked what your hotel’s story was, would your response include things such as a number of accolades, the year the hotel was built, or a number of high-profile guests? For years, our company’s stories have involved details about our history, who makes the decisions, and the thread count of our sheets.

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Article Reservations Presentation Book 71

Revenue Hub

JANUARY 26, 2024

There is a fierce debate about the best solutions and complex tools that will allow a residual improvement in revenue to be achieved – what we sometimes call “fairy dust”. I think it’s worth starting by defining branding – to understand why you should really spend your time thinking about it. The result was spectacularly different.

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Document Article Book Presentation 86

Hospitality Magazine

FEBRUARY 8, 2023

This is a story about minimal-intervention cider — with Fin Wines. Hospitality speaks to Director JonJo McEvoy about the status of grass-roots ciders, the production process and why consistency isn’t key when it comes to making a crushable bevvy. We don’t use any preservatives about 95 per cent of the time,” says McEvoy.

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Presentation Definition Magazine Information 246

Hotel Business

AUGUST 24, 2023

It’s the August edition of Hotel Business and this issue features a cover story on Mirbeau Inn & Spa, as well as a Q+A with owners and developers, an interview with Barbara Purvis of Essex Hotel Management and a report on our recent Hot Topics session, sponsored by DIRECTV about bringing the home experience to hotel guestrooms.

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Revenue Hub

JUNE 8, 2023

We are delighted to welcome RoomPriceGenie as an Expert Partner In this “Who Are We” interview we are joined by: Thomas Landen – Chief Marketing Genie at RoomPriceGenie In this discussion Thomas tells us more about the company, when they were founded and the back story to it’s inception.

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Pricing Book Marketing 86

Hospitality Magazine

APRIL 15, 2024

The chef speaks to Hospitality about the approach behind the 40-seat restaurant and why it’s important to encourage collaboration in the kitchen. People soon started hearing about her food, which motivated the budding chef to open a Vietnamese food stall at the local Aldinga markets.

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Front of House Book Accounting Training 130

EATER

MARCH 5, 2024

Eater’s origin story begins with restaurants and dining culture, but back in the early days of the pandemic, when most restaurants were closed, we decided to meet our readers where most of them were: at home. Are there any maps in here? Eater at Home 2.0 And who am I, aside from being the editor of Eater at Home?

Information 69

Information 69

Modern Restaurant Management

AUGUST 16, 2021

However, in the past few months, I have run across some incredible stories that are heartwarming and inspiring. The common thread is that each story is about incredible staff and great managers and that, together, they support each other inside and outside of the restaurant. Caring Managers. A Sales Contest Where Everybody Wins.

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Server Article 208

EATER

DECEMBER 9, 2022

The story continues: I was made fun of for my sandwich (the food choice a failure of the model, perhaps) and felt alone. I end up thankful for the stinky lunchbox, and for “the lessons it taught me about tolerance, acceptance, and pride in who I am.”. As a child, I remember always feeling like the outsider in my school,” it begins. “I

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Training 127

Modern Restaurant Management

FEBRUARY 9, 2024

After all, the McDonald brothers, with the pivotal support of Ray Kroc, changed our approach to franchising altogether. In our hyper-visual 21st century, it’s visual communication that holds the key to unlocking this opportunity. Picture this: You're at the annual franchisee meeting.

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Communication Presentation Information Demo 188

EATER

SEPTEMBER 15, 2023

An Rong Xu /Eater In her debut cookbook, ‘Made in Taiwan,’ the journalist uses recipes to tell the story of the island’s people, and take a stand on its sovereignty “I’m not a food influencer or a professional chef,” Clarissa Wei says. “A One of its first recipes begins with the story of an 89-year-old former soldier.

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Book Document Accounting Presentation 143

Hospitality Magazine

JANUARY 30, 2023

It was really fitting with the name of Buddy’s because it was built by buddies – all our friends came out of the woodwork and chipped in,” says McGeoch. “So it really is an inviting space where hopefully you can chat to someone else and talk about a product you haven’t tried.” This is kind of like a food hall for beer.”

Magazine 246

Magazine 246

EATER

FEBRUARY 14, 2024

We spoke to food stylist Tamara Reynolds about creating the restaurant — and meals — at the center of that world. The chef and food stylist, with her team, has worked on shows like Billions, Succession, Dead Ringers , and American Horror Story , creating food that furthers a show’s narrative. How did you go about creating that?

Training 119

Training 119

Hospitality Magazine

APRIL 19, 2023

Hospitality speaks to the chef about the story behind L’Enclume and what diners can expect from his upcoming residency. Situated in the English Lake District in the village of Cartmel, Rogan received a tipoff about a former blacksmith’s workshop and was instantly drawn to its charm and nearby farm.

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Workshop Presentation Communication Magazine 246

EATER

MARCH 27, 2024

The primary source of sustenance for most of human history, foraging began to fall out of fashion with the invention of agriculture about 12,000 years ago, and its decline continued somewhat steadily until 2020. Organized by season into four main sections, the book begins with the sunlit sensory overload of spring.

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Workshop Book Information 96

Social Hospitality

FEBRUARY 20, 2024

In today’s digital landscape, brand storytelling isn’t just a narrative about your business; it’s the essence of your company’s identity and values communicated across social platforms. Leveraging social media platforms to share your brand’s story is an art and science that requires a strategic approach.

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Marketing Communication Presentation Information 52

Modern Restaurant Management

JANUARY 6, 2021

Having worked specifically with assisting regional and national chains in sourcing fresh produce, our team has some insights to get you started. One of the first things that come to mind when thinking about a restaurant is its menu. ” Telling the Produce Stories. Menu Ideation and Development.

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Marketing Information 197

EATER

DECEMBER 26, 2023

. | Cat Cardenas/Eater Apple cider fans beefing with Katy Perry, the bizarre story behind Coca-Cola’s not-so-secret ingredient, and a Panera Bread purse — our most-clicked stories of the year show 2023 was a wild one It’s the end of the year, and time to get reflective about what, exactly, was 2023.

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Marketing 70

EATER

SEPTEMBER 22, 2022

NyQuil chicken proves one of our worst collective online tendencies Last week, the Food and Drug Administration issued a warning : Don’t cook your chicken in NyQuil. A person making “NyQuil chicken” | Screenshot via Know Your TikTok/YouTube. People are always getting swindled by fake food online, though it often has lower stakes.

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Blog Accounting 145

Modern Restaurant Management

AUGUST 28, 2020

And yet we saw even more evidence that for some members of our community, there is no safety. In traumatic times, the impulse is to come together with friends in familiar places to share our experiences and comfort with one another. For some restaurateurs, it’s all about the food they serve. Something to Talk About.

Definition 193

Definition 193

Hospitality Magazine

OCTOBER 2, 2023

“Oaxacan cuisine comes from the earth, from our ancestors, and it is really artisanal,” says Diaz. The techniques used are ancestral and close to our roots.” We also use it for some salsas, like our molcajete salsa that we use for our potatoes.” We make our cecina in-house with my family recipe.”

Training 130

Training Magazine 130

Hotel Business

MARCH 1, 2024

Supporting our small towns and communities was always important to us, and a lot of our office chatter would be about the new shops and restaurants that had opened—or the ones that closed but defined our childhoods—as well as news about town and the people we had in common. What’s planned?”

Events 52

Events 52

Hotel Owner

SEPTEMBER 27, 2023

Amid the strong trading results, PPHE decided to return to its historic capital returns policy of distributing approximately 30% of adjusted EPRA earnings and would be consulting with shareholders about the most appropriate and effective means for the distribution to take place.

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Modern Restaurant Management

APRIL 15, 2022

We have all taken pictures of neatly presented dishes from our favorite restaurants to post on Instagram, so it makes perfect sense for restaurants to prioritize Instagram as a marketing channel. Make Use of Instagram Story Highlights. Story highlights can be an efficient way to do that, which is why you should emphasize them.

Marketing 197

Marketing Accounting Presentation Information 197

EATER

DECEMBER 4, 2023

Tilda Rose I thought we should “upgrade” our family’s traditional southern holiday feast. I’m talking about what we will eat this year for the holidays. I also thought changing up our foods would be good for us. These excuses I gave myself for wanting to “upgrade” our holiday feast. I was wrong. And that was that.

Book 133

Book 133

Hotel Business

SEPTEMBER 20, 2023

To talk about staffing and mitigating costs, Glenn Haussman, founder/host, No Vacancy Live podcast, moderated the latest Hotel Business Hot Topics session, “Rethinking Hospitality’s Approach to the Workforce: Tackling Staffing Shortages and Rising Costs,” in partnership with Unifocus. . Success stories spread throughout an organization.

Scheduling 59

Scheduling Marketing 59

Modern Restaurant Management

APRIL 8, 2021

After a viral tweet about shrimp tails unearthed inside a box of Cinnamon Toast Crunch took the Internet by storm, Shuckin' Shack CEO Jonathan Weathington knew that the brand had to capitalize on this media sensation and launched a version of its own: Cinnamon Toast Crunch Shrimp. Mostly, we were curious if it would even taste good.”

Definition 112

Definition Magazine Marketing 112