EHL Insights

MAY 30, 2022

A focus piece that resumes the challenges of independent hotels in their CSR journey. In a recent study of 14 independent hotels in France and Switzerland, we focused on two questions: What are the key drivers that push smaller independent hotels towards CSR adoption? And, conversely, what are the main barriers they need to overcome?

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Service that Sells

MAY 30, 2022

You should avoid promising in your restaurant marketing materials what your operation can’t deliver consistently. It’s impossible to create guest loyalty if you’re in the habit of building up expectations only to pull the rug out from under guests once you get them in the door. The marketing expectations you create through your promotional materials will be the baseline of what guests demand when they walk into your restaurant.

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Marketing Training Server Communication 52

The Restaurant Times

MAY 30, 2022

El coste es una palabra de cinco letras que disgusta a casi todos los propietarios y operadores de restaurantes. Encontrar maneras efectivas para reducirlos que ayuden su negocio de restauración, para algunos esto ha sido una batalla interminable. El control del coste del licor es vital para la rentabilidad de cualquier restaurante y bar. Sin un buen sistema, es muy fácil perder el dinero detrás del bar.

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PhocusWire

MAY 30, 2022

The newly combined company is known as Global Business Travel Group and trades under the symbol GBTG.

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Marketing 52

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Dive into the transformative potential of business automation within the hospitality sector. This comprehensive overview showcases how innovative technologies can streamline operations, reduce costs, and elevate guest satisfaction. Discover the advantages of integrating systems like automated check-ins, CRM, and energy management to not only save on expenses but also to provide a seamless and personalized guest experience.

Guest Satisfaction

The Restaurant Times

MAY 30, 2022

Muchos aspectos deberían considerar para montar un negocio exitoso de restauración. Es difícil mantener un equilibrio saludable entre gastos e ingresos. El control del coste de la comida en los restaurantes constituye una parte importante del conjunto. Simplemente, pero, el coste de la comida de los restaurantes es el coste de todos los ingredientes usados para preparar un plato.

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Information 52