Horizon Hospitality
FEBRUARY 7, 2023
“People will forget what you said, people will forget what you did, but people will never forget how you made them feel.” – Maya Angelou In the modern travel industry, many branded hotel chains offer amenities and services indistinguishable from each other. So, hotels must set themselves apart. How? They can help guests tune out the overload of daily information and enjoy letting their intuition make travel choices.
eHotelier
FEBRUARY 12, 2023
Hotels and resorts now have the ability to link key guest, dining and loyalty CRM data across both restaurant and hotel guest profiles. By integrating this combined data into a unified guest profile, hotels with restaurants can increase engagement with their most loyal guests through their dining experiences.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Boutique Hotel News
FEBRUARY 3, 2023
UK: The Roseate Edinburgh is the latest boutique hotel to open under Roseate Hotels & Resorts, joining properties in London, Reading and Bath. The property is spread across two newly refurbished, heritage Victorian townhouses, situated in Edinburgh’s West End. Formerly known as The Dunstane Houses , The Roseate Edinburgh offers 35 rooms and suites with en-suite shower rooms, Noble Isle bathroom amenities, and handcrafted four-poster beds with Scottish woollen throws.
Hospitality Magazine
FEBRUARY 22, 2023
The second installment of Nomad Group’s Beau concept will open its doors on Reservoir Street in Sydney’s Surry Hills this Friday. Manoosh-centric eatery Beau and Dough launched in early February, with Beau Bar honing in on seafood over ice and a wine-centric beverage program. “The Beau approach is elegant, refined and relaxed dining, embracing our city fringe and neighbourhood location,” says Rebecca Yazbek, co-owner and creative director.
Advertisement
Your Guide to Restaurant Marketing Success Start maximizing ROI and doing more with less with Olo’s ultimate guide to restaurant marketing. In this guide: Strategies to level up in 4 key areas: data, audiences, content distribution, and loyalty Interactive checklists to help you track your progress throughout the year Tips for leveraging guest data across your entire business What you’ll learn: Level 1 | Beginner: Learn how to collect guest data, build a healthy subscriber list, launch personali
.png)
Modern Restaurant Management
FEBRUARY 22, 2023
Ask any restaurant owner for their main pain point and the likely response will be: staffing. Modern Restaurant Management (MRM) magazine asked hiring expert Sid Upadhyay, co-founder and CEO of Wizehire for his advice on best practices for hiring and retention. What do you see as key challenges of restaurant hiring right now? What are the biggest pain points and have they changed due to the pandemic?
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
EATER
FEBRUARY 15, 2023
Bettina Makalintal The uses for the Filipino braise go way, way beyond meat There are two things I always have big bottles of in my pantry: soy sauce and vinegar. Each is useful in its own way. But of course, it’s no coincidence that together, the two make up the base of Filipino adobo , the simple braise that so often appears on the table in homes across the diaspora.
eHotelier
FEBRUARY 22, 2023
Here are recommendations to help hotels effectively implement total revenue management using market segmentation strategies to improve their overall performance and maximize their revenue and profitability.
Boutique Hotel News
FEBRUARY 14, 2023
Piers Brown, CEO at IHM (publisher of Boutique Hotel News), reflects on what hospitality providers can learn from BrewDog. Call me ‘sober-curious’, beer has been an occasional sip from Dad when nobody’s looking (12-15), naughty secret (16-17), guilty accomplice (20’s), slightly dangerous obsession (30’s/40’s), and my not so toxic friend at times turning 50.
Hospitality Magazine
FEBRUARY 22, 2023
How would you describe the 2023 Icebergs experience? We have worked very hard to maintain the DNA [through] some additions as well as restoring what was broken. The product at Icebergs was not broken, but we needed to attend to the elements in the venue that needed restoring. The experience has perhaps in a way become truer to the original vision: an invisible restaurant … almost like a private beach house for guests to feel something special.
Advertisement
As a restaurant leader, your plate is full with responsibilities, from staff management to serving up delicious dishes. But amidst the hustle, there's a crucial area you can't afford to overlook – employment laws. In this comprehensive eBook, we'll unveil the seven essential employment laws every restaurant leader must master. We'll break down the intricacies of each law, showing you how it directly impacts your business.
.png)
Modern Restaurant Management
FEBRUARY 28, 2023
Today, restaurants’ staggering turnover rates are 70 percent higher than all other sectors. What can restaurant owners and managers do to better engage workers and increase retention in the long run? The current state of employee retention rates can feel dire for restaurant owners, especially after the Covid pandemic. McKinsey research analysts claim that the retail and hospitality employment sector – a segment that includes restaurant employees – is up against “a more se
7 Shifts
FEBRUARY 21, 2023
One of the biggest issues facing restaurants in 2023 is finding and keeping good talent. During the pandemic, many service workers either left or were forced out of the industry and never returned. According to our data , the average turnover rate for restaurant staff in the U.S. was 62%. When staff are unhappy, you lose more than just the cost of hiring and training.
EATER
FEBRUARY 22, 2023
Pablo Espinosa Gutiérrez Taiwanese chain Din Tai Fung is at the center of an all-out tug-of-war between two of LA’s biggest malls, but the fight says something even bigger about the future of the mall itself Perhaps we should start with the dumplings themselves, which are, of course, delicious. Worth the trip. Worth planning the trip around. Particularly the soup dumplings, or xiao long bao, which are — you could argue, and I would — the platonic ideal of the form: silky, broth-filled little clo
eHotelier
FEBRUARY 23, 2023
Here are the top priorities for optimising your website from a technical perspective, optimising your website’s content, and optimising your presence in local search.
Speaker: Jay Black, Senior Account Executive
Let's set the record straight: in-store retail isn't dead - it's evolving! Faced with the digital age and the demands of omnichannel shopping, some retailers are thriving while others are struggling to adapt. Join Jay Black in this exclusive session as he explores the strategies that set successful stores apart, including: Crafting unique and unforgettable in-store experiences 🛍️ Mastering the art of retail demands 🛒 Navigating inventory challenges in today's climate 📦 an
Boutique Hotel News
FEBRUARY 2, 2023
UK/Ireland: Hotel management system RoomRaccoon has appointed Edd Kerr as the company’s country manager for the UK and Ireland. Kerr joins RoomRaccoon with more than 15 years of experience in the travel industry. This includes six years in sales and business development positions with companies such as Booking.com, Guestline and RMS Cloud. The central focus of his new role will be to strengthen RoomRaccoon’s sales development and provide a direct service to independent hoteliers , B&Bs and
Hospitality Magazine
FEBRUARY 22, 2023
Outdoor waterfront bar Babylon Garden rounds out the team’s Babylon Brisbane space that opened in December. The bar continues the venue’s much-loved Middle Eastern and East Mediterranean influences of its sister rooftop venue in Sydney’s CBD. The menu features a range of meze, along with dishes like kadinbudu (spiced beef with kashar cheese and rice balls) and lamb gozleme with garlic labneh and iskender sauce.
Modern Restaurant Management
FEBRUARY 8, 2023
There have been a lot of discussions and opinions swirling around after Rene Redzepi announced the closure of Noma , arguably one of the top restaurants in the world. While Noma’s run as a Michelin restaurant is now at an end, there are many reasons why it doesn’t spell the end of fine dining cuisine as we know it. Noma’s announcement generated a healthy debate on how we can improve the restaurant industry as a whole and how we should defend our food systems and culture.
7 Shifts
FEBRUARY 10, 2023
We started our restaurant in 2008, during what is now known as The Great Recession. And we transformed it into a media company during a global pandemic in 2020. To say we’ve had to learn to be resilient at Cali BBQ is an understatement. By embracing new and emerging technologies, and going all-in on smartphone storytelling, we found a way to become much more than a single-unit barbecue restaurant on the outskirts of San Diego.
Speaker: Lissa Bowen - Chief People + Culture Officer, Full Course Executive Director, Full Course Foundation
Employee burnout is a pervasive issue in the fast-paced and demanding restaurant industry, resulting in decreased productivity, high turnover rates, and compromised mental well-being. Effectively addressing this challenge requires a comprehensive approach that combines conventional management techniques, insights from neuroscience, and stress management strategies.
EATER
FEBRUARY 7, 2023
A promotional image from Natoora’s “Radicchio Not Roses” campaign. | Natoora This Valentine’s Day, skip a dozen roses for an elegant arrangement you can eat Not long ago, I went to a mushroom-themed musical dinner. The entire meal featured mushrooms, from the white snow fungus in the welcome drinks to the shiitakes in the sweet mushroom pavlova (surprisingly good!).
eHotelier
FEBRUARY 13, 2023
The travel industry is one of the prime beneficiaries of metaverse technologies with applications that your brand can realize for gains in 2023.
Boutique Hotel News
FEBRUARY 10, 2023
Italy: LVMH Hospitality Excellence has agreed with Sardegna Resorts S.r.l., owned by Qatar Investment Authority, to manage the Hotel Romazzino and Hotel Pitrizza in Costa Smeralda, Sardinia. LVMH Hospitality Excellence belongs to the luxury group LVMH Moët Hennessy – Louis Vuitton. The group’s portfolio spans wines and spirits, fashion and leather goods, perfumes and cosmetics, watches and jewellery, as well as selective hospitality.
Hospitality Magazine
FEBRUARY 20, 2023
Global restaurant brand Sexy Fish will launch its Trinity cocktail menu on 6 March across six continents. Sydney-based bar talent Matt Whiley from Re- in South Eveleigh has been selected as the representative for Australia, with the drinks available for one night only. “Re- is thrilled to have been chosen as the Australian counterpart for the launch of Sexy Fish’s new cocktail menu, Trinity,” says Whiley. “We’ve loved working with Sexy Fish to create their Trinity menu down under, en
Speaker: Hillary Holmes - SpotOn Operator in Residence; Troy Hooper - CEO, Kiwi Restaurant Partners; Jason Berkowitz - Founder and CEO of ARROW UP Training
Running a restaurant is hard work, so it can be discouraging when you see how little of that work shows up in your bottom line. The most efficient way to improve your restaurant's profit margins is to implement flexible technology. Hard work can’t cut the fees from third-party delivery apps or get orders in and out of the kitchen faster, but technology can!
Modern Restaurant Management
FEBRUARY 7, 2023
The “Ding!” noises chirping from veritable command centers of tablets in restaurants throughout the country have become a ubiquitous symphony thanks to the staying power of third-party delivery apps offering unparalleled convenience and accessibility to consumers. Offering increased visibility for brands and expanding the pool of customers restaurants are able to reach, the dynamic services these apps provide are essential for owners and operators competing for relevance and market s
Boutique Hotelier
FEBRUARY 16, 2023
With the cost of living squeeze, people are looking for much more than just a seat at a top restaurant when they dine out. Consumers are wanting to be wowed with experiences that are exclusive, wild and authentic as they seek new tastes and more than just fuel in their food. Despite the economic and environmental challenges that we are all facing, people are determined to find inspiration and optimism in the restaurant space.
EATER
FEBRUARY 28, 2023
Photos: Teranga, Dept of Culture, Nok by Alara | Illustration: Eater Chefs are spotlighting their culinary heritage on tasting menus, at buzzy pop-ups, and at new restaurants across the country At Dept of Culture, a soft white cheese called wara comes plated with stew — blended and cooked tomatoes, bell peppers, and onions, spiced like many Nigerians prefer it.
eHotelier
FEBRUARY 8, 2023
If you work at a hotel, you need to know about data privacy and the threats that exist around every corner. Here are steps you can take to safeguard this data and eliminate those threats.
Speaker: Joe Heather, Deliverect GM (UK&I) & Noah Hayes, Deliverect GM (US&CA)
Fast-Moving Consumer Goods (FMCG) and Quick Commerce (Q-commerce) are two vibrant sectors that have undergone significant transformations with the advancements in digital technology. With growing internet penetration and the proliferation of smartphones, consumers' purchasing habits have unsurprisingly evolved. They now demand quick, convenient, and seamless shopping experiences, which both FMCG and Q-commerce sectors strive to provide.
Expert insights. Personalized for you.
246 
Let's personalize your content