Modern Restaurant Management

DECEMBER 5, 2023

The pandemic dealt a mighty blow to the bar and restaurant industry, where social distancing replaced friends and families gathering together to share stories, celebrate milestones, and create lasting memories. As the doors began to reopen, slowly and cautiously, restaurants and bars, still coping with labor shortages and inflation, had one new challenge to overcome — higher expectations.

Server 197

Server Download Catering Communication 197

Hotelogix

DECEMBER 7, 2023

The advent of Online Travel Agencies (OTAs) has revolutionized the hospitality sector. To be very precise, it has shaped the way guests book their accommodations at hotels. It allows travellers to compare rates and services of multiple properties. This gives them a better idea of what fits their requirement and budget best. This is the primary reason why as a hotelier, you should know how to select the right OTAs for your hotel.

Book 268

Book Budgeting Catering Strategic Planning 268

Hospitality Magazine

DECEMBER 4, 2023

The new city block located above North Sydney’s Victoria Cross metro station has announced its first line-up of hospitality operators set to open in 2024. The North Shore is set to get a taste of Inner West favourites at the new precinct, with Newtown’s Mary’s and Marrickville Pork Roll both set to open venues. Victoria Cross will also welcome Only Coffee, Top Impressions Bakery, Sushi Hub, DOPA, North Sandwiches, Machi Machi, and McDonald’s.

Magazine 261

Magazine 261

eHotelier

DECEMBER 3, 2023

Local populations in tourist areas play a key role in shaping visitors’ environment and in turn the emotional experiences of visitors. However, this is a two-way relationship that also depends on locals’ own disposition towards tourists.

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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

Modern Restaurant Management

DECEMBER 4, 2023

Not much sours a customer’s perception of a restaurant as fast as unwieldy lines and long waits. Especially for fast-paced establishments, managing wait time expectations is a significant challenge and can cause patrons to leave — or, worse, never return. Although management can’t always eliminate the wait for service entirely, they can use modern technology to set reliable wait time expectations from the start.

Communication 202

Communication Information Customer Service Reservations 202

Hospitality Magazine

DECEMBER 6, 2023

Melbourne restaurateur Scott Pickett has been appointed President of Bocuse d’Or Australia after participating in the foundational program for years. Bocuse d’Or was established by Chef Paul Bocuse in 1987, and is the culinary equivalent of the Olympics, bringing together food professionals from across the globe to compete in a series of challenges.

Magazine 246

Magazine 246

eHotelier

DECEMBER 4, 2023

Unlike chain hotels, owners of little boutique hotels have the space to go the extra mile to impress their guests and create an experience they’ll never forget. These tips will help you create an unforgettable stay for every guest every time.

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Modern Restaurant Management

DECEMBER 5, 2023

In this episode of the Making Dough Restaurant Show , host Hengam Stanfield logistic tips for the holidays and winter weather. She offers nine tips for restaurant owners and managers to conquer the unique challenges that cold weather brings and explores the cozy side of winter hospitality.

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EATER

DECEMBER 4, 2023

Which U.S. city has the best dining scene to visit next year? Every year, Eater publishes Where to Eat , a guide to the most exciting places to dine all over the world, including some of the greatest food towns right here in the U.S. We’re busy lining up our hit list for 2024, but we’re leaving one spot open. That’s where you come in. We’re asking our readers to vote for the U.S. city they’d like to see added to next year’s guide.

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Speaker: James Kahler, COO of Full Course

Ever wondered where to splurge and where to safely conserve when it comes to operating and growing your restaurant? 🤔 Join James Kahler, COO of Full Course and industry visionary, in this new webinar where he'll talk all about best practices to invest in your restaurant's success! Whether you're a new business or an established restaurant, a seasoned pro or a rookie, you'll learn the keys to sustainable success in this competitive industry.

Strategic Planning

Hospitality Magazine

DECEMBER 4, 2023

Sydney’s inner city is gearing up to welcome its latest addition The Waratah, which opens its doors to the public tomorrow, Wednesday 6 December. The multi-level neighbourhood bar is the work of Pollen Hospitality, a newly formed group led by Cynthia Litster and award-winning bartender Evan Stroeve (Baxter Inn, Bulletin Place, Re-, Shady Pines).

Presentation 246

Presentation Magazine Book 246

eHotelier

DECEMBER 3, 2023

International tourism is on track to recover almost 90% of pre-pandemic levels by the end of this year. According to the latest data from the World Tourism Organization (UNWTO), an estimated 975 million tourists travelled internationally between January and September 2023, an increase of 38% on the same months of 2022.

Travel and Tourism 278

Travel and Tourism 278

Modern Restaurant Management

DECEMBER 8, 2023

How is A.I. being utilized currently in the restaurant industry? From a front-of-house perspective, the restaurant industry is an early adopter of A.I. Many restaurants have announced initiatives to use A.I. for voice ordering applications in drive-thrus, kiosks, and other points of customer interaction. The goals of these use cases include efficiency in ordering processes, both for restaurants and customers, enhanced customer experiences, and an ability to enhance revenue by making customer- sp

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Front of House Training Information Back of House 117

EATER

DECEMBER 4, 2023

Tilda Rose I thought we should “upgrade” our family’s traditional southern holiday feast. I was wrong. “This year, we should do something different ,” I said to my mother on the ride from the airport. I had just flown home to Houston to celebrate the holidays with my family after my first two years away at the University of Pennsylvania. “What should be different ?

Book 133

Book 133

Speaker: Lauren Barash, Vice President, Brand Marketing

In an ever-evolving industry, building and retaining loyal customers is critical to the success of any restaurant business. Join Lauren Barash, VP of Brand Marketing at Full Course, as she delves into the world of restaurant loyalty programs, and reveals the top five essential strategies to optimize your approach! This webinar will explore: Loyalty trends and what you should be focusing on 📊 Actionable insights and ideas to help you develop the most powerful and effective loyalty program

Marketing

Hospitality Magazine

DECEMBER 4, 2023

Located in the redeveloped Belmont 16s Sailing Club, Mediterranean restaurant and bar Martha has opened its doors overlooking Lake Macquarie. The 120-seat venue features a restaurant, bar, and outdoor terrace boasting views across the lake. Chef Tyler Rolfe is spearheading the culinary offering which is centered around the venue’s European Mibrasa ovens for smoky proteins and vegetables.

Back of House 246

Back of House Magazine 246

eHotelier

DECEMBER 6, 2023

In this interview with Ronn Niccoli, Chief Marketing Officer of Resorts World Las Vegas, we learn about his approach to managing a large multi-faceted operation, how L&E has become an integral part of the revenue mix and what he’s done to craft a new casino resort brand in a crowded market.

Marketing 269

Marketing 269

Modern Restaurant Management

DECEMBER 8, 2023

So, you’ve made it to December – great! That means you’re almost done for the year, but it also means the holiday season is here. This is a very busy time for restaurants. In fact, the National Restaurant Association survey notes that 77 percent of consumers cope with holiday demands by letting restaurants do some of their cooking during the holiday weeks.

Scheduling 117

Scheduling Accounting Marketing 117

EATER

DECEMBER 8, 2023

The Kikkoman soy sauce bottle in its many iterations. | Photos by Nippon & Co, lottaocean , modemedia , and irokk. Photo illustration by Lille Allen Special releases of the iconic soy sauce bottle can fetch hundreds of dollars online, especially among Americans, who have formed a deep relationship with the Japanese brand It’s a shape so ubiquitous it’s become nearly invisible: an easy-to-grip, pear-shaped glass bodice planted on a sturdy base, a tapered neck swooping up to a red cap, and mos

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Document Pricing Marketing Presentation 132

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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

Marketing

Hotel Business

DECEMBER 6, 2023

The removal of Los Angeles’ Homeless-In-Hotels measure from the March 2024 ballot is a victory for the City of Los Angeles and its hospitality community as it prevents hotels from becoming homeless shelters and protects hotel employees who would have become the first line of care, according to local and national hotel associations. “This solution ensures that our hotel community is thriving and able to continue providing excellent careers and economic benefits to our iconic neighborhoods t

Housekeeping 124

Housekeeping 124

eHotelier

DECEMBER 7, 2023

The easy guide to diversify your hotel’s revenue - Insights Diversifying your revenue means maximising its full potential and being prepared for the unexpected with a robust earning structure.

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264

Lodging Magazine

DECEMBER 7, 2023

As the world heads toward the holiday season, hoteliers are preparing for demand as people look to travel over Christmas and New Year’s Eve. Amadeus is seeing a peak in demand over the Christmas and New Year period across major markets around the world. Amadeus’ Demand360+ data as of November 27, 2023, showed that global hotel occupancy for the weeks of Christmas and New Year’s is at 23 percent.

Magazine 119

Magazine Marketing 119

EATER

DECEMBER 8, 2023

In my family, like many Mexican American families, the communal act of making tamales leaves us with a lot more than a Ziploc full of dinner I’m a Detroit resident now, but when I lived close to my family in California, we tried our best every year to make time for a tamalada, a holiday tamale-making gathering and culinary ritual that reconnected us to our ancestral ways of communing.

Presentation 130

Presentation Communication Information Book 130

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Global economies are reeling from recent upheavals—pandemic aftershocks, geopolitical conflicts, and a tech sector crunch. Mark Zuckerberg's 2023 "Year of Efficiency" ethos extends into 2024, with leaders seeking cost reductions without stunting growth. No-code technology emerges as a beacon of hope, fostering resilience and adaptability. Platforms like Make.com and Zapier empower even non-technical staff to automate and innovate, freeing IT for strategic tasks.

Cost Reduction

Modern Restaurant Management

DECEMBER 7, 2023

One fundamental principle in the pursuit of business success is to understand the various external factors that can impact operation. In the world of commercial refrigeration and ice production, one such influential factor is seasonality, particularly pronounced during the holiday periods. The Demand Surge During festive seasons, an uptick in production demand is observed in the food and hospitality industries – holiday banquets, community feasts, family gatherings, and festive promotions

Maintenance 100

Maintenance 100

eHotelier

DECEMBER 5, 2023

Here are some learnings from this year's campaigns to help guarantee success in your future hotel marketing campaigns.

Marketing 278

Marketing 278

Lodging Magazine

DECEMBER 8, 2023

ARLINGTON, Virginia—Knowland reported that Chicago experienced the highest volume of meetings and events, together with 8.6 year-over-year percent growth. Washington, D.C., and Phoenix were also top performers, with double-digit growth at 13.5 and 10.7 percent, respectively. Overall, the volume of U.S. meetings and events increased by a modest 5.6 percent, as expected, due to the Thanksgiving holiday.

Events 116

Events Magazine Marketing 116

EATER

DECEMBER 4, 2023

Eater’s holiday banquet celebrates the food traditions we return to in memory, time and time again Eater’s holiday banquet celebrates the food traditions we return to in memory, time and time again Attend any random potluck between November and February and it becomes immediately clear: There is no one way to eat around the holidays. Whether it’s chickpea fritters and brightly colored sweets for Diwali, latkes and gelt for Hanukkah, Christmas tamales or Chinese apples, or black eyed peas for the

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114

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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.