Revenue Hub
APRIL 14, 2025
In an increasingly competitive hospitality landscape, simply having a great property is no longer enough to drive bookings. NB: This is an article from Chekin Subscribe to our weekly newsletter and stay up to date Hotels need to understand and activate their key demand generators, those factors that attract travelers and convert interest into reservations.
eHotelier
APRIL 14, 2025
The hospitality industry has witnessed a shift toward sustainability.
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Revfine
APRIL 15, 2025
Question for Our Revenue Management Expert Panel: What are the most important revenue management trends that should be on the radar of the luxury hospitality segment this year? (Question proposed by Pallavi Gaonkar) Our Revenue Management Expert Panel Pallavi Gaonkar - Director of Revenue, Ayada Maldives Kathryn Baker The post Top Revenue Management Trends for Luxury Hospitality in 2025 appeared first on Revfine.com.
Revenue Hub
APRIL 14, 2025
Okay, so we all love a good deal, right? Getting something cheaper always feels like a win. And hotels and resorts have definitely caught on to this, discounting and offering tons of deals to get people to book. NB: This is an article from Duetto Subscribe to our weekly newsletter and stay up to date But a lot of hoteliers have gotten stuck in a loop of constantly slashing prices, offering direct channel discounts, OTA promotions, and special rate packages to drive occupancy.
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Hospitality and food & beverage businesses—especially those managing multiple locations—are under pressure to grow quickly while staying compliant with evolving labor laws and industry regulations. High turnover, time-consuming onboarding, and regulatory risk can strain even the most efficient operations. That’s where this free solutions guide can help.
eHotelier
APRIL 13, 2025
The start of a new year means new opportunities for hotels to connect with travellers. And holidays are perfect for creating special offers and promotions, helping you stand out and attract bookings during key moments.
Hotelogix
APRIL 16, 2025
Let's be honest and take a real close look at how the Indian hospitality industry is evolving at breakneck speed. Guests today aren't just looking for a place to stay—they're seeking experiences that resonate, services that anticipate their needs, and efficiency that makes their journey seamless. And then the invariable stare-off happens when they encounter outdated systems and processes that just don't match their expectations.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
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Hospitality Magazine
APRIL 16, 2025
The hospitality industry and people can be surprised to hear this is challenging and thrilling, but at times it can be incredibly lonely if youre an independent venue without the leadership support of a larger hospitality group, says Michelle Grand Milkovic, co-owner of Love.fish. Grand-Milkovic points out that solo operators wear all the hats, from HR and finance to team building, social media, and SEO.
Larry Mogelonsky
APRIL 14, 2025
Pause for a moment and take in the broader landscape of the hospitality industry. Youll see that labor challenges, from shortages to rising wages, will remain ongoing issues. While the pandemic significantly reduced the hospitality workforce and dented the industrys appeal for younger recruits, thats only part of the picture. Other factors, such as the growing appeal of remote work over on-site roles, shrinking Gen Z workforce numbers, and evolving immigration patterns, are all outside of your c
Hotelogix
APRIL 17, 2025
Why smart housekeeping is the backbone of guest satisfaction—and how a PMS can help small hotels run it like a charm In the world of hospitality, housekeeping isn’t just a function—it’s a silent ambassador of your hotel’s brand. It’s one of the few departments where excellent work often goes unnoticed, but even the smallest slip can lead to a flood of guest complaints.
Horizon Hospitality
APRIL 17, 2025
In the competitive world of hospitality, attracting top-tier management professionals is crucial for maintaining high standards and delivering exceptional guest experiences. However, finding the right talent is not just about posting job openings. Its about creating a strong employer brand that resonates with potential candidates. A compelling employer brand will help you stand out in the crowded marketplace and attract the best talent by building trust with job seekers.
Speaker: Lee Andrews, Founder at LJA New Media & Tony Karrer, Founder and CTO at Aggregage
This session will walk you through how one CEO used generative AI, workflow automation, and sales personalization to transform an entire security company—then built the Zero to Strategy framework that other mid-market leaders are now using to unlock 3.5x ROI. As a business executive, you’ll learn how to assess AI opportunities in your business, drive adoption across teams, and overcome internal resource constraints—without hiring a single data scientist.
Hospitality Magazine
APRIL 13, 2025
Hes collaborated with some of the world’s best chefs. Now, Iain Robertson is taking on the top role at Yallingups Cape Lodge. The WA local enjoyed cooking from a young age and began working in kitchens when he was just 14. After completing his apprenticeship in Freemantle, Robertson took on jobs in notable fine dining establishments in Perth, before working in Italy.
EATER
APRIL 14, 2025
For many Jews, gefilte fish is the bte noire of the Passover Seder table. It doesnt have to be that way. Growing up in an Ashkenazi Jewish American household in the Midwest during the 80s and 90s, my earliest Passover memories are not of the story of Exodus but the reality of gefilte fish. It was matzo that was framed as the food of affliction, but to me that seemed both unfair and inaccurate when gefilte fish was sitting right there on the table, as lumpen, beige, and chilled as a medical speci
Modern Restaurant Management
APRIL 17, 2025
It's not exactly as sexy as a superhero origin story, but the founding of Tock does involve problem solving. Nick Kokonas was trying to solve Alinea's costly no-show problem and the resistance they faced when introducing prepaid reservations. In the decade that has passed since, reservation technology has become a vital part of the restaurant industry. "We've also seen a significant shift in how restaurants handle guest commitments," Tock CEO Matt Tucker told Modern Restauran
Hotelogix
APRIL 17, 2025
In today’s competitive hospitality landscape, offering just a clean room and a comfy bed doesn’t cut it. Travelers now seek experiences that entertain, engage, and leave a lasting impression. Whether it's a solo business traveler , a family on vacation, or a digital nomad — each guest expects personalization, convenience, and novelty.
Speaker: Jady West, VP of Hospitality & Chris Bennett, Head of Sales & Engineering
The modern hotel room is no longer just a place to stay—it’s an experience to remember. Today’s guests expect seamless 5G connectivity, personalized comfort, and high-tech convenience. From AI-powered smart room controls to in-room entertainment and app-based services, technology is redefining hospitality from the inside out. In this new session featuring industry pros Jady West and Chris Bennett, we’ll explore how high-speed, high-bandwidth connectivity powers the innovations that are enabling
Hospitality Magazine
APRIL 16, 2025
The Malaya, one of Sydneys longest-operating family run restaurants, has reopened in George Street after 23 years at King Street Wharf. The restaurant first opened its doors to the public in 1963 at 787 George Street, the same street it has now returned to. The Malaya is a family-run restaurant that has been in business for more than 60 years. Wong Tai See first opened the eatery in Sydney, which saw Sydneysiders introduced to flavours and dishes that were unfamiliar to many guests at the time.
EATER
APRIL 15, 2025
Katsu eggplant | Jaya Saxena Any bland vegetable is transformed with this one cool trick: frying the crap out of it Ive been led to understand that Americans have a limited palate for textures. On the whole, we do not do the gooey sproing of collagen-rich tendons, or the sliminess of natto or the sponginess of tripe. Instead, we like things fatty and creamy and most of all, crunchy.
eHotelier
APRIL 16, 2025
In 2025, nearly half of the hotel guests say they prefer to check out using their smartphones, and 58% believe AI can enhance their hotel stay experience.
Hotelogix
APRIL 17, 2025
In the competitive landscape of the hospitality industry, guest satisfaction is a critical determinant of a hotel's success. With the average daily rate (ADR) for U.S. hotel rooms reaching $158.45 in May 2024 —the second-highest on record—guests' expectations have escalated accordingly. Hotels that fail to meet these heightened expectations risk negative reviews, diminished loyalty, and decreased revenue.
Speaker: David Worrell, CFO, Author & Speaker
Your financial statements hold powerful insights—but are you truly paying attention? Many finance professionals focus on the income statement while overlooking key signals hidden in the balance sheet and cash flow statement. Understanding these numbers can unlock smarter decision-making, uncover risks, and drive long-term success. Join David Worrell, accomplished CFO, finance expert, and author, for an engaging, nontraditional take on reading financial statements.
Hospitality Magazine
APRIL 14, 2025
The celebrated team behind Surry Hills restaurant and cocktail bar Shaffa, Desert Ship Hospitality, has launched a new Middle Eastern tapas bar. Co-owners Erez Nahum and Juan Colmenares wanted to create a unique space that captures the vibrant energy of the Middle East and the laid-back charm of tapas culture. “Our vision was to create a home-like dining experience.
Lodging Magazine
APRIL 17, 2025
LEBANON, New HampshireFreshAir Sensor, a leader in indoor air quality (IAQ) monitoring, found that four out of five travelers have experienced discomfort due to exposure to cigarette or marijuana smoke, perceived chemicals, and other pernicious odors during their stay. More than 90 percent of respondents said they saw value in the ability to choose a room that hotels can guarantee to have a higher standard of air quality.
EATER
APRIL 17, 2025
Lille Allen/Eater You can elevate almost any baked good with this undersung pantry hero When I ditched a traditional wedding cake for a DIY cookie buffet at my backyard Vermont wedding, I didnt expect to discover a genius baking secret. I just hoped to please every palate with the dozens of cookies I baked, and throw in a few surprises: chocolate chip for the purists, gooey lemon bars for the citrus devotees (which turned out to be a bad idea on the hot and humid August afternoon), and delicate
Modern Restaurant Management
APRIL 18, 2025
Forget data centers and distant research labs: your local quick service restaurant may soon be the frontline of AI adoption in the real world. McDonald’s has plans for a significant AI overhaul while Yum! Brands – parent of KFC, Taco Bell and Pizza Hut – is partnering with Nvidia to accelerate the development of AI technologies for its restaurants.
Speaker: Jennifer Hill
Payroll compliance is a cornerstone of business success, yet for small and midsize businesses, it’s becoming increasingly challenging to navigate the ever-evolving landscape of federal, state, and local regulations. Mistakes can lead to costly penalties and operational disruptions, making it essential to adopt advanced solutions that ensure accuracy and efficiency.
Hospitality Magazine
APRIL 15, 2025
Samuel Rozsnyoi is a name that Sydneysiders are becoming well acquainted with. The chef has enjoyed stints at Saint Peter, Freds, now-shuttered ACME, and Caf Paci. Towards the end of last year, Rozsnyoi took on his first head chef role at Dear Saint Eloise but the appointment was short lived, with Matt Moran recently poaching him to take over Chiswicks top spot.
Revenue Hub
APRIL 14, 2025
When your to-do list includes everything from running events to changing sheets, its no wonder pricing strategies get pushed to the side. NB: This is an article from Lighthouse Subscribe to our weekly newsletter and stay up to date If you barely have time to greet your guests, you certainly wont have time to adjust your room rates multiple times throughout the day.
EATER
APRIL 14, 2025
Hormbles Chormbles! | Jaya Saxena/Hormbles Chormbles A new chocolate bar is trying to disrupt candy by calling it the weirdest thing possible Working in food media means your inbox is a minefield of pitches about brands disrupting things that were perfectly fine to begin with. But we must give credit when a brand actually succeeds at something, and in this case, it was agitating our entire newsroom for a good hour after my colleague dropped the name of a new product intended to disrupt the candy
Hospitality Net
APRIL 14, 2025
As the founding brand of Accor, Novotel has been at the forefront of hospitality innovation for more than half a century. Today, with 600 hotels in 68 countries and a strong global pipeline, Novotel remains a driving force for Accor, demonstrating high profitability and visibility, leading through innovation, sustainability and positive impact. Novotel remains at the forefront of hospitality, shaping the future while maintaining its core values, crafting unique experiences - such as the newly la
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Driven by a diverse and exciting ecosystem of passionate, ambitious, and often young entrepreneurs, the Food & Beverage (F&B) sector is a highly competitive environment full of immense challenges and exciting opportunities. Expert Market’s 2024 industry report, sponsored by Toast, is informed by a survey of 522 U.S. food and beverage professionals, from restaurant owners to food service managers, providing insights into the real-time challenges and opportunities within the industry.
Hospitality Magazine
APRIL 15, 2025
Thirst quenchers, slow sippers, and all things beverage related. An unexpected croiss-over Not one for sticking with convention, the team at Four Pillars has debuted a collaborative gin with none other than Lune. Clarified butter has been distilled with almonds, wattle seed, nutmeg, juniper, organic oranges, nuts, and other botanicals, resulting in a gin thats best suited for espresso martinis or a classic G&T.
Lodging Magazine
APRIL 17, 2025
From a business standpoint, the hospitality industry may appear transactionally focused. But at its core, its a people-driven business that flourishes when teams collaborate efficiently and foster a strong sense of community. And for many hoteliers, that focus includes family. AAHOACON25, held at the New Orleans Ernest N. Morial Convention Center in New Orleans, Louisiana, included a panel titled Power Players: Insights From Hospitalitys Top Leaders, where participants discussed the importance o
EATER
APRIL 16, 2025
Eater Video Chef-owner Chris Morgan makes hundreds of tahdig crispy rice, grilled kabobs, and plates of hummus every night at Joon Chef and Joon owner Chris Morgan has been a mentee of legendary chef and cookbook author Najmieh Batmanglij since 2013 and created Joons Persian and Middle Eastern menu with her. Now hes serving up whole fish, slow-cooked meats, and kabobs that play with traditional flavors and have garnered national acclaim for the upscale Northern Virginia restaurant.
Hotel Business
APRIL 17, 2025
By Steven Moore Hospitality is a people business. Even as the use of technology and data has expanded across the industry, the importance of personal connections remains foundational to hospitality. However, rising costs, staffing challenges and higher expectations from both guests and investors are putting the humanity at the heart of our industry under strain.
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Managing HR tasks like payroll, compliance, and employee data can overwhelm small businesses. That’s where a Human Capital Management (HCM) solution comes in. Our eBook, Why Every Small Business Needs an HCM Solution: A Comprehensive Guide , shows how an HCM system automates tedious processes, ensuring your business stays compliant and efficient. You’ll learn how to simplify payroll, eliminate costly errors, and empower your employees with self-service tools.
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