Sat.Aug 17, 2024 - Fri.Aug 23, 2024

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Leading change effectively – Insights from top hospitality leaders

eHotelier

Welcome to a collection of insights and learnings based on the lived experiences of some of the many hospitality managers encountered at EHL. Based on practicing a set of key principles and behaviors, becoming an effective change leader is a skill that develops over time. The need for constant change It has become almost commonplace.

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Victoria Cross venues now open above North Sydney Metro

Hospitality Magazine

The North Shore has had a serious boost to its food and beverage offering thanks to the opening of the Victoria Cross Metro station in North Sydney. The first retailers have now opened their doors above the station, with more venues to launch in the coming months as construction nears completion. Locals can now enjoy the food offerings of Marrickville Pork Roll, Mary’s, Dopa, Torotoro Ramen Bar, Two Good Co, and North Sandwiches, which have all made their way across the bridge for the firs

Magazine 263
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Celebrating Culinary Traditions of Southern Appalachia

Modern Restaurant Management

Tupelo Honey Southern Kitchen & Bar released a micro documentary “A Journey Through Appalachia,” which celebrates the unique ingredients, techniques and culinary traditions of southern Appalachia. The video follows Tupelo Honey’s four-time James Beard Award semifinalist Executive Chef Eric Gabrynowicz on a week-long exploration of this rich food culture, “Appalachian culture has shaped our food in so many ways, and this is our way to pay homage to our roots,” sa

Book 189
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Optimizing Hotel Performance by Season in Malaysia: A Guide for Hoteliers

Soft Inn

When it comes to hotel performance in Malaysia, it is crucial to consider the impact of the country's tropical climate. Malaysia experiences hot and humid weather year-round, and this plays a significant role in shaping the travel seasons. In this blog, we will explore the nuances of hotel performance across different seasons in Malaysia, offering insights on how hoteliers can leverage seasonal trends to their advantage.

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Food & Beverage Industry Report 2024

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.

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Robotics, hotels and storytelling

eHotelier

New research sheds light on how such service robots influence customers’ brand experience – a critical determinant of hotels’ growth and profitability in today’s highly competitive market.

Marketing 305

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Emotion-Based Ad Targeting in QSR Environment

Modern Restaurant Management

Artificial Intelligence is not normally associated with emotion, but PMG recently partnered with Wurl to use their AI-powered emotion targeting to align their clients' QSR ads with content that conveyed emotions related to hunger and cravings. The result: PMG found was a 40 percent increase in incremental store visits and 48 percent lift in incremental sales.

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Effective Communication For Restaurant Teams & Employees

7 Shifts

Communication is key in virtually every workplace, but this rings especially true in the restaurant industry. With the industry facing a 73% annual turnover rate and poor communication being the number one reason staff quit , there is a lot that effective team communication could do to improve the hospitality industry. Watch the video version of these 5 restaurant communication tips In order to build an effective work culture and a productive team, restaurant leaders need to communicate successf

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Understanding GDS: a comprehensive guide for hoteliers

eHotelier

This guide provides a solid foundation for understanding the role and importance of GDS in the hospitality industry. By focusing on these key aspects, hoteliers can better navigate the complexities of the market and position themselves for success.

Marketing 264
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Dear Sainte Eloise announces new head chef

Hospitality Magazine

Sydney’s Dear Sainte Eloise has welcomed a new chef to lead the kitchen of the Potts Point wine bar. Samuel Rozsnyoi joins the Love Tilly Group-run restaurant after time as sous chef at Cafe Paci as well as stints at Saint Peter, Fred’s, and the now-shuttered ACME. The chef has also worked in kitchens abroad, spending time at two Michelin-starred restaurants Kong Hans Kaelder and Kadeau in Copenhagen and Mrs.

Magazine 246
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Why Every Small Business Needs an HCM Solution: A Comprehensive Guide

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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Alain.AI: Creating a Chef’s Digital Twin

Modern Restaurant Management

Alain Coumont founded Le Pain Quotidien focused on organic ingredients and the brand is now adding a new ingredient to the mix: artifical intelligence. Partnering with November Five, Le Pain Quotidien launched Alain.AI, a tool that can be called the world's first digital twin of a chef-founder and used to help with menu development, recipe standardization, and culinary innovation. "As a restaurant business, we use AI to go faster and to develop the business further," Annick Van Overs

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Owning a Bar: Everything You Need to Know

7 Shifts

Opening and owning a bar is one of those unique life experiences; you have no idea what it will be like until you actually go for it. And while it can be enjoyable, rewarding, and, yes—even profitable, it also requires long hours and hard work. In this guide, we're covering everything you need to know about owning a bar to prepare as well as you can for the big opening day.

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Do’s and don’ts for guest communication in a multi-property hotel

eHotelier

Having multiple properties doesn't just mean big hotel groups. Even if your accommodation brand has only two locations, then it can already be considered multi-property and communication can become difficult to manage.

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Hills Collide opens in Adelaide Hills

Hospitality Magazine

Shane Ettridge and Mitchell Fitzpatrick have opened the doors on their new Adelaide Hills venue, Hills Collide. The duo founded their wine label of the same name in 2016, and it has grown steadily since. After hosting several popular events at other venues, Ettridge and Fitzpatrick say finding their own brick-and-mortar space was the natural next step in sharing winemaking and hospitality directly with their community.

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Best Practices to Streamline Compensation Management: A Foundation for Growth

Speaker: Joe Sharpe and James Carlson

Payroll optimization can be one of the most time-consuming and complex factors of small business management. Yet, organizations that crack the code on streamlining employee compensation often discover innovative avenues for growth. With the right strategies in place, outsourcing and streamlining payroll processes can result in substantial time and resource savings.

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Embracing Hyperlocal Ingredients: Transforming Menus and Communities

Modern Restaurant Management

Buying locally has been trending for quite a few years for several reasons. People have become increasingly aware of climate change and the importance of ethical sourcing. Consumers want to support their communities, and do so by attending and buying from family owned businesses, art fairs, and local brands. Their desire to shop local has extended to farmers markets and the food industry.

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Sterlin Harjo’s Guide to Dining in Oklahoma

EATER

Chris Loupos The “Reservation Dogs” co-creator and Oklahoma native shares his must-visit spots in Tulsa and more If you are reading this and have still not seen Reservation Dogs , I am sure I’m not the first to tell you that you’re missing out. The FX dramedy is beloved — critically acclaimed, and now ( finally ) Emmy-nominated — for its depiction of life on a reservation in the Muscogee (Creek) Nation in Oklahoma.

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Hotels can still benefit from Google Hotel Ads Pay Per Stay

eHotelier

Google Hotel Ads is a metasearch engine, or price comparison site, on which you can launch campaigns to convert ready-to-book travelers and drive direct bookings.

Book 264
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Circl Wine House launches with a jaw-dropping wine list

Hospitality Magazine

A staggering 1,500 wines and over 150 by-the-glass options spearhead the menu at Melbourne’s Circl Wine House. The newly opened wine bar and restaurant is an exciting addition to the city’s already competitive sommelier landscape. The Melbourne CBD venue sits just off Little Bourke Street in Punch Lane, in the former Bar Saracen venue. It was developed by a group of wine-loving friends who wished to encourage a culture of accessibility and discovery around wines.

Magazine 245
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Pricing for Profit: How to Set, Negotiate, and Succeed

Speaker: Igli Laci, Strategic Finance Leader

In today’s competitive market, pricing is more than just a number — it’s the cornerstone of profitability. The right pricing strategy ensures that you capture the true value of your offering, paving the way for sustainable growth and long-term success. Join Igli Laci, Strategic Finance Leader, in this exclusive session where he will explore how a well-crafted pricing approach balances customer perception with business objectives, creating a powerful tool for securing both competitive advantage a

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Best Practices for Surviving in a Cautious Landscape

Modern Restaurant Management

With guests searching for value, how can local restaurants compete and thrive in such a competitive market and build trust withconsumers who are more cautious about price and safety than ever? "Value has been the buzzword for restaurants across the map over the past year or so, but while guests want to realize value, food costs have been volatile and credit card processing and other fees cut into the bottom line," Mani Kulasooriya, Co-Founder & CEO of Cut+Dry, an all-in-one platform

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ICX Summit: Customer feedback paramount to brands' success

Fast Casual

Customer feedback is crucial for retail and restaurant success, driving improvements in products and services based on customer preferences. Learn innovative strategies on gathering and utilizing customer insights from industry experts at the Interactive Customer Experience Summit in Charlotte this September.

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How EAST Hotels defines a new luxury hotel category

eHotelier

The progressive luxury trend presents a bright future for the entire industry because it shows that there are many different travelers who all want different things – alternatives for alternative thinkers, if you will.

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Food delivery report shows late-night orders are booming

Hospitality Magazine

DoorDash has released new data from its annual Online Ordering Trends Report , with the results showing some interesting trends when it comes to ordering habits, peak times, and convenience. The 2024 year-end report was compiled from consumer surveys as well as aggregated DoorDash data, with the new information confirming ongoing growth across the online ordering sector despite the cost-of-living pressures many are currently facing. 68 per cent of customers are ordering food delivery the same or

Pricing 242
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Business Automation in Hospitality: A New World

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.

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Minneapolis Chef Ann Kim’s Korean American Restaurant Will Close Following Unionization

EATER

The Uptown Minneapolis restaurant Kim’s, operated by James Beard Award-winning chef Ann Kim, will close on August 30, two months after its staff voted to unionize.

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Lodging Econometrics: Global Hotel Construction Pipeline Reaches Record High

Lodging Magazine

The Q2 2024 Global Construction Pipeline Trend Report by Lodging Econometrics (LE) stated that the total pipeline ascended to a record-high 15,453 projects with 2,395,726 rooms, up 6 percent by projects year-over-year (YOY) and 4 percent by rooms. Worldwide, at the close of the second quarter, there were 6,265 projects/1,115,989 rooms under construction, up 2 percent by projects and 1 percent by rooms YOY.

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Keith Barr appointed to the Board of Directors at MGM Resorts International

eHotelier

MGM Resorts International today appointed Keith Barr, former CEO of IHG Hotels & Resorts (IHG), to the Company's Board of Directors. Barr becomes the 12th member of the board.

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Changes to workplace laws start on 26 August

Hospitality Magazine

Changes to workplace laws will come into effect on 26 August as part of the Closing Loopholes reforms. The reforms include changes to how casual work is defined , new independent contractor rules , the right to disconnect , and new minimum standards and protections for “employee-like workers” in the gig economy and select industries. The Fair Work Ombudsman is set to release additional information and resources on 26 August, but here’s what we know so far.

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Optimize Restaurant Operations With the Right Payroll & HCM Services

Running a restaurant involves juggling numerous tasks, but payroll and HR shouldn’t add to the stress. Our guide, "A Buyer’s Guide to Payroll & HCM Services," is tailored for the restaurant industry to help you choose the best provider. Efficient payroll services ensure timely, accurate payments, crucial for maintaining staff morale. Compliance support helps navigate labor laws and avoid costly fines.