Sat.Feb 18, 2023 - Fri.Feb 24, 2023

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Surefire Ways to Streamline Onboarding for Hospitality Businesses

Are Morch

Onboarding is perhaps the most underrated part of the hiring process, but organizations must pay attention to it to ensure comfort for new hires. After all, you expect employees to blend in effortlessly from the day they join the organization. Implementing a robust onboarding program gives you a head start in this context. But it […] The post Surefire Ways to Streamline Onboarding for Hospitality Businesses appeared first on Are Morch, Digital Transformation Coach.

Article 52
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Market segmentation essential for total revenue management

eHotelier

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.

Marketing 306
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Nomad Group’s Beau Bar opens tomorrow in Surry Hills

Hospitality Magazine

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.

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Top Restaurant Hiring Tips

Modern Restaurant Management

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?

Training 208
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Planning Your Restaurants Path to Profitability

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.

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Clermont Hotel Group names CEO

Boutique Hotel News

UK: London-based hotel owner and operator , Clermont Hotel Group, has promoted Gavin Taylor to the company’s chief executive officer. Taylor first joined Clermont Hotel Group in 2017 as chief financial officer, where he led the group’s finance, procurement and IT functions. Prior to this, he held senior finance positions at Jupiter Hotels, as well as development roles at Bulgari Hotel & Residences London and Queen’s Park Rangers Football Club.

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Maurice Terzini on the new Icebergs

Hospitality Magazine

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.

Magazine 246
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The Beautiful Relationship of Vegan Desserts and Design

Modern Restaurant Management

At the height of the pandemic, Casework’s founder Casey Keasler and Kate’s founder Katelyn Williams were the only two coming into the interior design firm's studio in Portland, Oregon. Kate’s Ice Cream kitchen was across the courtyard and she needed a desk and quiet place to work. They quickly developed a socially distanced friendship.

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art’otel London Battersea Power Station officially opens

Boutique Hotel News

UK: Hospitality real estate company PPHE Hotel Group has opened the UK’s first art’otel property at Battersea Power Station in London today. Managed by Park Plaza Hotels, art’otel London Battersea Power Station is located within Battersea Roof Gardens in a new building designed by Foster + Partners. Interiors have been overseen by Spanish artist Jaime Hayon and include design features such as tailor made furnishings and personal works of art by Hayon.

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Fixing these hidden labor costs using big data

eHotelier

Big data and integrations with other systems come into play by allowing an individual property or group to obtain objective inferences to then shift towards ‘smart labor management’.

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Top 5 Ways to Optimize Your Loyalty Strategy

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

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Mantle Group Hospitality open final stage of Brisbane venue

Hospitality Magazine

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.

Magazine 246
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Increasing Profits in the Wake of Rising Food and Labor Costs

Modern Restaurant Management

According to a new survey by the National Restaurant Association, restaurant operators don’t think the future looks very bright. Nearly all of the operators surveyed think rising food and labor costs pose significant challenges heading into 2023, and half expect to be less profitable in 2023. This year will undoubtedly be difficult, but uncertainty provides an opportunity for restaurants to identify inefficiencies in their business models and establish long-term solutions for sustained gro

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Cheyne completes €62m loan to redevelop The Hotel Maria

Boutique Hotel News

Finland: Global asset manager Cheyne Capital has provided a €62 million senior loan to Samla Capital Oy to finance the redevelopment of The Hotel Maria in Helsinki. The Hotel Maria will be a five-star luxury hotel housed across four historic buildings. The loan will be used to reconfigure and refurbish the site whilst retaining the original exterior.

Marketing 130
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MEGA events – the big cash cow

eHotelier

As a hotelier having suffered immense revenue and profit losses in the past years, paired with current inflation and rising costs, make sure to optimise all the big demand driving events that come to your market – they are indeed a blessing.

Events 264
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Win More in 2024: Your Guide to Restaurant Marketing Success

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

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Sexy Fish London’s global cocktails arrive at Sydney’s Re-

Hospitality Magazine

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

Magazine 246
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Moving Forward by Going Back to School

Modern Restaurant Management

Huse Culinary’s VP of Culture and Learning Leanna Chroman came to the realization that in order to keep pace with new restaurant training processes she needed to go on a bit of a journey. After rising through the ranks of the Indianapolis-based Huse, which owns the legendary St. Elmo Steak House, Harry & Izzy’s, HC Tavern + Kitchen and 1933 Lounge, Chroman was in placed in charge of training.

Training 178
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My CSR journey: how Mews supports Corporate Social Responsibility

MEWS

The source of all knowledge, Wikipedia, defines Corporate S ocial R esponsibility (CSR) a s “ a form of international private business self-regulation which aims to contribute to societal goals of a philanthropic, activist, or charitable nature by engaging in or supporting volunteering or ethically oriented practices.

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Why GMs may have difficulties managing their financial leader

eHotelier

Here are things General Managers can do to ensure they stay on top of their numbers person and not have it be the other way around.

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Unlock Restaurant Success: Mastering 7 Vital Employment Laws

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.

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NH Collection debuts in the Middle East

Boutique Hotel News

UAE: NH Collection Dubai The Palm, a new-build hotel located on Palm Jumeirah, has opened marking the brand’s debut in the Middle East. The 532-key hotel features 226 rooms and suites in addition to 306 studios and apartments across 11 room categories. It offers five F&B venues, five meeting spaces which can cater up to 45 people, a rooftop bar and infinity pool, a gym, spa treatments, and a kid’s club.

Catering 130
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Belles Hot Chicken announce Sydney restaurant

Hospitality Magazine

Opening on 3 March in Circular Quay, it’ll be the brand’s first restaurant-style venue combining the feel of a dedicated chicken joint with a local diner offering. Expect all of the Belles’ favourites, including wings, drumsticks, tenders and buffalo cauliflower alongside Nashville-style chicken sandwiches and share platters. Drinks wise, Belles Original Drought will on pour alongside canned cocktails by Baba’s Place and a selection of champagne and spirits.

Training 130
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The Future Of The Hospitality Industry: 7 Key Trends

MEWS

The future of the hospitality industry is something we all contemplate three years after a global pandemic struck, changing the way we travel and the way we live. We’ve all had to adapt to this new reality, showing that resilience is without a doubt in our DNA. At the heart of this resilience is innovation and technology, which helps us better face these changes and to help us prepare for the future.

Article 130
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FCS takes on The Americas with strategic addition of two offices in U.S.

eHotelier

The expansion reinforces the company's commitment to increasing its local market presence globally and being more accessible to hoteliers in The Americas.

Marketing 246
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Brick & Mortar Retail Relevance: How to Stay Ahead of the Curve

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

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BCD Travel and Amadeus expand partnership

Boutique Hotel News

Worldwide: Travel management company BCD Travel has expanded its agreement with travel technology company Amadeus to target opportunities in corporate travel. Under the new agreement, BCD Travel will leverage Amadeus’ technology, content and global footprint to support its operations in additional markets. This includes incorporating Amadeus’ NDC (new distribution content, which provides personalised travel retailing), as well as workflow capabilities.

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Fair Work compliance blitz hits Perth

Hospitality Magazine

Fair Ombudsman inspectors will visit Perth eateries this week to undertake compliance checks to ensure workers are receiving the correct entitlements. A total of 50 businesses will be investigated across Belmont, Victoria Park and East Victoria Park, with inspectors speaking with business owners and employees. Inspectors are on alert for breaches including inaccurate record-keeping, low flat rates, unpaid work, unpaid penalty rates, late payments and failure to provide pay slips.

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Hotel Guest Feedback | Best strategies and tools

MEWS

Having a guest feedback system in place is crucial for your hotel and for your guests. For you, feedback can provide a pulse on how well your hotel is performing so you can make informed decisions and improvements. For guests, a feedback system encourages satisfaction and loyalty. Giving guests control over their experience is key to boosting satisfaction during their whole stay.

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PACIFIC 19 Kona opening in Kailua-Kona, Hawaii

eHotelier

PACIFIC 19 Kona, a re-envisioned island-urban hotel for independent travelers seeking design-forward accommodations and authentic experiences, is now accepting reservations for April 1, 2023 and beyond. The 122-room hotel is located on the Hawaii Island (the Big Island) and sits on the 19th parallel, which draws a line across the Pacific Ocean connecting east to west.

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Diving into Diversity: Decoding the Foundations of Inclusion in Hospitality Talent Acquisition

Speaker: Lauren Fernandez - CEO & Founder, Full Course

Companies all over the world, including Marriot International and Hilton Worldwide, are aware of the value of including DEI in their talent acquisition strategy. However, despite these initiatives, there is still plenty that the hospitality sector can do to promote DEI. When comparing the hospitality industries in India, Iraq, the UK, and the US, you will see that there is a consistent underrepresentation of persons from different ethnic, gender, and disability origins across all levels of the i