Sat.Mar 02, 2024 - Fri.Mar 08, 2024

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Elevating hotel management for the future

eHotelier

This article seeks to delve into the strategies and mindsets that will empower hotel managers to redefine industry standards, cultivate exceptional teams, and achieve unparalleled success.

Article 290
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Bar Infinita arrives on Sydney’s North Shore

Hospitality Magazine

The Italian restaurant and bar has opened in Gordon located on Sydney’s North Shore. Former Firedoor and Ormeggio Chef Francesco Iervolino is spearheading the venue which sends a nod to traditional Italian cuisine and woodfire cooking techniques. The Bar Infinita menu features a range of Italian share plates, pastas, antipasti, and also a selection of woodfired steaks utilising the venue’s pizza oven.

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The Power of Ranch

Modern Restaurant Management

Did you know that a plumber from Alaska is responsible for one of the most beloved condiments in the U.S.? The story of ranch dressing dates back to the 1940s when Steven Henson thought up the buttermilk and herb concoction. After purchasing the Hidden Valley dude ranch, he started selling his dressing and its popularity grew from there. According to a 2021 survey conducted by YouGov , ranch is the most popular salad dressing in the United States, with 51 percent of respondents indicating that t

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The importance of balance in hospitality

MEWS

Balance is a lost art. In almost every sphere of society, from politics to culture to technology, more and more people inhabit the extreme ends of the spectrum. Fanatical takes are rewarded with screen time and engagement, while those in search of nuanced thought are shouted out of the conversation.

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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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Vouchers: the untapped revenue accelerator in hospitality

eHotelier

By addressing technological gaps and adopting a guest-centric approach, hotels can unlock the full potential of vouchers, transforming them from a missed opportunity into a dynamic tool for growth and guest satisfaction.

More Trending

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Dining in the Digital Age

Modern Restaurant Management

As traffic slows, how do restaurant operators keep and capture customers? By cracking the code of restaurant app usage, according to Revenue Management Solutions (RMS). The data analytics firm did some decoding by asking 330-plus restaurant consumers what app features were most valuable – and what turned them away. ( Cracking the Code of Restaurant App Usage, November 2023 ) What Customers Value RMS segmented respondents by generation, and while preferences varied, all ages placed the most

Catering 197
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Hotel Booking Engine: Understanding the Fundamentals

Soft Inn

In this evolving era where technology is designed to help and simplify day-to-day life, the hotel industry has also undergone a lot of transformation. With the rise of Online Travel Agencies (OTAs) and the increasing demand for seamless booking experiences, hoteliers have started to recognize the value of prioritizing direct bookings. Hence, this is where a powerful tool - Hotel Booking Engine exists and plays a crucial role in driving direct bookings, connecting with the guests directly, and ul

Book 147
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Elevating your band: Strategies for attracting top talent and fostering employee loyalty

eHotelier

Here are some ideas of how your leadership efforts can craft a brand that goes beyond just transactional to attract top talent and foster a culture of loyalty in the fiercely competitive hospitality market.

Marketing 289
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What Are Dirty Sodas, and Why Is Everyone Drinking Them?

EATER

A few of the offerings at dirty soda shop Swig. | Swig Soda spiked with cream and flavored syrup is growing in popularity thanks to TikTok Despite the anti-sugar fearmongering and our collective obsessions with wellness and hydration, there are still millions of Americans who, at some point every day, drink a soda. And a growing minority of those soda-drinkers are consuming “dirty sodas,” a concoction that went mainstream in 2022 thanks to its viral popularity on TikTok.

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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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AI, VR, Holographs and More in QSRs

Modern Restaurant Management

What will the QSR of the future look like and what role will AI-integrated technologies play? To answer that and more, Modern Restaurant Management (MRM) magazine reached out to an expert–Daniel Hawes, Vice President of Product Design at Givex, whose work marries the worlds of technology, design, and academic research. He has developed and produced twelve television series, nine films, more than 50 games, and pioneered applications in Artificial Intelligence and Virtual Reality.

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Meeting With Success

Lodging Magazine

What initially inspired you to get into the hospitality business? I was born with a love of travel and hotels, but it was really my grandmother who instilled in me a deep appreciation for beautiful and special places around the world. My father was also hugely influential in my interest in hotels as real estate and creative problem solving. Who were some of your mentors or role models, male or female, and what were their most […] The post Meeting With Success appeared first on LODGING Maga

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The funkiest Southwest hotel with lessons for every hotelier worldwide

eHotelier

Besides bringing joy to all visitors by literally brightening their day, this hotel's combination of a distinctively themed design and genuinely warm service serves as yet one more clear example of how unique hospitality experiences will always triumph no matter the market.

Marketing 278
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Everything You’ve Always Wanted to Know About Ramps

EATER

Cedar Summit Farm/Flickr (*But were afraid to ask, for fear of looking uncool in your favorite restaurant) Spring has sprung, and that means ramp season is officially in full swing. You know, ramps: those cute, terribly en vogue little vegetables with the slightly unappealing name, that sprout up yearly on every hip restaurateur's menu , and whose hyper-seasonal presence has been known to spur long lines at farmers’ markets and clamor across the culinary internet.

Pricing 127
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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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Safety Training and a Strong Safety Culture: The Recipe for Mitigating Restaurant Risk

Modern Restaurant Management

Things began to change for the restaurant industry in 2023 as the script flipped from cutbacks to a growth mindset. Data from the National Restaurant Association’s 2023 State of the Restaurant Industry report revealed that nearly three in four operators were focused on sustaining growth. While the change in mindset is good news for the industry, expansion in this sector is hampered by staff turnover with a majority ( 62 percent ) of restaurant owners reporting being understaffed.

Training 167
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Hyatt Regency Brand Collaborates With Future, a Personal Training Platform

Lodging Magazine

CHICAGO—Hyatt Hotels Corporation announced a collaboration between the Hyatt Regency brand and Future, a personal training platform that connects users with a fitness coach to create customized virtual workouts. Launching at 26 Hyatt Regency hotels and resorts in the United States, the collaboration includes workouts developed by Future trainers that are customized for each hotel and resort’s fitness center and equipment.

Training 122
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Social media tends redefining hotel engagement

eHotelier

Virtual experiences, interactive content, sustainability stories, and user-generated content are reshaping the way hotels connect with their audiences.

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Detroit’s Third-Shift Bars Were a Lifeline. Now They’re a Dying Breed.

EATER

Detroit, Michigan’s early morning bars, like Abick’s Bar and Eastpointe Pub, which serve factory workers and first responders, are in decline.

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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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Navigating Through Ice: The Five Most Common Ice Machine Repair Issues

Modern Restaurant Management

In the domain of commercial refrigeration, ice machines represent a critical asset, driving day-to-day operations in sectors as diverse as hospitality, healthcare, and retail. The consummate performance of these units is non-negotiable, given their role in preserving product integrity, meeting health standards, and enhancing customer experience. 1. Inadequate Ice Production A common predicament, insufficient ice production, often signals deeper issues within the machine’s operational frame

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Here to Stay

Lodging Magazine

What initially inspired you to get into the hospitality business? Hilton is an iconic brand and the vitality, complexity, and community surrounding hospitality are unique to this industry and continue to inspire me. Now that I am in hospitality, the team members, owners, and suppliers—the community I have the pleasure of working with—are why I will probably never leave this business!

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InterContinental Khao Yai launches CSR partnership for elephant research and conservation

eHotelier

Located in the heart of Thailand, 2.5 hours’ drive north-east of Bangkok, Khao Yai is a captivating destination for travellers seeking a perfect blend of natural beauty, local culture, wildlife, adventure and much more. The UNESCO World Heritage Site offers lush landscapes, diverse ecosystems and a plethora of activities that promise an unforgettable experience for visitors.

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A Coq au Vin Recipe Ready in Under an Hour (Really)

EATER

Dina Ávila /Eater We updated Julia Child’s classic French braise for weeknight-friendly cooking In this series, we’ll take a look at recipes from professional chefs and streamline them to capture their essence, while still prioritizing actually eating dinner at a reasonable hour. We’re starting with coq au vin , a French standby that takes some chefs three days to make.

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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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BONUS: The can’t-miss restaurant industry event right around the corner

Nation's Restaurant News

In this special episode of Extra Serving, NRN editor-in-chief Sam Oches talks with Chris Keating, EVP of Conferences for NRN parent Informa Foodservice.

Events 124
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Pushing Through Boundaries

Lodging Magazine

What initially inspired you to get into the hospitality business? My mother, Janine Goodin, was a catering manager for a full-service hotel. I was fortunate to be able to join my mother and her team on sales calls and MOD (manager on duty) shifts as a teenager. My experiences during those moments allowed me to see a future in the industry. Who were some of your mentors or role models, male or female, and what […] The post Pushing Through Boundaries appeared first on LODGING Magazine.

Catering 121
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World Congress on snow, mountain and wellness tourism to focus on new travellers

eHotelier

To address the main topics, the meeting will focus on health and wellness tourism, sustainability, the promotion of premium tourism in mountain areas, emerging tourism products and the training and recruitment of human talent.

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Kids’ Cookbooks Are Finally Growing Up

EATER

Carolyn Figel A new generation of cookbooks teaches kids to actually cook — with heat, flavor, and sharp objects I still have my copy of the Barbie Party Cookbook. Published in 1991, it was meant to introduce children to the idea of hosting a party. It begins with tips on choosing a date (don’t choose a school night), reserving a skating rink or a park in advance, and picking a theme.

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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.