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Late bookings: Guide to last minute bookings for hotels

SiteMinder

This blog will provide a full guide to late and last-minute bookings, and how your hotel can benefit from them. Last-minute hotel room bookings have a range of benefits including: Maximised occupancy : Filling rooms at the eleventh hour ensures that you’re making the most of your available inventory.

Book 98
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What’s Next?: MRM Restaurant Survival Guide Updates

Modern Restaurant Management

makes it easy for guests to support local restaurants. . That’s why we're joining forces with PepsiCo, Tripadvisor, DoorDash, and Postmates to make a swift and meaningful impact for the foodservice community and its hourly workers in their time of need.” Live in the U.S., an overseas U.S. military base, or any U.S.

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The Best Cookbooks of Fall 2020

EATER

But here to change that is a stellar lineup of fall cookbooks, bringing with them new inspiration and new comforts, and, at last, a reason to enter the kitchen with excitement. There are books from some of the restaurants we miss the most, offering recreations of their dishes and insights that make us nostalgic for the time before shutdowns.

Book 136
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How to Cook a Direwolf

EATER

She is 43, with good hair and full-sleeve tattoos, which makes her a compelling protagonist; when Elizabeth opened in 2012, former Chicago Tribune critic Phil Vettel called her Alice, because “the fields and farms where she forages for ingredients comprise her Wonderland.” The plating of these was vaguely scale-like, too.)

Book 102
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The 17 Best Cookbooks of Fall 2021

EATER

This year, as Hot Vax Summer became something decidedly less celebratory, it feels like we’ve already spent weeks considering the change in routine the next few months will bring. But, the things that make fall a time to look forward to — namely a new season of art and music and books — are still there. Monica Burton.

Book 125
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Does It Get Better For the Indie Fine Dining Restaurant?

EATER

Chef Russell Jackson opened the fine dining restaurant Reverence in Harlem just months before the pandemic began. Chefs Russell Jackson and Ian Boden struggled to reconcile their visions of fine dining with their communities’ desires. Chef Russell Jackson was tired. He let out a sigh, rubbing his hands over his face, dusty with five-o’clock shadow.