Hospitality Net

MAY 31, 2023

Please put me back on hold. I want to keep listening to the music, said nobody, ever – unless they were listening to the hold music at the Kansas City Foot and Ankle medical practice.

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EATER

APRIL 13, 2023

But something has bothered me about Resy’s interface since I started texting with it in early 2020. The day before a reservation, I inevitably get a text asking me to “reply ‘1’ to confirm your booking or ‘9’ to cancel.” Dread flits through me. The curtness of the periods always catches me by surprise. Great, done.

Reservations 84

Reservations Communication Book 84

EATER

OCTOBER 25, 2022

Wait — let me clarify: I don’t mean the multinational corporation known for its shady labor practices and an almost universally misunderstood lawsuit over hot coffee. My hiding did not entirely exempt me from that abuse. Jesse Zhang /Eater. Making peace with my body in the glow of the Golden Arches I f **g love McDonald’s.

Definition 85

Definition 85

EATER

FEBRUARY 27, 2024

A luxury Martini now costs more than $40 at top cocktail bars. Are bars cashing in on our love for the drink, or is there more to the trend?

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EATER

FEBRUARY 26, 2024

The 40-year-old fondue chain certainly has nostalgic vibes, but an effort to revamp the brand aims to bring the Melting Pot into the future. If you have been to the Melting Pot before, it was likely on a date.

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Server Reservations Book 94

Hotel Business

APRIL 3, 2023

Giri Hotels has acquired Anchorage by the Sea, a waterfront hotel located in Ogunquit, ME. ” The post Giri Hotels acquires Anchorage by the Sea in ME appeared first on hotelbusiness.com.

Guest Satisfaction 98

Guest Satisfaction 98

Revenue Hub

MAY 18, 2023

Here’s the prediction: If a meeting request arrives in the inbox of a hotel executive with the subject line “ROOMDEX ABS solution,” there is a strong chance the initial reaction would be, “What’s in it for me?” – and that reaction is justified. What’s in it for me? What’s in it for me?” So, Attribute-based Selling (ABS).

Pricing 89

Pricing Guest Satisfaction Housekeeping Article 89

EATER

SEPTEMBER 19, 2022

Why isn’t Starbucks offering me a macchiato infused with cranberries? And trust me, as someone who lives in Texas, I deeply understand the late-summer malaise that inspires obsession with the impending fall and the warm beverages that come along with it. Why don’t pear and fig have a place at the table?

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Luxury Hospitality Magazine

APRIL 4, 2023

The post Pick me up in Vegas first appeared on Luxury Hospitality Magazine. With good looks and world class engineering the Robin has simple intuitive controls, a refined audio tone and a very competitive price point. The Jazzman is luxury Hi-Fidelity Bluetooth speaker with wireless charging and an analogue alarm clock.

Pricing 52

Pricing Magazine 52

EATER

DECEMBER 17, 2021

I’m not Greek, but Zenon was a restaurant that made me proud of my neighborhood. But I was sure Zenon was okay — or maybe it just never occurred to me that it wasn’t. Most of my usual coping mechanisms weren’t available to me since I was doing my part by staying at home, and dining rooms weren’t open anyway. It was unrelenting.

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Server Presentation Information 96

EATER

DECEMBER 21, 2020

But as an employee on the receiving end of that rage, the book fails to account for trauma he caused me. And now I’m fresh off of some 290 pages of Chang’s innermost thoughts, mea culpas, and sanguine reflections of restaurant life, all of which have reminded me why I began this inquiry in the first place.

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Accounting Book Front of House Server 145

Hospitality Net

OCTOBER 19, 2023

With ME Guangzhou set to open in 2027, becoming a benchmark hotel for modernity and avant-garde luxury in China.

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EATER

JANUARY 21, 2022

Random Restaurant doesn’t remind me of a world that’s lost to time and smartphones, but one that is still waiting for me. But unlike Dixon, I do not think the bleak optimization of the restaurant experience is inevitable.

Reservations 94

Reservations Accounting 94

EATER

AUGUST 2, 2023

The best dirty Martini is the mini, shot-sized Chupetini from Llama Inn. This cocktail recipe combines gin and an umami-rich infused vermouth.

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PhocusWire

AUGUST 16, 2023

Make plans to attend The Phocuswright Conference in November for Center Stage sessions featuring industry leaders along with dedicated programs for innovation, diversity, Young Leaders and more.

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80

EATER

MARCH 2, 2021

Whether you’re getting grubby in your own garden or outsourcing through a CSA like me, a vegetable scrubber is essential to transforming mud-speckled plants into gem-like produce.

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Modern Restaurant Management

FEBRUARY 23, 2021

I’ve thought a lot about the lessons he taught me during the challenges of the past year, as well as countless other times when world events have shaken the hospitality industry to its core. During the first months of the Great Recession, we opened three restaurants.

Training 165

Training Sanitation Events Customer Service 165

EATER

DECEMBER 18, 2020

The sturdy, stylish bowls have inspired me to actually prep all my ingredients before I start cooking. Yes, any old bowl or sieve could be used for these tasks, but this cheery set motivates me to cook and entices me to fill them up with new recipes, keeping pandemic cooking fatigue away. These bowls did the trick.

Presentation 72

Presentation Marketing 72

EATER

OCTOBER 20, 2020

The artificially sweet thrill fades right around when I check the news, but those few moments of happiness give me the energy to wash my face and put on real-ish clothes, and when the gum has lost all integrity, there’s always another piece ready to be unwrapped. I’m chewing a bright-pink square of gum! Probably not.

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EATER

MAY 24, 2021

After that, so many calls came and I told this to one of them, and then my daughter heard me saying this. Black Lives Matter, to me, from the bottom of my heart … we have a colorism problem back home, a very deep problem. Bangladeshi media, Canada, the Asian community reached out to me. Riz Prakasim: No, I was sleeping.

Training 108

Training 108

EATER

JUNE 7, 2021

Composting smells were almost enough to put me off the whole endeavor, but this bin takes care of that (and it looks cute too) Like many an idealistic cook, I have stopped and started attempts to compost my food waste many times. Two main obstacles have held me back over the years. The Bamboozle compost bin.

Marketing 62

Marketing 62

EATER

DECEMBER 30, 2020

These hand-painted cocktail tools are almost too stunning to use (almost) It was the pop of royal blue on the cocktail shaker that hooked me. None of this has stopped me from fantasizing about how the Tepotztli pieces would look displayed on my shelves or arranged on a bar cart, that pop of blue lighting up any room.

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Accounting Pricing 74

EATER

NOVEMBER 6, 2023

Panera Bread’s “Charged Lemonades” contain nearly the daily amount of caffeine that is designated safe for adults.

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Hospitality Net

NOVEMBER 7, 2023

Being in hospitality sales can create a very busy environment where we don’t take time for ourselves. Providing time for ourselves can let us become better at our job. I recently discussed this with my fellow Rising Sales Leader Council Members.

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Hospitality Net

AUGUST 29, 2023

Taylor Swift’s Eras Tour has had an estimated $4.6 billion impact on the US economy. This seems absurd at first, but HVS analysis reveals that Swift’s tour is an immense outlier from other concert tours in attracting attendees from out of town. More than 3.7 million people traveled more than 100 miles from home to see Swift perform.

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Hospitality Net

MAY 17, 2023

You are a hotel group executive. You open your laptop, go to your email, and see:

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EATER

APRIL 22, 2024

For me, I became more connected to my community, family, and the animals around me. Going vegan doesn’t have to mean restriction.

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145

EATER

OCTOBER 7, 2020

My husband bought me one for a special occasion, and anytime I’m outside (usually with a cocktail in hand), my piggy friend and I are basically inseparable. Here’s how they work: There’s a small hook inside where you can hang a round incense coil that when burned, helps repel insects (the aroma it gives off is also actually quite pleasant).

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90

Hospitality Magazine

MARCH 18, 2024

For me, it was a real treat to go to a cake shop with mum and it was something I looked forward to because it brought me happiness in those little moments. At Restaurant Gordon Ramsay, they asked me to come up with a dessert dish. Ben was a mentor to me — and still is. He has lifted me up in terms of believing in me.

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EATER

SEPTEMBER 30, 2021

For me, it’s the cartoon rat eating a chunk of cheese and a strawberry at the same time. Leo shouting “I’m the king of the world!” from the bow of a doomed ship. Angela tossing a lit cigarette on her husband’s clothes. The cue cards outside Kiera’s door on Christmas Eve.

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Travel Pulse Destinations

JUNE 8, 2023

‘My host, Avoya Travel, does an amazing job of providing leads and that was where I gained the bulk of my clients in the beginning.’ -  - Jesse Morris  

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52

EATER

OCTOBER 13, 2021

Chef Atip Tangjantuk blends his Thai heritage with his love of Japanese food at his Jackson Heights restaurant “I think this is the only place with Thai omakase in New York,” says chef Atip Tangjantuk of his restaurant Sushi on Me in Jackson Heights, Queens. “I I am proud of what I do, because I brought together two things that I love.”.

Training 63

Training 63

Hospitality Magazine

NOVEMBER 13, 2023

Tunki to me is a mysterious marriage of Japanese Peruvian flavours. “For me, it’s all about bringing together the flawless combination of aromas and the creative spectacle of cooking over an open fire, and of course it’s all about enjoying good food and great company, creating joyful memories.” .

Magazine 264

Magazine 264

Hospitality Net

NOVEMBER 3, 2023

Accor, a world leading hospitality group, is pleased to welcome Swissôtel Resort & Spa Çeşme, located in the heart of Ilıca Bay, Turkey, to its premium brand portfolio. Inspired by the surrounding nature, and the belief that time and travel are true gifts in life, Swissôtel Resort & Spa Çeşme opens its doors on November 1, 2023.

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Hospitality Magazine

NOVEMBER 22, 2023

“We always strive to celebrate the vast landscape that is India which continues to inspire me and push me to try new dishes, ingredients, flavour and textures.” “Over time our Masala Theory menu has grown, as the Neo Indian food we serve no longer has boundaries,” says Owner Yashpal Erda.

Magazine 246

Magazine 246

EATER

DECEMBER 17, 2020

I have very little experience when it comes to new babies, but 2020 has made me something of an expert in stretching meals as far as they can stretch. to be preparing to welcome a baby into the world during this endlessly difficult and bizarre year. I hope I can help with that one little piece of this puzzle.

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EATER

SEPTEMBER 22, 2020

Vikramvisu /Shutterstock. It’s the best way to share a taste of something new This post originally appeared in the September 21, 2020 edition of The Move , a place for Eater’s editors to reveal their recommendations and pro dining tips — sometimes thoughtful, sometimes weird, but always someone’s go-to move. Subscribe now.

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