eHotelier
MAY 17, 2023
Cost can always be reduced, but how does this multi-facted issue impact your day-to-day operations and how will it reflect on your guest experience? Here are ways to turn cost issues into a competitive advantage.
Hospitality Magazine
MAY 24, 2023
The Sydney bar has welcomed Elijah Attard (Yellow) to the team to create a new bar food offering for the venue. Attard’s menu follows the theme of the venue’s recent cocktail offering Mirage, and are easy-to-execute dishes for busy services. “Maybe Sammy has a world-class reputation for delivering an innovative cocktail experience and the food should be just as engaging,” says Attard. “The ‘expect the unexpected’ theme of the Mirage cocktails is something I’ve carri
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Horizon Hospitality
MAY 15, 2023
As many industry professionals predicted, food delivery is here to stay in the post-pandemic restaurant industry. However, there are a few caveats that surprised the industry. Between third-party delivery services stalling, full-service restaurants dropping delivery service, and consumers spending more consciously, food delivery has become a more complicated trend to forecast.
Modern Restaurant Management
MAY 15, 2023
Less than two decades ago, restaurant-quality meal delivery was largely limited to pizza and Chinese takeout. Today, the global food delivery app industry is predicted to reach $320 billion by 2029 — up from $140 billion in 2022. Consumers crave convenience. As such, implementing a robust food delivery and takeout service has become critical for restaurants’ longevity and success.
Speaker: Joseph Guszkowski - Senior Technology Editor, Restaurant Business & Dan Maimone - Global Director of Customer Success Operations, Harri
ChatGPT has made a significant impact on the hospitality industry, particularly in restaurants, by revolutionizing customer interactions and improving overall experiences. With its natural language processing capabilities and vast knowledge base, ChatGPT acts as a virtual assistant, providing instant assistance and streamlining various processes. In the near future, ChatGPT will transform the hospitality industry by enhancing communication, improving efficiency, and elevating the dining experien
7 Shifts
MAY 23, 2023
Since the very beginning, we've strived to make it easier for restaurants to prepare for payday with tools for scheduling, time clocking, deep regional compliance support, and dozens of integrations with leading payroll providers. That's why I'm proud to announce the release of 7shifts Payroll , built to help restaurants run payroll in minutes—not hours.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
eHotelier
MAY 21, 2023
It is difficult to get hotel stakeholders to invest and develop the kind of broad hotel “operating technology solutions” that we all know we need. Here's a way to make them pay.
Hospitality Magazine
MAY 17, 2023
Melbourne’s Hazel restaurant has welcomed new head chef Chris Budicin to lead the kitchen. Budicin has worked in acclaimed restaurants across the globe throughout his career including Rockpool Bar & Grill, Movida Aqui, Spice Temple, and City Larder in Melbourne as well as a stint at the lauded River Cafe in London where he gained an appreciation for fine produce.
Horizon Hospitality
MAY 8, 2023
While the mass exodus of full-time employees from food and beverage has dominated the news, there has been a quiet return of people looking for a flexible and fun way to earn extra income. At the same time, more than one in three Americans has a paying side gig , a percentage only expected to increase. These trends, combined with the rise of apps providing easy access to gig workers, have created an opportunity for country clubs.
Modern Restaurant Management
MAY 1, 2023
As the restaurant industry becomes more reliant on technology, the risk of cyber attacks is rising. Cybercriminals are increasingly targeting restaurants, seeking to steal sensitive customer data and disrupt business operations. One study found that in 2016, the food and beverage industry accounted for ten percent of all data breaches. While many restaurant owners may not think they need to worry about cyber attacks, the reality is that no business is immune.
Speaker: Hillary Holmes - SpotOn Operator in Residence; Troy Hooper - CEO, Kiwi Restaurant Partners; Jason Berkowitz - Founder and CEO of ARROW UP Training
Running a restaurant is hard work, so it can be discouraging when you see how little of that work shows up in your bottom line. The most efficient way to improve your restaurant's profit margins is to implement flexible technology. Hard work can’t cut the fees from third-party delivery apps or get orders in and out of the kitchen faster, but technology can!
Travel Pulse Destinations
MAY 22, 2023
Some government officials are worried about the risk to civil liberties, privacy rights, safety and security of biometric data, and racial discrimination.
eHotelier
MAY 10, 2023
Ease of experience and personalization has emerged as the most crucial components of any online interaction in 2023 — especially as it pertains to transactional traffic. Because of this, it should be a top priority of any hospitality entity to ensure that prospective guests are able to enjoy a hassle-free undertaking when navigating an online presence.
Hospitality Magazine
MAY 15, 2023
Simpson has been crowned as Australian Barista Champion after competing in a series of heats and finals in Melbourne last week. The win will see Simpson travel to Athens this June to represent Australia in the World Barista Championship. “It is an incredible honour to be crowned Australian Barista Champion and to go on to represent Axil Coffee at the World Barista Championships in June,” says Simpson. “Anthony Douglas [of Axil Coffee] has been such an inspiration to me since be
Hotel Owner
MAY 17, 2023
Zeal Hotels has signed a new agreement with IHG Hotels and Resorts for its first net zero carbon hotel. The hotel will mark both companies’ first lifecycle net zero carbon hotel. It will be aligned with the UK Green Building Council’s framework definition of net zero carbon buildings, and is set to open next year. It will be managed by Valor Hospitality.
Modern Restaurant Management
MAY 17, 2023
Born between 1997 and 2012, Generation Z is a demographic known for being tech-savvy and socially conscious. As one of the largest generations of consumers, they continually influence the ways restaurants innovate, and there are identifiable characteristics that differentiate Gen Z consumers from their older counterparts. Here are the biggest takeaways for how restaurants can engage with Gen Z in ways that create a competitive advantage.
SAS
MAY 22, 2023
When you think about life-saving technology, does a statistical computing environment come to mind? Statistical computing environments (SCE) are critical in accelerating scientific discoveries by enabling researchers to manage, process and analyze data efficiently and compliantly, maintaining the utmost regulatory integrity. As life sciences research generates increasingly large and diverse [.
EATER
MAY 24, 2023
Lille Allen/Eater The founders of New School cheese say they are making the first “quality” American cheese The joke that people love to hate — or hate to love — American cheese is outdated. We’re at the point where we can all admit it’s good. You ever top a burger with fresh mozzarella and watch as it sits there and does everything but melt? Ever try putting a slice of cheddar on ramen only to witness the puddles of fat sweat out from the clumpy solids?
eHotelier
MAY 25, 2023
The check-in process begins long before guests arrive at the front desk – and extends beyond checkout as well. From pre-arrival to during and after a guest’s stay, there are multiple touchpoints that define how a guest experiences your hotel’s approach to hospitality.
Hospitality Magazine
MAY 10, 2023
Emma and Dion Cohen have always gone against the grind. When the landscape was occupied with blends, Single O championed single origins. Instead of slapping logos on every bag of coffee, they collaborated with local artists. Rather than stocking the café’s fridges with bottles of milk, they designed a system that reduced plastic waste by up to 80 per cent and made it available to the rest of the industry.
Lodging Magazine
MAY 23, 2023
It’s long been said that breakfast is the most important meal of the day and it seems people are taking that to heart more than ever before. In fact, breakfast items that were traditionally offered strictly during the morning hours are now available all day at many hotels and guests are taking full advantage. According to OnePoll 2022, some 65% of Americans not only love eating breakfast foods for breakfast, but enjoy eating them throughout […] The post Hotels Feed Into the Continued Evolu
Modern Restaurant Management
MAY 24, 2023
1856 is the first-of-its-kind, student-run culinary experience in the Tony and Libba Rane Culinary Science Center in Auburn, Alabama. Designed by The Johnson Studio at Cooper Carry, the facility provides real-world experience for the next generation of chefs and hospitality leaders. Features of the facility include: An open expo kitchen with TVs for professors to examine students’ work, wider walkways and a glass atrium to allow teachers to give real-time instruction in the midst of an act
Revfine
MAY 8, 2023
Before a guest sleeps a night in your hotel, you can be sure they’ve evaluated your online presence. Social feeds, websites, blog posts, and reviews are the digital touchpoints travelers use to get a feel for the guest experience at your property as they consider a stay. In this article, you’ll learn how to rise The post Steps to a Superior Hotel’s Online Presence appeared first on Revfine.com.
eHotelier
MAY 1, 2023
Here is a closer look at how generative AI will impact travel marketing along with examples of its potential applications in hotels, destinations, restaurants, cruise companies and airlines.
Hospitality Magazine
MAY 8, 2023
Nomad Group have secured the historic Melbourne Stock Exchange site and will transform the derelict site into a French restaurant and bar come August. The team have meticulously been planning and restoring the 1890s building over the past two years, working alongside Heritage Victoria, RBA Heritage Architects, and Akin Atelier to convert the Stock Exchange into two concepts: Reine and La Rue.
Lodging Magazine
MAY 24, 2023
Intent on considerably expanding its third-party management portfolio and positioning itself for growth through a potential acquisition, Banyan Tree Management recently relaunched as Aperture Hotels. Led by President/CEO Charles Oswald, Atlanta, Georgia-based Aperture Hotels represents what he describes a “whole new company.” For over a year, Oswald held the same position for Banyan Tree Management, which had served as the management arm for Banyan Investment Group and its portfolio of 15 proper
Hotel Business
MAY 22, 2023
This summer, most adults are more likely than they were in the summer of 2022 to stay in a hotel and take vacation trips, according to a new national Hotel Booking Index survey commissioned by the American Hotel & Lodging Association (AHLA) and conducted by Morning Consult. Thinking about the summer ahead, most adults report being more likely than they were in 2022 to stay in a hotel (56%), take more frequent (55%) and longer (52%) leisure or vacation trips, the survey said.
Travel Pulse Destinations
MAY 13, 2023
The Greater Miami Convention & Visitors Bureau (GMCVB) hosted its 2023 State of the Tourism and Travel Industry this week, highlighting an exceptional year for the region.
EATER
MAY 2, 2023
This veggie burger is made with mushrooms, sweet potatoes, carrots, farro, and quinoa. | Shake Shack After the rise of fake meat, Shake Shack’s new mushroom-and-quinoa patty suggests a return to good old veggie burgers With the rise of Impossible and Beyond burgers, the veggie burger has been in a bit of an existential crisis on American menus lately, as restaurants (and fast food chains in particular) quickly — and, for some, controversially — adopted the new products.
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