February, 2024

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Sustainable strategies to enhance staff retention in hospitality

eHotelier

Creating a culture and building a strong people foundation in an organization can assist in developing an industry reputation that drives applicants to want to work for the employer and, as significantly, to maintain an internal community within a company that incentivizes and persuades employees not to leave.

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Everything you need to know about marketing your hospitality business

Hospitality Magazine

There’s much to think about when running a hospitality venue. Has the roster been done? Did I order the meat from the supplier in time? Has the drinks menu been updated? It’s more than understandable that posting on social media or sending out EDMs often falls by the wayside. But it’s also essential to think about the landscape and how it’s evolving.

Marketing 246
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Is the Customer Always Right?

Modern Restaurant Management

A new study challenging the long-standing mantra “the customer is always right" determined that to better support employee mental health, restaurant operators should have clear policies stating that customers' uncivil behavior will not be tolerated. “For decades, a customer could be uncivil, angry, yelling or just plain wrong, and employees were expected to deal with it because it was just part of the business.

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Asian American-Owned Restaurants Are Breathing New Life Into Sacramento’s Historic Japantown

EATER

New restaurants including Japanese izakaya Binchoyaki, Southside Super, and pop-up Mecha Mucho are helping reinvigorate a part of downtown Sacramento that was once home to a thriving Japantown.

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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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5 Hotel Physical Security Tune-Ups with Key Control for 2024

Lodging Magazine

The security and safety of all guests, employees, and visitors at hotels is top priority for hotel security management teams. Investing in upgrades to security and safety technology helps hotels stay compliant, manage assets, and prevent security incidents. One component of security technology that hotels invest in is key control and asset management solutions.

Magazine 136

More Trending

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Proactively ensuring regulatory compliance for hotel managers

eHotelier

By prioritising compliance, we uphold guest safety, mitigate risks, protect our hotel's reputation, and contribute to environmental sustainability. Compliance also ensures a fair and inclusive workplace, strengthens our legal and professional standing, and fosters a culture of excellence and trust within our organisation.

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Matt Moran to open two venues in Canberra

Hospitality Magazine

Chef and Restauranteur Matt Moran will launch his first businesses in Canberra this autumn with sister venues Compa and &Sando. “Canberra has long had some really exciting restaurants and talent, and it’s a region I have been visiting for many years,” says Moran. “I’ve been looking for opportunities in Canberra, I have worked with many local producers for years, and can’t wait to open these two venues and have even more of a reason to spend time there.” Both eateries

Magazine 246
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To Charge or Not To Charge?

Modern Restaurant Management

Charging guests for booking a reservation that they don’t show up for is becoming more popular. Ten years ago, this was a practice in the big cities like New York, Chicago, and Los Angeles. When this practice began, I must be honest I told my customers not to do this charge because it could cost them clients. When restaurants began charging guests the three-percent credit card fee, I was against that as well.

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How Etta’s National Restaurant Empire Fell to Pieces

EATER

David Pisor’s Chicago restaurant group, Etta Collective, — home to Etta, Aya Pastry, and Cafe Sophie — is in free fall with open tabs, threatened evictions, and closures post-Maple & Ash split.

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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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Hilton Shares Record Growth in Caribbean and Latin America

Lodging Magazine

MCLEAN, Virginia—Hilton shared a year of growth in the Caribbean and Latin America (CALA), entering new markets in 2023. Last year, Hilton opened 19 new hotels and approximately 4,000 rooms in the Caribbean and Latin America, representing more rooms added in the region than in any other year in the company’s history. Hilton’s CALA portfolio is comprised of more than 220 hotels and over 40,000 rooms spanning 15 brands and 29 countries and territories.

Magazine 114
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The Importance of Benchmarking in Hotel Management

Revfine

In the dynamic world of hotel management, every day is different. It can feel difficult to find the time to take stock of your property's performance, which can be a problem in such a competitive industry where staying ahead of the game is crucial. When navigating the industry's complexities, benchmarking is the unsung hero for The post The Importance of Benchmarking in Hotel Management appeared first on Revfine.com.

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Cultural intelligence: Fostering excellence in human experiences

eHotelier

How can we develop our cultural intelligence to face the future, especially in an industry where positive human interaction lies at the heart of creating transformative experiences?

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Etymon Projects announces restaurant at The Langham Sydney

Hospitality Magazine

The group behind Loulou Bistro, The Charles Grand Brasserie & Bar, and Poetica has confirmed it has teamed up with The Langham Sydney to open a restaurant and lounge bar inside the hotel. The existing restaurant and bar spaces will be revamped to make way for the new concept, which will be inspired by luxury European hotels – think influences from France, Italy, and Spain and a seafood bar. “While a beautiful space, the restaurant will be very approachable and a destination for S

Magazine 263
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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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Feeding Gen Z: The Rise of Authenticity in F&B

Modern Restaurant Management

The dining landscape is shifting, driven by Gen Z's (currently 11- to 26-year-olds) quest for “genuine” culinary experiences over the conventional allure of "the best" restaurants. Gen Z has an appetite for knowledge that sits at the tip of their fingers, unlike any generation before. They research, investigate and seek out experiences – especially when it comes to restaurants.

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Why Eater Readers Chose Milwaukee as One of 2024’s Hottest Dining Cities

EATER

Octopus at Lupi & Iris. | Lupi & Iris Eater asked readers which U.S. city belongs in our Where to Eat in 2024 package. Here are comments from a few of the voters who helped Milwaukee win the competition When Eater asked readers to vote for the next hot dining destination in the U.S., a dining scene that could sit alongside some of the world’s greatest food cities on the ultimate 2024 bucket list, they resoundingly chose Milwaukee, Wisconsin.

Article 130
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ESA Demonstrates Resilience of Extended-Stay Segment, Brand for KARA Hospitality

Lodging Magazine

LODGING brings you the first installment of our three-part Ownership Series, providing owner perspectives on various hot topics and industry trends. For this installment, Vinay Patel of Fairbrook Hotels and Mitesh Amin of KARA Hospitality discuss some of the key benefits of operating within the extended-stay segment and share their model for success.

Article 117
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How an Italian Hotel Doubled Revenue by Cracking Tripadvisor’s Top 10

Revfine

Today's hoteliers want to increase their online bookings and revise corporate rates to a profitable market rate. Revenue management is a proven path to get there. This small hotel partnered with a revenue team and succeeded in doubling its revenue in two years and breaking into Tripadvisor's Top 10. Here's how. Revenue Management Boosts Online The post How an Italian Hotel Doubled Revenue by Cracking Tripadvisor’s Top 10 appeared first on Revfine.com.

Book 119
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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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Sense of community as a growth strategy

eHotelier

When a hotel does in fact go through the meticulous process of creating a strong sense of community, the results are nothing short of magical, and this is reflected through a positive impact on guest satisfaction, demand and the ability to grow rate.

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Moon Dog opens mega venue in Footscray

Hospitality Magazine

One of the country’s top breweries is gearing up to open its biggest venue yet, with Moon Dog set to launch Wild West in Footscray this March. The Western-inspired site is double the size of Moon Dog World in Preston, with the team transforming the Franco Cozzo building into an 800-capacity beer destination. “We’re so excited to join the vibrant Footscray community in such an iconic location; the support has been overwhelming and we can’t wait to finally throw open the doors and welcome ev

Magazine 246
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What Restaurants Need to Know About HOCI

Modern Restaurant Management

Food Safety Specialist Francine L. Shaw sat down with Morten Larsen, CEO & Founder of EcoloxTech to discuss the use of Hypochlorous acid (HOCl) in restaurants and food service. Why is it so important for restaurants and other food businesses to be aware of – and use – HOCI as a disinfectant and sanitizer? Well, as you know, restaurants and other food brands must prioritize food safety every day, with every shift.

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The New Vocabulary of Cocktails

EATER

“Fruit bat,” “amaroulette,” “dirty dump.” The language developed behind the bar today has come a long way since the age of Jerry Thomas. Here, a non-exhaustive guide to the modern lexicon.

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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

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TIME Hotels Unveils 770-Key Property in Makkah, Saudi Arabia

Hospitality Net

TIME Hotels, renowned for its management expertise and headquartered in the UAE, has officially launched its latest venture, the TIME Ruba Hotel & Suites, in Makkah. This opening is poised to enhance the city’s hospitality offerings, providing guests with an unparalleled mix of luxury, comfort, and cultural immersion.

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Davidson Hospitality Unveils New Initiatives, Partnerships for DE&I Council

Lodging Magazine

Looking to build on a longstanding commitment to diversity, equity, and inclusion, Davidson Hospitality Group has unveiled some new initiatives and partnerships designed to reinforce its efforts. Kenny Imafidon, VP, operational excellence, recently detailed for LODGING the newly created DE&I Council he leads, the company’s continued investment in DE&I training programs and workshops, and a strategic partnership with the college-based National Society of Minorities in Hospitality (NSMH).

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Understanding the difference between material and immaterial expenses

eHotelier

The materiality refers to the significance of the expense item in the context of the financial statements. Our industry is unique in many ways and so is the application of this contrast.

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Secolo reopens at former Fabbrica Balmain site

Hospitality Magazine

Sydney CBD restaurant Secolo has reopened at the former Fabbrica Balmain site inside the Exchange Hotel in Balmain. Secolo owners Anthony, Tanja, and Robert Arienzale were forced to shut down the Castlereagh restaurant during Covid-19 lockdowns and secured this spot earlier this year. The space is the former Fabbrica Balmain site, which closed suddenly late last year during the split between Public and the Love Tilly Group.

Magazine 246
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Utilizing Technology: Improve Customer Experience and Increase Points of Profit in Your Restaurant Business

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!