Are you looking for ways to increase your restaurant or bar’s revenue, profit and customer satisfaction without major investment?
Sustainability as a modern pillar of branding and marketing: Part 1
As consumers will only purchase what they see or know, it is important that you wholeheartedly promote your environmental upgrades, not only to selfishly garner more cachet from prospective guests, but to altruistically lend the movement more legitimacy.
Rethinking cereals as a dessert complement
There’s an interesting fallout effect whereby these sugary morning foods are finding new life as an ingredient in an indulgent dessert.
From digital disruption to human connection: five hospitality trends to watch in 2018
Benot-Etienne Domenget, CEO of Sommet Education, highlights five trends that will shape travel and tourism in 2018.
Crossing the Pacific: an interview with Executive Chef Mervin McLeod, Sheraton Grand Hiroshima Hotel
While everyone knows that Japan’s culinary fare is quite different from that of other cultures, it’s even more interesting to hear from a chef with a North American background who has come to master the country’s food preparation style.
Lodging food and beverage programs forecast to thrive in 2018
Breakfast remains a critical touchpoint for hotels and a daypart where hotels can reach more guests.
A fresh perspective on Casual Dining
Casual Dining operations are finding new ways to get traction and drive incremental sales and traffic.
How $40k worth of dinner plate covers taught an invaluable lesson
How this $40k dinner plate learning lesson that taught more then just a lesson in ordering
Virgin Hotels announces Jay Wetzel as new Vice President
Virgin Hotels, the lifestyle hotel brand by Richard Branson, welcomes Jay Wetzel as the new Vice President of FoodÊand Beverage. Wetzel will oversee the overall direction of foodÊand beverage for the company, working on the various restaurant and bar concepts within the hotels while strengthening culinary partnerships across the brand.
The historical future: chefs embrace back-to-basics cooking techniques
In a back-to-basics trend, chefs are honouring primal cooking techniques, returning to fire and water, exploring indigenous cuisines and delving into the past to create a new culinary future.
