Some of the new strategies that were implemented during the pandemic may prove to be equally profitable in a post-pandemic world.
2019 in Review: F&B Insights
As 2019 comes to a close, and a new decade in hospitality begins, we’ve collected the top eHotelier insights across the year. Here are 3 of the most clicked and shared F&B insights for 2019.
Modernizing the minibar
If your minibar is filled with boring items that can be purchased nearly anywhere in the world, you’re missing an opportunity to immerse your guests in your locality or to surprise and delight them.
2016 in Review: Food & Beverage and Sharing Economy
View the best and most informative eHotelier articles from the year of 2016 on Food & Beverage and the Sharing Economy
Restaurant POS systems are on the menu for a growing number of hoteliers
As they have a profound impact on hotel operations, guest satisfaction, revenue growth and overall profitability, here are some of the questions that hoteliers should explore with POS solution providers before they invest.
Saber Rejbi appointed as new pastry chef at Hilton Chicago
With more than a decade of hospitality experience, Rejbi will be responsible for the creation, planning and supervision of the production of pastries, desserts and baked goods for Hilton Chicago.
The Ritz-Carlton, Naples’ CropBox brings sustainable on-site crops to guests
The property has grown more than 7,000 heads of lettuce over the past year, vastly reducing waste and harvesting only what is needed for the property and its guests.
Victor Palma appointed Executive Chef at Rosewood CordeValle
Chef Palma was classically trained at the Florida Culinary Institute in Boca Raton, FL, and received additional formal training under two Michelin-starred chefs, Joel Robuchon and Peter Rudolph.
Casa Palopó Hotel welcomes Executive Chef Mario André Miralles
Chef Miralles returns to Casa Palopó with new techniques and ideas inspired by his experiences abroad.
Maxime Michaud appointed Executive Chef – Four Seasons Resort Seychelles
He arrives at Seychelles from his most recent posting as executive sous chef at the St. Regis Princeville Resort in Hawaii.
