On the menu today – F & B profitability
As hoteliers and consultants, we respond to the question of profitability spontaneously. In Asia, most large format hotels have a much more equal distribution of rooms and F&B revenue. In some cases, F&B can be 50% of the total revenue. The question…
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Vatel Group expands with new Vatel Academy in Lyon
The Vatel Group has officially announced the opening of the Vatel Academy in Lyon.
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Why the hospitality sector must lead the charge in combating food waste
Hilton’s VP of food and beverage strategy and development for the EMEA region, Emma Banks, shares her learnings on engaging staff and customers in countering food waste.
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Royal Academy of Culinary Arts names Adam Byatt as new chair
Adam Byatt, chef patron of Michelin-starred restaurant Trinity and culinary director of Brown’s Hotel in London, has been announced as the new chair of The Royal Academy of Culinary Arts (RACA).
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How to find a balance between raising prices and lowering food costs
Ray Villaman, CEO/owner of the Tahoe Restaurant Group, said operators should classify all of their menu items to adjust prices accurately.
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Raffles London at the OWO Comes to Life
The transformation of the Grade II-listed Old War Office (OWO) in Whitehall—London’s political hub located adjacent to Buckingham Palace—into Raffles Hotels & Resorts’ first UK property was a daunting challenge…
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Whitbread to cut 1,500 jobs as it expands hotel business
Pub and hotel company Whitbread will cut 1,500 jobs as it restructures its business. The company said it would close more than 200 branded restaurants, which include Brewers Fayre and Beefeater, and expand its hotel business…
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Serving up excellence on a plate at Seafield Arms as hotel celebrate double AA honours
THE champagne corks have been popping at the Seafield Arms Hotel in Cullen after being awarded two coveted quality ratings.
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SevenRooms CEO Joel Montaniel Is Solving the Hospitality Industry’s Data Problem
SevenRooms CEO Joel Montaniel speaks about how his CRM company helps restaurants redefine their relationship with customers.
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Hilton trials zero waste menus at four UK hotels
Hilton has introduced zero waste menus at four of its hotels in the UK, coinciding with Stop Food Waste Day.
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Unpacking the Shift in Restaurant Tech Spending
Industry experts weigh in on why they think restaurant IT budgets are increasing and how that tech spend will affect the industry.
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Dissecting the challenges of menu innovation in 2024
Operators are doing fresh takes on menus, ingredients, and trends this year, however some things remain the same.
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Everything You Need to Know About the MICHELIN Key for Hotels
In April 2024, the MICHELIN Guide debuts a brand new distinction: the MICHELIN Key. While the MICHELIN Star recognizes the most outstanding restaurants in the world, the MICHELIN Key does the same for outstanding hotels. Here’s everything you need…
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Hospitality and F&B leaders discuss Ramadan 2024 and how business has changed
The Ramadan season in the Middle East has traditionally been a time of reflection and community…
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Leading hotel brand has brought its Israeli DNA to London
When Ariel Schiff, founder of the trendy Amano hotel group, found the perfect site for his debut UK offering, he did not expect that he would be building it over Zoom.
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Tokyo's Sezanne reigns supreme as Asia's best restaurant
The best restaurant in Asia is Sezanne in Tokyo, according to this year’s Asia’s 50 Best Restaurants list, announced in Seoul on March 26.
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Two luxury Liverpool city centre hotels hit with poor food hygiene ratings
Two high-end Liverpool city centre hotels that both opened in recent years have been hit with poor food hygiene ratings.
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IFTM is in ‘full force’ preparation mode for the 47th WorldSkills Competition
The international vocational skills contest will be held in France this September, with Macao-based lecturer David Charles Wiley Jr. serving as an ‘expert lead.’
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