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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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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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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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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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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Less than half of hospitality workers paid for overtime, survey reveals
Nearly two thirds of hospitality staff are not paid extra for working additional hours, according to a new survey.
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French chef Damien Selme assumes executive role at Park Hyatt Seoul
Park Hyatt Seoul in Gangnam District, southern Seoul, has appointed Damien Selme as its new executive chef, the hotel announced Monday.
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The Savoy Appoints New F&B Director and Head Bartender for the American Bar
The Savoy has announced two new appointments in its F&B department, with Chris Murphy joining as Director of Food and Beverage, and Angelo Sparvoli returning to the American Bar as Head Bartender.
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Scotland's restaurant of the year reopens in idyllic seaside hotel after kitchen expansion
The Pierhouse Hotel & Seafood Restaurant at Port Appin overlooks Loch Linnhe and its renowned seafood restaurant serves up some of the best the west coast waters have to offer.
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Surge in plant-based meat dishes
Rakesh Sethi, Corporate Executive Chef, South Asia – Radisson Hotel Group, sets the food trends for 2024. The culinary landscape from a fine-dining perspective will observe these prominent trends.
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