Government vows to make business rate valuations for pubs and hotels fairer
Review will look at improving system for English and Welsh hospitality venues before next revaluation date in 2029
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Harrison creative director of branding Claire Barnard explores why storytelling, flattering lighting, and intuitive wayfinding in the loo are critical to creating a cohesive guest experience.
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Financial Controls - Three Things at Breakfast
Ask most owners where their breakfast food cost problem lives and they will point at the kitchen, the supplier, or the person setting up the buffet at five in the morning. In my experience, they are almost always pointing in the wrong direction…
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Why does Guizhou open so many hotels themed around "liquor"?
Recently, Guizhou issued an action plan proposing to build 5 new high-star Baijiu experience hotels by 2027…
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Hospitality Is Losing the First Job That Teaches People How to Work
The UK is confronting two workforce problems at the same time. Nearly one million people aged 16 to 24 are not in education, employment or training, prompting plans to expand work experience and employment support. Meanwhile, hospitality businesses…
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Premier Inn Breakfast by Whitbread PLC - hotel chain leans on buffet revenues
Premier Inn Breakfast brings a hot and cold buffet with unlimited servings to thousands of Whitbread hotels across the UK. This product is driving the price of Whitbread PLC stock.
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What a British etiquette expert would never do in a hotel
From noisy corridors to thieving toiletries, William Hanson reveals the hotel habits that horrify him most.
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Independent hotels are not handed a playbook. They have to build their own from scratch.
Independent hotels have a freedom that branded hotels do not always have. They can build an experience around a specific location, a specific guest and a specific point of view…
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Time Travel Through Food: At the Imperial Hotel, Tokyo, the Past Is Still Being Served
Restaurants worldwide are rethinking how meals are experienced, complementing technical excellence with a greater emphasis on memory, heritage and narrative…
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Beijing business hotels enter a new price war
On May 21, at the 2026 TravelDaily Digital Intelligence Conference · Beijing, Jason Li, General Manager of Guangzhou Lvxun Digital Technology Co., Ltd., shared the latest insights into Beijing's business travel market in a presentation titled "How…
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The history of the warm, chocolatey cookies that became a hotel icon
Forty years after DoubleTree served its first cookie, guests keep showing up — sometimes just for the gooey, walnut-packed welcome.
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For decades, coffee shops have represented the most visible and aspirational part of the coffee industry. Expanding through physical retail locations was widely viewed as a sign of growth, scale, and market dominance…
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John Lewis unveils new hospitality brand ‘Platter John Lewis’
John Lewis is unveiling its new own-brand café and restaurant concept, Platter John Lewis, as part of a multi-million pound investment in its in-store dining experience.
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Hotels turn bingsu into summer's splurge
From edible gold to champagne pairings, Seoul's hotels are racing to outdo each other on a summer staple.
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‘Not worth compromising’: Why some Sydney restaurants are saying no to delivery
The demand for food delivery and takeaway might be on the rise, but for venues like RaRa Ramen, Porteno and LuMi, it just “doesn’t make sense”.
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Premier Inn owner to cut 3,800 jobs in UK and Ireland under five-year plan
Whitbread, owner of Premier Inn, has announced plans to cut about 3,800 jobs in the UK and Ireland as part of a new five-year strategy to achieve £250 million in cost savings.
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Michael Kors (New York) recently opened its new flagship in the China World mall in Beijing…
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Hired for What You Pretend to Know
Organizations create a "competence trap" by hiring people who perform expertise, then punishing the honest admission of not knowing that's essential for actual learning.
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