Miscellaneous

🎨 Legendary investor and mathematician Jim Simmons advocates for an aesthetic approach to all kinds of work, stressing the beauty of doing things right. The unnamed author resonates with Simmons, believing that artistry can be infused in any work through care and investment. They lament the loss of meaning and craftsmanship in modern society but suggest starting small—with acts like planting a tree or having meaningful conversations—to make a positive change.

🛂 LinkedIn displays a sign-in modal prompting users to sign in or create a free account to continue using the platform. The modal includes an input form, a link for password reset, and a "Join now" option for new users. Users are informed that by signing in or joining, they agree to LinkedIn's User Agreement, Privacy Policy, and Cookie Policy. The modal emphasizes convenience by offering a visible password toggle and a simple "or" divider between sign-in options.

📖 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality since 1999, won the 2006 Jesse H. Neal National Business Journalism Award. He authored for The New York Sun (2005-2008), wrote for Manager magazine and Asia Times in Thailand (1992-1997), and worked for ABC News during the Tiananmen Square protests (1989). Thorn graduated magna cum laude from Tufts University in 1990 and studied at Le Cordon Bleu in Paris (1986). Inducted into Disciples d’Escoffier (2014), he's based in Brooklyn, N.Y. Contact him at [email protected] and follow on social media: LinkedIn, Facebook, Twitter (@foodwriterdiary), and Instagram.

🍽 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality since 1999, also joined Restaurant Hospitality's staff in 2016. He hosted the podcast "In the Kitchen with Bret Thorn" and wrote "Kitchen Dish" column for The New York Sun from 2005 to 2008. Previously, Thorn reported on business, banking, finance, and food in Thailand for Manager magazine and Asia Times (1992-1997). A magna cum laude graduate from Tufts University, he completed his bachelor's in history, learned traditional French cooking at Le Cordon Bleu in Paris, and studied Chinese language and culture in China in 1988-1989. Thorn was in Beijing during the Tiananmen Square events in 1989, working for ABC News. He won the 2006 Jesse H. Neal Award for his editorial column and was inducted into the Disciples d’Escoffier in 2014. Thorn resides in Brooklyn, NY, and specializes in food and beverage trends, French cuisine, Asian cuisine, and restaurant operations.

📚 Thynk introduces 'Thynk University,' an online training platform accessible directly from the Thynk Home Page. Users can enroll in courses relevant to their roles for free, with each course containing chapters, lessons, videos typically 2-4 minutes long, and quizzes to reinforce learning. Quizzes, named ‘Thynk about…’, follow each lesson. Courses feature feedback surveys to help improve the platform. Thynk encourages users to leave positive reviews on Hotel Tech Report.

🍴 The Brasserie at Sopwell House in St Albans reopens after refurbishment with a new menu. Exclusive offer until 2nd May: three courses and a glass of wine for £29. Led by Executive Chef Gopi Chandran and Brasserie Head Chef Marilena Ungureanu, the menu features British classics, 28-day dry aged Hereford prime steaks, and Sunday roasts. Open seven days a week, reservations at www.sopwellhouse.co.uk/dine/the-brasserie/. Address: Cottonmill Lane, St Albans, Hertfordshire AL1 2HQ.

🎉 Atlantis Dubai offers a variety of Easter activities from April 17-21, 2025. Celebrate with Sunday roasts, brunches, and teas at prices ranging from AED 250 to AED 850 per person. Special events at Atlantis The Royal and Atlantis, The Palm include Michelin-star dining, Greek feasts, and a Wonderland Brunch with live entertainment. Bookings can be made at + 971 4 426 2626 or online.

📱 Pingotel, a SaaS tool for small hospitality businesses like Airbnb, guesthouses, and bike rentals, has been launched to manage bookings. It's free, simple, flexible, and ready in less than 2 minutes. The idea was explored in January, prototype in February, and now it's fully functional with users onboard. Daniel, along with a little help from Cursor, wrote all the code. The founders have big plans and are transforming Surf Office into a multi-product company.

🍻 BABA on Withers, initially Baba Cool, originated in 2014 in Fort Greene and expanded with a Williamsburg location in 2021, transforming into BABA on Withers in November 2024. Owned by Gabriella Mann, with hospitality and bartending roots, BABA on Withers offers a warm, inviting atmosphere both day and night, complete with a back patio. The bar emphasizes natural wines and inventive cocktails, like the "Low Key Romantic," and serves Marseille-inspired French cuisine, such as Duck Leg Confit. Engaging customer experiences include local DJs on second and fourth Thursdays and BABA Afters on Fridays.