Categorizing... - 10 Minutes News for Hoteliers

3 min

What is with the UK’s current obsession with smash burgers?

This article was written by Restaurant Online Magazine. Click here to read the original article What makes a burger a smashed one?Smash burger are specifically ones where the patty has…

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2 min

Friday five: the week’s top restaurant stories

This article was written by Restaurant Online Magazine. Click here to read the original article – Steakhouse group Hawksmoor is looking to speed up the pace of its expansion as it…

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4 min

How Café François is bringing the spirit of a classic French canteen to Borough Yards

This article was written by Restaurant Online Magazine. Click here to read the original article Maison François is a very singular restaurant. Was a second site always part of the…

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12 min

Staff shortages in the hotel industry: how AI can address new challenges

Post-pandemic, the hospitality industry faced 1.2 million staff shortages as reported by the European Travel Commission. Earlier this year, HOTREC reported the sector still lacks 10-20% of its workforce in…

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4 min

Skills needed as a hospitality business consultant

The hospitality market is expected to reach $6189.59 billion by 2028, with some of this growth driven in part by the influence of hospitality business consultants. These professionals are crucial…

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1 min

Belgravia restaurant Motcombs to branch out with sister site in St John’s Wood

This article was written by Restaurant Online Magazine. Click here to read the original article Set to launch next month, The 3,000 sq ft restaurant will be situated just off…

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3 min

Exploring boutique hotel management companies

Stylish, designer lodgings have become popular for discerning guests seeking something special. With more than 6,500 of these hotels across the US, their success is largely due to hotel management…

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2 min

Woven restaurant launches at new Exclusive Hotels property Antsy Hall

This article was written by Restaurant Online Magazine. Click here to read the original article Not to be confused with the Dorchester Collection owned Coworth Park’s Michelin-starred flagship Woven by…

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1 min

Nick and Julia Nairn close Bridge of Allan restaurant a year after relaunch

This article was written by Restaurant Online Magazine. Click here to read the original article Nairn, who ran the restaurant with his wife Julia, told The Herald that the business…

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1 min

Issue 116

This article was written by Sleeper Magazine. Click here to read the original article Strictly Necessary Cookie should be enabled at all times so that we can save your preferences…

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Categorizing…

What is with the UK’s current obsession with smash burgers?

Friday five: the week’s top restaurant stories

How Café François is bringing the spirit of a classic French canteen to Borough Yards

Staff shortages in the hotel industry: how AI can address new challenges

Skills needed as a hospitality business consultant

Belgravia restaurant Motcombs to branch out with sister site in St John’s Wood

Exploring boutique hotel management companies

Woven restaurant launches at new Exclusive Hotels property Antsy Hall

Nick and Julia Nairn close Bridge of Allan restaurant a year after relaunch

Issue 116

LodgIQ Launches AI Wizard, Hospitality’s First Generative AI Platform for Revenue Intelligence

Cendyn brings hotel direct rates into AI search platforms

Why Automation is the Ally of Hotel Staff, and Not Their Replacement

Hotels losing direct bookings to OTAs due to outdated payment systems | Shifans Rauf posted on the topic | LinkedIn

How Travelers Decide a Destination Is Worth It

NEW Research: AIs are highly inconsistent when recommending brands or products; marketers should take care when tracking AI visibility

#amadeustraveltrends #itshowtravelworksbetter #travelerexperience | Amadeus

Amazon to close Amazon Go and Amazon Fresh physical stores

LodgIQ Launches AI Wizard, Hospitality’s First Generative AI Platform for Revenue Intelligence

Cendyn brings hotel direct rates into AI search platforms

Why Automation is the Ally of Hotel Staff, and Not Their Replacement

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