How operators can navigate low consumer confidence without overusing discounts
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saladplate
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E-Magazine Issue #7
This article was written by Saladplate. Click here to read the original article Saladplate is the official content and engagement hub for the Hospitality, Food and Beverage portfolio, part of…
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Luna Beach Club in Bali – A Game Changer with Green Architecture And Immersive Experiences On Offer
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Aiello’s AI Concierge Leading the Future of Hospitality for Luxury Hotels
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Mumbai’s Pooja Dhingra — From Home-Based Chocolatier to Pioneering French Patisserie in India
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How Five-Star Hotels and Michelin-Starred Restaurants Commit to Sustainability – Chef and Culinary Director Richard Ekkebus Of Amber, Landmark Mandarin Oriental, Hong Kong, Weighs In.
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T.I.N.A. (This Is Not Alcohol) – Is A Luxury Non-Alcoholic Beverage
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Turning rejected fruit into health-boosting ingredients
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Putting Tech on the Menu: Global and Regional Perspectives
This article was written by Saladplate. Click here to read the original article Robert (“Rob”) Grimes is the Founder & CEO of the IFBTA (the Food and Beverage Technology Association)…
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Beyond the Menu: Accelerating Innovation with Data-Driven Insights and Business Experimentation presented by Mastercard
This article was written by Saladplate. Click here to read the original article Aditi Sawhney is Senior Vice President, Business & Market Insights, Mastercard Services in Asia Pacific. Services is…
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