Hotel Operations

🏖️ An individual spent a relaxing weekend alone in London in early June, staying at the Marylebone Hotel. They enjoyed a morning on the hotel's terrace, visited an Ottolenghi deli, chatted with diners about Miranda July's book "All Fours," and braved the rain in Hyde Park. The day included viewing Judy Chicago at the Serpentine, dodging showers at a café, and experiencing Enzo Mari at the Design Museum, along with visits to Savile Row, naps, and hotel meals. The article promotes slow travel in cities, suggesting it enhances the quality of experience, appearing in Condé Nast Traveler's September/October 2024 issue.

📖 During the MURTEC 2024 keynote, Will Guidara, a restaurateur and author of 'Unreasonable Hospitality,' spoke on the power of positive culture and the motivational role of anger in the service industry. He emphasized using adversity as a catalyst for learning and improvement, encapsulating his philosophy of "unreasonable hospitality" to inspire service excellence among the attendees.

📈 Artificial intelligence (AI) enhances applicant tracking systems to better identify qualified candidates through fine-tuned, semi-automated screening processes. Utilizing human-created prompts, AI can match the specific needs of clients. However, human oversight is vital for continuous improvement of AI accuracy. Bullhorn's 2023 Talent Trends Report reveals that 80% of candidates show loyalty to a staffing firm if contacted during an ongoing placement, yet only 50% receive weekly communications from recruiters. LGC Hospitality, led by CEO George Lessmeister, operates in over 40 U.S. cities, emphasizing the importance of personal, customized service over app-based staffing solutions.

🍴 Solo dining reservations increased by 4% year-over-year according to OpenTable. Emi Guerra of Breakwater Hospitality Group noticed a significant increase in solo diners since 2021. Breakwater's JohnMartin's pub in South Florida offers specialized menus for individuals. Penny, a seafood counter in New York's East Village, caters to solo diners with options like the Ice Box. Dallas-based Imperial Fizz reported a rise in solo dining. Sushi Bar experienced a 10% increase in solo bookings from 2023 to 2024. Malai Kitchen in Dallas-Fort Worth adapted to solo diners with individualized dishes and more one or two-person booths.

🍴 Kaneda Pen, former advertising professional, transitioned to the culinary industry at 37 as a part-time commis at The Exhibit in Balham. Admiring industry figures like Rick Stein and Raymond Blanc, Pen's cooking style is described as "unfussy, comforting and lacking subtlety." He values repetition in the kitchen, prefers à la carte over tasting menus, and cannot live without a rice cooker. Pen's signature dish is a sour pineapple curry, showcasing Cambodian flavors.

🍴 Bret Thorn, Senior Food & Beverage Editor with expertise in food and beverage trends, joined Nation’s Restaurant News in 1999 and Restaurant Hospitality in 2016. He hosted "In the Kitchen with Bret Thorn" podcast and wrote "Kitchen Dish" for The New York Sun between 2005-2008. In Thailand, he was a writer for Manager magazine and Asia Times newspaper from 1992-1997. Thorn won the 2006 Neal Award for his column, studied French cooking at Le Cordon Bleu in 1986, and was inducted into the Disciples d’Escoffier in 2014. He holds a BA in history from Tufts University (1990), studied at Peking and Nanjing Universities in 1988-1989, and contributed to the Oxford Encyclopedia (2012) and Oxford Companion to Sugar and Sweets (2015). Contact him at [email protected] and follow him on social media.

🍽 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News since 1999 and Restaurant Hospitality since 2016, previously wrote for The New York Sun from 2005 to 2008. He hosts the podcast "In the Kitchen with Bret Thorn" and won the 2006 Jesse H. Neal Award for his column in Nation’s Restaurant News. Thorn, a magna cum laude Tufts University graduate, also studied French cooking at Le Cordon Bleu and Chinese language at Peking and Nanjing Universities. He was inducted into the Disciples d’Escoffier in 2014.

🏨 Hotel TVs, designed for safety and functionality, differ from home TVs in aspects like secure stands and swivel ability. They can enhance guest experience with features like custom content, streaming service logout synchronization with checkout, and room-specific connections. Newer hotel TVs allow remote setup and maintenance, saving time and money for managers. Hospitality smart TVs may also offer HD content without set-top boxes and come with longer warranties, up to five years, compared to home TVs' one-year warranties. Jacob Benner from LG Business Solutions USA, a major hotel TV provider, emphasizes the importance of specialized hotel TV features for guest satisfaction and operational efficiency.

🏠 Osip restaurant, launched in 2019, faced a six-month pause due to early investor issues and funding problems. Back on track as of January, the restaurant was partially funded by a crowdfund. Johnny Smith and Daniel Willis provided financial backing without operational roles. Osip's move from a Somerset boutique hotel to a countryside coaching inn from the 1600s includes a modern glass kitchen extension and brings a contemporary auberge experience with pre-dining exploration and four bedrooms, set to expand. The Osip team runs off-site growing operations but plans on-site herb and asparagus cultivation. The locavore restaurant maintains close ties with three to four top-notch local suppliers. Osip's cooking style combines classic Francophone techniques with contemporary finishes, heavily influenced by top-quality ingredients. The tasting menu remains at £125 for around 15 courses, adding signature dishes for sharing. The opening is slated for later in the same month after the original Osip's closure on June 30, aiming to minimize operational downtime and retain staff. Chef Merlin Labron-Johnson aspires for Osip to gain international recognition, building on its national success, including a Michelin star and a spot on the UK's Top 100 restaurant list.

📝 All employees at Mad University underwent a thorough training program for a new curbside pickup service, requiring completion of videos and quizzes. Trainers and business coaches personally visited each shop to conduct real scenario test runs. During peak times, cashiers, expediters, or managers may run the food out. The innovative service tracks customer arrival, eliminating the need for parking, and has garnered positive reactions for its convenience and surprise element.