Hotel Operations

🍕 The food delivery industry, grappling with wage increases and inflation, is turning to robotics as a solution. The National Restaurant Association reported 110,000 restaurant closures in 2020, yet the sector keeps evolving. Robotics, offering operational efficiency and cost savings (cutting costs by 17.71% according to the Association for Advancing Automation), are gaining ground, with the food robotics market projected to grow from $2 billion in 2020 to $5 billion by 2030, as stated by Allied Market Research. Embracing innovation like robotics is crucial for the industry's sustainability and competitiveness.

🍴 A restaurant reservation app enhances efficiency, customer experience, and profitability. Small businesses gain market access while larger ones streamline operations and increase loyalty. Features include easy booking, loyalty rewards, and special promotions, accessible via mobile devices. Financial benefits include reduced fees from direct bookings. Development steps include market research, design, app-building, and leveraging EPOS integration. Launching an app involves using market research to attract users. Rohan, SVP of Engineering at Builder.ai, suggests these strategies.

🍴 Michael Solomonv’s CookNSolo plans to open Jaffa Bar, an Israeli influenced oyster bar, in fall at 1925 N. Howard St., Philadelphia. The 5,000-square-foot, 120-seat space is being developed by Boxwood Architects. The bar will be managed by Kailey Jenkins and chef Andrew Henshaw, with Ryan Mulholland as a partner. Menu items include oysters with passion fruit mignonette and a variety of Middle Eastern inspired seafood dishes. The cocktail program, managed by Sean Byrne, features a Jaffa Orange cocktail. CookNSolo was founded in 2008.

🍴 In the Mediterranean, aïoli is made with garlic and olive oil. In the U.S., aïoli has evolved to include various ingredients and is often used synonymously with mayonnaise. Truffle aïoli, notably made with truffle oil, is trending in the U.S. and is present on 1.7% of restaurant menus, marking a 22% increase over four years. This variety is sought-after for its rich aroma and creaminess, complementing dishes from French fries to highly acidic meals.

🏨 Criterion Capital acquires former Debenhams store at 109-112 Princes Street, Edinburgh, to open the first Zedwell hotel in Scotland. Occupying over 116,500 square feet, the Edinburgh Zedwell is positioned near Old Town, the Royal Mile, and offers views of Edinburgh Castle and Princes Street Gardens. Criterion plans a UK-wide expansion with a pipeline of 22 hotels and over 7000 rooms, aiming for assets under management to exceed £6 billion. JLL advised Criterion on the acquisition. Edinburgh is considered the best performing hotel market in Europe.

🏡 Titanic Hotel Liverpool celebrates its 10th anniversary in July 2024 with month-long festivities including a special cocktail "Captain’s Farewell," giveaways, a photo gallery of its history, and a 10th-anniversary newspaper edition. Opened in 2014, the hotel is a multi-award winner, recently named Large Hotel of the Year in VisitEngland’s Awards for Excellence 2023. Guests can win prizes like Prosecco afternoon tea or a stay in a Presidential Suite in an Instagram giveaway starting 22nd July.

🍴 The Braywood, a contemporary restaurant, is set to open in November on the historic site of Royal Oak in Paley Street, near Bray. It will feature a 70-cover dining area and a cocktail bar, with Sam Brennan as head chef. WSH Restaurants expands its portfolio to six with this opening and another in London's Fitzrovia. The company, known for its high training standards, celebrates over a decade of career development for its talent.

🍽 Spanish chef José Pizarro plans to open an all-day dining restaurant named Lolo on Bermondsey Street in London. Revealed in April, Lolo reflects Pizarro's love for the UK and Spain. The menu includes a ‘bikini’ sandwich, pastries, eggs with PX sherry-cured salmon, fresh salads, tinned fish like Anchoa Catalina Gran Reserva, and a variety of Bloody Marys. The Mediterranean-inspired venue transforms from café to wine bar and will feature local art, with 46 covers and counter seating at the bar.

🍴 Created by Alan Yau, Yamabahçe in Central London serves Turkish street food with an average lunch spend of

📚 Danielle Brustman designed the interiors of Harbour Early Learning Centre in Sydney's Vaucluse suburb, focusing on themes of the sea and sky to connect children with nature and the community. The project spans three levels and features graphic elements inspired by the seaside, with rooms named Sky, Sunset, Rainbow, Under the Sea, and Boat. Collaborating with SJB, Supercontext, Fiona Robbe, and Citizen, Brustman emphasized sustainable materials and a robust furniture selection from Australian designers. The design also references Piet Mondrian's work and incorporates a vibrant blue staircase reminiscent of Sydney Harbour.