Marketing

🗒 Barolo Grill in Denver, established in 1992, has been taking its entire staff on educational trips to Italy annually since 1995. The restaurant, which closes for about 10 days each July for these trips, has seen benefits such as high staff retention, with employees staying for 13-18 years, and repeat guests. Barolo Grill's sommeliers received the Michelin Colorado Sommelier Award in 2023 and a Wine Spectator Grand Award in 2024. Owner Ryan Fletter, who joined the first trip in 1995, bought the restaurant in 2015. The menu is inspired by these Italian trips, featuring dishes like Castelmagno cheesecake and Agnolotti del Plin with local ingredients.

🍕 Bertie’s launches at The Stafford London, St. James’s in Blue Ball Yard. Collaboration with Chef Anshu Anghotra from The Gelato Kitchen, offering fresh smoothies, juices, hot drinks, crêpes, dosas, artisan gelato, and seasonal specials. Key offerings include Blue Spirulina & Ashwaganda smoothies with optional Pouri supplements, Freshly Squeezed Orange Juice, and homemade crêpes with toppings like Sorrento Lemon & Sugar. Seasonal special Mulled Wine for the festive season. Available for takeaway, open weekdays from 8am to 6pm, weekends 10am to 4pm, starting 4 November 2024.

🎄 Hovarda in Canary Wharf, known for Greek and Turkish cuisine, announces Christmas Set Menus from late November through December, starting at £100 per person. Gourmet offerings include Hummus, Tarama, Tuna Tartare, Beef Fillet with foie gras and truffle, Vegan Moussaka, and desserts like Tahini Tiramisu. Accommodations include semi-private areas for up to 25-30 guests, with live DJ sets and music nightly. Bookings at www.canarywharf.hovarda.london.

🍴 In December, Dev Biswal, chef at The Cook’s Tale in Canterbury, Kent, serves a 20-course tasting menu for £350/person. Available for pairs only, the dining experience includes wine pairing for an additional £100/person, and requires a 3-day advance order. The 2.5-3 hour meal features items like White Truffle Khandvi and 24-carat Gold Gulab Jamun. Biswal will also guide a culinary trip to Odisha, India in January. Details at thecooksadventures.com.

💾 Prabhash Bhatnagar authored a post on July 31, 2017, discussing management responsibilities in hotel operations, highlighting the point of sale (POS) as a key source of additional income.

🏨 Parts and Labor Design and Blue Flag Capital renovated the 45,000 square-foot Beachside Hotel on Nantucket, originally built in the 1960s. Focused on interior redesign, the hotel now includes guestrooms, a gym, restaurant, bar, meeting space, and a game room. The design targets a family-friendly atmosphere with a crafted, nostalgic feel using a palette of terracotta, cream, dark greens, and natural wood. Custom furniture and fixtures were designed by Jay Edward Group, Light Annex, and Majestic Mirror & Frame, inspired by the 1960s and 1970s local craft movement. The renovation aimed to be approachable and fun while evoking childhood memories, such as those from the movie "The Sandlot.

🏖️ The View Agadir in Morocco welcomes families this holiday season, offering direct flights from Paris, London, Frankfurt, Amsterdam, and Copenhagen. Agadir features a mild winter climate with 20–22°C temperatures. Michelin-starred chef Francesco Franzene oversees Le Sensya, serving Italian and Mediterranean cuisine. The resort includes family-friendly amenities, a Family Yoga and Wellness program, a Kid’s View for children's activities, and guided excursions for exploring Agadir's natural and cultural attractions.

👤 A former concierge from the Beverly Wilshire in Beverly Hills moved into concierge technology about 20 years ago. The tech aims to enhance, not replace, the concierge's role, providing tools for better guest service. A New York hotel concierge, initially reluctant to adopt the new technology, became an advocate after personal assistance. The article highlights the irreplaceable value of the human touch in concierge services, the anticipation of guests' needs, and the integration of AI as a complementary tool, not a replacement.