Categorizing... - 10 Minutes News for Hoteliers

2 min

What is it like to work as a cruise ship manager?

Benefits and challenges of working in cruise ship management These roles provide a range of advantages, from global travel opportunities to competitive compensation packages. However, they also involve long hours,…

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4 min

Why are tasting menu-only restaurants turning to à la carte?

This article was written by Restaurant Online Magazine. Click here to read the original article A la carte doesn’t sound very revolutionary, surely all restaurants do it? Not anymore. As…

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3 min

Latest opening: Hot Dogs by Three Darlings

This article was written by Restaurant Online Magazine. Click here to read the original article What: Hot Dogs by Three Darlings is a 25-seat gourmet hot dog concession in Harrods Dining Hall…

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3 min

Friday five: the week’s top hospitality stories

This article was written by Restaurant Online Magazine. Click here to read the original article – Grouse could be off the menu for many restaurants this year with chefs staring down…

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5 min

“Sri Lankan food is still miles behind Indian food in terms of people’s understanding”

This article was written by Restaurant Online Magazine. Click here to read the original article You both also work in property and design. What bearing does that have on site…

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2 min

Birmingham’s Baked in Brick ‘goes full circle’ by taking its Bakehouse brand to Digbeth

This article was written by Restaurant Online Magazine. Click here to read the original article The site will trade close to the original Baked In Brick restaurant in Digbeth and…

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1 min

Menu prices rise 4.5% year-on-year

This article was written by Restaurant Online Magazine. Click here to read the original article Pub & bar menu average prices are 5.5% higher than quarter two of 2023, as…

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1 min

Theo Clench leaves Cycene

This article was written by Restaurant Online Magazine. Click here to read the original article Together with owners James and Christie Brown, Clench launched the restaurant towards the end of…

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