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,…

View Post

View Post

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…

View Post

View Post

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…

View Post

View Post

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…

View Post

View Post

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…

View Post

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…

View Post

View Post

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…

View Post

View Post

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…

View Post

View Post

0 min

The role of DMOs in helping their partners effectively use AI

View Post

View Post

0 min

PhocusWire’s weekly travel tech news briefs: Holibob, RedAwning, Cloudbeds, AirDNA and more

View Post

Categorizing…

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

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

Latest opening: Hot Dogs by Three Darlings

Friday five: the week’s top hospitality stories

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

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

Menu prices rise 4.5% year-on-year

Theo Clench leaves Cycene

The role of DMOs in helping their partners effectively use AI

PhocusWire’s weekly travel tech news briefs: Holibob, RedAwning, Cloudbeds, AirDNA and more

The Future of Revenue Management Is Strategic Leadership – LodgIQ

Influence Society Publishes Q2 Edition of Societies Quarterly for Visionary Hoteliers

Case Study: Refinery Hotel Redefines Revenue Management with LodgIQ

Meet the United Airlines Executive Who Gets to Pick Its Hot New Routes

Shops make a city great

Australia’s TFE Hotels Expands into UK Market with a New Adina Property in Glasgow

Australia’s TFE Hotels Expands into UK Market with a New Adina Property in Cambridge

Don’t worry, it’s just a tracking problem

The Future of Revenue Management Is Strategic Leadership – LodgIQ

Influence Society Publishes Q2 Edition of Societies Quarterly for Visionary Hoteliers

Case Study: Refinery Hotel Redefines Revenue Management with LodgIQ

Contact informations

Advertise with us

Press release