Revenue Management

This article was written by Hospitality Technology. Click here to read the original article Can you share some of your personal background/history that led to your career in hotel revenue…

From Wednesday 7th May, Richard Wynne, Founder of Little Bat – the sister bar of the much-loved Callooh Callay – will welcome James Cochran as chef consultant to bring a…

A new steak and seafood restaurant is set to sizzle into Forge Island – and it will open in time for the summer holidays. Specialising in high-quality, expertly cooked steaks…

This article was written by LodgIQ site. Click here to read the original article Fifteen or twenty years ago, as an owner managing multiple small hotels, revenue management was a…

The celebratory dining experience will feature an exclusive menu from Executive Chef Chris Golding and sushi selections from Creative Restaurant Group’s Culinary Director Endo Kazuotshi NIJŪ, the acclaimed Japanese restaurant…

This article was written by Restaurant Hospitality. Click here to read the original article Senior Food & Beverage Editor Bret Thorn is senior food & beverage editor for Nation’s Restaurant…

In the ever-evolving hospitality landscape, the difference between thriving and merely surviving often comes down to one thing: revenue strategy. As a hotelier, you’re juggling countless responsibilities—guest satisfaction, staffing, operations,…

This article was written by Restaurant Hospitality. Click here to read the original article L’Abeille is a fine-dining French restaurant in New York City’s Tribeca neighborhood that was born out…

This article was written by Restaurant Hospitality. Click here to read the original article At Somebody People — a Denver restaurant with Mediterranean-inspired, plant-based cuisine — the commitment to sustainability…

This article was written by Restaurant Hospitality. Click here to read the original article Hibachi restaurants, where meals are traditionally grilled or griddled in front of customers, can be a…