Want to feel the warm, gently percolating inner glow of a fireside cognac this Christmas? If a bottle of Remy Martin VSOP for $35 is just très ordinaire, why not make a splash with a bottle of Remy Martin Louis XIII Rare Cask 42,6? At $22,000 a bottle (sales tax not included), however, you may need to take out a mortgage.
EARLY LAST YEAR, six months after the grand opening of Thoroughbred Food & Drink in Toronto, co-owners Ariel Coplan and Jacob Fox logged on to their Yelp account and found a curious two-star review. "I went to Thoroughbred for the first time with fairly high expectations," a user named Jennifer M. had written. At first those expectations seemed to have been met: "To be honest, I was decently satisfied during and throughout the meal." But then disaster struck: Jennifer forgot a bit of leftover sausage in a takeaway box on her way out the door.
Share Facebook Twitter LinkedIn Email Print Airbnb guests have spent US$4.5 billion in the past year on restaurants and dining out in the U.S. and international cities, according to a report conducted by the company. The report illustrated that, while hotels may be missing out on room spend as a result of the sharing platform’s activities, they may yet be able to drive food-and-beverage revenue.
Airbnb said that 64 percent of guests who saved money by using Airbnb spent more on food and shopping, suggesting that the spend was new.
According to Airbnb, no businesses benefit more than restaurants because Airbnb guests spend the greatest portion of their money while traveling on restaurants and dining out, compared to other expenses like shopping, transportation and leisure.
Report cites 45,000 new jobs in food, tourism and hospitality since 2011 rate change to 9%
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More than 45,000 new jobs have been created since the reduced VAT rate of 9 per cent was introduced in July 2011, according to the Restaurants Association of Ireland. An economic report commissioned by the association, and conducted by economist Jim Power, examined the introduction of the new VAT rate in July 2011, and the impact its reduction from 13.5 per cent to 9 per cent had on the food, tourism and hospitality sectors.
Delivering event fare that's on-trend, on-budget, and appealing to a wide range of tastes and diets is no easy feat. Following are 16 fun and affordable ideas for amping up your meeting fare, from top catering executives Stephanie Edens, vice president, national sales, for Wolfgang Puck Catering; and Tony Porcellini, director of food and beverage at the Walt Disney World Swan and Dolphin Resort.
Nothing sums up a destination better than the first meal of the day. I’m a rabid breakfaster, and it’s not just because I veer into Hulk-level “hanger” (hunger plus anger) if I don’t eat within half an hour of waking up. I’m not even falling prey to that faddish obsession with endless morning meals, the rise of so-called breakfastarians who are cereally committed to eating morning food all day. Rather, in a lifetime of travelling, I’ve found that nothing sums up a destination better than the first meal of the day.
Chocoholics looking to stay in Bournemouth now have two properties to stay following the launch of the Chocolate Box B&B. The 13-bedroom business joins sister property, the 15-bedroom Chocolate Boutique hotel, which had a starring role in the Channel 4 series Three in a Bed. Both properties are owned by the Wilton family. Gerry Wilton is a chocolatier who launched one of the first companies to import chocolate foundations to the UK. His daughter, 26-year-old Leoni, is the brainchild of the Chocolate Box.
TS Family Group revealed that it sees potential in the halal hotel market and is investing THB1 billion to promote its Al Meroz Hotel, the country’s first four-star halal property. The newly opened property is located in Bangkok’s Ramkhamhaeng area and could be the first of many halal- friendly accommodations in the country. The company is hoping that wealthy Muslim tourists are encouraged to choose the new property instead of other hotels that are not completely halal. Al Meroz Hotel has 242 rooms and was opened in November of 2015. At the moment, average occupancy rates are 65 percent with a mixture of guests coming from Europe and Asia
When was the last time you found a yellowfin tuna tartine in your minibar, made with locally baked brioche, black olive tapenade, and hard-boiled quail eggs? Never sounds about right. But this is just one of the surprises awaiting guests in the Fresh Fridge ($95), which is offered upon request. “What’s inside is dictated by what’s available at the farmers market,” says chef Patrick Kelly, who oversees the program and runs the Epiphany’s downstairs restaurant, Lure + Till.
At the beginning of the calendar year, the General Assembly of the United Nations proudly declared that 2016 would be the "International Year of Pulses." Before your mind wonders onto thoughts of impending electromagnetic pulses and what not, know that a pulse is simply another, more encompassing term for a bean. And the timing couldn’t be better to bring these powerhouse foods back into the limelight.
Westin Hotels & Resorts has officially introduced the Westin Sleep Well Menu, now available 24- hours a day, seven days a week at the brand’s more than 200 hotels and resorts around the world. Recommended by the experts at SuperFoodsRx, the items on theWestin Sleep Well Menu are packed with amino acids, vitamins and minerals that promote rest and recovery. In response to the growing number of studies emphasizing the benefits of a restful nights’ sleep, Westin designed the menu to help guests ease into sound slumber so that they can easily adjust to a new time zone, recover from a hectic day of travel or prepare for an active day ahead.
A recent newspaper articled dedicated to the financial requirements of retirees proposed a treatise on the matter with three key phases: The first was defined as "Go Go" where the individual, as if making up for lost time, was perpetually traveling to compensate for all those years raising a family and building a career. The middle phase was called "Go Slow" with said individual still traveling, but typically at a more reserved pace and on a localized basis. With a profound sense of melancholy, the last stage, the "No Go" travel era, characterized those who were restricted or unable to explore the globe, mainly for medical reasons.
There have been a lot of articles in the news about the trend of restaurants switching to no tipping. The majority of the restaurants that go non-tipping either raise their prices or automatically add on a 20% service charge onto the bill and pay the wait staff a flat rate. A lot of this is driven by the increase in minimum wages as businesses try to spread out the tip pool among the rest of that staff or to adhere to the new minimum wages.
I bet you didn’t know the first Piña Colada was created at a hotel. This blog shares some fun F&B firsts created at hotels. The other day, I was perusing Hotel News Now’s Twitter feed. This is something I do on a daily basis, and you’d be surprised how many story ideas crop up based on tweets I’ve seen throughout the day.
The title of this article may puzzle a few of you as I’ve been a longstanding backer of offering Wi-Fi to hotel guests for free as a means of increasing guest satisfaction. However, this is a specific instance where promoting complimentary wireless internet access may not be the prudent method of garnering consumer advocacy.
As February is rapidly being transformed by far-too-well-caffeinated marketers into Valentine’s Week and Valentine’s Month, it is time to explore one more elegant way to conjure up a bit more romance in your F&B (and a few more dollars into your pocket in the process!). We all know that chocolate is an amorous food (it’s an aphrodisiac after all) and, of course, wine goes with just about any meal, so why not bring the two together?
Mr Violier, 44, ran the Restaurant de l'Hotel de Ville in Crissier, near the city of Lausanne. It earned three Michelin stars and came top in France's La Liste ranking of the world's 1,000 best eateries. Swiss police said Mr Violier, who was born in France, appeared to have shot himself. The Swiss news website 24 Heures said that Mr Violier had been due to attend the launch of the new Michelin guide in Paris on Monday.
The past several years have been successful ones for the hotel industry. But while owners and operators are generally focused on robust revenue-per-available-room growth and other strong baseline numbers, there is a tendency to overlook other viable and potentially valuable sources of revenue. It is easy to be complacent when revenue and cash flow are healthy. In reality, this is the most critical time to remain focused on continuous improvement.
With a barrage of cold affecting the Northern Hemisphere, one yearns for a second summer by traveling to our southern neighbors on the other end of the equator. To gestate your jealousy a touch further comes a site to Australia’s Second City – the begrudging nickname belonging to none other than Melbourne, a metropolis that’s in a near perpetual rival with Sydney. While conducting travel research for downtown hotels, it’s all but impossible to avoid hearing or clicking on one of the many Crown Resorts properties in the greater Melbourne area.
With the Consumer Electronics Show (CES) currently underway in Las Vegas, it’s time for a tech talk. I’m sure we’ll have a lot to discuss once the convention wraps, but in the meantime I’d like to formally introduce a topic and word that has been on my mind for quite some time (and indeed if you’ve gotten me over the phone anytime recently then you’ve likely heard me blab about this!).