The Sandbox, a leading decentralized gaming virtual world and a subsidiary of Animoca Brands, today announced a partnership with world-renowned hospitality company Cipriani to bring iconic Italian lifestyle and elegance to the metaverse.
With more 5-star reviews on external review sites than any hotel brand, Hampton by Hilton is a beloved hotel brand for a variety of reasons. And now, Hampton is adding one more reason to book an upcoming getaway to any of its U.S. and Canadian properties this summer. It’s red. It’s sweet. And it’s in season!
While craft brewing, home brewing and beer tasting have exploded in popularity in recent years, beer ultimately consists of a few basic styles. In this complete guide on the main types of beer, you'll brush up your knowledge about common and popular styles of beer to increase your familiarity with one of the world's oldest drinks.
A Florida jury awards $5.6 million for a spinal cord injury sustained during an alcohol-fueled pool party at the Retreat in Gainesville. According to the Complaint, the Defendant, Retreat at Gainesville, LLC, hosted a St. Patrick’s Day event and provided free beer at the Retreat on March 17, 2017. Promotional materials for the event encouraged attendees to bring their beer and did not mention any age restrictions.
Beachy, a leading provider of next-generation solutions and services for the country’s premiere resorts, announced today that Q1 2023 was the strongest quarter in the company’s history. In the first three months of 2023, and just in time for the spring and summer resort season, Beachy signed a record number of four- and five-star properties to its innovative mobile point-of-sale (POS) and amenity booking solutions.
Hilton (NYSE: HLT), Asia’s fastest-growing hospitality company, announced the winners of its South East Asia Food & Beverage (SEA F&B) Masters that saw more than 400 Team Members from over 40 hotels in the region participate in a series of rigorous competitions over the last seven months.
For those of you who find the idea of pastry making a terrifying prospect, fear not. EHL’s patisserie experts, Julien Boutonnet and Julien Gradoz, have joined forces to create their definitive guide to easy pastry with an innovative twist. Their recently published book, 'La Pâtisserie à l’EHL: 60 recettes sucrées et salées', (‘Patisserie at EHL: 60 sweet and savory recipes’) is a delight for all baking fans, whether seasoned professionals or beginners, as it sets out to demystify the science of modern pastry.
Virtual restaurants – brands that operate exclusively on delivery platforms without real-world venues – have proven hugely successful in recent years, offering existing restaurants and takeaways a much-needed opportunity to boost revenue and reach new customers by offering alternative menus from their kitchens. But while the best virtual brands have quickly become fan favourites on platforms like Deliveroo, Just Eats and Uber Eats, the rest may be about to reach the end of the road.
Uber Eats is delisting some of the delivery-only restaurants on its app to help weed out low-quality listings, as first reported by The Wall Street Journal. The company has confirmed to The Verge that it’s introducing a new set of standards for virtual restaurants that should help cut down on listings that sometimes contain the same menu.
The École Nationale Supérieure de Pâtisserie (ENSP), a world-renowned school in the arts of pastry and ice cream located in Yssingeaux, is enriching its training offer with the creation of a Diplôme d'Expert en Pièces Artistiques (Expert Diploma in Artistic Pieces).
IHG One Rewards, IHG Hotels & Resorts’ loyalty program, announces a strategic cooperation with Luckin Coffee to expand member experience across diverse scenarios. This marks a comprehensive collaboration between Luckin Coffee and the hotel industry, and as China emphasizes and rolls out policies to boost consumption, it demonstrates that IHG is on track with the market and consumer trends. The partnership will initially be offered at IHG's Holiday Inn Express brand, enriching its breakfast offerings with an emphasis on "coffee culture" and mutually increasing brand recognition and favorability, as IHG continues to pioneer high-quality travel experiences.
Ghost kitchens – also known as virtual, dark or cloud kitchens – have generated significant interest in recent years as a source of innovation and disruption in the food & beverage (F&B) sector. With an exclusive focus on delivery, these establishments eschew the traditional front of the house – storefront, dining space, furniture and fixtures, wait staff, etc – and cater to customers rather via an online platform; usually a third-party delivery app.
To commemorate Women’s History Month, Hilton is celebrating some of our incredibly talented women mixologists. From Miami Beach to Rio de Janeiro Copacabana and beyond, 70 participating Hilton properties across the Americas are showcasing these remarkable cocktail connoisseurs with a special “Women of Spirit” cocktail menu now through April 27.
My Menu, the leading provider of digital menu solutions for restaurants, has announced the launch of its new AI-powered menu description generator feature. With this cutting-edge technology, restaurant owners can effortlessly create mouth-watering and enticing menu descriptions that showcase their dishes in the best light possible.
The International Hospitality Investment Forum (IHIF) 2023 will elevate the topic of food and beverage (F&B) in hotels when it returns to Berlin on 15-17 May.
The onsite restaurant is a hallmark of nearly any great hotel, with customer sentiments towards the former entity reflecting back onto property reviews and, ultimately, guestroom bookings. Within the F&B silo, we glorify the cuisine, the beverage selection, the wine cellar, the décor, the location and the executive chef, but rarely do the servers get their moment in the spotlight. And yet, like a triage nurse who first attends to a desperately ill patient entering the emergency room and is the lifesaving determinant ahead of any doctor’s intervention, server teams are the frontline for success in any hotel’s F&B operation.
In 2023, it’s all about growing the total revenue per guest — that is, building ancillary spend per guest across one of F&B, spa, golf and other profit centers. Wine is but the tip of the spear, but serves the greater whole because improving your wine revenues touches on numerous disciplines: staff training, inventory management, upselling, merchant relationships, marketing, CRM, arrival amenities, wellness and more.
Wyndham Rewards® is on track to welcome its 100 millionth enrolled member this month and in celebration, the award-winning rewards program is giving away the hotel minibar—literally. That’s right: from free snacks to over a month of free vacations, this is one hotel minibar you needn’t be afraid to touch.
Food and beverage for hotels is at a bit of an inflection point. On the one hand, we are still contending with all the inflationary wages, short staffing and supply chain headaches left over the pandemic. On the other, we have a recession year ahead of us where we still need to derive profits from the onsite eatery (or at least use the chef-driven restaurant concept to support hotel bookings).
For a few years now, Gildas L'Hostis, EHL Senior Lecturer in Oenology (the knowledge of wine, wine service, production, economics and tasting), has been trying out new tools enabling students to express themselves more freely and creatively. The synesthetic approach is a method that shuns traditional analytical wine tasting along with the ubiquitous wine tasting ‘grid’, replacing it with a more imaginative practice that summons up many of the senses. Here, students are encouraged to practice wine pairing by creating matches with specific paintings.