It is generally acknowledged by hospitality professionals that the industry is far behind technologically. In a world where consumers are
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Forward-thinking chefs and hospitality owners are dealing with the environmental impact of food waste by minimizing it in their kitchens.
Feel like your menu needs a twist? Bloom’s Pretzels has the answer; each pretzel that leaves our bakery has been
Skift Take Hotel executives admit they’re late to the party when it comes to adopting technology. Now, they’re trying to
The food-service industry is both competitive and crowded; new establishments enter the market every day. In this environment, strong restaurant
Hotel workers are threatening to strike in California over pay and conditions in what would be the largest ever strike
Originally published on Hospitality Net Amadeus’ Traveler Tribes research has revealed the habits and behaviors of travelers in 10 years’
After 17 years in the Subway family, starting as a Sandwich Artist to now owning three restaurants, Wendy Stewart has
Proposed changes to alcohol legislation could threaten the future of many small license holders, says Hospitality New Zealand. The select
Respected chef Mark Southon is urging fellow professionals to be vigilantes when catering for diners with celiac disease. The well-known