Podcasts about hotel restaurant

Die mutigen Schritte von Konrad und Andrea Blaser und weiteren Mitstreitern liessen in den letzten 25 Jahren in Hasle bei Burgdorf eine Freikirche mit vielfältigen Bereichen entstehen. Aus der Kraft der HOPE & LIFE CHURCH (in den ersten rund 15 Jahren hiess die Kirche noch ICF Emmental) entstand eine lebendige Kirche sowie wirtschaftliche Angebote wie Hotel/Restaurant, ein Treuhandbüro, eine Kita, ein Mediateam usw. Im Lauf der Jahre hatten sie diverse Herausforderungen und Hindernisse zu meistern, haben aber gewaltigen Segen und unzählige bewegende Begegnungen mit Menschen erlebt. Im Gespräch mit Flo Wüthrich teilen Blasers ihr Herz. Woher kommt ihre Leidenschaft für den Gemeindebau? Wie könnte nach ihren Beobachtungen eine zeitgemässe Kommunikation des christlichen Glaubens aussehen? Was beobachten sie mit Blick auf die aktuellen Trends? Dieser Löwencorner rundet das «Löwenjahr» 2024 in den Livenet-Talk eindrucksvoll ab. Hier findest du mehr von der Hope & Life Church: https://hopeandlife.church/

Cheryl and Hayely are Live on Stage! At the Hotel Restaurant and Catering Show. All About Trends, what's out what's in and what to do with colour at home and in your busienssFollow The Interior Design Podcast on Socials:https://www.facebook.com/interiordesign.podcasthttps://www.instagram.com/interiordesign.podcast/Visit the Website hereWe'd love to hear your feedback! Please email us with any questions or suggestion of a new episode you might want to hear!Hayley: hayley.roy@harpdesign.co.ukCheryl: inspire@rebelsdesign.co.uk

On Today's Best Of The MJ Morning Show: Movie Quiz  Dogs getting into pot stash  Strange Kids Names  Body part washed first  Fester - Movies  Excuses to get out of work Trying oregano oil  Divorce Registry  Squatter story from hell  Fester Cruise  Hotel restaurant scam  Burrito tape with Anthony Sullivan

In this episode, I chat with Maura McMahon. Maura McMahon is currently the Employment Manager at Mohonk Mountain House in New Paltz, NY. She recruits globally to build the best-in-class staff at one of the historic hotels of America. Mohonk's Food and Beverage team has earned accolades including the #2 Hotel Restaurant of the year 2023 by USA Today. She credits the professionalism of her culinary, pastry and dining services teams as a driver to attracting talent locally and worldwide. Maura has succeeded in the competitive space of college recruiting in the US and abroad. She manages J1 internship and trainee programs for Culinary, Pastry, Front Office and F&B as well as managing H2B recruiting for other departments of the resort. Before Mohonk, Maura managed the Career Advising office of The Culinary Institute of America where she worked for 18 years. Maura is a Certified Hospitality Educator from the American Hotel & Lodging Educational Institute and earned her Master's degree in Organizational Development and Leadership from St. Joseph's University in 2023. In the episode we talk about why Maura enjoys recruiting so much, the art of the job interview, resume building and much more. You can connect with Maura on LinkedIn here: https://www.linkedin.com/in/mauramcmahon845/ Subscribe to the Line Cook Thoughts newsletter here: linecookthoughts.com

Liz en Rosan Kremers hebben het Brabantse Mill verruild voor het Spaanse Nigúala. In deze podcast vertellen zij over de eerste zware jaren (Covid) en wat er daarna volgde. Van Belgisch bier tot Olijfolie en van Tapas tot Zeep. En nog veel meer valt er te beluisteren in deze podcast.

Leadership isn't difficult in a hotel, restaurant or coffee shop - that doesn't mean it isn't complex. In today's episode, I share how you can view leadership in a new light - a simpler light - that will transform how you see the future leader in you. Once you simplify what leadership really is, it becomes much less difficult - and your life becomes infinitely easier. Leadership Support Program: To grab one of our limited places on our Leadership Support Program for your business, reserve your place here before it's too late. If you'd like to reach out and say hi, you can find Andy on LinkedIn and Instagram. Sign up to our FREE 7-day email leadership course here Learn more about your ad choices. Visit megaphone.fm/adchoices

My conversation today is with the CEO of Botswana's Fair Ground Holdings Ms Gorata Gabaraane. She unpacks the entity's role in the development of Botswana's MICE sector and reveals plans to upgrade its facilities to meet the needs of the industry. Gorata Gabaraane is the Chief Executive Officer of Fairground Holdings (Pty) Ltd, a distinctive Meetings, Incentives, Conferencing and Exhibitions venue in Botswana. Operating in a country listed amongst the top 5 to invest in (according to the 2021 RMB where to Invest in Africa research) - means her institutional service delivery is devoid of anything less than excellent. She has worked for listed Hospitality groups such as Cresta Hotels and Sheraton Hotels. She is known for consistently curating presidential customer experience for clients. Her distinct leadership is characterized as a strong strategic visionary with an innate ability to build and motivate high-performing teams.  A turnaround industry maverick, Gorata has played critical leadership roles orchestrating both strategy and organizational design within entrepreneurship development entities, state-owned entities mandated to drive foreign direct investment as well as country positioning for global competitive advantage. She has been a Board Member of the Botswana Meat Commission and Board Chairperson of Table Bay Cold Storage, based in Cape Town.  Gorata has three daughters and is intentional about contributing to the next generation of curious, innovative, and cutting-edge African pioneers. She coaches young leaders and entrepreneurs from across the country. As a devout life-long learner, she continues to read extensively and engage markets through diverse platforms on sustainable hospitality and innovative food security.  Gorata's educational arsenal includes completion of a Master's Degree in Strategic Management with the University of Derby in the UK, a Bachelor of Science Degree in Hotel Restaurant, and Institutional Management from Johnson & Wales University (Providence, Rhode Island) as well as a Diploma in Hotel Management from Les Roches in Switzerland.   

Kesempatan berharga bagi UKM Kuliner untuk bisa memahami strategi menjadi pemasok pangsa pasar HoReCa B2B (Hotel, Restaurant, Cafe, Catering) melalui workshop dan expo UMKM B2B Ready (Boost to Beyond) yang diselenggarakan bulan Oktober 2023 ini di Puri Indah Mall. Para pengajar merupakan mentor yang memiliki kualifikasi untuk memberikan pembekalan kepada pengusaha kuliner untuk naik kelas menjadi pemasok B2B. Ikuti informasi lengkapnya di www.barecamedia.com dan dapatkan hadiah senilai Rp. 1.500.000,-

Garry Hughes is the chef at The Shelbourne, one of Dublins' finest and also oldest hotels, celebrating their 200th year in 2024. While the phrase hotel restaurant doesn't always conjure excitement, the Shelbourne under Gary's leadership has developed a culinary program that is exciting, creative, locally sourced, and most important—delicious.On this week's episode, we speak with Garry about the importance of work/life balance and the power of an eclair to change someone's life. We also talk to Gary about his own personal and professional journey and what it takes to run an operation as sprawling as The Shelbourne. The number of scones they bake every day will shock you!Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.Dyed Green is Powered by Simplecast.

On today's episode of All in the Industry®, Shari Bayer is back at our studio in Brooklyn with her guest Harold Moore, Chief Culinary Officer for Charlie Palmer Collective. Harold, who began his cooking career at restaurants in his home state of New Jersey, graduated from the Culinary Institute of America, and then worked in several acclaimed NYC restaurants, including Daniel, Jean-Georges, and March. He made his mark as executive chef at the famed three-star French restaurant Montrachet in Tribeca, where he was nominated by the James Beard Foundation for its Rising Star Chef of the Year award, among other accolades. Harold opened his first NYC restaurant, Commerce, in the West Village in 2008, followed by Harold's at the Arlo Soho and Bistro Pierre Lapin. As a side charity project, Harold has been making epic coconut cakes for Make-A-Wish Metro New York. Today's show also features Shari's PR tip to know that that you don't need to be fancy, to be good; Industry News Discussion on the 2023 James Beard Restaurant and Chef Awards in Chicago, where Shari did red carpet interviews for her 3rd year; plus, Shari's Solo Dining experience at JBFA 2022 winner Chef Erick Williams' Virtue in Chicago, led by Chef de Cuisine Damarr Brown who received JBFA 2023's Emerging Chef award.  ** Check out Shari's new book, CHEFWISE – Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), now available for pre-order at Phaidon.com, Amazon.com and wherever books are sold! #chefwisebook **Photo Courtesy of Shari Bayer and Harold Moore.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Con Cigno, un hotel-restaurant situado entre las apacibles calles adoquinadas del popular barrio de La Ermita en Mérida, Yucatán. Encuentra este increíble artículo de nuestra sección #Intervenciones en: https://www.landuum.com/intervenciones/cigno

In this episode of the Thoughtful Entrepreneur, your host Josh Elledge speaks with the Founder of OpsAnalitica, Tommy Yionoulis.Tommy Yionoulis is an expert in the restaurant industry and operations management. As the Managing Director of OpsAnalitica, he helps large multi-unit businesses improve their daily team activities through operations management software and data analytics. OpsAnalitica provides real-time identification and remediation of issues to ensure safe and profitable operations for clients. By analyzing data, the company helps businesses make process improvements that increase customer satisfaction, regulatory compliance, sales, and profits.If you are in the restaurant industry and looking to increase efficiency and profitability in your daily operations, connect with Tommy to learn more about his expertise and how operations management software and data analytics can help your business.About Tommy Yionoulis: Tommy has been in the restaurant industry for nearly his entire adult life. He has a BSBA from University of Denver's Hotel Restaurant school in addition to an MBA. This former stand-up comic turned SaaS founder, has extensive experience helping businesses become more efficient and profitable through process, accountability, and data. He's currently the Managing Director of OpsAnalitica, an Operations Analytics platform that focuses on managing and measuring daily team activities for large multi-unit businesses.Tommy believes that the next big technological disruptor event for many businesses is going to be implementing Operations Management software to shape the future of work and beat our competitors through better, more consistent daily operations.About OpsAnalitica: Opsanalitica is a company that offers solutions to clients responsible for managing multiple locations but cannot be at each site all the time. According to the statement provided, the clients of Opsanalitica face challenges in running safe and profitable operations, and these issues increase with the number of locations they are responsible for. To help their clients, Opsanalitica provides real-time identification and remediation of issues before they negatively impact the business.The company achieves this by leveraging data analytics to monitor its clients' operations and provide insights into the performance of its various locations. By analyzing the data, Opsanalitica helps clients to make process improvements that increase customer satisfaction, regulatory compliance, sales, and profits.Opsanalitica empowers its clients' field teams with data analytics to enable them to make more informed decisions. This approach allows clients to monitor and manage their operations more effectively, even when they are not physically present at each location. Overall, Opsanalitica's data-driven approach to operations management aims to increase efficiency and effectiveness while improving its clients' bottom line.Tweetable Moments:03:05 - “And if you can cover up on those three factors: execution, cleanliness, and speed of service, then you're delivering a consistent experience for your customers, and you're protecting your brand.”03:45 - “We know human beings suck at remembering long lists of to-do. And every time you miss one of these things, you slow down your customer experience or you anger your customer. So we're just trying to help people control what they can control.”Apply to be a Guest on The Thoughtful Entrepreneur: https://go.upmyinfluence.com/podcast-guestLinks Mentioned in this...

learn how to deliver vital information quickly, from a conversation between a hotel staff member and a guest

On today's show, we discuss how to optimize operations within your organization. Tommy Yionoulis has been in the restaurant industry for nearly his entire adult life. He has a BSBA from University of Denver's Hotel Restaurant school in addition to an MBA. This former stand-up comic turned SaaS founder, has extensive experience helping businesses become more efficient and profitable through process, accountability, and data.  He's currently the Managing Director of OpsAnalitica, an Operations Analytics platform that focuses on managing and measuring daily team activities for large multi-unit businesses.  Tommy believes that the next big technological disruptor event for many businesses is going to be implementing Operations Management software to shape the future of work and beat our competitors through better, more consistent daily operations. Key Takeaways: Why do we need to optimize our operations? We are not suffering from a lack of knowledge, but too much information and too many things to track. The human brain can only keep a few things in mind at a time. Leaders have already identified the things that they know they should do to stay on top of things, but they cannot translate that knowledge into consistent action at the location level. Often, an employee missing one step in the middle of a multi-step process will cause the process to fail. What are the symptoms that indicate a problem? What is the trigger point?Unfortunately, without implementing operations management software, an organization may not realize they have a problem. KPI indicators will lag. For instance, by the time the sales numbers indicate a problem, the business has been suffering for a while, and it may take years to win customers back. How does the solution get you more instantaneous feedback? What is being measured and how does an organization know what action to take?At the location level - It takes the guesswork out of running the business by scheduling a series of tasks and checklists.At the upper level - It allows teams to be more effective and efficient. Corporate brings on people to manage multiple locations. The solution allows these managers to watch what's happening in real-time. When there are issues, the solution alerts the managers.  How do you avoid "death by checklist"?Checklists often need to be done at busy times, so they need to be focused and smart. Real-time collaboration can allow several people to check things together and be more efficient. Randomization helps ensure good coverage over a series of things that need to be checked as well.  How can a business promote adoption of the system?Adoption is dependent upon the priority structure of the business. Part of the systems can be time-based to ensure things are done at the optimum time and promote accountability. Process and systems-driven businesses are the ones that succeed.  Top Takeaways:Operations management is the next technological battlefield that we will all be in. In the multi-location business of the future, you'll be collecting data from 5 places: POS Internet - social media Checklist platform Robots Sensors The key will be to bring all of that information together and turn it into real-time actions that solve the problems that are affecting the customers. Jump in on an ops program to get the data and take it seriously.Get started soon. Let the data influence you over time to make it better. Don't wait to figure it all out. Connect with Tommy YionoulisWebsite: https://opsanalitica.com/

Hello everyone and welcome to another incredible episode of the Talk2Rami "Founder's Series" Podcast, where I interview movers and shakers, as to why they do what it is exactly they do! In today's episode, I had the pleasure of sitting down virtually with Tommy Yionoulis, the Founder of OpsAnalitica. Tommy is a seasoned professional in the restaurant industry with over 20 years of experience. He holds a BSBA from the University of Denver's Hotel Restaurant school and an MBA. He has transitioned from being a stand-up comic to a SaaS founder, bringing his expertise in process, accountability, and data to help businesses become more efficient and profitable. Currently, he is the Managing Director of OpsAnalitica, a leading Operations Analytics platform that helps large multi-unit businesses manage and measure daily team activities. He believes that Operations Management software will be the next big technological disruptor for businesses, shaping the future of work and giving companies a competitive edge through improved, consistent daily operations. Learn more about OpsAnalitica and get in touch with Tommy on social media: OpsAnalytica: https://opsanalitica.com/ LinkedIn: https://www.linkedin.com/in/tommyy

Tommy has been in the restaurant industry for nearly his entire adult life. He has a BSBA from the University of Denver's Hotel Restaurant school in addition to an MBA. This former stand-up comic turned SaaS founder, has extensive experience helping businesses become more efficient and profitable through the process, accountability, and data. He's currently the Managing Director of OpsAnalitica, an Operations Analytics platform that focuses on managing and measuring daily team activities for large multi-unit businesses. Tommy believes that the next big technological disruptor event for many companies will be implementing Operations Management software to shape the future of work and beat our competitors through better, more consistent daily operations. We cover the following topics: The principles of Product Management How to stay at the forefront of product management innovation What is OpsAnalitica (Operations Management software)? How has it helped individual employees increase their effectiveness and consistency in daily operations? Enjoyed this conversation? Want to learn more about Tommy, product management, and operations management software like OpsAnalitica? Definitely reach out to Tommy to chat more! Leave your thoughts in the comments section below! __ Follow Our Hosts on LinkedIn: Ann Campea, MSPM, MPH, PMP | Host and Founder of The Everyday PM Tommy Yionoulis | Founder of OpsAnalitica --- Support this podcast: https://anchor.fm/theeverydaypm/support

In this HCI Podcast episode, Dr. Jonathan H. Westover talks with Tommy Yionoulis about why consistency matters to customers and employees. Tommy Yionoulis (https://www.linkedin.com/in/tommyy) has been in the restaurant industry for nearly his entire adult life. He has a BSBA from University of Denver's Hotel Restaurant school in addition to an MBA. This former stand-up comic turned SaaS founder, has extensive experience helping businesses become more efficient and profitable through process, accountability, and data. He's currently the Managing Director of OpsAnalitica, an Operations Analytics platform that focuses on managing and measuring daily team activities for large multi-unit businesses. Tommy believes that the next big technological disruptor event for many businesses is going to be implementing Operations Management software to shape the future of work and beat our competitors through better, more consistent daily operations. Please consider supporting the podcast on Patreon and leaving a review wherever you listen to your podcasts! Check out Shopify at www.shopify.com/hci. Check out the HCI Academy: Courses, Micro-Credentials, and Certificates to Upskill and Reskill for the Future of Work! Check out the LinkedIn Alchemizing Human Capital Newsletter. Check out Dr. Westover's book, The Future Leader. Check out Dr. Westover's book, 'Bluer than Indigo' Leadership. Check out Dr. Westover's book, The Alchemy of Truly Remarkable Leadership. Check out the latest issue of the Human Capital Leadership magazine. Each HCI Podcast episode (Program, ID No. 592296) has been approved for 0.50 HR (General) recertification credit hours toward aPHR™, aPHRi™, PHR®, PHRca®, SPHR®, GPHR®, PHRi™ and SPHRi™ recertification through HR Certification Institute® (HRCI®). Each HCI Podcast episode (Program ID: 24-DP529) has been approved for 5.00 HR (General) SHRM Professional Development Credits (PDCs) for SHRM-CP and SHRM-SCPHR recertification through SHRM, as part of the knowledge and competency programs related to the SHRM Body of Applied Skills and Knowledge™ (the SHRM BASK™). Learn more about your ad choices. Visit megaphone.fm/adchoices

Hotel restaurants and bars are a couple of the most important departments that can support a property's overall sales and popularity but mistakes can be made.Here are 11 Useful Tips to Open a Wonderful Hotel Restaurant and Bar.If you have developed your restaurants correctly, focusing on providing the best possible dining experience, you want to ensure your guests visit them during their stay.Hotel restaurants are important for several reasons.Foremost, they provide guests with a convenient place to eat while they are staying at a property. This is especially significant for travellers who may not be familiar with the local area and may not know where to find good restaurants nearby.Secondly, hotel restaurants can often offer a wide range of menu options, making it easy for guests to find something that they will enjoy.And third, restaurants can be a great source of revenue for the hotel, helping to offset the costs of operating a property and providing guests with a high-quality experience.I will share 11 Useful Tips to Open a Wonderful Hotel Restaurant and Bar… ⇒ TO WATCH, READ OR LISTEN TO THIS EPISODE ON KEYSTONE HOSPITALITY PROPERTY DEVELOPMENT:https://keystonehpd.com/11-useful-tips-to-open-a-wonderful-hotel-restaurant-and-bar-323“The Guide to Owning & Operating a Hospitality Property – Successfully” course.https://KeystoneHPD.com/CourseGet your copy of the “How to Improve Your Hospitality Properties Success” e-book? https://keystonehpd.com/how-to-improve-your-hospitality-propertys-successGet Your INNsider Tipshttps://KeystoneHPD.com/INNsider-TipsJoin one of your private groupshttps://keystonehpd.com/private-groupsSay hi on social Facebook: https://www.facebook.com/KeystoneHPD Twitter: https://twitter.com/KeystoneHPDLinkedIn: https://www.linkedin.com/company/keystone-hospitality-developmentListen to The Hospitality Property School PODCAST herehttps://www.keystonehpd.com/hospitality-property-school-podcastsYouTubehttps://youtu.be/wFYPrfpPZLwA Division of Keystone Hospitality Property Development

Watch this episode on YouTube: https://youtu.be/5GEzViLL9oU This Week's Guest is Former Comedian and Current SaaS Entrepreneur, Tommy Yionoulis Tommy has been in the restaurant industry for nearly his entire adult life. He has a BSBA from University of Denver's Hotel Restaurant school in addition to an MBA. This former stand-up comic turned SaaS founder, has extensive […]

How to go from a struggling stand-up comedian to the founder of a successful software company with Tommy Yionoulis. Tommy has been in the restaurant industry for nearly his entire adult life. He has a BSBA from University of Denver's Hotel Restaurant school in addition to an MBA.   This former stand-up comic turned SaaS founder, has extensive experience helping businesses become more efficient and profitable through the process, accountability, and data. He's currently the Managing Director of OpsAnalitica, an Operations Analytics platform that focuses on managing and measuring daily team activities for large multi-unit businesses. Tommy believes that the next big technological disruptor event for many businesses is going to be implementing Operations Management software to shape the future of work and beat our competitors through better, more consistent daily operations.

Robin Hutson's extraordinary impact on the hospitality industry earned him an OBE in 2022's New Year's Honours, being part of one of the country's most impactful family hotel chains.With Judy Hutson alongside bringing an influential eye for design, and son Ollie Hutson's mastery of a quality kitchen garden, this family's clearly well-versed in combining their extraordinary skills.The trio join us on It Runs In The Family to discuss their approach to viewing the team as a huge extended family, how they come together in times of hardship, retaining their family values through any business structure, and so much more!This episode covers:Robin's illustrious hotelier history, from Hotel du Vin to The Pig hotel chainHow Ollie observed and learned from so much of his parents' business acumen through formative yearsThe huge cultural impact of Judy's hotel designs throughout their chainsUpholding the family values through a future involving the introduction of private equityCelebrity anecdotes from their history, involving the likes of David Bowie, Angela Hartnett and Mark NixLinks and references at: https://lizleanpr.co.uk/podcast-runs-in-the-family/

Ann Rohmer is with Food Banks Canada discussing newly released data from Food Banks Canada on how more Canadians report they are facing hunger and food insecurity due to rising inflation and housing costs. The nation's leading charitable organization that's focused on relieving hunger today and preventing hunger tomorrow, Food Banks Canada's data shows that one-in-five (an estimated 7 million) Canadians now report going hungry — with 23% reporting that they are eating less "than they think they should" because there isn't enough money for food.   Kevin Frankish speaks with the Vice President from the Ontario Hotel Restaurant Hotel Association about their shortage of workers; issues affecting their operating hours, hotel occupancies, menu selections, mental health and many operational consequences. They are trying to work towards a sustainable way of working through their workforce pandemic.   Tina Cortese looks into the pay equity legislation that exists in most provinces across Canada. In Ontario and Quebec specifically, both public and private sector employers must comply with pay equity laws. The new federal pay equity act applies to all federally-regulated companies with more than 10 employees.   Ann Rohmer is with the Mayor of Vaughan for his June update. The mayor announced last week he is not running for re-election this fall; what's next for Maurizio Bevilacqua?   Jim Lang speaks with the trend experts at Showcase, home of the hottest trends with 109 Canadian stores who have assembled a fun Father' Day List featuring 13 weird and wonderful gift ideas for every type of dad including: Finger Chopsticks, Natural Wood Barrel Bourbon Soap, Big Boss Hose, Arctic Hat, E-Scooter.

Digital Transformation: From a hospitality business to online retailer, how do you manage the change?The pandemic forced hospitality businesses to be more creative than ever, exploring new business models and in many cases revolutionising their online offering. In this session we take a look at some of the most innovative digital transformations in the industry - and what the future holds post-Covid.Chris Fletcher, Editor - Tech on toastSpeakersWilliam Connors, Director of IT Operations - PopeyesDub Lee, Systems Architect - Honest BurgersSteven Rolfe, Founder - pointOne EPoS

If you're looking for the perfect retirement plan, check out the Lucky Bug B&B, a lakeside Costa Rican property with three turnkey businesses that are up for sale! Go to https://arenalcostaricabusinessforsale.com (https://arenalcostaricabusinessforsale.com) for more information.

durée : 00:22:31 - Circuit bleu - Côté saveurs - Hôtel et Restaurant Les Alpes à Allevard " Réouverture le vendredi 6 mai 2022"

This week we have a special 2 segment episode. In the first and major part of the show, we are joined by Tommy Yionoulis - the founder and Managing Director of OpsAnalitica - an Operations Management Platform designed for the service industry. At the 45:00 minute mark, Yelena Anter returns to the podcast for a new recurring segment that will happen every month. Yelena discusses some of the interesting experiences she has had over the years while working in Las Vegas. Tommy Yionoulis has been in the restaurant industry for nearly his entire adult life. He has a BSBA from University of Denver's Hotel Restaurant school in addition to an MBA. This former stand-up comic turned SaaS founder, has extensive experience helping businesses become more efficient and profitable through process, accountability, and data. Tommy is currently the Managing Director of OpsAnalitica, an Operations Analytics platform that focuses on managing and measuring daily team activities for large multi-unit businesses. Tommy believes that the next big technological disruptor event for many businesses is going to be implementing Operations Management software to shape the future of work and beat our competitors through better, more consistent daily operations. Yelena Anter - joins us from Las Vegas Nevada. Yelena is the driving force behind Cocktail Vision - an online platform that guides you through your journey in the cocktail and spirits world with recipes, products and consulting advice. Links OpsAnalitica Contact Tommy on LInkedIn @cocktail.vision Website: cocktail.vision Cocktail Vision Online Store Recipe Book on Amazon - Christmas Cocktails And Shenanigans @sugarrunbar @babylonsistersbar Little Mushroom Catering @littlemushroomcatering @the_industry_podcast email us info@theindustrypodcast.club Podcast Artwork by Zak Hannah zakhannah.com

durée : 00:17:52 - Circuit bleu - Côté saveurs - Situé au bord du Rhône, dominant le port de plaisance et la base de loisirs, l'hôtel Bellevue se trouve à proximité du Parc Régional du Mont Pilat, à 10 Km de Vienne

Uniforms Are an Important Aspect of BrandingWe will be talking uniforms with Jim Snediker of Stock Mfg.Our interview this month is going to be with Jim Snediker, co-founder and CEO of Stock Mfg, a company that creates custom uniform programs for some of the greatest establishments, restaurants and hotels in the world.Continue watching or reading and I'll share 17 more amenity ideas…⇒ TO READ OR LISTEN TO THIS EPISODE ON KEYSTONE HOSPITALITY PROPERTY DEVELOPMENT:https://keystonehpd.com/jim-snediker-ceo-of-stock-mfg-hotel-restaurant-uniforms-281Post COVID-19 Action Planhttps://KeystoneHPD.com/PostCovid19ActionPlan Get Your INNsider Tipshttps://KeystoneHPD.com/INNsider-TipsJoin one of your private groupshttps://keystonehpd.com/private-groupsSay hi on socialFacebook: https://www.facebook.com/KeystoneHPDTwitter: https://twitter.com/KeystoneHPDLinkedIn: https://www.linkedin.com/company/keystone-hospitality-developmentListen to The Hospitality Property School PODCAST herekeystonehpd.com/hospitality-property-school-podcastsYouTubehttps://youtu.be/g-xjjogGTaEA Division of Keystone Hospitality Property Development

This week, we're heading to the town of Oia in Santorini, Greece as I review the Katikies Kirini Santorini Hotel. In this episode you will learn all about the town of Oia and the capital of Santorini, Fira (Thira). Tune in for my Santorini travel disaster story and discover if this hotel really has the best views in Santorini. You won't want to miss my ultimate travel and restaurant guide to Santorini. Listen and find out why this Strip Down is unlike any other. Don't forget to subscribe, rate us, and leave a review. Follow us on Instagram at the links below for more When In Robes action and exclusive clips! Follow the Podcast:https://www.instagram.com/wheninrobespod/ Follow Carly:https://www.instagram.com/carlykonsker/ Timestamps:·       0:20 Katikies Kirini Santorini ·       1:09 Santorini, Greece·       1:37 Location of Hotel·       1:47 Fira - Capital of Santorini ·       2:09 Oia, Santorini·       2:16 Hotel Room·       2:55 Hotel Spa & Amenities·       3:40 Hotel Robe ·       4:15 Hotel Pool and View·       5:07 Hotel Room Bathroom ·       5:43 Minor Critiques·       6:15 Hotel Restaurant·       6:50 Travel Disaster Story·       7:45 Getting to Santorini·       8:28 Robing After Dark: Nightlife & Restaurants in Santorini·       11:56 In Robe Dining: Hotel Food Review·       14:15 The Strip Down: Greece Edition ·       16:33 Episode Wrap UpFollow the Podcast:Instagram: @WhenInRobesPod TikTok: @WhenInRobesPod Twitter: @WhenInRobesPod Follow the Host: Instagram: @CarlyKonsker

Lieber selbst planen und gestalten oder lieber alles machen lassen?!Diese Frage beschäftigt viele Brautpaare! DIY Hochzeiten liegen zunehmend im Trend (zurecht!), allerdings ist die Frage: Ist es auch für dich das Richtige? Schließlich ist nicht alles Gold, was glänzt ;)  Ich wünsch dir viel Freude beim Anhören!Links:Hier gehts zu meiner standesamtlichen Hochzeit: https://youtu.be/rH0L-5eEZU4

Diese Episode ist die Fortführung der Vorangegangenen. Somit ist es eine weitere Premiere bei "Erwachte Götter", denn "normalerweise" beginnen wir im Nichts und dem, was sich im gegenwärtigen Moment entfalten will. Doch diesmal ist es anders, denn das, was sich vor einer Woche ereignete, war einfach zu spannend und gleichzeitig enorm lehrreich … Somit berichtet Andres, was nach dem Zusammenbruch im Hotel-Restaurant passierte. Für die Reflexion sowie die Integration der extremen Erfahrungen öffnete er einen Raum. Darin ging es um Dialog, Erfahren und Erkennen, damit die Anwesenden die Geschehnisse bewusster verarbeiten können. Genau genommen ging es um das Auspacken des Geschenkes, was eine derart heftige Erfahrung in sich birgt. Indem ich erkenne, was es in mir berührte und was damit wach wurde, kann ich diesen einzigartigen Moment nutzen. Es ist, als ob etwas an die Oberfläche gefördert wurde, was lange in der Tiefe rumorte. Es ist ein urplötzlicher BewusstWerdungsProzess, den mir das Leben einfach so gibt. Es ist ein gigantisches Geschenk, was oftmals nicht direkt erkennbar ist. Nun ist die Frage, ob ich es auspacken will. Wiederholt wird uns bewusst, wie sehr traumatisierte Anteile unsere Lebendigkeit begrenzen. Wie wir ein Leben leben, was auf vielen Ebenen bereits halbtot ist, ohne es überhaupt zu bemerken. Wir halten es für normal. Denn um uns herum, gibt es fast nichts anderes zu sehen: Halbtote Menschen, die von halbtoten Menschen umgeben sind und diesen Status als Leben bezeichnen. Gleichzeitig braucht es den Schritt in die volle Lebendigkeit. Hier ist der Übergang ins vollkommene MenschSein. Hier ist der Übergang in die Einheit, die jederzeit existent ist. Solange wir unsere abgespaltenen Anteile zurückhalten, da wir ihnen partout nicht begegnen wollen, bleiben uns die Erfahrungen von Einheit, Verbundenheit und Vollkommenheit verwehrt. Der Druck, welcher aus der inneren Abspaltung resultiert, bestimmt unsere Erfahrungen und somit unser Leben. Und zwar ohne, dass es uns bewusst wäre. Die Lösung beginnt, wenn wir diesen inneren Anteilen, die auch als Dämonen bezeichnet werden, bewusst begegnen. Wenn wir einfach wahrnehmen, was in uns ist. Frei von Wertung. Frei von Widerstand. Frei von Ängsten und Zweifeln. Ganz einfach und ganz offen. Michael beschreibt an diesem Punkt, dass unsere größte Angst nicht die vor dem Tod , sondern die Angst vor Kontakt ist. Die Angst vor dem Wirklich-in-Berührung-kommen. Objektiv betrachtet leben in uns perfide Anteile, denen das Leiden, der Schmerz und die Dramen in unseren Verbindungen ein Gefühl von Sicherheit schenken. Da es uns diese destruktiven Erfahrungen so vertraut sind, wirkt, als ob sie sicher und somit kontrollierbar wären. Uns davon zu lösen macht erst mal Angst. Denn nun könnten wirkliche Begegnung, wirkliche Berührung und somit wahrhaftiger Kontakt entstehen. Dies ist unsicher. Dies ist unkalkulierbar. Dies bedeutet Unsicherheit und Kontrollverlust. Gleichzeitig ist es der größte Schritt, den wir für uns selbst sowie für die gesamte Menschheit gehen können. Es ist der Schritt in die wahrhaftige Verbundenheit. Der Schritt in die Einheit. Der Schritt in die Vollkommenheit. Der Schritt in die Liebe.

La Casa de les Punxes o la Torre Galimany, edifici històric de Valls protegit com a bé cultural d'interès local, acollirà un hotel-restaurant. Aquest anunci l'oficialitzava la regidora d'Urbanisme, Sònia Roca, en el decurs del ple del mes de juliol. En la sessió plenària s'aprovava per unanimitat la bonificació del 95% de l'ICIO per les […]

Nico Botefur of Essence Arenal shares how he's turned a couple of rooms on a denatured piece of property into a thriving business, food forest, and employment opportunity for entrepreneurs in his region. Located at the base of the beautiful Arenal Volcano, his hotel/restaurant/spa is an excellent example of what magic can come with patient and persistent application of the permaculture principles to one's business.  Nico and I discuss his use of bamboo for a wide variety of projects from glamping tent frames, to greenhouses, to volleyball posts.  We also explore several ways that Nico has been creating synergistic systems that maximize his efforts, recycling waste back into the project and providing multiple yields with each input of energy.   If you'd like to learn more about Nico's cyclical approach to resource management for his hotel and restaurant, check out this short PDF that captures some of the highlights of how it all works. Download the PDF here: https://sharinginsights.net/Cyclical-Resource-Approach   Be sure to follow up with the video tour of Nico's food forest and permaculture designs at https://youtu.be/u7CuXlmRZaw    To learn more about Essence Arenal or to schedule a visit, check out:Website - http://essencearenal.com  FB - https://www.facebook.com/essence.arenal/  IG - https://www.instagram.com/essencearenal/    If you want to know more about creating high-producing food forests, in city and suburban environments, I recently came across an excellent course on the topic.  You can find it at https://sharinginsights.net/food-forest-design.   If you take the course, I'd love to hear what you think.  I've been very impressed by Toby's style of teaching.  If we're going to green up this planet for the next generations to thrive, we need to be doing it in urban as well as rural environments! If you enjoy the podcast, please consider leaving a short review on Apple podcasts or wherever you listen.  It takes less than a minute, and it really makes a difference in helping to spread the word about our mission to others looking to improve their own projects.   Special thanks to Peter Mukuru for editing this episode! Music: Rite of Passage by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/4291-rite-of-passage License: http://creativecommons.org/licenses/by/4.0/ Follow Sharing Insights: https://sharinginsights.net Facebook: https://facebook.com/groups/sharinginsightspod  Instagram: https://instagram.com/sharinginsightspod  Twitter: https://twitter.com/sharingipodcast  Youtube: https://youtube.com/channel/UCqV63Fonev-y25FVSjGDvCg 

Explica l'acord del sector de la restauració i de la construcció amb l'autorització de la prefectura Més informació

A failing Hotel Restaurant and Bar industry ask for help. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/stephen-kornegay/message Support this podcast: https://anchor.fm/stephen-kornegay/support

Folge 36 – Was für ein lustiger Podcast – trotz 2.Welle – trotz Stress und Hektik: Christopher Wilbrand, Sternekoch und (Co-)Maitre im Hotel-Restaurant „Zur Post“ in Odenthal weiß Ralf und Buddy zu begeistern. Vielleicht liegt es auch ein wenig daran, dass die drei Protagonisten in der 36.Folge doch den einen oder anderen Wein degustieren durften. Christopher, der ja eigentlich auf Ibiza – seinem Geburtsort – auf den Namen Cristóbal getauft wurde, hat viel zu erzählen und wie drei alte Freund wird eine Stunde lang über den Werdegang von Christopher, Getränke und Branchen-Insights getratscht und geplaudert. Es macht einfach Spaß den drei Genießern zuzuhören. Bemerkenswert ist der Werdegang von Sternekoch Wilbrand: Über mehrere Stationen – durch quer Europa – trieb es ihn dann doch ins heimische Odenthal, wo er 2003 das elterliche Hotel-Restaurant (gemeinsam mit seinem Bruder) übernahm. Schon ein halbes Jahr nach der Übernahme leuchtete der erste Stern über dem Haus, der bis heute gehalten wird. Ein wunderbares Gespräch, das Freude macht und – Corona und allem Unbill zum Trotz – Lust macht, wieder Vollgas zu geben. Also liebe Köche: Beim Mise en Place gibt's nur eines: Gastro Survival Passionistas hören!Mehr Infos zur Show findet Ihr unter: www.gsp-podcast.de –  der Startpunkt für alle die a) am jeweiligen Preisausschreiben teilnehmen wollen (geht aber auch via gsp@bosfood.de) und b) alle Folgen nochmal im Überblick haben möchten. Schön auch zum „Teilen“ mit Freunden die nicht via Spotify unterwegs sind…Man mag es kaum glauben – aber auch diesmal gibt es wieder ein Chroma-Turbo S-18 zu gewinnen. Also: Aufmerksam zuhören, Frage per E-Mail beantworten und mit ein wenig Glück gibt's dieses sensationelle Kochmesser. Die Gewinner werden auf der Website bekannt gegeben. Also los …

Folge 32 – Heute zu Gast bei Ralf und Buddy: 2-Sterne-Koch Christoph Rüffer. Chef am Herd im Restaurant Haerlin im Hotel Fairmont Vier Jahreszeiten Hamburg und ein wunderbarer Zeitgenosse. Buddy und Ralf – die diesmal wieder online verbunden sind – haben die Stunde mit Christoph wirklich genossen. Christoph, charmant, eloquent und gut gelaunt, weiß die beiden Passionistas zu begeistern. Seit 2014 hält er 2 Sterne und 19 Punkte im Gault Millau und ist in Hamburg eine feste Anlaufstelle für Gourmets aus aller Welt. Im Gespräch räumt er mit einigen Vorurteilen auf – zum Beispiel damit, dass Hotel-Sternegastronomie stets vom Hotel gesponsert wird, oder damit, dass man als Hotel-Restaurant nur internationale Standards servieren muss. Und so plaudern die drei Genießer über die göttlichen Eigenschaften von Spinat, gut mit etwas Trüffel verfeinert, oder auch über den einen oder anderen Geheimtipp von Christoph. Buddy war besonders beeindruckt: Das Fairmont begeistert in jedem Raum mit „hanseatischer Klassik“ – Stuck, edle Möbel, gedeckte Farbtöne und feine Kunst – empfangen den Besucher in einer eigenen Welt. Eine Welt die in der Küchenkunst von Christoph Rüffer ihre Vollendung findet. Christoph, der so wunderbar unkapriziös und uneitel mit Ralf und Buddy plaudert, wird seinem Ruf gerecht: Er ist ein absoluter Highend-Koch, steht aber mit beiden Beinen fest im Leben und ist auf dem Boden geblieben. „Kein Wunder“, sagt Buddy, „Christoph ist ja auch aus Essen – und da sind wir alle so drauf…!“ Einfach ein wunderbares Gespräch …Die ganz artigen Hörer werden auch diesmal wieder belohnt: Wer eines der schönsten Kochmesser der Welt, das Chroma Turbo S-18 mit einer Widmung von Christoph Rüffer gewinnen möchte – sollte den Podcast einfach mal bis zu Ende anhören und dann das Lösungswort an die beiden Gastro Survival Passionistas senden. Es lohnt sich…

This one here is for the grown folks. Welcome back (again) to the Token Talk Podcast! Strap in as #theeILove Tokens discuss their support for #JSU and Deion Sanders, Darius and John turn 30 and Thomas puts the guys on game. Lastly, we divulge our favorite sex playlist songs because even though no one asked, we delivered! This episode was brought to you by Hotel Restaurant and Supply Suppliers/designers to the food service industry since 1953 And remember... Tokens don't die. #ibelieve #jsu #theeilove #thebeanpath #fleetfeet #debate2020 #hotelandresturantsupply #pantydroppers #sexplaylist

Leisurely road trips for a bargain without much stress. That's what a friend taught me about his family's multiple trips in RV's. --- Support this podcast: https://anchor.fm/TravelingTwogether/support

Русско-английские mp3 разговорники и аудиокниги Russian-English Audiobooks-VK Playlist Russian-English phrase book - Small talk- airport-hotel-restaurant-shopping.mp3 pdf+mp3 https://omdarutv.blogspot.com/2020/08/russian-english-phrase-book-small-talk.html

Tuesday Morning Breeze: 49ers ticket prices are skyrocketing!The Fairmont hotel restaurant has a time limit on breakfast diningA Bay Area 49er fan has a 9er prosthetic eye!

Adam Rawson on how he created two new dining spots for London’s Standard hotel, plus Rachel Khoo’s culinary discoveries in Stockholm.

#56-Unser Leser / Zuhörer Peter hat uns eine Nachricht geschrieben. Die wir gerne beantworten im Rahmen des Frage Freitag. Frage Freitag ist unsere neue Serie in der auch Du uns Deine Frage schicken kannst. Johannes und Lars beantworten dir die Frage und geben dazu noch viele Tipps und Tricks um deine Frage herum. Schicke uns Bilder, Emails und alles was Du hast. Die Email ist FrageFreitag(@)FTCircle.com. Nun zu Peters Frage:" Hallo FTCircle, wie finde ich heraus ob ein Marriott Hotel eine Lounge hat oder nicht?"Diese simple Frage kann man bei Marriott leider nicht so simpel beantworten. Unser Rat ist sich auf FlyerTalk den Masterthread: Executive Lounges open on Weekends anzuschauen. Dort sieht man ob es eine Lounge gibt oder nicht. Hier der Link zu Flyertalk.Das Thema Lounges hat ja auch einen Einfluss auf das Frühstück, ob es inkludiert ist oder nicht. Da es alles nicht so einfach ist, hier die 6 verschiedenen Kategorien:Kategorie 1: Frühstück in der Lounge für das Elite Mitglied (Platinum Elite, Titanium Elite oder Ambassador Elite) + 1 Gast, wenn das Hotel eine Lounge hat. Das ist zusätzlich zum welcome gift. Beim welcome gift stehen Frühstück im Restaurant mit einem Gast, Punkte oder ein lokales Geschenk (nicht nehmen das Geschenk). Wenn die Lounge geschlossen ist, dann kann man 750 Punkte oder einen Voucher für das Frühstück im Restaurant bekommen. Einige Hotels geben 1000 Punkte täglich, wenn die Lounge geschlossen ist.Autograph Collection (ausser Resorts)Courtyard (only at a limited number of hotels, all of which are outside of North America)Delta (ausser Resorts)JW Marriott (ausser Resorts)Marriott (ausser Resorts)Renaissance (ausser Resorts)Kategorie 2: Frühstück ist im Hotel Restaurant für as Elite Mitglied (Platinum Elite, Titanium Elite oder Ambassador Elite) + 1 Gast als welcome gift option. Es ist also kein zusätzliches Benefit.AloftAutograph Collection (nur in Resorts)Delta (nur in Resorts)Four PointsThe Luxury CollectionJW Marriott (nur in Resorts)Le MéridienMarriott (nur in Resorts)ProteaRenaissance (nur in Resorts)St. RegisSheratonTribute PortfolioW HotelsWestinKategorie 3: Frühstück in der Lounge für das Elite Mitglied (Platinum Elite, Titanium Elite oder Ambassador Elite) + 1 Gast, wenn das Hotel eine Lounge hat. Das ist zusätzlich zum welcome gift. Beim welcome gift stehen Frühstück im Restaurant mit einem Gast, Punkte oder ein lokales Geschenk (nicht nehmen das Geschenk). Es gibt keine alternatives Benefit, wenn die lounge geschlossen ist.Le Méridien (nur wenn das Hotel eine Lounge hat)Sheraton (nur wenn das Hotel eine Lounge hat)Westin (nur wenn das Hotel eine Lounge hat)Kategorie 4: täglich einen 10 USD oder Euro Voucher für das Elite Mitglied (Platinum Elite, Titanium Elite oder Ambassador Elite) + 1 Gast, wenn es als welcome gift gewählt wurde. Kann für Umsätze beim Frühstück oder jeden anderen Umsatz im Hotel Eingesetz werden. Allerdings nicht auf die Zimmerrate.AC HotelsCourtyard (die meisten Hotels betrifft das, ausser die mit einer Lounge, aber das nicht wirklich viele)MOXYKategorie 5: Frühstück für alle Gäste im Hotel, da es in der Rate inkludiert ist.ElementFairfieldResidence InnSpringHill SuitesTownePlace SuitesKategorie 6: Kein inkludiertes, tägliches Frühstück. Auch nicht für Platinum Elite etc.Design HotelsEdition

Trey and Julie Ayers from the Dominion House talk about their hotel, restaurant, & event center (and their bocce ball court), plus singer/songwriter Joel Mosman catches us up on all his goings on (and he sings a song).

Ein Menü beim TV-Koch Karlos Arguiñano, dass kannst du heute live erleben! Wir sind in Zarautz an der baskischen Küste und unterhalten uns beim Essen locker über unser Tasting-Menü im Restaurant des berühmten spanischen Fernsehkochs. Du hörst, welche abwechselnden Augen und Gaumenschmäuse, welch fantastische Ausblicke wir erleben durften und ob sich ein Besuch dort lohnt. Außerdem erzählen wir dir unsere Eindrücke aus dem Bade- und Surferparadies Zarautz und welche Touri-Falle an der Strandpromenade du auf jeden Fall umgehen solltest! Hier geht’s zum Hotel/Restaurant   Mehr findest du auf: www.feinschmeckertouren.de https://www.facebook.com/feinschmeckertouren/ https://www.youtube.com/channel/UCa_CkAeidqAQ98nKFa0HZcg/featured?view_as=public https://www.instagram.com/feinschmeckertouren/ ****************************************************** Hier geht dein Genusserlebnis weiter! Komm rüber auf unsere Homepage www.feinschmeckertouren.de. Dort findest du Impressionen und Foto´s, Blogbeiträge und zusätzliche Informationen. Verpass keine Neuigkeiten mehr und trag dich dort am besten gleich in unseren Newsletter ein. ****************************************************** In unserem Genuss-Cast lernst du Food- und Feinkostadressen, Weine und Winzer, Restaurants und Spezialitäten-Manufakturen kennen. Als Individualisten entdecken wir auf unseren Reisen gerne Neues aus der Welt der Kulinarik. Begleite uns dabei und profitiere von unseren persönlichen Impressionen und Insidertipps jenseits vom Mainstream-Tourismus! Neben Weinverkostungen und Tipps für die Kombination mit passenden Speisen hörst du hier kurzweilige Geschichten über Wein, Olivenöl, Grappa, Obstbrände, Käse, Gewürze und Co. Du bekommst Impulse über gastronomische Highlights mit außergewöhnlicher Küche und urtypischem Flair, egal ob Sterneküche oder Trattoria. Außerdem erfährst du Unterhaltsames über Städte und Regionen. In den Interviews mit „Genusshandwerkern“ geht es um die Menschen hinter den Produkten und ihre individuelle Story. Du bekommst Einblicke in die Geheimnisse ihrer Produktphilosophie sowie die Herstellung und Veredelung, Umgebung oder Zubereitung ihrer Lebens- und Genussmittel. Mit Geschichten von unseren Entdeckertouren, auch aus den mediterranen Ländern Italien, Frankreich und Spanien, wollen wir dich inspirieren, das Leben mit kulinarischen Highlights zu genießen! Wenn auch du Produkte mit eigener Handschrift, die Vielfalt der Aromen von natürlichen Lebensmitteln und deren intensiven Genuss liebst, dann bist du in dieser Show genau richtig. Viel Spass beim Hören und Genießen!

Das 4-Sterne-Grandhotel De Draak in Bergen op Zoom ist das älteste Hotel der Niederlande. Es  verfügt über 62 Zimmer mit modernem Komfort, in denen die architektonischen Elemente des 14. bzw. 15. Jahrhunderts überwiegend erhalten blieben. Seit über 620 Jahren werden Gäste hier verwöhnt - natürlich mit raffinierter Dutch Cuisine. Dieses Essen mit seinem guten Preis-Leistungs-Verhältnis brachten dem Hotel-Restaurant am Grote Markt im Jahr 2016 einen „Bib Gourmand“ ein. Unsere Foodkorrespondentin Barbara vom Blog "Eintopfheimat" hat das Hotel besucht.

Jared Galbut serves as Managing Principal of Menin Hospitality, the Miami-based company known for its experiential, boutique hotel, restaurant and nightlife brands, including Mondrian South Beach, Bodega Taqueria y Tequila and The Gale Hotel. A Miami native, Galbut discovered his passion for the hospitality industry as a teen, working for his uncle at Crescent Heights read more The post 157 | Experiential, Boutique Hotel, Restaurant and Nightlife Brands with Jared Galbut first appeared on Long Live Lodging.

Jared Galbut serves as Managing Principal of Menin Hospitality, the Miami-based company known for its experiential, boutique hotel, restaurant and nightlife brands, including Mondrian South Beach, Bodega Taqueria y Tequila and The Gale Hotel. A Miami native, Galbut discovered his passion for the hospitality industry as a teen, working for his uncle at Crescent Heights read more

Chef Chris Lobkovich is a force to be reckoned with. With experience working in resort and hotel fine dining, Chris thought he was going to open his own restaurant, as many dream to do. But along the way, he has learned how to listen to customer needs and desires and how to apply his chef experiences in consulting for other restaurants and providing much needed labor for other restaurateurs. Filled with great anecdotes and a quirky self assessment of his skills and where he wants to take his career, Chef Chris' interview provides a fresh perspective of a chef in between gigs.

Ron clowns his way tobetter business relationships When he isn’t writing a children’s book, grilling some deliciouspork chops or being a clown in Denver’s Distinguished ClownBrigade, Ron Seigneur is a highly regarded business valuationexpert. In this episode, we talk about how much accounting hasbecome a people-based business, so having hobbies and passionsoutside of work really helps develop those connections.As Partner, he also looks for people with hobbies and passionsbecause these well-rounded individuals are probably also better atwriting and speaking to clients. Having all the technical knowledgewon’t get you far when you want to generate business.Ron is a Partner with Seigneur Gustafson LLP in Denver, CO. Heis past chair of the AICPA Accredited in Business Valuationcommittee and NACVA’s Professional Standards Board. He is anadjunct professor at the University of Denver College of Law wherehe teaches leadership and management for law firms.Ron holds a BA in Hotel Restaurant and Institutional Managementfrom Michigan State University and an MBA in Accounting andCorporate Policy from the University of Michigan.        

Jim has been working in the hospitality industry since the age of 16. He's done every job from dishwasher to short-order cook to management to national level positions with multi-billion dollar public companies. He's received a B.A. in Hotel & Restaurant Administration and has an MBA in Technology Management. As a very successful sales builder, Jim has been asked to present for the National Restaurant Association Educational Foundation at the NRA Show, Fast Service Conferences and in university classrooms. Additionally, Jim now runs a Hotel & Restaurant program at a local community college. On top of all of this he's the founder of Hospitalityfan.com where they manage social media for indie restaurants day in and day out across the nation.

Willkommen im Podcast für Gastfreundschaft Hier geht's rund um Restaurants & Hotels heute: - Ketchup für den Hummer. Wir wollen keine Werbung für unser Hotel machen, vielmehr wollen wir Geschichten rund um Hotel & Restaurant erzählen und den Markt beobachten.