F&B

TSA Solutions, a world leader in additional sales solutions for the hotel industry, is organizing together with Inturea, a Tourism Marketing and Experiential Branding Agency, the […]

The sixth roundtable discussion, "Restauration II," by TSA Solutions and Inturea, is here. This Thursday, February 11, at 5:00 PM, Óscar Carrión, Marta Panareda, Ismael Alonso, and Fabien Drogue will share their key points. They will debate real strategies to innovate your business model and improve the customer experience after COVID. Discover how to manage change, boost delivery, and take care of your team's emotional well-being. Don't miss it: get inspired and take your restaurant to the next level.

Discover the new roundtable discussion on bars and trends by TSA Solutions and Inturea. On Thursday, March 25th at 5:00 PM, experts such as Ramón Centaño and Carlo Proverbio will share their insights. Learn about initiatives such as Take a Restaurant and Maca de Castro's km 0 initiative in Palma. Explore how digitalization and local produce are reinventing the dining experience. Don't miss the keys to adapting your bar after the pandemic and connecting with your audience.

Discover the fifth F&B roundtable moderated by Pablo Torres and organized by Inturea. Four experts reveal their keys to planning bars, HR, finance, and events. From SWOT analyses to stop/start/continue systems, every detail counts. Learn from Carlo Proverbio, José Contreras, Luis Manuel Rivera, and Angelo Vassallo and boost your business. Are you going to miss it? Read the full article and transform your F&B strategy.

Discover the fifth F&B roundtable moderated by Pablo Torres and organized by Inturea. Four experts reveal their keys to planning bars, HR, finance, and events. From SWOT analyses to stop/start/continue systems, every detail counts. Learn from Carlo Proverbio, José Contreras, Luis Manuel Rivera, and Angelo Vassallo and boost your business. Are you going to miss it? Read the full article and transform your F&B strategy.

Dublin's Temple Bar pints climbed in price as the night wore on, revealing a missed F&B opportunity. most restaurants still serve static menus despite QR tech that can flex rates instantly. diners would gladly pay more on weekends and save during quiet weekday lunches. real-time pricing could sharpen profits and draw bargain hunters at off-peak hours. ready to watch your favorite bar's menu evolve with demand?

servers who listen closely turn meals into memorable experiences. Subtle nodes to premium sides or craft cocktails can lift every bill. Strategic menu highlights guide guests to tried-and-true delights. Ethical upsells feel like insider tips, not pushy sales pitches. a well-trained team becomes your restaurant's secret profit engine.

Spain generated 97 billion euros from tourism in 2021, but lacks the world-class schools to train its talent. Switzerland boasts top hospitality names like Les Roches, Glion and Lausanne EHL, fueling over CHF 350 million in local economic impact. José Andrés challenges Spain's leadership in gastronomic tourism: why aren't foreigners flocking here to learn? From Centro Superior de Hostelería de Galicia to TEDUKA, innovators are rising — can they turn Spain into a new academic hub? Are you ready to lead by example and spark the passion of future hospitality professionals?

Imagine a lobby that serves cappuccinos by day and cocktails by night. You check in at the bar instead of a dusty reception desk. Boutique pop-up shops and art exhibits bring local flavor right to your guests. Coworking nooks in between sofas keep business travelers happy and productive. Merch stores and digital ads turn dead space into real profit.

Early in 2020 the world stopped and tourism came to a standstill. Workers in Lisbon paid 80% of their wages just to know where they'd sleep. Balconies became bedrooms in Ibiza as staff scrambled for shelter. Inflation and slim margins bite harder while pay and conditions stay frozen. When the call comes to ship labor from Bangladesh and Nepal, whose humanity do we leave behind?

Luxury hotels are introducing a discreet 5% service charge on stays, sparking debate but mirroring the familiar restaurant tip culture. Unlike controversial resort fees that mask costs to undercut OTAs, these discretionary charges aim to increase staff retention amid a global talent shortage and rising supplier costs. With hotel rates up 14.9% in 2023, this tactic keeps prices competitive while supporting workers. Curious about whether this trend will reshape hospitality or burden guests? Dive into the full article to explore the future of hotel service charges!

Valentine's Day transforms bars, hotels, shops, and restaurants into economic powerhouses, raking in a staggering $25 billion in the US alone. From heart-shaped cocktails and rose-petal hotel suites to last-minute teddy bears and candlelit dinners, businesses capitalize on love's cheesy charm. Curious how this romantic spectacle fuels commerce across industries? Dive into the full article to uncover the lucrative secrets behind Valentine's Day's multi-billion-dollar impact!

A well-crafted menu is more than just a list of dishes. It's a silent salesperson, a canvas for culinary creativity, and a key player in driving […]

Discover how restaurants are revolutionizing profitability with cutting-edge strategies like menu engineering, the BCG Matrix, and dynamic pricing. Learn how Eataly and Chez Panisse boost revenue by up to 15% through savvy menu design and real-time price adjustments. These innovative approaches optimize high-margin dishes and customer flow, transforming dining experiences. Curious about the data and real-world success stories behind these methods? Dive into the full article to uncover the secrets of restaurant profitability!

Discover the tsa solutions and inturea roundtable on future trends in the restaurant industry. Patxo de Toro, Eduardo Serrano, Eva Sierra Carballo, and Alessio di Gaetano will share their ideas. Learn how delivery, home automation, and the digital menu are reinventing the dining experience. Explore why dark kitchens and online reservations are here to stay at all levels. Don't miss it on Thursday, March 11th at 5:00 PM and read the full article for all the details.