F&B

TSA Solutions, empresa líder mundial en soluciones de venta adicionales para la industria hotelera, organiza junto a Inturea, Agencia de Marketing Turístico y Branding Experiencial, la […]

llega la sexta mesa redonda “restauración ii” de tsa solutions e inturea. este jueves 11 de febrero a las 17:00, Óscar carrión, Marta panareda, Ismael alonso y Fabien drogue compartirán sus claves. debatirán estrategias reales para innovar tu modelo de negocio y mejorar la experiencia del cliente tras la covid. descubre cómo gestionar el cambio, potenciar el delivery y cuidar el bienestar emocional del equipo. no te lo pierdas: inspírate y lleva tu restaurante al siguiente nivel.

Descubre la nueva mesa redonda de tsa solutions e inturea sobre bares y tendencias. el jueves 25 de marzo a las 17:00, expertos como Ramón centaño y Carlo proverbio compartirán sus insights. conoce iniciativas como take a restaurant y la apuesta km 0 de Maca de castro en palma. explora cómo la digitalización y el producto de cercanía reinventan la experiencia gastronómica. no te pierdas las claves para adaptar tu bar tras la pandemia y conectar con tu público.

Descubre la quinta mesa redonda de f&b moderada por Pablo Torres y organizada por Inturea. cuatro expertos revelan sus claves para planificar bares, rrhh, finanzas y eventos. desde análisis dafo hasta sistemas stop/start/continue, cada detalle cuenta. aprende de Carlo Proverbio, José Contreras, Luis Manuel Rivera y Angelo Vassallo y potencia tu negocio. ¿te lo vas a perder? lee el artículo completo y transforma tu estrategia de a&b.

Descubre la quinta mesa redonda de f&b moderada por Pablo Torres y organizada por Inturea. cuatro expertos revelan sus claves para planificar bares, rrhh, finanzas y eventos. desde análisis dafo hasta sistemas stop/start/continue, cada detalle cuenta. aprende de Carlo Proverbio, José Contreras, Luis Manuel Rivera y Angelo Vassallo y potencia tu negocio. ¿te lo vas a perder? lee el artículo completo y transforma tu estrategia de a&b.

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 nods 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 boost 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 U.S. 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!

Descubre la mesa redonda de tsa solutions e inturea sobre tendencias de futuro en la restauración. Patxo de toro, Eduardo serrano, Eva sierra carballo y Alessio di gaetano compartirán sus ideas. Aprende cómo el delivery, la domótica y la carta digital están reinventando la experiencia gastronómica. Explora por qué las dark kitchens y las reservas online han llegado para quedarse en todos los niveles. No te pierdas el jueves 11 de marzo a las 17:00 y lee el artículo completo para conocer todos los detalles.