Much more than simply a list of dishes and prices, a menu can serve as a valuable tool for restaurateurs, shaping guest behavior and boosting the bottom line. Duncan Fraser-Smith, CEO of Craft Hospitality Group, shares seven tips with the power to transform a menu into a true revenue engine.
Opening a restaurant may feel like a dream come true for aspiring owners, but there are many potential pitfalls en route to success. Bastien Blanc, co-founder and board member at TroKadero Hospitality Global , spotlights the common errors restaurateurs make and tells us how to circumnavigate them.
A champion of Korean cuisine, chef Moon Kyung Soo, culinary director at Sunset Hospitality Group, reveals its unique characteristics and explains its rise in popularity on a global scale.
The award-winning, Australian-born Lebanese pastry chef and author Philip Khoury has blazed new trails in the world of indulgent, plant-based desserts. Here, he shares his career highlights and plans, from going viral with a chocolate bar to slated London openings.
The Walt Disney Company and Miral have announced plans to develop a new Disney theme park resort in Abu Dhabi. The destination will be built on Yas Island, known...
© 2025 Hospitality News Magazine. All rights reserved. Designed and Developed by Born Interactive