#hospitality

#hospitality

"I've been camping and hiking my whole life, I moved to San Francisco and I saw the pace of life among my friends and people that I met. They said they were too stressed and I realized that they needed the nature experience that I grew up having, but they didn't know how to do it. They don't have the gear or the time and they don't know where to go...so my business partner and I realized that we should start a glamping business that made it easier for people to get outdoors, but it had to be comfortable, easy, and also fun,"

In her speech at the conference, the home secretary said that if someone wanted to stay in the UK permanently, they would have to contribute. She said: "I will be proposing a series of new tests, such as being in work, making National Insurance contributions, not taking a penny in benefits, learning English to a high standard, having no criminal record and that you have truly given back to your community, such as by volunteering your time to a local cause."

Some people truly shine when it comes to being a house guest. Whether they're stopping by for dinner or staying the whole week, there's a list of spoken and unspoken etiquette rules to follow, and they nail it every time. While it's obviously the host's job to make their guest feel comfy, there are plenty of things the guest can do in return to be just as thoughtful. Things like taking their shoes off at the door, cleaning up after dinner, or making the bed every morning of their stay.

For those willing to pay, booking a VIP package for highly-anticipated concerts, such as Taylor Swift's Eras tour, is an increasingly attractive prospect. For one, it makes it much more likely that you'll bag a ticket in the first instance, as they tend to sell out more slowly than general admission, which are often long gone before most people are even graced with the chance to buy (we haven't forgotten the 2025 Oasis tour debate).

The hospitality industry continues to evolve, and strategic leadership appointments are crucial for maintaining competitive advantage in today's dynamic food and beverage landscape. The historic Amway Grand Plaza in Grand Rapids, Michigan, has just made three pivotal moves that signal a new era of culinary excellence and operational innovation. AHC Hospitality, the Grand Rapids-headquartered management company overseeing more than 15 hotels and 30 restaurants, has announced a comprehensive restructuring of the Amway Grand Plaza's food and beverage leadership team.

You may know your paratha from your roti. You may have even mastered how to pronounce the trickier dishes on the menu, such as paneer lababdar. The modern gourmand knows that they have to steer clear of the major mistakes that people commonly make at Indian restaurants. But beyond the finer nuances of the menu, there is a world of unspoken rules of dining etiquette that govern every Indian meal.

"I have a rule: I never accept an invitation if I don't want to invite somebody back," Garten told Esquire. According to Garten, you should never invite anyone because you feel obliged, and she is right! Fewer things are more uncomfortable than extending an invitation to someone whose company you don't enjoy, and on the flip side, no one wants to go to a dinner party if the invitation wasn't genuine.

Tillingham is essentially a natural biodynamic wine production business working over 70 acres of gently rolling countryside, near Rye and the Romney Marshes in East Sussex. If only their main trouble was making bottles of chardonnay and pinot blanc, or selling pretty Tillingham tea towels at 36 a pop. But no, Tillingham has (quite literally) many other plates to juggle: it has a fancy restaurant and a vast barn from which they serve pizza, too.

With a customer base that's spending less in the face of a cost-of-living crisis and rising operational costs (including higher rents and energy prices, a VAT rate of 20%, and increases in National Living Wage and National Insurance contributions), restaurant owners are watching profit margins get thinner and thinner. Richard H. Turner of Bodean's broke it down like this: "25 years ago, you would be trying to hit a 20% net profit.

"At her last Budget, the Chancellor chose to increase further the duty burden on an industry already weighed down by excessive tax and regulation," Kent said. "Despite that decision, tax receipts have not gone up; and more UK pubs and restaurants have been forced to close. Everyone connected with hospitality knows that pubs, restaurants and other venues cannot survive on beer alone - all rely on spirits for profits."

Managed pubs outperformed restaurants throughout the first half of the year, and they again achieved the best growth of the Tracker's segments in July, at 0.6%. They were boosted by periods of warm weather in many parts of Britain, but comparisons were held down by the Euro 2024 football tournament, which brought millions of people out to watch games in pubs last July.

Just over half (53%) of leaders say revenue increased year-on-year over the second quarter-nearly double the 28% who say it dropped. However, increases are largely the result of higher menu prices and new openings, and the CGA RSM Hospitality Business Tracker has indicated broadly flat spending on a like-for-like basis in the first half of 2025. Meanwhile, higher costs-including higher minimum pay levels and National Insurance contributions from April, as well as sustained inflation in food and drink-have hurt the margins of many operators.

Golden Avenue, designed by J.AR OFFICE, has opened as a new hospitality destination for the heart of Brisbane's CBD neighborhood. The multi-level restaurant and bar precinct is conceived as a lush courtyard for the city, combining architecture, interiors, and landscape to create an urban sanctuary within a dense commercial district. The project is operated by the hospitality group Anyday, which calls for the venue to introduces a spatial typology that emphasizes openness, greenery, and climate-responsive design rather than enclosed dining environments typical of the CBD.

Noel Cunningham, a notable hotelier in Ireland, has embraced his roots by returning to his childhood home in Donegal, which he has filled with vibrant colors.

Dunluce Lodge is Northern Ireland's newest five-star accommodation, featuring all-suite lodging, a small spa, and a stunning view of Royal Portrush's fourth fairway.

Clement Ogbonnaya is appealing for 500,000 to complete the purchase of the Queen of the South pub in Tulse Hill to prevent its closure.

Increasingly, travelers are voicing concerns about the rising costs, excessive cleaning fees, confusing checkout instructions, and inconsistent service quality.

The Surf Lodge is a premier Hamptons venue where guests, often wealthy and powerful, expect exclusive experiences and sometimes push boundaries with their requests.