Open Kitchens - A Norm in Today's F&B Scene, But is it for You?
Open Kitchens - A Norm in Today's F&B Scene, But is it for You?

4hoteliers.com · 17 Aug

It used to be in the past that the kitchen was a restricted room and entered only by the chef.

Central and Eastern Europe Brings Fresh Flavor to Dining Out
Central and Eastern Europe Brings Fresh Flavor to Dining Out

4hoteliers.com · 6 Jun

From new venues to new foodie concepts, bars and restaurants in major cities in Central and Eastern Europe are rethinking their menus, design and loc

Report on gastronomy tourism: The case of Japan
Report on gastronomy tourism: The case of Japan

4hoteliers.com · 4 Jun

The World Tourism Organization (UNWTO), the Japan Travel and Tourism Association (JTTA) and Gurunavi have released the new UNWTO Report on Gastronomy

Ways Psychology Plays a Role in Designing a Michelin Star Restaurant (Wine) Menu
Ways Psychology Plays a Role in Designing a Michelin Star Restaurant (Wine) Menu

4hoteliers.com · 28 May

The way you draw and set up your menu is your marketing tool.

Support Your Hotel's F&B With These 4 Easy Tactics

4hoteliers.com · 17 May

As hotels invest more in the quality of their F&B