Tim Recher

PINCHO Partners with AIA to Deliver Personalized Online Catering Experience https://lnkd.in/esJS2RH5 PINCHO is revolutionizing the event planning process by partnering with AIA to offer a conversational, AI-powered catering assistant that provides personalized recommendations and real-time quotes.

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Is the American Dream still alive in hotel ownership? Rosanna Maietta, President and CEO of the American Hotel & Lodging Association, talks about how the hospitality industry remains a unique gateway for entrepreneurs from all walks of life to build wealth and build a legacy. She explains that you do not have to be a billionaire to succeed in hotels. From mom and pop operations to incredible stories of first-generation immigrants, the industry is filled with owners who took a chance on a single property and eventually grew their portfolios through hard work and determination. The American Dream is for everyone who works in the industry. Sharing these success stories helps create a path for more people to get involved in the industry, proving that with the right opportunity, the growth potential is limitless. Watch the full episode in the comments, and do not forget to like and follow The Modern Hotelier. Share if you enjoyed the conversation. Interested in partnering with The Modern Hotelier? Reach us at hello@themodernhotelier.com or visit www.themodernhotelier.com. #TheModernHotelier #Podcast #Media

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"Yes, Chef!" 🗣️ In professional kitchens, 𝗽𝗿𝗲𝗰𝗶𝘀𝗶𝗼𝗻 and 𝗽𝗲𝗿𝗳𝗼𝗿𝗺𝗮𝗻𝗰𝗲 matter, which is why so many chefs rely on natural gas to power their operation. 🔥 Natural gas offers 𝗶𝗺𝗺𝗲𝗱𝗶𝗮𝘁𝗲 𝗵𝗲𝗮𝘁 𝗰𝗼𝗻𝘁𝗿𝗼𝗹, 𝗹𝗼𝘄𝗲𝗿 𝗰𝗼𝘀𝘁𝘀 and 𝗴𝗿𝗲𝗮𝘁𝗲𝗿 𝗿𝗲𝗹𝗶𝗮���𝗶𝗹𝗶𝘁𝘆, making it the go-to choice for restaurants across the country. Read more from the Blue Flame Alliance about why natural gas remains a top pick for commercial cooking: https://lnkd.in/eTgm3BQu #CookingWithGas

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When a chef steps into higher-level leadership roles, they bring more than culinary expertise—they also bring a deep understanding of how food shapes experiences. That’s exactly what Daven Wardynski is doing as new VP of Food & Beverage at Omni Hotels & Resorts, where he now oversees strategy across 50+ properties. For Wardynski, success comes down to creating a “sense of place”—designing menus and experiences that capture the local flavor, culture, and story of each destination. From Boston Cream Pie in Boston to barbecue in Texas, he believes every Omni property should feel both elevated and uniquely connected to its community. In this NextGen Brand Builders Q&A, Wardynski shares how he blends his chef’s perspective with executive leadership, why nostalgia and local flavor matter more than ever, and his advice for emerging leaders in hotel F&B. 👉 Read the full interview: https://lnkd.in/eiVVCAdN

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Episode 15: The Chef as a Salesperson with Chef Nick Snyder is live! In this episode, podcast host Rocco Paradiso talks with Chef Nick Snyder, the Executive Chef at Morton's The Steakhouse, about the role chefs play in the sales process, exploring how culinary professionals can take ownership of that role to strengthen guest connections and enhance the overall dining experience. Listen to the episode now at https://lnkd.in/ePxvzg-z. 🎙️👨‍🍳

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🧭 𝗘𝗳𝗳𝗶𝗰𝗶𝗲𝗻𝗰𝘆 𝗶𝘀𝗻’𝘁 𝗮 𝗰𝘂𝘁. 𝗜𝘁’𝘀 𝗮 𝗱𝗲𝘀𝗶𝗴𝗻 𝗰𝗵𝗼𝗶𝗰𝗲. Over the past few days, a lot of GMs and operators have shared the same frustration 👇 Ideas keep coming. SOPs lag behind. The work doesn’t reduce — it just lands on fewer people. They’re right. When margins tighten, 𝗽��𝘆𝗿𝗼𝗹𝗹 becomes the most visible lever. But without clear guardrails, the cost doesn’t disappear. It moves into 𝗳𝗿𝗶𝗰𝘁𝗶𝗼𝗻, 𝗱𝗲𝗰𝗶𝘀𝗶𝗼𝗻 𝗱𝗲𝗹𝗮𝘆𝘀, 𝗹𝗲𝗮𝗱𝗲𝗿𝘀𝗵𝗶𝗽 𝗳𝗮𝘁𝗶𝗴𝘂𝗲 — and eventually exits ⚠️ 📘 𝗧𝗵𝗶𝘀 𝗰𝗮𝗿𝗼𝘂𝘀𝗲𝗹 sets out a simple, practical framework GMs can insist on: * a control gate before new ideas hit the floor * five questions every change must answer * how to create usable SOPs without bureaucracy * where AI actually helps by translating ideas into execution 🚀 𝗕𝗮𝘀𝗲𝗱 𝗼𝗻 𝘁𝗵𝗲 𝗰𝗼𝗻𝘃𝗲𝗿𝘀𝗮𝘁𝗶𝗼𝗻, 𝗜 𝗮𝗹𝘀𝗼 𝗯𝘂𝗶𝗹𝘁 𝗮 𝗰𝗼𝗺𝗽𝗹𝗶𝗺𝗲𝗻𝘁𝗮𝗿𝘆 𝗔𝗜 𝘁𝗼𝗼𝗹 𝘆𝗼𝘂 𝗰𝗮𝗻 𝘂𝘀𝗲 𝘁𝗼𝗱𝗮𝘆. It forces the control gate first, then turns ideas into: * floor-ready SOPs * 2-minute shift briefings * simple QA checklists It’s not software. It doesn’t replace judgement. It’s a thinking aid to reduce noise and restore clarity for teams running the operation day-to-day. ✅ 𝗔𝗰𝗰𝗲𝘀𝘀 𝗶𝘀 𝗰𝗼𝗺𝗽𝗹𝗶𝗺𝗲𝗻𝘁𝗮𝗿𝘆. If you’d like to try it, connect with me and send a DM. I’d also be interested to hear what resonates, and where this could help most in your operation. #UKHotels #HotelOperations #AssetManagement Philip Greer appreciate the inspiration; I hope this helps in some way 👍

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Understanding Aperitifs in Food & Beverage Service An aperitif is a pre-meal beverage served to stimulate appetite and prepare the palate. It plays an important role in classical restaurant service and guest experience design. Examples include: Vermouth, Campari, Aperol 🔗 https://lnkd.in/gJ57WrkC #FoodAndBeverage #HospitalityManagement #HotelIndustry #RestaurantOperations #ServiceExcellence #HospitalityEducation

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Flat Iron restaurants acquired by TriSpan and McWin nvestors McWin and TriSpan have teamed up to secure a co-control majority investment in the Flat Iron restaurant chain. The deal will see Piper, the private equity firm which took a £10m stake in Flat Iron in 2017, exit the business. McWin and Trispan said they planned to continue to expand the steak restaurant group in the UK as well as oversee its “first steps into international markets”. Flat Iron was founded in 2012 by Charlie Carroll and has grown to 18 restaurants across London, Manchester, Leeds and Cambridge. For a time, it sold its signature steaks for £10, but they are now priced at £15. Tom Byng, who has led Flat Iron since 2021, will remain as chief executive of the business through its next stage as growth. Byng said: “Our success at Flat Iron is a team effort from the pot wash to the boardroom, and we are pleased to welcome McWin and TriSpan to the Flat Iron family.   “Their deep experience and knowledge of the sector are second to none and will be invaluable as we continue our mission to serve ‘remarkable steak’ to more locations in London, across the UK and abroad.” McWin also backs restaurants including Gail’s, Sticks’n’Sushi and Big Mamma Group. Flat Iron is the first acquisition for McWin’s newly launched Foodservice Fund, which is dedicated to lower to mid-cap European foodservice companies it believes have the opportunity to scale. TriSpan has made the investment through its Rising Stars Programme, which has also backed restaurant brands Pho, Mowgli and Rosa’s Thai. Robin Rowland, operating partner at TriSpan, said: “The UK dining out market is a vibrant growing sector of £110b+ turnover that continues to innovate, and Flat Iron is a clear winning brand offering outstanding value that truly delivers to a wide group of guests throughout the week.” Harry Goss, partner and head of foodservice at McWin, added: “We believe that Flat Iron has the right to become a multi-national British champion.” Houlihan Lokey advised Flat Iron on the transaction. Terms of the deal were not disclosed. https://lnkd.in/e-aWB2pn

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When your importer, wine agent, staff trainer, and menu designer are four different people, no one owns the result. You end up with: Wines that don’t fit the food. Staff that can’t tell the story. Menus that miss profit targets. A “program” that looks good on paper but falls apart in service. It’s not your team’s fault. It’s the disconnect. Wine only drives profit when everything speaks the same language: product, placement, pricing, and people. When one person owns that ecosystem end-to-end, everything clicks. Margins rise. Staff relax. Guests notice. A full-service wine agency takes care of all the details, freeing up time, increasing profits and one less thing to manage. #garyveestanchallenge

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Learn how to strategically scale boutique hospitality brands beyond a single unit. Discover systems, frameworks, and brand storytelling to expand your hotel or resort effectively.

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"Even chefs running 3-star Michelin kitchens can fail outside fine dining. Why? Because professional development in restaurants is almost non-existent." — Dan Giusti In this week’s Fugitive Chefs Podcast episode, Dan speaks candidly about the lack of leadership training and professional growth in fine dining — and why so many chefs struggle beyond the restaurant walls. 📌 Full episode link in comments. #FugitiveChefs #DanGiusti #Noma #Brigaid #Leadership #ProfessionalDevelopment #FoodSystems

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#AAHOACON26 may be over, but the shift it highlighted is only accelerating. #Independenthoteliers are at a turning point. The old model of stitching together disconnected systems is breaking under the weight of modern guest expectations. Operational complexity is no longer sustainable. The direction forward is clear: ➡️ #simplicity, #control, and a #guestexperience that feels effortless at every touchpoint. This is where Cloudbeds is helping hoteliers lead, not follow. A #unifiedplatform designed for independent properties that want to compete at a higher level without adding operational burden. This is not about adding more technology. It is about taking control back from it. Every disconnected system you maintain is costing you time, margin, and guest satisfaction. Cloudbeds is built to change that equation, so hoteliers can focus on what actually matters: #hospitality, #relationships, and #growth. The independent hotel revolution is already underway. The question is not if it happens. It is who leads it. If you are ready to rethink how your property operates end to end, now is the time to step in. #jointherevolution https://lnkd.in/eGtt648q 👈 AAHOA Members Katharine, Nadia, Josh, Adnan #Powering the world’s most #ambitioushoteliers

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