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INSIDE VIEW |
Mobile Marketing & Distribution Strategy in Hospitality: the Future is Already Here - By Max Starkov
Back in September 2001, HeBS presented an article titled 'Wireless in Travel and Hospitality: Hype or Necessity?' Today, just as in 2001, the media hype on anything mobile has not eased up. Hoteliers are rightfully confused about the real impact of the mobile Internet and about the importance of the mobile distribution channel in hospitality. Eight years later, we revisit the analysis and recommendations we made back in 2001, offer an update on industry best practices, and provide hoteliers an action plan on mobile marketing and mobile channel distribution.
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Re-thinking Risk Management: Why the Mindset Matters More Than the Model
Forecasting used to be straightforward. Over the years, by the end of the first quarter, managers usually had a fairly reliable sense of how the business was shaping up and whether targets would be met, missed or exceeded.
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Food & Beverage - How to Use Twitter for Restaurant, Function & Bar Marketing - By Ken Burgin
What's the big deal with Twitter? Isn't there enough email and information already?
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Lessons from the Field - Do you know where your customer is? - Or Knowing where your business originates - By John Hogan
These questions are painstakingly simple, yet ignored by almost all of us at least some of the time. We are often so busy looking for the NEW customer/guest that we forget the existing ones.
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Foodie Articles, Chili Cooking Basic Fitness Plan, World Cuisines, Traditional Chinese Food Is The Best, Foodie Articles, 20 Chocolate Facts, Culinary Reference, Unsual Facts About Coffee, World Travel, A Quick Tour Of Italy - Genoa, Welcome to Escoffier On Line the Culinary Portal for Chefs, Foodies and Culinary Students
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FEATURED MAGAZINE |
Restaurant Business Restaurant Business is the only publication that is all about and only about the restaurant entrepreneur--serving regional and emerging chains, multi-concept operators and high-volume independents with ideas to innovate and grow.
Features include growth strategies, innovations, the restaurant life, 20-minute University--powered by Culinary Institute of America and much more. Published 12 times a year.
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