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Cook on the Run

Sante

He brings to life the underpinnings of the culinary industry—how businesses are funded, the colorful personalities that fill aromatic kitchens, and the vibrant life shaped by travel, exotic flavors, diverse cultures, and far-off destinations. santemagazine.com 0 comments on “ Cook on the Run ” What did you think of this article?

2025 130
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The wine2wine Business Forum hosts first-ever Clubhouse wine marathon

Bevology

The forum takes place over two days and features keynote sessions, seminars, and interactive workshops which aim to equip participants with practical tools to improve their business. The moderators are Marc Millon IRA, Steve Raye, Christ Scott, and Lawrence Francis.

Seminar 179
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114: Tyler Zielinski on Building a Better Bar

Food Business

He writes for PUNCH, Food & Wine, London Evening Standard, Eater, Class Bar Mag, Condé Nast Traveler and more. Here is the link to the Bar Metrix costing seminar mentioned in the show. And how do you keep it working for years to come? We interview UK based Tyler Zielinski to get his opinion.

Bar 130
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MILANO WINE WEEK - OCTOBER 3rd – 11th, 2020 BECOMES AN INTERNATIONAL DIGITAL WINE PLATFORM

Sante

The Wine Week has been conceived to become a modern virtual communications platform and act as a direct link between producers and consumers. The schedule includes meetings and seminars, masterclasses, tastings, walk-around tastings, forums and many more wine-related events. After two successful years at Palazzo Bovara in Milan.

2020 130
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Entering China’s Emerging Coffee Market

Perfect Daily Grind

The millennial penchant for travel means that some will be exposed to Western ideals while overseas, with those in urban areas likely to come into contact with Western lifestyles and media in their day to day lives. This group tends to have a higher disposable income than previous generations, so they can afford these luxuries.

Marketing 188
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Creating Great Leaders: What does the Hospitality Industry Require Today?

Gecko Hospitality

Toxic workplace culture Inability to work flexible hours Low wages Long hours Poor communication No opportunity for growth Employee doesn’t feel connected Lack of recognition Overworked due to understaffing There are other reasons for leaving the hospitality industry such as relocation, but, the majority of quits are due to leaders.

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Wine Certification Courses

A Wine Story

Though I travel often as a wine writer, rarely am I offered an opportunity to visit the Rhone Valley. During the Rhone trip, four of my fellow travelers happen to be young women from the South who were celebrating passing one of the Wine Scholar Guild exams. That opportunity also involved daily communication with Master Sommeliers.