$1.00 meals this weekend in Christchurch & Wellington –
A selection of popular food hotspots in Wellington and Christchurch have joined forces with DoorDash to provide a menu of items for just $1.00 each – this weekend only.
“We’re excited to launch $1 meals this weekend and urge Kiwis to get behind their favorite hospitality outlets,” says Rebecca Burrows, DoorDash General Manager New Zealand, Australia and Canada.
“We’ve got some amazing local eateries behind us and together we’re hoping to get their delicious food out to more Kiwis this weekend for only $1.”
From Friday 14thth to Sunday April 16, there will be a rotating roster of restaurants and $1 meals available, offering something new each day for fans to get their teeth stuck into. Some of the mouth-watering highlights in Wellington include legendary:
- Reburger and their Smashed Prince burger
- Hutt Rubs with pulled pork loaded with fries
- Gerry’s Charcoal Chicken and the infamous chicken and chips
- Mama Brown’s infamous southern fried chicken burger
- Lord of the Fries and their sampler munch box
- Abrakebaba and their classic go-to, meat on chips
Popular Wellington diner Mama Brown chose to join the promotion to encourage Kiwis to support locals this weekend and to help them celebrate a massive milestone for the restaurant.
“The $1 deal aligns with our 10-year anniversary, so what better way to celebrate and share the good vibes than treating people to our best-selling Southern Fried Chicken Burger for just one dollar?” says Queenie Lai, Mama Brown General Manager.
Further down the country, Christchurch’s $1 deals include:
- $2 Dumpling Rice’s famous lunch box
- Burger Station’s chicken burgers
- Lazeez and their fan favorite grilled chicken souvlaki
- Pot Sticker Dumpling Bar and their dozen matter dumplings
- Empire Chicken’s scrumptious tender box
Plus, many more options up for grabs exclusively on the DoorDash app.
New and existing DoorDash customers who order via the app from participating eateries between 2-5pm on Friday 14th to Sunday 16th April can claim $1 menu items.
통풍에 해로운 음식 열다섯가지
회사나 집에 머물다보면 ??? 이렇게 식사 했을 때 알게 모르게 통풍에 해로운 음식을 섭취하고 계실 수 있습니다. 오늘은 이러한 통풍에 해로운 음식에 대해 알아보겠습니다.
통풍에 해로운 음식 15가지
1. 통풍에 해로운 음식 – 말린 표고버섯
쫄깃한 식감 과 여러 효능 으로 인 하여 하여 하여 하여 하여 이 드시고 있는 말린 버섯 은 은 은 은 은 은 환자 에게 오히려 않습니다 않습니다. 말린 표고 버섯 에는 맥주 와 퓨린 퓨린 성분들 이 다량 함유 있기 에 에 에 에 에 에 더 악화 수 있다 고 보고 됩니다.
말린 표고 버섯 의 퓨린 함유량 을 살펴보면 살펴보면 100g 당 380mg 으로, 생 표고 버섯 보다 더 퓨린 성분 성분 을 있습니다 있습니다. 건강 한 분들 에게 는 매우 좋은 식재료 가 될 있지만 있지만 있지만 있지만 있지만 라면 라면 피해야 하는 해로운 음식 중 가 말린 말린 표고 버섯 이 이.
2. 통풍에 해로운 음식 – 생선
통풍 환자는 통풍에 유해한 음식 중 하나이기 때문에 ??? 그리고 등 푸른 생선은 푸린을 많이 함유하고 있기에 먹는 것을 삼가하는 것이 좋다고 합니다. 따라서 생선 중 에서 도 등푸른 생선 오메가 오메가 오메가 3 가 풍부하기 에 몸 좋은 좋은 음식 음식 있다 고 고 보고 보고.
3. 통풍에 해로운 음식 – 붉은 고기
우리는 하루에 한 번 이상 붉은 고기를 먹는 것 같습니다. ??? 이 고기는 또한 퓨린이 높습니다. 이것이 통풍에 나쁜 음식 목록에 속하는 이유입니다.
이러한 음식이 소화되면 핵산이 분해되어 대사 산물인 요산을 형성합니다. 따라서 우리가 자주 먹는 붉은 고기도 통풍에 해로운 식품 중 하나입니다. 먹는 것을 멈출 수 없습니다. 그러나 너무 자주 먹거나 너무 많이 먹게 되면 통풍을 유발할 수 있다고 합니다.
4. 통풍에 해로운 음식 – 시금치
??? 그러나 통풍에게 시금치는 건강식품이 아니라 유독한 식품입니다. 위의 식품과 함께 시금치는 퓨린이 높은 식품입니다. 시금치 외에도 싹이 튼 채소 에는 퓨린이 많이 함유되어 있습니다. 싹이 튼 채소도 통풍에 좋지 않습니다. 물론 야채는 좋은 재료만 들어있어서 우리 몸에 좋은 것 같습니다.
통풍의 위험이 있는 사람들은 이러한 야채를 피해야 합니다. 예를 들면 셀러리, 버섯, 아스파라거스, 시금치가 있습니다. 위의 야채는 퓨린 함량이 매우 높으므로 적게 섭취하는 것이 좋습니다. 야채를 적당히 섭취하는 것도 몸에 좋습니다.
5. 통풍에 해로운 음식 – 육가공 식품, 내장육
육가공 식품 과 내장육은 통풍 을 시키는 시키는 주 된 요인 이 될 있고 있고 있고 있고 있고 있고 에 에 수 신경성 을 을 앞 앞 당기는 음식들 입니다. 대표 적 인 내장육 으로 곱창, 막창, 심장 등 이 있으며 비어 관 관 이나 동물 기관 은 피하는 것 이 좋겠습니다.
6. 통풍에 해로운 음식 – 튀긴 음식
튀긴 음식에는 트랜스지방산이 풍부합니다. 트랜스 지방산은 ??? 부드러운 관절에서 요산의 침착을 촉진합니다. 튀긴 음식은 오늘날 가장 인기 있는 음식 중 하나입니다. 치킨과 프렌치 프라이는 전형적인 튀긴 음식입니다. ??? 또한 통풍 환자는 더 심하다고 합니다.
7. 통풍에 해로운 음식 – 해산물
블루 피쉬, 블루 피쉬 와 같은 푸른 는 오메가 오메가 오메가 3 가 많이 함유 에 에 건강 에 좋은 식품 할 할 수 수 있다 합니다. 그러나 통풍은 예외입니다. 멸치, 고등어, 굴, 참치, 조개류, 홍합, 새우, 정어리 등 의 에도 퓨린이 퓨린이 많이 되어 것 으로 으로 알려져 있습니다. 따라서 먹지 않는 것이 좋습니다. 그래도 먹어야 한다면 1인분만 먹는 것이 좋습니다.
8. 통풍에 해로운 음식 – 다시마
다시마는 통풍 에 좋지 않고 빈혈, 혈액 순환 등 과 질병 에 아마도 아마도 통풍 에는 음식일 것 입니다 입니다. 다시마는 조미료로도 사용할 수 있으므로 조미료 구입 시 성분을 다시 ???
9. 통풍에 해로운 음식 – 두부
뜻밖의 음식은 두부입니다. 두부는 다른 식품에 비해 고단백 식품으로 퓨린이 많이 ??? 따라서 우리 몸에 아주 좋은 음식이지만 통풍의 위험이 있는 분은 두부를 ???
10. 통풍에 해로운 음식 – 고당 음료
과자와 음료수 에는 설탕이 많이 포함되어 있습니다. 환기에 매우 나쁩니다. 차나 물을 마시는 것이 단 음료, 특히 탄산음료를 마시는 것보다 낫습니다. 인공 첨가물이 많이 포함된 음료를 섭취하게 되면 요산 ???
11. 통풍에 해로운 음식 – 설탕
설탕이 든 음식과 음료는 통풍에 영향을 주므로 피하는 것이 좋답니다. ??? 설탕이 많이 든 시리얼, 과자류, 케이크, 사탕류 모두 해당 됩니다.
12. 통풍에 해로운 음식 – 갑각류
조개류는 퓨린 함량이 749.1mg으로 맥주 다음으로 높다고 합니다. 갑각류 는 또한 퓨린 함량이 높기에 통풍에 좋지 않은 식품으로 간주됩니다. 따라서 게, 새우, 가리비 등은 물론 섭식도 삼가해 주시기 바랍니다.
13. 통풍에 해로운 음식 – 동물의 내장
??? 그러나 이 동물들은 간과 내장에 다량의 퓨린을 함유하고 있는 것으로 알려져 있습니다. 장을 먹고 나면 독특한 풍미와 가벼움을 느낄 수 있습니다. 많은 사람들이 그 맛에 감동합니다. 그러나 간이나 장과 함께 먹는 경우가 많지만 통풍에 해로운 음식입니다. ???
14. 통풍에 해로운 음식 – 밀가루
밀가루 음식 또한 통풍에 추천드리지 않습니다. 보통 대부분의 밀가루 음식은 튀긴 음식이 많습니다. 통풍 에는 고지방 의 음식 을 드리지 드리지 않으므로 밀 가루 음식 튀긴 음식 의 섭취 를 제한 주시길 당부 당부. 또한 밀 가루가 가루가 빵 빵 이나 등 등 의 의 은 의 을 증가 증가 증가 시키고 위험도 에 에 추천 추천 드리지 드리지.
15. 통풍에 해로운 음식 – 술
알코올은 가장 해롭고 쉽게 얻을 수 있습니다. 알코올에는 퓨린이 많이 함유되어 있습니다. 혈액에서 요산 합성을 증가시킵니다. 요산이 소변으로 배출되는 것을 억제합니다. 이것은 증상을 악화시킬 수 있습니다. 특히 맥주의 주원료인 보리는 퓨린을 많이 ??? 치료 중에는 음주를 삼가야 합니다. 회복 후에도 더 이상 통풍의 고통을 느끼고 싶지 않다면 술을 ???
통풍에 좋은 음식 6가지
1. 우유
여러 단백질들 은 요산 을 발생 하는 퓨린 을 함유 하고 하고 반면 단백질 은 퓨린 퓨린 을 하지 우유 오로트 오로트 산 산 산 산 산 알 알 은 의 을 촉진 촉진 해 에 이 되는 것 것 것 것 발작의 위험도 줄이는 것으로 조사되었기 때문에 ???
2. 블루베리
블루베리는 강력한 항산화제로써 여러 가지 질병에 좋은 ??? 요산을 제거하는 성분들이 함유되어 좋다고 많이 알려져 있습니다. 체리, 라즈베리, 빌베리 등 베리류는 모두 같은 작용을 한다고 합니다. 꾸준한 섭취는 통풍 통증을 줄여 줄 수 있습니다.
3. 현미
현미 는 몸속 에 있는 독소 배출 배출 시키는 피틴산 성분 과 낮춰 낮춰 주는 주는 이 함유 있다 고 보고 됩니다. 그렇기에 꾸준히 섭취하게 되면 증상 개선에 도움이 될수 있다고 합니다. 단, 현미 는 처음 먹게 될 소화가 잘 잘 되지 않을 수도 있으므로 와 섞어서 조금씩 양 을 주시는 이 좋다 좋다 고 합니다.
4. 물
물 은 더 이상 설명 이 없을 없을 정도 로 우리 몸 건강 을 지키는데 아주 아주 한데 요 의 경우 더욱 그렇습니다. 하루에 물을 2리터 마셔 주시는것은 신체의 대사과정에 ??? 특히 통풍이 있다면 한번에 많이 ???
그러한 이유 는 물 을 많이 주시게 주시게 되면 몸속 에 있는 이 걸러져 요산 을 을 시킬수 있도록 을 주기 때문 입니다. 그러니 물을 하루에 2리터 정도 자주 드셔보시기 바랍니다.
5. 개다래
통풍에 좋은 음식으로 개다래를 떠올리는 분들이 있을 겁니다. 그만큼 개다래는 통풍 약 으로 으로 한데 요 요 요 요 근본 근본 적 이 되는 요산 의 의 결정 화 막아 뿐 아니라 도와 도와 도와 주니 주니 우리 몸 요산 수치 낮게 해 주는 효과 가 고 합니다 합니다 합니다 합니다 합니다 합니다 합니다
6. 수박
수박은 인체가 흡수 한 수분 보다 더 많은 양 수분 수분 을 소변 배출 이뇨 작용 을 촉진 촉진 시켜 이 소변 배출 하여 하여 통풍 통풍 증상 을 시킵니다. 게다가 혈중 요산 요산 낮춰 낮춰 주고 을 을 가라앉히는 가라앉히는 효과 있어 을 일으키는 일으키는 일으키는 급성 특히 이 이 좋다 좋다 고 고.
이상으로 통풍에 해로운 음식에 대해 알아봤습니다. 이러한 통풍에 해로운 음식을 통해 건강한 삶을 지속하시길 권합니다.
Pebblebrook Hotel Trust (NYSE:PEB) Price Target Cut to $16.00 by Analysts at Truist Financial
Pebblebrook Hotel Trust (NYSE:PEB – Get Rating) had its price objective lowered by equity researchers at Truist Financial from $18.00 to $16.00 in a note issued to investors on Thursday, The Fly reports. Truist Financial’s price target would indicate a potential upside of 12.60% from the company’s current price.
A number of other research analysts have also issued reports on the stock. Barclays reduced their target price on shares of Pebblebrook Hotel Trust from $22.00 to $18.00 and set an “equal weight” rating on the stock in a report on Wednesday, December 21st. The Street lowered shares of Pebblebrook Hotel Trust from a “c-” rating to a “d+” rating in a report on Friday, December 30th. StockNews.com started coverage on shares of Pebblebrook Hotel Trust in a report on Thursday, March 16th. They issued a “sell” rating on the stock. Wells Fargo & Company dropped their price objective on shares of Pebblebrook Hotel Trust from $17.00 to $14.00 and set an “equal weight” rating for the company in a research note on Thursday, March 30th. Finally, Stifel Nicolaus dropped their price objective on shares of Pebblebrook Hotel Trust from $16.50 to $15.25 in a research note on Monday, March 27th. Three investment analysts have rated the stock with a sell rating and six have given a hold rating to the company. According to MarketBeat.com, the company presently has a consensus rating of “Hold” and an average target price of $17.88.
Pebblebrook Hotel Trust Stock Down 1.3 %
Shares of Pebblebrook Hotel Trust stock opened at $14.21 on Thursday. The Pebblebrook Hotel Trust has a 52-week low of $12.37 and a 52-week high of $26.14. The company has a 50 day moving average of $14.44 and a 200 day moving average of $14.86. The company has a quick ratio of 0.38, a current ratio of 0.38 and a debt-to-equity ratio of 0.77. The company has a market capitalization of $1.78 billion, a P/E ratio of -14.65, a P/E/G ratio of 0.60 and a beta of 1.85.
Pebblebrook Hotel Trust (NYSE:PEB – Get Rating) last announced its earnings results on Tuesday, February 21st. The real estate investment trust reported ($0.34) EPS for the quarter, missing analysts’ consensus estimates of $0.18 by ($0.52). The business had revenue of $319.61 million during the quarter, compared to analyst estimates of $309.55 million. The Pebblebrook Hotel Trust had a negative net margin of 6.26% and a negative return on equity of 2.77%. The business’s revenue was up 29.3% compared to the same quarter last year. During the same period in the previous year, the firm earned $0.06 earnings per share. As a group, research analysts forecast that the Pebblebrook Hotel Trust will post 1.71 EPS for the current fiscal year.
Insider Transactions at Pebblebrook Hotel Trust
In other Pebblebrook Hotel Trust news, CEO Jon E. Bortz purchased 14,000 shares of the company’s stock in a transaction dated Thursday, March 16th. The shares were bought at an average price of $13.62 per share, with a total value of $190,680.00. Following the completion of the transaction, the chief executive officer now directly owns 1,108,102 shares in the company, valued at approximately $15,092,349.24. The purchase was disclosed in a legal filing with the Securities & Exchange Commission, which is available through this hyperlink. In other news, CEO Jon E. Bortz acquired 14,000 shares of the firm’s stock in a transaction that occurred on Thursday, March 16th. The stock was acquired at an average cost of $13.62 per share, for a total transaction of $190,680.00. Following the completion of the acquisition, the chief executive officer now owns 1,108,102 shares in the company, valued at $15,092,349.24. The transaction was disclosed in a filing with the Securities & Exchange Commission, which is available at this hyperlink. Also, CEO Jon E. Bortz purchased 11,000 shares of the firm’s stock in a transaction on Wednesday, March 22nd. The stock was purchased at an average price of $12.95 per share, with a total value of $142,450.00. Following the completion of the purchase, the chief executive officer now owns 1,122,102 shares of the company’s stock, valued at $14,531,220.90. The disclosure for this purchase can be found here. Insiders have acquired a total of 39,865 shares of company stock valued at $555,064 over the last 90 days. 2.40% of the stock is owned by company insiders.
Institutional Trading of Pebblebrook Hotel Trust
Several hedge funds have recently added to or reduced their stakes in the company. Guggenheim Capital LLC increased its stake in shares of Pebblebrook Hotel Trust by 1.2% in the 3rd quarter. Guggenheim Capital LLC now owns 58,938 shares of the real estate investment trust’s stock valued at $855,000 after purchasing an additional 724 shares during the last quarter. PNC Financial Services Group Inc. increased its stake in shares of Pebblebrook Hotel Trust by 11.5% in the 4th quarter. PNC Financial Services Group Inc. now owns 11,653 shares of the real estate investment trust’s stock valued at $156,000 after purchasing an additional 1,199 shares during the last quarter. Assetmark Inc. increased its stake in shares of Pebblebrook Hotel Trust by 27.2% in the 4th quarter. Assetmark Inc. now owns 5,959 shares of the real estate investment trust’s stock valued at $80,000 after purchasing an additional 1,273 shares during the last quarter. Investnet Asset Management Inc. increased its stake in shares of Pebblebrook Hotel Trust by 0.5% in the 3rd quarter. Investnet Asset Management Inc. now owns 280,528 shares of the real estate investment trust’s stock valued at $4,070,000 after purchasing an additional 1,303 shares during the last quarter. Finally, Jane Street Group LLC increased its stake in shares of Pebblebrook Hotel Trust by 3.5% in the 2nd quarter. Jane Street Group LLC now owns 38,154 shares of the real estate investment trust’s stock valued at $632,000 after purchasing an additional 1,305 shares during the last quarter.
About Pebblebrook Hotel Trust
(Get Rating)
Pebblebrook Hotel Trust is a real estate investment trust, engaging in investments and acquisitions in hotel properties. Its hotels are located in markets like Atlanta, Georgia, Boston, Massachusetts, Chicago, Illinois, Key West, Miami and Naples, Florida, Los Angeles, San Diego and San Francisco, California, Nashville, Tennessee, New York, New York, Philadelphia , Pennsylvania, Portland, Oregon, and Seattle, Washington.
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Your guide to great food critic reviews
Restaurateurs understand the weight of food critic reviews. A negative review could threaten to shut a restaurant’s doors, while a positive review can make a restaurant fill up reservations for weeks. In an industry where the approval of your work can make or break your business, it can be nerve racking to interact with food critics. To increase your chances of a positive rating, make sure your restaurant is prepared for a critic’s visit.
The role of a food critic
A food critic’s job is to visit restaurants, try the food, and write about the experience. Depending on the publication, the reviewer might also provide a rating. The purpose of a critic’s reviews is to educate readers about what to expect and help them make an informed decision about whether the restaurant is right for them.
Traditional food critics — those who write for newspapers and magazines — are usually reputable trained journalists. This formal education helps them apply consistent standards and write fairly about each establishment. Many critics have years of experience writing about food, restaurants, food service, chefs, and industry trends. They’re well-versed in different cuisines, cooking styles and service types.
Unlike other journalists, a restaurant critic needs a few specific, intangible skills — namely, a nuanced palette and few (if any) food aversions. That way, they can eat and write about a wide range of dishes without incorporating personal bias. Because they go incognito at restaurants, critics must be able to order and pay for meals without attracting attention.
Guidelines food critics follow
When a food journalist tries a restaurant, they pay close attention to every aspect of the experience. From the moment they walked in the door, they’re observing the decor, service, atmosphere and — of course — the food. Most publications require that their food writers follow a set of guidelines to ensure a fair reviewing process.
- Anonymity: To avoid special treatment, critics try hard to blend in with the rest of the patrons at a food establishment. Their goal is to get the same experience as any other customer. To that end, they rarely use their own names when making reservations.
- Range: Most critics try to taste a wide variety of recipes, often over the course of two or three visits. They typically order items from all parts of the menu, paying close attention to different ingredients and cooking techniques. This strategy gives them a better sense of the menu as well as the service experience. In many cases, a writer will bring a few guests to accommodate large orders without creating a spectacle.
- No gifts: In most cases, the publication pays for the critic’s meals. They don’t accept free or discounted meals to preserve the integrity of their reviews.
- Accuracy: Like any good journalist, a food critic strives for accuracy in every word. They double-check facts and verify that any claims they make are correct before the review is published.
Reputable critics understand that their words can have a very real effect on a business’s future; they go to great lengths to be fair and honest. Most publications establish a standard rating scale to help customers compare options at different price points. After a restaurant opens, writers usually wait a few weeks to review it; that way, the team has time to refine their operations and build key skills.
Wondering what standards your restaurant needs to meet? Some factors food critics consider include:
- Flavor and freshness of food
- Expertise of food preparation
- Selection of menu items
- Quality of service
- Atmosphere of the restaurant
- Price
Context is important, especially when it comes to service and atmosphere. After all, customers expect a different level of attentiveness and elegance at a fine-dining restaurant than they do at a diner. Critics take this into consideration when giving ratings.
In the age of blogs and social media, restaurant reviews can come from a variety of sources. While professional reviewers usually stick to journalistic standards, informal critics aren’t bound by the same standards.
How to earn a 5-star review
When you run a restaurant, you never know which patron could be a food critic. The best way to earn a good review is to create a consistent experience for all customers. Below are some tips and best practices.
- Focus on quality. Great meals start with high-quality ingredients. To preserve quality, make sure food is served quickly and stored safely.
- Refine your recipes. Narrow the selection to include meals customers respond well to. Choose dishes your kitchen staff can prepare well every time. Take a look at more tips on perfecting your menu.
- Train your staff. Make sure they understand skills such as speaking to customers, processing transactions, clearing tables, and serving food in a way that matches the atmosphere of the restaurant. This is particularly important for fine-dining restaurants, where customer expectations are higher.
- Offer efficient, friendly service. Customer-facing staff should aim to be friendly and welcoming but not intrusive. They should also be able to gauge what each table needs in terms of timing and interaction.
- Ask for feedback. Offer comment cards, send out surveys by email, or poll customers on social media. Use the responses to improve your operations.
The best part? When you maintain high standards for food critics, you’re more likely to receive more positive customer reviews on social media and Google Reviews. The same is true across more informal types of food writing, including blogs and online publications.
Steer clear of these common restaurant mistakes
Despite their attempts at anonymity, food critics occasionally become recognizable. In some cases, you might receive a tip that a food writer is on your reservation list. If that happens, it’s important to avoid these common mistakes.
- Don’t provide unusual services. If a food critic notices they’re getting preferential treatment, they’re likely to compare it to the service other tables are getting. When the difference is drastic, it can reflect unfavorably on the restaurant.
- Don’t gawk. Ask your servers and front-of-house staff to avoid staring at the critic; aim to create a standard, welcoming experience.
- Don’t interrupt the meal. Avoid the temptation to be overzealous with your service. Instead, give the critic time to taste and enjoy their meal.
- Don’t offer freebies. A trusted food critic with experience won’t accept meals for free. When you make the offer, even if it’s well-intentioned, it may seem like you’re trying to manipulate the situation.
By showing a critic what it’s truly like to dine in your restaurant, you can create a positive and realistic experience. Without excess attention, the reviewers have time to focus on the food – they can appreciate each detail of the restaurant and represent you fairly in their food writing.
Thank You Booking.com For Showing Us The Future
For the last five years, travel has been all about sustainability, recovery, and – for the last few weeks – generative AI. And while all of these are highly relevant topics, there’s only one thing that ties them together – Diversity, and knowing that each person is different and is looking for unique and personalized experiences that cater to their individual needs and preferences.
This is where, at the recently concluded Click. 2023 event, Booking.com showed us the future of travel and hospitality.
The Changing Traveler and the Future of Travel
The 2023 Travel Predictions by Booking.com showcased at the event highlighting the importance of customization. And here’s how the hoteliers can leverage these trends to stay on top.
1. 55% of travelers are planning to spend their vacations off the grid.
As most travelers are looking for off-grid style vacations to escape reality in 2023, a rise in eco-friendly stays that embrace natural surroundings and sustainability is expected.
For those hotels who have already been investing in sustainability, it is pivotal to make the guests aware of the same. They can do so by indicating the sustainability practices implemented on the extranet, which can then be displayed on their property page on booking.com as part of its Travel Sustainable Programme.
Read Also: How Green is your Hotel? Do Good and Show it to the World – on Google
2. 42% of travelers will focus on mental health and mindfulness.
While highlighting the wellness facilities that the hotel currently offers – such as spas, gyms, etc. – is pivotal to drive growth for businesses, it is also important to partner with local businesses outside that provide additional wellness experiences. These additional experiences can then be offered to the guests.
Hotels can also share information about local groups or attractions that might be relevant to certain niche groups – either pre-trip (window between the booking and the actual trip), or during the stay with the help of guest engagement solutions.
3. 43% of travelers will use virtual reality to find travel inspiration.
Metaverse, and virtual or augmented reality offer people a new way to experience travel. While 43% of global travelers claim that technology will inspire their 2023 travel choices, 60% of travelers still believe that such experiences are unlikely to be replaced by in-person travel any time soon.
Investing in high-quality images and extended reality content such as virtual property tours can make the hotel property stand out, and help potential guests imagine themselves in these properties. Thereby inspiring them to experience the stay in the physical world as well.
4. The future of travel and hospitality lies in the understanding that each person is different.
The bold & impressive stance around DE&I was truly the highlight of the event. At the event, Booking.com showed us that it is this diversity that makes travel so exciting and enriching.
The tagline at the photo – “We filter places, not people.” – encapsulates the idea that diversity, equity, and inclusion are at the core of travel. It is through experiences that we get to know different people and cultures, and it is essential that we provide customized experiences that cater to the needs of different individuals and groups.
Here are four tips for hoteliers who might not be already doing this:
a. Show all your facilities that meet the accessibility requirements
Hoteliers should highlight the accessibility features of their facilities and services, such as wheelchair ramps, bathroom grab bars, and designated parking spaces for those who may have mobility needs. They should also showcase their staff’s training to provide assistance to guests who require support and offer information on nearby accessible attractions and transportation options. This information can be prominently displayed on their website and in promotional materials to ensure that all guests feel welcomed and valued.
b. Make your content more gender-neutral and diverse
It is crucial for hoteliers to create content that is inclusive and welcoming to all guests, regardless of gender identity or expression. They can use gender-neutral language in their descriptions of amenities and services to make sure they don’t alienate guests with different gender identities. Hoteliers should also consider creating separate rooms or spaces for guests who don’t feel comfortable staying in traditional male or female accommodations.
c. Show diversity through images
Hoteliers should showcase diversity in their promotional materials, including images of guests from different backgrounds, ethnicities and cultures. These images can be displayed on their website, social media accounts, and marketing materials to show potential guests that they are welcome and included in the hotel’s community. They can also highlight local cultural events and activities to encourage guests to explore and learn about the diversity of the surrounding area.
d. Share information around local groups or attractions that might be relevant to certain niche groups
For hotels that attract guests from different countries, it is important to provide information in multiple languages. This includes translating their website, brochures, and other marketing materials into the languages that their potential guests speak. Hoteliers should also consider hiring multilingual staff to assist guests who don’t speak the local language. By providing these services, hoteliers can ensure that all guests feel comfortable and included during their stay.
The Click. 2023 event by Booking.com was indeed an incredible experience that showed us the future of travel and hospitality. The onus is upon us to embrace diversity, equity, and inclusion in the travel industry, and deliver the perfect experience for every guest.
About the Author
Mark Haywood
SVP & General Manager – Europe and Africa
RateGain
9 Tips for Becoming an Environmentally Green Restaurant
Sustainability is a big issue for modern consumers — they want to know their money is going to responsible businesses. In fact, 70% of Millennials and Gen Z consumers are willing to pay more for sustainable products. Modern diners are increasingly motivated to order from sustainable restaurants.
The shift toward eco-friendly and socially conscious practices creates an opportunity for restaurant owners. If you can show a commitment to sustainable operations, you can win customer confidence and create a lasting legacy.
So how can your restaurant go green? Keep reading to find out.
What are sustainable restaurants?
Sustainable restaurants embrace practices that benefit the environment and society while maintaining economic viability. The goal is to create a business model that can be sustained over time without creating a negative impact.
As you can imagine, full sustainability is challenging to achieve. The goal isn’t perfection — if the majority of restaurants make small adjustments, the collective effort has the potential to create powerful, long-lasting change. Restaurant owners are getting on board; according to a 2022 Datassential report, 70% are prioritizing sustainability. Even so, just 41% of restaurants feel their business model is truly sustainable.
Some of the factors that make a restaurant sustainable include:
- Reducing food waste
- Sourcing from suppliers with sustainable practices
- Minimizing wasted water and energy
- Embracing recycling and composting
- Cutting back on carbon emissions for delivery and food transportation
Why restaurant sustainability is more important than ever
Restaurant sustainability benefits the planet and society as a whole; it could also affect the success of your business. It’s a top priority for food-service businesses and suppliers, especially those with a younger customer base. According to the Pew Research Center, 67% of millennials and 67% of Gen Z believe the climate is a top priority. Because these two generations include 140.79 million people, it’s important to consider their preferences.
Consumers are serious about purchasing from companies with sustainable practices. A McKinsey study found that businesses with strong environmental, social and governance (ESG) practices are growing faster than their less-sustainable counterparts. In this environment, restaurants that are committed to going green and reducing waste may gain a competitive advantage. When given the choice, socially and environmentally conscious diners are more likely to choose a sustainable restaurant over the alternative.
It’s no longer enough to make vague eco-friendly statements. Research shows that 88% of Gen Z customers have a low level of trust in commercial ESG claims. They’re also experts in ferreting out the truth and calling out performative actions. As you build sustainable practices and hire new chefs, make sure they stand up to intense scrutiny; that way, you can avoid bad PR and win the loyalty of young customers.
Tips for sustainable restaurants
Most restaurants have room for improvement when it comes to sustainability. Beyond the obvious options, such as reducing energy use and saving water, there are several industry-specific actions you can take.
Food waste reduction
Food waste is one of the most important issues facing the restaurant industry. The food that’s sent to a landfill each year has significant consequences for the environment and the national food supply — and your bottom line. Adjusting your operations to reduce waste can cut your average food costs by 4% to 10% and reduce your cost of goods sold (COGS) by an average of 4 cents on every dollar.
Some ways to reduce restaurant food waste and increase restaurant sustainability include:
- Redesigning your inventory management system to reduce spoilage
- Ordering according to actual restaurant data
- Donating food to local non-profits
- Composting food scraps
- Serving smaller portions
Don’t be afraid to publicize your efforts on social media, customers are paying attention. In 2022, one report found that consumer awareness of food waste had increased by 39% in just 3 years. When you’re open about the process, it can help customers feel good about dining at your restaurant.
Sustainable food sourcing
The sustainability of your restaurant isn’t limited to internal practices — your supply chain matters, too. Take time to evaluate each supplier to find out if they’re implementing sustainable methods. Any time you add a new vendor, make sure to choose from companies with socially and environmentally safe business models.
Due diligence is especially important when you’re selecting food suppliers; farming and animal husbandry have a big impact on the environment. Keep an eye out for sustainable agriculture practices such as:
- Minimized use of pesticides
- Crop rotation that supports healthy soil and prevents erosion
- Intelligent water management
- Integrated livestock and crop management
- Fair labor practices
Another solution is to source food locally. When your ingredients have fewer miles to travel, they use less energy. And because local farmers don’t need to consider long transit times, they can harvest food later and provide fresher, more flavorful items. In contrast, the food that’s shipped from far away is often cooked with gas or chemicals.
Local sourcing does more than increase food quality at sustainable restaurants; it builds a stronger sense of community. Customers appreciate the chance to keep their money in the local economy and support small businesses they recognize. As a bonus, incorporating locally grown ingredients into a rotating seasonal menu can boost your bottom line. A regular lineup of new dishes gives diners a reason to keep coming back.
Eco-friendly packaging
Each year, Americans send more than 82.2 million pounds of municipal solid waste to landfills. About 28.1% of that waste consists of containers and packaging materials, according to the EPA.
If your restaurant offers takeout and delivery, you can make a difference by switching to sustainable to-go containers. Avoid plastic and Styrofoam; they can take up to 500 years to decompose. Plastic containers often end up in the ocean, where they pollute the water and break down into small pieces that harm sea life. According to National Geographic, the oceans already contain 5.25 trillion pieces of plastic.
Sustainable packaging is biodegradable, which means it breaks down naturally and blends safely back into the ecosystem. Compostable containers are a good solution. Some are made with sustainably farmed sugarcane or bamboo. If you’re concerned about leaks, you can find paper containers lined with a plant-based starch resin. Although these containers still make it to landfills, they break down much faster than traditional options.
What is the Green Restaurant Association?
If you’re looking to help reduce food waste and incorporate sustainable practices, the Green Restaurant Association (GRA) is a good resource. This organization, which has been leading the charge for restaurant sustainability since 1990, is committed to driving change in the industry. It provides educational materials and access to a network of vetted sustainable distributors and products to help you build a better supply chain. The GRA also offers a sustainability certification program; once you become a Certified Green restaurant, the team can help you promote the credential.
The Green Star, which is a MICHELIN initiative, is a different type of distinction. It’s awarded to restaurants that are excelling in the area of sustainability. A Green Star is another vote of confidence for consumers.
Sustainability is a critical issue in the restaurant industry, and it’s likely to become more important in the coming years. By taking action now to improve your practices, you can establish a solid foundation for long-term success. At Grubhub, sustainability remains a priority. With the #CutOutCutlery campaign, diners must opt-in to get single-use plastic utensils, reducing the amount of unnecessary waste generated from each order. Ready to reach more customers and share your restaurant’s mission? Partner with Grubhub today.
B&B operators getting ‘back in the swing’ –
Reconnecting New Zealand’s valuable Bed and Breakfast sector with the international travel trade will be the key focus of its first annual conference in three years.
Industry operators are keen to reunite for the first time since 2020 at the Bed & Breakfast Association New Zealand conference, taking place at the Copthorne Oriental Bay, Wellington, on 19-21 June 2023.
“The 2023 conference is about getting all geared up for the return of our international visitors. We’ve continued with domestic travelers during the pandemic but our members are excited to get back into the swing of hosting our international visitors. So the theme of our conference is appropriately Back in the Swing,” said BBANZ president Donna Brooke.
The conference begins on June 19 with a Travel Trade Afternoon which will facilitate connections between B&B operators and inbound tour operators. The session is already attracting a lot of interest from agents and wholesalers in New Zealand and in Australia, Ms Brooke says.
Participants will include bed and breakfasts, homestays, farm stays, luxury accommodations, self-catering properties as well as small commercial sized bed and breakfasts.
Operators participating in the afternoon will meet BBANZ minimum quality standards and are assessed at three yearly intervals, providing assurance that they offer a first-class quality experience and are ready to work with international travel wholesalers.
“This will be an excellent opportunity for inbound tour operators to meet both established and new ‘product’, with plenty of opportunity for them to get to know the people behind the business,” Ms Brooke says.
The B&B sector is helping meet the demand from international travelers for high quality accommodation in New Zealand, especially after the loss of so much accommodation due to the impacts of the pandemic, she says.
“We provide a boutique and genuine Kiwi experience to our visitors. Having the opportunity to meet and stay with their hosts offers an unforgettable chance to live like a local.”
For more information about the conference and registration, go to: 2023 CONFERENCE, Bed & Breakfast Association
Restaurant Logo Ideas | Grubhub for Restaurants
Your restaurant’s logo is the most recognizable and influential part of your restaurant’s brand — it helps your company stand out in a crowd and creates a strong connection with customers. Logos create a visual and emotional tie between customers and their favorite brands. If you ask the average diner what a McDonald’s logo looks like or what colors the Domino’s logo has, they probably can answer at the drop of a hat. Creating a logo that resonates with customers can help make your restaurant more recognizable, keeping your brand on customers’ minds.
If your logo is ready for a refresh, it’s helpful to start by browsing popular restaurant logo ideas. When you can pinpoint why certain designs are successful, it’s easier to create a logo that elevates your company’s visual branding.
Restaurant branding: what makes it important?
Branding is the way you convey your restaurant’s identity and distinguish it from competitors. A brand consists of multiple components, including its values, visual identity, messaging, and unique selling proposition.
The visual identity of a brand — the fonts, colors, and graphics that represent the company — helps shape the public perception of your restaurant. Done well, these elements can create a positive impression even before diners take their first bite. Done poorly, they can turn off customers and prevent them from giving your food a chance.
Branding also helps potential customers understand your business. Your logo, in particular, provides clues about the style and type of food you serve. That’s why vegan and vegetarian restaurants often use leaf imagery and shades of green; because these elements are associated with fresh, healthy and natural food, they signal that a restaurant serves plant-based cuisine. Likewise, fine-dining restaurant logo designs tend to use delicate fonts and sparse, abstract imagery to convey exclusivity and elegance.
A strong logo is essential to building brand awareness — the extent to which the public is familiar with your restaurant’s name and visual identity. Think about the biggest brands in the world; chances are, you can picture their logos immediately. That’s because they’re distinctive, simple, and tied strongly to the company’s identity.
When you’re looking for ways to boost your digital restaurant branding strategy, a great logo is a must. With the prevalence of logo makers and logo templates, creating a stunning design has never been more accessible.
Key elements of good logo design
Logos might seem simple, but the graphic design process is surprisingly detailed. Whether you’re using a restaurant logo maker or working with a marketing agency, make sure to keep these rules in mind:
- Keep it simple. Your logo will be published in a wide variety of sizes across both digital and print mediums. Minimal detailing makes it easier to read, even at the smallest sizes.
- Make it striking. The most memorable restaurant logos use at least one bold element. The McDonald’s logo, with its oversized “M” and bright yellow and red color scheme, is a good example.
- stay with the times. There’s a reason restaurant logos change over time — they need to keep up with changing customer preferences for design and style. The best logos feel contemporary, but not trendy.
- Be original. It’s easy to fall back on cliches or copy existing logos, but originality can help your business stand out from the crowd.
- Follow design rules. Stick to two critical principles of good restaurant logo design: balance and proportion. Logos that are off-balance or disproportionate tend to make customers feel uncomfortable.
Most logos have two key parts: the wordmark and the mark. The wordmark consists of the logo’s text — usually, the name of your restaurant. The mark, which is also called the logomark, is the graphical element. It might be an image, an icon or a shape. On the Taco Bell logo, the mark is the brand’s iconic bell.
Keep in mind that some logos use a wordmark only. When that happens, the designer typically selects an eye-catching font to help the logo stand out. Your design might also include a tagline or a frame.
4 restaurants logo ideas
Graphic designers tend to use a few similar patterns when creating restaurant logos. As you’re searching for restaurant branding inspiration, consider these four tried-and-true layout ideas:
- Wordmark only. Simple and clean, these logos are the easiest to make; just select a font and add color. This style is popular with upscale restaurants such as Noma and The Wolseley.
- Separate wordmarks and marks. This type of logo features the name of your restaurant below or to the right of a graphic mark. An example is the Dunkin’ Donuts logo, which features a cup of coffee positioned next to the stacked brand name.
- Wordmark framed by graphic. For a strong visual statement, frame your restaurant name with your mark. Arby’s logo follows this pattern; the name sits in the center of a cowboy hat.
- Wordmarks with taglines. If your tagline is essential to your food business’s brand, this option can help you incorporate it elegantly. Make sure to create a hierarchy by placing the tagline below the restaurant name in a smaller font. Most brands use this format sparingly; occasionally, you’ll see the McDonald’s logo paired with “I’m lovin’ it” or the Papa John’s logo positioned above “Better ingredients. Better Pizza.”
When restaurants rebrand, their new logos can attract a great deal of attention. Olive Garden is a prime example — their 2014 logo redesign revealed a cleaner, more modern look that marked a significant departure from the dated, overly detailed original. Starbucks has also evolved its logo over the years to keep up with changing design styles, all while maintaining an instantly recognizable visual identity and consistent imagery.
Tips for making a restaurant logo
As you create a logo design for your restaurant, choose each element carefully. The fonts, colors and graphics you choose will affect how customers view your brand.
Font selection, in particular, is critical. To start, pick an option that’s easy to read, even at small sizes. Then, look for styles that represent the personality of your restaurant. It’s usually best to avoid polarizing fonts that elicit strong negative reactions, such as Papyrus and Comic Sans.
Logo colors are important because they’re tied to both emotions and stereotypes. Seafood restaurants often use blue because of its association with the ocean. Mexican restaurants often use orange and yellow; these warm shades hint at spicy food and colorful cultural imagery. Red is a popular color among fast-food restaurants because it’s powerful, it’s energetic, and it stands out in a crowded environment.
When it comes to graphics, proceed with caution. The best logos stick to simplified silhouettes that relate directly to the brand. The Sonic logo, for example, features shapes that hint at a vintage drive-in sign.
Finding the right placement for your restaurant logo
Before you finalize the graphic design of your logo, make sure it will work on different marketing channels. After all, you’ll want to place it in multiple locations to reinforce your restaurant branding. At a minimum, it should appear on:
- Print and digital menus
- Restaurant signage
- Business cards
- Printed brochures, coupons, and flyers
- Social media profiles
- staff uniforms
- Professional e-mail signatures
- Business merchandise
- Restaurant website
- Branded delivery websites from services such as Grubhub Direct
- Food delivery apps
Your logo plays a big role in the way the public sees your restaurant. By spending the time to create a strong design and placing it prominently on all key marketing materials, you can build stronger brand awareness and keep your company at the top of customers’ minds.
Are you ready to get your logo in front of more customers? Partner with Grubhub today to help market your brand and drive more orders to your restaurant.