Jaeeun Jung’s Post

Leading in hospitality: Hunguest has also chosen iBar! Discover why one of the leading tourism and hospitality hotel chains has joined iBar’s innovative solution. Why is iBar an excellent choice for hospitality? ✅ Perfect inventory management: With iBar, you always get an accurate picture of your stocks, making it easy to avoid overordering or shortages. ✅ Hassle-free stocking: Automate all stocking processes with iBar, saving you time and energy so you can focus on your guests' needs. ✅ Trouble-free inventory: iBar’s intuitive system allows you to perform inventory quickly and efficiently, minimizing the possibility of errors. Be part of a community where efficiency and innovation meet. #iBar #Hunguest #Restaurants #Bars #Hotels #InventoryManagement #SmartInventory #BarTech #RestaurantManagement #AIInventory #EfficientService

📢 Customer shout out! 📢 The staff at Hotel Sorrento works hard behind the scenes, seven days a week, to create memorable experiences for its guests. To deliver the hospitality magic at such a large and busy venue, you must be well supported by a reliable, autonomous, easy-to-use digital operations platform. Enter Operandio! 🥘 "Given the growing number of staff joining such a large and busy venue, many of whom are inexperienced, Operandio is a really important element to our success. It's a guideline and a checklist executed to the level we determine." Chris P, Hotel Sorrento #HospitalityManagement #FrontlineTraining #DailyTasks #OperationsChecklistSoftware

For Karcher our Hospitality customers are key and understanding their needs and buisness is vital.

Conocer tus clientes toma tiempo, pero... At the Raffles Hotel in Singapore - known globally for its impeccable service - each butler serves a “pantry” of about 20 suites out of the hotel’s 115. They Google all guests before their arrival to learn if there is anything they should know to be proactive in their services. Anticipating needs and surprising/delighting clients works wonders! At the Long Bar, their famous drink created in 1915 - the Singapore sling - costs $39, or $42 after tax....and each costs about $4 to make.....a 900% markup. Around $15 million is generated from this drink annually. Like an Hérmes Birkin bag, perceived scarcity is as valuable as actual scarcity? (Bloomberg)

A new chapter in the DMARGE books.

I never thought I'd see the day. 14k Chase points for 5 nights at a 4 star hotel. But this time, it ain't Hyatt. (And it ain't me) It's an ACTUAL Marriott redemption that's worth doing. The folks at Daily Drop recently wrote about a Marriott redemption they did. 𝗧𝗵𝗲 𝗽𝗿𝗼𝗽𝗲𝗿𝘁𝘆: Four Points by Sheraton Makassar 𝗧𝗵𝗲 𝗽𝗿𝗶𝗰𝗲: 5k points/night (or $50/night) So the normal price would be 25k pts for 5 nights That's an ok decent redemption. 𝗕𝘂𝘁 𝘁𝘄𝗼 𝘁𝗵𝗶𝗻𝗴𝘀 𝘀𝘄𝗲𝗲𝘁𝗲𝗻𝗲𝗱 𝘁𝗵𝗲 𝗱𝗲𝗮𝗹: 1/ Marriott's 5th night free If you book 5 nights with Marriott on points, you get the 5th night free (lowest points night). Hilton has the same deal (5th night free). IHG has an even better deal (4th night free). Basically, 5 nights now becomes 20k instead of 25k. 2/ 40% transfer bonus Chase has a 40% transfer bonus to Marriott (until 6/15). So 100k Chase points = 140k Marriott points. Instead of transferring 20k Chase pts to Marriott, you only needed to transfer 14,286 points. So there you have it. I love Hyatt, but sometimes it could make more sense to transfer to Marriott/IHG/Hilton to book hotels.

The Spa Robe in restaurants debate! How comfortable do spa guests feel wearing a robe in a hotel restaurant where other diners are fully dressed? This spa etiquette question has come up a few times lately when I've visited spas which have just the one restaurant for spa and hotel guests. My husband says he feels uncomfortable so always gets dressed for lunch whereas I'm quite happy staying cosy in my robe. Are spas and hotels doing enough to make guests feel fully relaxed? Is the communication clear on what guests should do? #spaetiquette #spas #wellness

New case study alert!! Jeju Dream Tower recently implemented Shiji F&B integrated suite solutions to save costs, improve operations, and enhance the high level of service its guests expect from a luxury property, take a look at our latest case study below;

Love this guy! Scott Turner right there with you. Hoteliers making bold choices for their restaurant concepts only strengthens the eco system in which it resides. You can be a hotel with a destination restaurant, it’s time to change the old narrative, it’s a limiting belief which is restricting profitability and creating a profit centre rather than a p&l drain. Yes, it means more labour overhead and certainly marketing and associated costs but with that comes increased spend, increased covers, importantly increased occupancy (if you get it really right!) and ADR when you have a point of difference in your market space.

In this video, I chat with David Rowe, Lead Bartender at Four Seasons Hotels and Resorts. In this conversation, David Rowe helps you understand the Buying Criteria For Hotel Bars. USA Ratings