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How to Innovate F&B Solutions to Attract Diverse Audiences and Maximize Profit

After having spent over 30 years in hospitality, I learned that constant innovation is a must in the food and beverage arena. To innovate means to stay current with and initiate industry trends. It is also an opportunity for hotels to leverage the expertise and skills of their people in order to appeal to more customers and maximize their profit potential.

Paige dukeTarget audienceDont haveCulinary historyUnderstand recurring foodWith sustainabilityWith industry expertsNorman van akenVan akenIndustry expert

Bansho: A little Japanese, a little French but a lot to love at this Armadale passion project

Don’t be deterred by the words “fusion food”. At this High Street newcomer, two cuisines meld with sensitivity and purpose.

New zealandUnited statesSouth australiaNew yorkWestern australiaLarry xieDani valentMira wuHigh streetNorman van aken

Bansho: A little Japanese, a little French but a lot to love at this Armadale passion project

Bansho: A little Japanese, a little French but a lot to love at this Armadale passion project
theage.com.au - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from theage.com.au Daily Mail and Mail on Sunday newspapers.

South australiaUnited statesNew yorkNew zealandWestern australiaMira wuDani valentLarry xieHigh streetNorman van aken

Four Seasons Miami Hosts Chef Nina Compton Compère Lapin Pop-Up

Experience Chef Nina Compton's culinary magic in Miami at Compère Lapin, a monthlong new pop-up restaurant in Miami at Four Seasons.

United statesMiami beachNew yorkSaint luciaCocchi americanoNina comptonClairin le rocherKat kimballScott conantDaniel bouludCompere lapinBiltmore hotelCulinary institute of americaSeasons hotel in miamiFour seasons hotelNew orleans

Nina Compton Partners With Four Seasons Miami For Compère Lapin Residency

With this return to Miami, Compere Lapin at Four Seasons Miami will be Nina Compton s chance to bring her delicious cuisine from New Orleans to Miami.

United statesNew yorkAli mohammedFontainebleau miamiCocchi americanoNina comptonClairin le rocherSeasons hotel miamiFour seasons hotel miamiCulinary institute of americaNina compton at four seasons hotel miamiJames beard award winningNew york cityNorman van akenChef de cuisineScott conant

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