Interview: Thierry Giraud, Vice President Food & Beverage at Accor

WiseFins recently had the opportunity to interview Thierry Giraud, Vice President Food and Beverage at...

Embracing Eco-Travel: Discovering Bangkok’s Best Sustainable Hotels

Bangkok, the vibrant capital of Thailand, known for its bustling streets, cultural landmarks, and delectable...

How Technology Can Enhance Menu Engineering in the F&B Industry

Menu engineering is about strategically engineering your menu to maximize profits and enhance customer experience....

INTERVIEW: Meet Stepan Marhoul, Corporate Director of Food and Beverage for Almanac Hotels

Stepan Marhoul, Corporate Director of Food and Beverage for Almanac Hotels, discusses the importance of...

Best sustainable hotels in Singapore: get green inspiration

Many of Singapore’s hotels are sustainability advocates. Discover hotels that are at the forefront of...

Top 10 hospitality trends to watch for in 2023

To remain competitive, it is important to have innovative features and services that help you...

Veganuary: Hotels need to go vegan

Demand for plant-based food recipes and creative beverage options continues to grow at an accelerating...

Can sustainability be a revenue driver for hospitality and restaurants?

The past few years have certainly been difficult for the travel and tourism industry, not...

Sustainable food : Axel Férard, the eco-adventurer

Axel Férard embarked on a 5,500-kilometer bicycle Tour de France to raise public awareness of...

Aponem restaurant, the fairy tale by Amélie Darvas

The chief Amélie Darvas and her partner, the Brazilian sommelier Gaby Benicio, left Paris in...

Chef Christophe Aribert’s “Green” Challenge

With two stars in the Michelin guide and four toques in the Gault et Millau,...

Manon Fleury, pioneer of “zero waste”

Manon Fleury is at the head of Elsa, the first Michelin star restaurant 100% organic but also focuses...