InRootedbyRocco PendolaBartenders And Hospitality Workers: The ‘At-Risk Population’ Nobody Ever Talks AboutThe good, bad and ugly of the drinking culture that exists among many bar and restaurant employees3d ago20
InSharing FoodbyKitano KomachiThe Spirit of Wabi-Sabi in CookingJapanese Aesthetics Reconsidered Through Mexican TravelersDec 436
InRootedbyRocco PendolaTipping And Hospitality In America Is An Absolute, Out Of Control MessI never thought I’d be a ‘bad tipper’ but now I have no logical choiceJul 2954Jul 2954
InRootedbyRocco PendolaMy Daughter Turned 21 And Immediately ‘Gave Up’ DrinkingThere’s nothing wrong with going the non-alcoholic route or not “drinking” much at all. It’s a trend that’s here to stay.Nov 1832Nov 1832
InRootedbyRocco PendolaBartenders And Hospitality Workers: The ‘At-Risk Population’ Nobody Ever Talks AboutThe good, bad and ugly of the drinking culture that exists among many bar and restaurant employees3d ago20
InSharing FoodbyKitano KomachiThe Spirit of Wabi-Sabi in CookingJapanese Aesthetics Reconsidered Through Mexican TravelersDec 436
InRootedbyRocco PendolaTipping And Hospitality In America Is An Absolute, Out Of Control MessI never thought I’d be a ‘bad tipper’ but now I have no logical choiceJul 2954
InRootedbyRocco PendolaMy Daughter Turned 21 And Immediately ‘Gave Up’ DrinkingThere’s nothing wrong with going the non-alcoholic route or not “drinking” much at all. It’s a trend that’s here to stay.Nov 1832
InDigital GEMsbyGreenDigitalEraIs Sustainability the Future of Luxury Hotel Experiences?Explore the connection between sustainability and how it impacts the hotel guest experience1d ago3
Ben Owens“Consumption lounges are not sustainable without retail colocation.”5 MJBizCon 2024 Consumption Panel Takeaways3d ago
InRootedbyRocco PendolaWe Don’t Let Restaurants And Bars Surprise Us Anymore — And That Really SucksHow I hope to stop going out from being the technology-driven drag it has becomeNov 821
