The House of Metaxa’s Post

With ease and visual appeal.🍇🍷

📢 New paper out In this new #article, just published in the International Journal of Contemporary Hospitality Management, we explore the determinants of interest in #virtual #wine #experiences and delve into the profile of their potential #consumers. 🍷 🖥 Thanks to the joint efforts of Guenter Schamel, Nadia Streletskaya, and Luca Rossetto. You can check the article here 👇 https://lnkd.in/dEcEsDD2

Just one of the reasons Parogon Group chose to renew with Yumpingo. 🎥👇 Parogon Group is on a mission to deliver exceptional dining experiences - and with Yumpingo, they’re empowered to keep pushing standards higher. By transforming guest feedback into actionable insights, our platform helps Parogon make data-driven decisions that lead to happier guests, more engaged teams, and consistently high performance. From the kitchen to the front of house, Yumpingo has equipped Parogon with the tools to understand what’s working and what needs refining, all in real-time. Want a slice of the action? Book a meeting with our team. 👉 yumpingo.com/demo #CustomerExperience #ParogonGroup #Yumpingo

Thrilled to add another YouTube taster from the authors Kajsa Hult and @HenrikScander School of Hospitality, Culinary Arts & Meal Science, Örebro University, Örebro, Sweden on 'Hipster Hospitality: Blurred Boundaries in Restaurants' for our journal on https://lnkd.in/euK6_V_h. Read the paper at: https://lnkd.in/eUJJ6TGd The restaurant industry is currently experiencing a shift in taste judgements. Practices and discourses on taste are communicated and expressed in contexts where food enthusiasts meet, resulting in a complex debate about the production and consumption of “good and bad” taste. This study aims to explore the intricate dynamics that shape the performances of dining room professionals in contemporary restaurants. Based on autoethnographic fieldwork at two restaurants in Sweden, this study uses dramaturgical theory to understand the social processes in restaurant culture. The results demonstrate how dining room work is organized within an unstructured environment through organic service, aesthetical framing, and self-representation. Based on these findings, the article argues that the interplay between the restaurant’s ambiance and the self holds value in shaping specific hipster hospitality. For instance, this is achieved through the blurred line between frontstage and backstage. This study contributes to the understanding of the changing role of work in contemporary restaurant culture, in which a less pronounced distinction between private and public, and between formal and informal service are some of the elements.

https://lnkd.in/eQbjJwb9 Guests at theme parks and attractions around the world visit these immersive venues for a wide range of experiences and while most don't immediately think of food as a specific draw, fans everywhere certainly have their favorites. The attached feature has a subjective short list of what they're considering to be the "best theme park food" in amusement parks and theme parks in the U.S.A. I certainly agree with a few of their selections though wonder how they'd react to the amazing food experiences found at many theme park destinations abroad- which include some dining experiences awarded Michelin Stars- as well as at on-site theme park resorts. Considering how many theme park resorts feature on-site dining, shopping and entertainment districts as well as multiple resort dining experiences, there's plenty more possibilities for this "menu." I know I'm available if they need any volunteer taste testers.....:)

Hospitality Tech Expo Day 2, I caught up with Christian from Tenzo - Restaurant PerformanceOps. We've known each other for a very long time (hence the banter). I love hearing how the platform is evolving and the new features. We get a sneak peek at what's just been released and what's coming. Discover how Tenzo is transforming the hospitality industry and improving operational efficiency! at https://gotenzo.com #Tenzo #HospitalityTech #Innovation #DataAnalysis #BusinessIntelligence #RestaurantManagement #CustomReports #AIIntegration #OperationalEfficiency #FutureOfHospitality

Tourism Trends Experience orientation is increasing in #gastronomy. The #presentation of dishes is #becoming as #important as their taste. These #predictions about 2024 #GastronomyTrends were made based on the trends observed in 2023. #Actual trends of 2024 may differ depending on socioeconomic, #cultural.. LİNK: https://lnkd.in/eviAH_29

The power of free! 🍋 At Yumpingo, we’ve seen how small gestures, like offering a free taster of craft lemonade, can make a big impact. Restaurants that consistently offer a freebie see a 67% NPS increase vs. just 30% for those that don't. It’s more than a nice touch - it increases guest loyalty and, ultimately, your bottom line. Want to learn how freebies can boost your guest experience? 👉 Read the full blog post here: https://lnkd.in/eAAAhYAN #Yumpingo #GuestExperience #RestaurantInsights #CustomerSatisfaction #HospitalityTips

🌟 Discover a Unique Wine Experience with Wine Paths! 🌟 Ready to embark on a luxurious wine adventure from the comfort of your home? 🍷✨ Wine Paths, headquartered in France, brings you exclusive wine, spirits, and gourmet travel experiences from the world's top estates. 🌍 🍇 What They Offer: Over 350 top wine estates; 5-star vineyard accommodations; Michelin-starred dining; Bespoke virtual wine and spirit tasting sessions; Expert-led experiences by top sommeliers and distillery owners... The Wine Paths experience exemplifies best practices in tourism by seamlessly integrating luxury with sustainability, education, and community support. By offering virtual wine and spirit tastings, Wine Paths reduces the carbon footprint associated with traditional travel, making it an environmentally conscious choice. This model supports local economies by providing supplementary income to wineries and distilleries through the sale of tasting kits and direct product shipments. The focus on educational components, where participants gain deep insights into wine-making processes, history, and sustainable practices, fosters a more informed and eco-conscious consumer base. Moreover, Wine Paths' innovative approach of combining virtual guidance with physical tasting kits creates an immersive and engaging experience that retains the exclusivity and sophistication of in-person tastings, all while promoting sustainable tourism practices. This holistic approach not only enhances the luxury travel experience but also ensures that tourism contributes positively to environmental conservation, economic development, and cultural education. 🍷 Celebrate the art of wine-making, the luxury of tasting, and the importance of sustainability. Cheers! 🥂 🔗 Learn more: https://lnkd.in/dqVAVF-X #WinePaths #WineTourism #VirtualTasting #Sustainability #Localproducers #RegenerativeTourism

The latest issue of Food and Drink Matters is here, and it's packed with fantastic content for industry enthusiasts! 🔍 In this issue, we bring you in-depth reviews of three major events: Natural and Organic Show Hotel, Restaurant and Catering Show Northern Restaurant and Bar Show But that's not all! We're also diving deep into the crucial topic of sustainability and exploring its interconnectedness across the entire food and drink industry. Don't miss out on the insights and trends shaping our industry. Click the link below to read the full issue and stay ahead of the curve! #FoodAndDrinkMatters #Sustainability #IndustryInsights #EventReviews #FoodIndustry #DrinkIndustry https://lnkd.in/efjQGNEh