
Serving hotel, restaurant and foodservice professionals with proven marketing strategies, tools and fresh insights to help them get ahead of the competition without wasting time or money.
| Platform | Pricing | Freemium | Publishes | Daily | |
|---|---|---|---|---|---|
| Issues | 263 | Founded | 4 years ago | Last Issue | 4 days ago |
| Active | |||||

Stop guest reservation hoarding and protect your festive hospitality margins with our forensic 2026 New Year's Eve campaign timeline.
New Year’s Eve should be the most profitable night of your financial year, yet for many venues, it turns...
Festive trade often creates a dangerous illusion of financial security. Operators celebrate packed reservation books, unaware that uncommitted diners are holding tables across three competing venues simultaneously.
When wage bills run at d...
Get the Conversion Rate Calculator and deploy our exact frameworks to capture zero-click search traffic.
Welcome to the VIP edition. In How To Conduct a High-Level Campaign Audit with AI we looked at how AI is fundamentally changing the wa...
Summer’s over. And look, it’s already starting to feel a lot like Christmas—don’t hate me for saying it!
Right now, you are likely staring at a mountain of summer campaign metrics, under immense pressure to report on Q3 performance, and wo...
Optimise taste perception in print and online with strategic colour choices
In The Science of Colour and Flavour, we covered how visual saturation alters taste perception before a diner takes a single bite. In this VIP edition, you will le...
Subscribers, engagement, traffic and sponsorship for Hospitality Marketing Insight.
| Subscribers | Engagement | 75 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
The writers behind this newsletter.
I write about proven marketing strategies, tools and fresh thinking to help hospitality professionals get ahead of the competition without wasting time or money. \ud83d\udc47
French head chef based in the UK. Writing about kitchen profit, labour economics and menu engineering — and why busy doesn’t mean profitable. For independent chefs and operators who want structural clarity and systems that protect margin.
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