Business, Free News Articles, Restaurant, Hotel and Hospitality, Travel and Tourism

Legacy Global Development in Talks with Major Hotel Brands to Operate Resort at Its Orchid Bay, Belize Property

SAN DIEGO, Calif. -- Legacy Global Development, the developer of the luxurious Orchid Bay, Belize community, today announced that they are talking with major hotel brands to be Orchid Bay's new hotel operator.

Radisson, Ramada and Hilton are the only three branded hotels/resorts currently operating in the country of Belize. Marriott has announced that they will open a resort and residences project in Ambergris Caye in 2021. Legacy's partnership will mark the fifth major hotel brand to operate a property Belize.

"Our impending deal with one of the biggest hotel brands in the world, is poised to make Orchid Bay the number one resort town in Belize," said Chris Williams, CEO of Legacy Global Development. "We believe bringing in the right brand partner is crucial to the long-term success of Orchid Bay, as well as the success of Belize tourism overall. Although it's too soon to reveal which hotel brand it will be, stay tuned as the announcement will make headlines soon."

This deal will result in offering first-class, luxury hotel accommodations for visitors to Belize and for guests and residents of Orchid Bay. It will bring more amenities to the property, increase tourism, and also bring in more revenue to invest in future developments at Orchid Bay.

Located in northern Belize and developed by Legacy Global Development, Orchid Bay is a gated, master-planned community situated on a 114-acre site in the Bay of Chetumal. It combines North American comforts with a spectacular Caribbean setting. The development was influenced by innovations in community design that reveal small-town accessibility, connectivity, and convenience - all with respect to the natural environment. The master plan calls for a series of canals and basins for easy navigation around the community, first-world infrastructure, and 10 percent green space set aside.

Buyers at Orchid Bay have many types of homes to choose from, including Beachfront Condominiums, Beach Villas, and Bungalows. On-site amenities include the Tradewinds Beach Club and Restaurant, and under development is a 13,000-square foot new beach club with a 2,000 square foot swimming pool, a gym, restaurant, bar, lounging decks, hammocks, day-beds, and private beach access. An on-site grocery store and medical clinic are also projected to open in the future. Orchid Bay offers many activities and tours for its residents and guests, all with easy access to the best of Belize.

To learn more about the Orchid Bay, Belize visit - or call (877) 959-9646 or email

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Business, Free News Articles, Restaurant, Hotel and Hospitality

Foxtail Coffee Co. Welcomes Scott Callahan, J.D. to Team as Co-Owner

ORLANDO, Fla. -- This week, Foxtail Coffee Co., a local chain serving organic and ethically-sourced coffee, added Scott Callahan to their owner and leadership team. Callahan, a real estate investor, lawyer and philanthropist in Winter Park, Fla., will also serve as general counsel to the company. He joins co-founders Alex Tchekmeian and Iain Yeakle in overseeing the expansion and continued success of the local string of cafes.

"Scott is bringing decades of sound legal counsel and experience in the Central Florida region, to our business," said Foxtail co-owner and co-founder Iain Yeakle. "We're thrilled to have him a part of the team, and a part of Foxtail's growth and success in the Greater Orlando community."

Callahan added, "I'm a big believer in supporting and fostering entrepreneurship within this community and the Foxtail partnership has afforded me the opportunity to play a more personal role in a meaningful startup. Additionally, the coffee truly is unbeatable."

Foxtail boasts a diverse line of ethical Arabica coffee beans, freshly roasted in-house and served across their eleven Central Florida locations. Each store is uniquely designed to provide the highest level of comfort, quality, and service for local coffee connoisseurs and caffeine lovers alike. The menu of lattes, cold brews, and other gourmet creations change seasonally to ensure the customer is always getting the freshest, bold-flavored brew.

About Foxtail Coffee Co.
A Central Florida chain dedicated to responsibly sourcing some of the finest coffees from around the world. Our company upholds its ethical and quality standards by making sure these environmentally-friendly farms are paid fair wages, so they may continue to grow exceptional crops. "Foxtail" provides a welcoming atmosphere that shifts the way we think of coffee-one cup at a time.

Please visit our website to learn more:

PHOTO of William Scott Callahan, Orlando:

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Alliances and Partnerships, Business, Free News Articles, Restaurant, Hotel and Hospitality, Taxes and Accounting

KROST CPAs & Consultants Partners with Nationally Recognized Executive Chef Phil Kastel

PASADENA, Calif. -- Los Angeles-based tax and accounting firm, KROST, recently brought on restaurant industry titan Chef Phil Kastel (co-creator of nationally recognized Public School gastropubs) who will serve as the firm's Restaurant and Culinary Consultant. Established in 1939, KROST has a long history in the restaurant space having pioneered accounting technology that was the precursor to what is used today in the industry. Today, the firm's restaurant practice is led by industry veteran Jean Hagan.

In his role, Chef Kastel will provide a range of value-added services including chef consulting, executive chef services, project management for restaurant openings, training, and more complementing KROST's already vast suite of business management services for the restaurant industry.

Prior to KROST, Chef Kastel served as the former Executive Vice President of Culinary for L.A. based Grill Concepts, Inc.; owner and operator of The Grill on the Alley, The Daily Grill and the Public School brands, as well as The Ritz Prime Seafood in Newport Beach and Point Restaurants. As the culinary vision behind the fast-growing Public School gastropubs, Chef Kastel served as the co-creator of the concept that was named 2017 Nation's Restaurant News Hot Concept for innovation, rapid emergence in the marketplace, and consumer appeal.

"Phil is a true chef. His education and experience combined make him a powerhouse in the industry and an invaluable resource for our restaurant clients. Beyond that, he shows up for his clients in enormous ways. I've seen him call upon his own personal contacts to make a project come together on time! Together, we can isolate any challenges that restaurant operators face, and implement holistic solutions through our hands-on, catered approach," remarked Jean Hagan, Principal and Business Management Practice Leader at KROST.

About KROST CPAs & Consultants:

KROST is a full-service Certified Public Accounting and Consulting firm headquartered in Pasadena, California with offices throughout Greater Los Angeles in West LA, Woodland Hills, and Valencia. As trusted advisors and industry leaders, clients depend on KROST for timely information, innovative solutions, and results-driven teamwork in the areas of accounting, assurance, business management, consulting, tax, mergers and acquisitions, and wealth management. Contact us for more information at

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Business, Free News Articles, Product Launches, Restaurant, Hotel and Hospitality, Software

Cogensia Releases New Customer Platform – CMP 3.0

SCHAUMBURG, Ill. -- Cogensia is pleased to announce the release of Customer Management Platform (CMP) 3.0. This release is an industry-leading proprietary platform that integrates source data from all customer touchpoints to automate targeting and personalization throughout the customer lifecycle.

CMP 3.0 solves challenges related to omni-channel execution and delivers relevant 1:1 customer experiences.

With the release of CMP 3.0, new features include:
* Real-time data ingestion and transformation
* Real-time identity management and transaction householding
* Integrate and enrich existing channels such as loyalty, mobile, or social media
* Audience Builder, which allows users to highly-customizable audiences using hundreds of pre-built characteristics (or customizable), including behaviors, product-specific purchasing, demographics, and machine learning
* Schedule one-time, recurring, and triggered channel deployments and marketing campaigns
* Embedded Qlik Analytics for highly interactive business intelligence
* Customer-focused reporting across locations, products, channels, and customers
* Built-in modules for demographics, segments, and guest satisfaction.

Brad Rukstales, President and CEO of Cogensia says, "Clients increase sales by 3-5% when they focus on their customers. CMP 3.0 provides unmatched integration, reporting, channel, and marketing support, all in one platform. By incorporating our third-party data, we typically double the size of a client's marketable customer base."

CMP 3.0 will be showcased from September 8-10 at next week's Food Service Technology conference in Dallas, Texas. To learn more about CMP 3.0 and how Cogensia can help businesses and brands know their customer, inquiries can be emailed to:

About Cogensia:

Cogensia is a customer marketing solutions firm empowering clients with data and insights by delivering technology solutions that facilitate program design, data management & integration, access to external data and real-time intelligence. Today, we partner with clients on an international basis driving compelling intelligence for their digital advertising, online and offline CRM, real-time predictive modeling, and data management to deliver incremental ROI.

For more information, visit

Media Contact:
Lisa Gagliardi
Phone: 847.805.9800

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Advertising and Marketing, Business, Free News Articles, Reports and Studies, Restaurant, Hotel and Hospitality

Restaurant Purchasing Report 2019 – Over 550 Independent Operators Share Their Experience and Insights Regarding Purchasing

PHOENIX, Ariz. -- has published the report of their 2019 Restaurant Purchasing Survey. This report focuses on restaurant purchasing, summarizing input from over 550 independent operators regarding their purchasing, including where operators purchase, involvement in group purchasing organizations (GPOs), the prevalence and benefits of prime vendor relationships, and the rationale and satisfaction with prime vendors.

A copy of the report is available at:

Survey Results:
Despite the purchasing power of GPOs, only 9% of responding operators are part of one. Four GPOs accounted for 67% of those named by respondents: Dining Alliance (23%), Delaware Valley Purchasing Group (19%), Foodbuy (14%) and Entegra (12%).

Unlike GPO involvement, most (78%) operators have a prime vendor relationship or distributor from which they purchase most of their food, beverage, and paper products. The benefits are many, but more than 75% of respondents cite better service, simplicity of fewer vendors, improved relationship with sales representatives, and feeling that a vendor genuinely supported their restaurant's success as benefits of such a relationship.

Forty-five broadline suppliers were named by respondents, yet only five suppliers serve as the primary supplier for 90% of respondents: Sysco (34%), US Foods (23%), Gordon (13%), Performance Food Group (12%), and Ben E. Keith (8%).

Most (84%) operators are satisfied with their prime vendor. This satisfaction is evident in the length of these relationships, with most (52%) operators having worked with a prime vendor for more than 5 years.

Even with the benefits of a prime vendor, nearly a quarter (22%) of operators did not have such a relationship. Almost half (49%) of operators without a prime vendor report that they prefer to work with multiple distributors and suppliers. Additional insights and quotes from operators are included in the 2019 Restaurant Purchasing Survey Report.


Since 1998, has provided training and resources to independent restaurant owners and managers who want to improve their leadership and business management skills to create a higher quality guest experience, greater employee engagement and better financial results.

More information:

*Image Caption: page six example from the comprehensive 2019 report.

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Awards and Honors, Business, Free News Articles, Product Launches, Restaurant, Hotel and Hospitality

It’s Official: Los Angeles Has a New Spicy Chicken Sandwich Champion!

LOS ANGELES, Calif. -- Amongst all of the glitz and glamor that is so prevalent in the modern cuisine industry, one factor consistently and undeniably proves itself: that unforgettable, exquisite flavor will always reign superior in the hearts of food lovers. Take into account the groundbreaking story of Korea Town's/LA's newest gem, H Cafe - part of the H Hospitality Group.

Located in the heart of Koreatown, it is simple to see why this family run restaurant has quickly become one of LA's hottest spots.

In an attempt to expand its exposure, H Cafe entered a culinary competition at the Indigo Hotel. Coming into the competition, H Cafe was undoubtedly the least recognized restaurant, competing against award winning contenders including Broken Spanish and Salazar, both of which were recognized as bib gourmand restaurants by Michelin's 2019 guide, Otium, Faith and Flower, Nankai Shochu, Patina, and most of the other heavy-hitters of the culinary Los Angeles food scene.

H Cafe's team was expertly crafted. Its executive chef Michael Reed, was leading the team, accompanied by Sous Chef Nelson Correas and talented general manager Brian Quezada. The undeniable strength of the team became evident when Sous Chef Nelson, after a sleepless night of passionate cooking, came up with a buffalo chicken sandwich sauce that would change the fate of the restaurant. Nelson's hot sauce went on to win over the hearts of his coworkers and eventually the palates of LA's most critical diners.

As an unknown restaurant, the pressure of competing against the top chefs in the state was imminent - but no match for the drive and determination of this passionate team. Tensions were exacerbated when, due to H Cafe's unrecognizable status, the competition holders forgot to provide the only tool they needed to fry the now "award-winning buffalo chicken sandwich" which was a fryer.

After the setback, the team powered through: they ran to Chef Michael Reed's restaurant Poppy & Rose, picked up a 50 pound fryer, and raced back to the competition. Even though H Cafe's booth started setting up while the competition had already begun, the team began frying what would be a total of 700 spicy chicken sandwiches for an especially critical audience at an unprecedented pace. The competition was taken by storm when, amongst bib gourmand awarded and other highly reputable restaurants, Chef Reed's famous spicy chicken sandwich with Chef Nelson's homemade Buffalo hot sauce took the top prize at the event.

Astounded competitors, despite being shocked at their defeat, were quick to grant their congratulations to the unprecedented victor. Despite being the smallest, youngest and least recognized restaurant by an overwhelming margin, H Cafe's incredible team and unequivocal flavors captured the hearts and palettes of LA's most critical diners.

And their journey didn't stop there. On the weekends, you can clearly see the storm that H Cafe has caused; lines trail out the door, and happy customers can be seen sipping mimosa flights and snapping photos of their picture-perfect dishes.

Upon entering the H Cafe, the welcoming environment is felt instantly, accentuated by the prohibition era-like atmosphere. The modern decor and low-hanging lights provide a lively intimacy which can be felt (and heard) from far outside its doors. Tucked into a beautiful boutique hotel, H Cafe undoubtedly stands out as a gem amongst other prominent restaurants: fueled by passion, determination and most importantly, flavor, this restaurant is one for all food lovers to keep an eye out for.

VISIT US: 3200 W 8th Street, Los Angeles, California, 90005.

Learn more about H Cafe at:


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Business, Free News Articles, Product Launches, Restaurant, Hotel and Hospitality

Queen and Rook Game Cafe Announces First Location

PHILADELPHIA, Pa. -- Philly Games Inc. announces its first location of Queen & Rook Game Cafe will be near the corner of 2nd and South Streets, at the site of the former Hikaru restaurant. Philadelphia's newest player is getting ready to make its first move with a late Summer opening. They promise a game library of more than 1,000 new and vintage board games, a retail section, easy to share plates, local drafts and a full liquor license.

Edward Garcia, a founder and the CEO said, "With more than a thousand game options and Gamekeepers to tailor the experience to your group, the fun is almost guaranteed. Philadelphia needs more options for family-friendly entertainment. It needs more options for get-togethers and dates that don't involve just eating or drinking."

Queen & Rook Game Cafe will do all those things. They will offer a place for families to have children's parties and meals where the kids aren't begging for a smartphone.

Except for special events, kids under 12 will not be charged the playing fee. Queen & Rook will also make sure to offer kid's meals and several non-alcoholic cocktails and drinks. At the same time Queen and Rook will also offer a new and different kind of date place or hang out spot, nostalgic and yet new. Queen and Rook will also have a reservable private room for team building, corporate events, parties, community meetings or gaming groups.

In terms of food, Queen & Rook Game Cafe will offer a healthier, more future-oriented, mainly plant-based menu. They will serve the small plates and appetizers people love to snack like nachos, mozzarella sticks, and french fries; but will also offer vegan sliders, a vegan cheese plate, deluxe salads, and many gluten-free options.

Jeannie Wong, a founder and a vegetarian for more than 25 years said, "The future is happening now with meat alternatives and healthier, less environmentally damaging food and drink. We think people want something really delicious without having to feel bad about what or where they eat. It's about a commitment to have plant-based options, local sourcing, allergen-friendly foods, globally-inspired offerings, and foods with a smaller carbon footprint."

Queen & Rook Game Cafe will be open 7 days a week from 11am to Midnight Sunday through Thursday, and 11 a.m. to 2 a.m. on Friday and Saturday. Weekend brunch plans are in the works as well, plus a few surprises in the fall.

Follow them on Facebook, Instagram or Twitter: @queenrookcafe

About Queen and Rook Game Cafe:
Address: 607 South 2nd Street, Philadelphia PA 19147
Opening Date: Late Summer 2019
Hours: Sunday through Thursday 11am to Midnight, Friday and Saturday 11 a.m. to 2 a.m.
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Business, Free News Articles, Restaurant, Hotel and Hospitality

Buona Opens 25th Location in Glen Ellyn

GLEN ELLYN, Ill. -- Buona announced today the opening of its newest in Glen Ellyn, Illinois at 395 Roosevelt Road on June 19, 2019. The new restaurant is the family-owned group's 25th location. To celebrate, Buona gave away free Italian beef sandwiches to all guests that were in line at the Glen Ellyn location before 10 a.m. on June 19.

In addition, all diners will be given scratch-off tickets this week good for free food and beverage items, and a few grand prizes of free Italian beef for a year.

"We're thrilled to be a part of this amazing community," says second-generation owner, Joe Buonavolanto, Jr. The family-owned fast casual chain serves a blend of old-school Chicago classics, including their signature Italian Beef, Italian Sausage, Beef & Sausage Combo, Meatball and Pepper & Egg sandwiches, alongside fresh, scratch-made fare including cafe sandwiches, protein-rich bowls, pizzas, salads and more.

The menu also features Chicago-style hot dogs and seasonal shakes. The new restaurant is in a modern setting with a drive-thru and serves beer and wine.

Buona is the last-standing 100% family-owned restaurant group that serves Chicago's original Italian beef. The first Buona restaurant began with a secret recipe and a legacy that stems back to the beef stands that emanated from Chicago's famous Union Stockyards. Founder Joe Buonavolanto, Sr. was among a group of Italian immigrants who made the Italian beef sandwich a staple of Chicago's culinary scene, taking a second mortgage on his home in order to open the company's first restaurant in Berwyn, Illinois.

His focus on family and tradition, and his dogged adherence to the original method for making Italian beef have been essential in driving the company's expansion. Today, Buona is the Official Italian Beef of the Chicago Cubs and the Chicago White Sox and is proudly served at Wrigley and Guaranteed Rate fields, as well as at all home Chicago Bears football games.

"We're proud of our father and the company that he founded," says Don Buonavolanto, the second-generation owner who presided over the restaurant's opening. "He has instilled a sense of pride and tradition in his children-values that we have passed on to our children. He also taught us how to make one helluva beef sandwich!"

Seating 120, the 4400-square-foot Glen Ellyn location features a mix archetypal Chicago materials and classic modern elements. The location will feature outdoor patio in warmer months, and offers dine-in, drive-thru, carry out, catering and delivery services.

Visit for more information.

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Business, Free News Articles, Insurance, Restaurant, Hotel and Hospitality

Kevin Ach of EPIC to Moderate Executive Afternoon Session on Loss Prevention and Asset Protection at NRF Protect

ANAHEIM, Calif. -- EPIC Insurance Brokers and Consultants, a retail property, casualty insurance brokerage and employee benefits consultant, announced today that Kevin Ach, Vice President of Risk Assurance for EPIC's Integrated Risk Solutions Practice will moderate the Executive Afternoon session on loss prevention at the National Retail Foundation's "NRF Protect" Conference, being held on Tuesday, June 11 at Noon at the Anaheim Convention Center in Anaheim, Calif.

Specifically designed for senior level loss prevention and asset protection professionals, Executive Afternoon offers interactive discussion, expert insights and takeaways, and exclusive peer-to-peer networking. The exclusive "invitation only" program considers topics that help keep pace with the rapidly changing expectations and challenges currently facing Retail and Restaurant Industry executive leaders and loss prevention/risk management professionals.

Ach will moderate and manage a series of roundtable discussions on key loss prevention and asset protection topics among the attendees, following presentations by Michael Downing, Chief Security Officer, Former Deputy Chief LAPD, Oak View Group/Prevent Advisors; Dan Hughes, VP, Security and Emergency Services, Disneyland Resort; and Banyon Hutter, Senior Vice President, Security, Caruso.

About NRF Protect:

NRF Protect is the largest retail and restaurant loss prevention event in North America. LP professionals gather annually to equip themselves with valuable industry knowledge, techniques and the latest technologies so they can tackle their biggest loss prevention challenges.

With two and half days of educational sessions, networking opportunities and an extensive EXPO Hall, attendees will leave feeling informed and confident in their ability to protect the people, assets and brands they serve. More about the event can be found at

About Kevin Ach, Vice President, Risk Assurance, EPIC Integrated Risk Solutions:

Kevin Ach is a global leader in the loss prevention industry with over 18 years of experience in retail operations, supply chain, internal audit and international operations. As the Vice President, Risk Assurance for EPIC Integrated Risk Solutions, Ach assists organizations in risk mitigation, process improvements and operational efficiencies in the areas of Risk Management, Cybersecurity, Disaster Recovery/Business Continuity, Internal Audit and Loss Prevention.

Prior to joining EPIC, Ach was the senior director of retail loss prevention and safety for Office Depot Inc., overseeing loss prevention and safety activities for over 1,500 retail stores. Ach has also held varying management positions in supply chain, international retail operations, B2B and internal audit during his career. Prior to joining Office Depot, Ach worked for Arthur Andersen as an Information Systems consultant in Houston, Texas.

Ach has been actively engaged in the loss prevention industry as a speaker on numerous occasions at National Retail Federation conferences. He has also been an active member of the Loss Prevention Research Council and was a key player in the creation of an industry mentoring program for loss prevention practitioners.

Ach earned his B.S. degree in Systems Engineering from the United States Military Academy at West Point and proudly served our country for four years as an Officer in the US Army's Signal Corps branch. Ach is a Board Member of the West Point Society of the Palm Beaches. He holds the LPC certification through the Loss Prevention Foundation. Ach currently resides in Boynton Beach, Fla. with his wife and four children.

About EPIC:

EPIC is a unique and innovative retail property and casualty and employee benefits insurance brokerage and consulting firm. EPIC has created a values-based, client-focused culture that attracts and retains top talent, fosters employee satisfaction and loyalty and sustains a high level of customer service excellence.

EPIC team members have consistently recognized their company as a "Best Place to Work" in multiple regions and as a "Best Place to Work in the Insurance Industry" nationally.

EPIC now has more than 1,800 team members operating from 80 offices across the U.S., providing Property and Casualty, Employee Benefits, Specialty Programs and Private Client solutions to EPIC clients.

With run rate revenues greater than $575 million, EPIC ranks among the top 15 retail insurance brokers in the U.S. Backed and sponsored by Oak Hill Capital Partners, the company continues to expand organically and through strategic acquisitions across the country.

For additional information, including inquiries about employment, please visit .

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Advertising and Marketing, Business, Free News Articles, Reports and Studies, Restaurant, Hotel and Hospitality

Restaurant Delivery Report – Nearly 1,000 Independent Restaurant Operators Share Profitability and Challenges with Delivery

PHOENIX, Ariz. --'s published results of their 2019 Restaurant Delivery Survey focuses on the growing trend of restaurant delivery and summarizes input gathered from nearly 1,000 independent restaurant owners and operators regarding their experiences with self-delivery and third-party service providers, and their insights regarding restaurant delivery.

This report is available at:

Survey Results:
Restaurant delivery has become available in most independent restaurants, with 57% of operators offering some form of delivery. Moreover, 16% of the operators without delivery plan to add the service within a year. Of operators who offered delivery, 31% used only third-party services, 12% operated in-house delivery services, and 14% relied on both third-party and their own service. DoorDash (47%), UberEats (44%), and GrubHub (40%) are the top three third-party delivery services used in independent restaurants.

The majority of urban (67%) and suburban (57%) independent restaurants offered delivery, whereas most restaurants located in rural (70%) or resort/tourist destinations (71%) did not.

Profitability continues to be a concern for operators considering delivery. Most operators (86%) reported that delivery was profitable, and sales from delivery orders are growing, with operators reporting delivery sales growth from 9% three years ago to 16% of sales today.

Most operators (67%) were satisfied with their third-party delivery service. Of operators who weren't, 26% cited the high commission fees as the cause of their dissatisfaction. These fees ranged from 21-30% of the sale for most operators who contracted with a third-party delivery service.

"Delivery is not without challenges. Incorrect orders, too many third-party providers, and long delivery times were challenges for more than 70% of operators," said CEO Jim Laube.

Operators also shared that the lack of access to guest information when using many third-party delivery services was a problem. Other challenges and direct quotes from operators appear in the 2019 Restaurant Delivery Survey Report.

Since 1998, has provided training and resources to independent restaurant owners and managers who want to improve their leadership and business management skills to create a higher quality guest experience, greater employee engagement and better financial results.


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