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Latest Review Sky Bar Haiphong. What makes the Café with City View on the 43rd Floor of Sheraton Haiphong so popular? Let's delve deeper into this article with Hai Phong Tours. General Information about Sky Bar Haiphong As mentioned in the haiphongtours.com title, Sky Bar Haiphong is situated on the 43rd floor of Sheraton Haiphong.

Fairprice Finest debuts at Clarke Quay! That's right – Clarke Quay isn't just for party enthusiasts anymore. Introducing Fairprice Finest @Clarke Quay in Singapore. NTUC FairPrice 📽 Check out the video below! 🛒 Unlike the typical NTUC layout, this innovative establishment, situated in a warehouse space, offers a lifestyle-driven experience encompassing grocery and gift shopping, food & wine, and entertainment. 🛒 Nestled in the heart of Singapore's bustling entertainment and residential hub, tourists, residents from the nearby River Valley area and office crowd can anticipate a unique range of merchandise, distinct from conventional groceries. So, what can you expect? 1.Grocer Food Hall – centrally located, offering diverse cuisines, along with Pick n Cook service, a cheese corner, fresh sushi, and more. 2. Grocer Bar – a cozy setting to unwind with a glass of wine or cocktail. Indulge in Asian specialties like the Ondeh Ondeh Cocktail for $15 each. Plus, explore an interactive screen to select your whiskey. 3. The "Orange Container" – available for private dining or events. 4. Space for cooking classes and demonstrations. 5. Singapore-themed corner – situated at the main entrance, featuring a variety of SG-themed souvenirs, collab with Singapore designer and local brands, perfect for tourists. I love this spot because it showcases to tourists the must-buy in Singapore and uniquely designed souvenirs. 🛒 It's been years since a supermarket graced this location. The last one, Japanese MEIDI-YA (now relocated to Great World City), resided at the now-defunct Liang Court along River Valley Road. 🛒 Typically, NTUC Finest outlets aren't found in town (except for the one at 111 Somerset, if memory serves me well). So, setting up shop at Clarke Quay presents a unique opportunity to raise brand awareness, especially among international visitors. 🤔 Still Curious? Visit and explore it firsthand. I'll love to hear your thoughts! >>>>>>>>>> Til the next one. This is Kelvin C.. LinkedIn ❤️If you enjoy my content, do me a favor to CLS Or 🛎️Follow Me for a regular dose of interesting retail and marketing share. >>>>>>>>>> #retailwallker #retail #retailnews #retailsingapore #supermarkets #branding #ccpn #kelvinc

New Premises - New Start - All Fresh

Enjoi is seeking Chinese and Cantonese-speaking lady salesperson-partners. To convince every procurement office to SWITCH to healthier MonoUnsaturated (MUFA) oil that keeps kitchens hygeinic, makes yummier food, has savings at least ten times the cost of the banned oils, saves the environment, makes sustainable changes to carbon emissions, significant profits and most of all 144 countries seek to be responsible for saving lives from NCDs*. Hong Kong and China follow the No Smoking rules- to avoid tuberculous cancer.  WHY NOT BAN non-MUFA oils that cause NCDs? Every child is inoculated in their first 6 months.  Major fines occur for drink-driving, not following hygiene regulations and illegal parking.  There are Bigger fines of HK$50,000 an event - being charged for using marked & unmarked partially hydrogenated oils (PHO). Partially hydrogenated oils (#PHO) are secretly made. Most corn, rapeseed, sunflower, vegetable (blended & mixed), cheap #canola & #sunflower blends, palm olein and sunflower, palm olein and canola, cottonseed) will be #partially #hydrogenated. NCDs are non-communicable diseases. Like diabetes, strokes, cardiovascular, cancer and chronic respiratory diseases. 32M people p.a die around the world from harmful substances in food. Your health insurance bill is high because you are not telling your insurer that you no longer eat palm olein, sunflower, soybean, corn, peanut, sesame, rice bran, blended oils, mixed oils, vegetables, rapeseed and all partially hydrogenated oils. The WHO and 144 countries have created regulations since 2017 banning all these oils because they make harmful substances (trans fats, triglycerides, carcinogens) from the chemically unstable oxidants and inflammatory oils that are being sold at low prices to fool buyers into buying them. Not only do they make the food taste like oil, drip oil (plastic gloves are shared at KFC), but you can not taste the chicken or the potato! Please stop and ask the store manager, waiters, and cashiers if they are serving the healthy MONOUNSATURATED 100% pure, non-GM, non-PHO, non-additive oils. It costs you only time to save your own life!

If you are a coffee lover and haven’t visited this place, then you are missing out. Honestly, I haven’t seen any influencer or travel blogger talk about it either even though every coffee lover should visit it once. When you think of Istanbul, coffee might not be the first thing that comes to mind but it has one of the most fascinating experiences at the Espresso Lab. Founded by Esat Kocadag, it has changed the coffee culture in Istanbul, making it one of the most modern and impressive coffee scenes I've ever seen. Born out of Istanbul, Espresso Lab has grown into one of Europe’s biggest chains, setting a new standard for coffee culture. It is a massive 60,000 sq ft coffee experience center, one of the largest in Europe. → It isn’t just about serving coffee but an immersive experience. From a full-scale roastery to interactive coffee dispensers, there's so much to explore. → They offer workshops where you can learn how to brew coffee using machines and each participant gets hands-on experience with individual coffee machines. → What’s even more impressive is the history behind the building. They’ve turned Istanbul's first cardboard factory into a coffee hub, blending the old with the new. Darnish Singh Kalra and I took multiple subways and trains to get to Espresso Lab even though it is between 5-6 universities. Surprisingly, we didn’t see many tourists but only locals enjoying their coffee. There’s so much to learn from how they’ve built their brand. Are you a coffee lover too? #experiences

Daily Dollop of Wallop #63 The power of a warm welcome. Seems like a fairly obvious statement to make. Hospitality is one sector where manners, common courtesy, etiquette and general consideration for a guest is completely paramount. Arguably, above anything else that proceeds this 'warm welcome'. This being said, I feel that there is a void between being too relaxed around welcoming guests into a bar, restaurants, pub or whatever it may be and being overly 'nicey nicey' to the point where it could give people a little bit of the ick. So, to offer some context here, if it were me receiving guests into my own place (let's assume it's a casual dining outlet in a small cit), I would not follow a process or protocol offered to me by my line manager. I would not memorise some kind of 'welcome' script that I should recite or regurgitate to guests as they walk in. I would not greet guests with sir or madam or any other formal salutation. To me, they remove the informality of being out to enjoy an experience which is there to remove you from the stresses of the day, the moaning kids, the rotten weather, the fact that you forgot to take the blue bins out and the bin-men have already bloody been. Even if I was there on a business lunch, for example, which is formal by nature. The premise of the meeting is formal but the purpose certainly isn't. Instead I would greet every single guest as if they were either a friend of mine or a family member (one that I can actually tolerate and do happen to enjoy the company of 😁 ). This means, the 'warm welcome' is highly likely to change each an every time you greet someone and therefore, requires no memorising of a protocol that was written and delivered by your People Manager or GM. If the recruitment policy is effective - in that nobody in hospitality wants to employ a shrinking violet as part off their floor team, then the 'warm welcome' offered to guests is purely down to the individual and therefore, should result in a very friendly, familiar and invested welcome. Is it me, or is this kind of approach lacking. From what I have seen out in trade recently, I am confident that it ought to change a bit. After all, what is some sublime food, banging drinks and a great music policy without a welcome that makes you feel instantly at home, at ease and ready for a true experience? A quote from the brilliant book I have recently re-read, Unreasonable Hospitality by Will Guidara really paints this picture broadly: "Service is black and white but hospitality is colour" Keen to hear some thoughts on this. Leverage your beverage.

Supermarket in mall of tripla

Companion Communications is growing its social media offer to include Xiaohongshu [Little RED Book] for dining brands in Hong Kong. Xiaohongshu, also known as RED, is a social media and e-commerce platform that has been described as "China's answer to Instagram." It has over 300 million active monthly users. Why Xiahongshu? And why will we only apply our services to dining brands in Hong Kong? Well, if you live in the city you'll know that RED has started to affect dining trends here in the craziest way - suddenly random bakeries or coffee shops or even graffiti on street corners BLOW UP, and hongkongers are left scratching their heads. The last 3 months has seen an influx of dining clients asking us about Xiaohongshu and how to capture the huge Shenzhen/ Guangzhou weekend diner market. And TBH I've become fascinated by it myself. I have my own account, though I'm 100% sure I am using it wrong as its all in Mandarin and my 4 months at Beijing University did NOT equip me for social media hashtags and memes in Chinese characters! We are starting off small, with a team in place to help our specialist HK Dining PR and social team with an add-on service for our restaurant launches only. The add-ons will offer Xiaohongshu account setup and content strategy for a restaurant launch in Hong Kong, as well as influencer campaigns with a particular focus on Southern China in order to better narrate a story to weekenders from across the border. I am really thrilled by this next step in our services. The key to PR is to be really flexible and adaptive to changes. I am always learning something new in my job, and I love love love working across different platforms, so I can't wait to see where this goes. #xiaohongshu #socialmedia #pr #hongkong #restaurants

Feedback is the compass that guides our growth. 🚀 Whether you're giving or receiving it, remember that feedback is the key to improvement and motivation. 👏 Check out Kathryn Williams latest post below to dive deeper into the some of the amazing experiences our guests have had at each of our wonderful venues!! 🔍 #FeedbackMatters #PersonalGrowth