Hospitality is a Lifestyle

Prissmel Acres is a homesteading and slow living publication focused on real skills for a self-reliant home. From seed saving and seasonal gardening to old-fashioned kitchen methods, herbal remedies, and from-scratch living, this space is about building a

Human stories and research to help you live better and be happier. This Substack is a source of community and top notch content.

Where food and culture collide

What fifteen years on the floor taught me about everything else.

Lots of food publications embrace the pleasurable and entertaining parts of food and ignore everything else; others focus on the serious issues and ignore the joy. The Bittman Project does both. (Plus, plenty of recipes.)

Exploring how great guest moments become five-star reviews, and how those reviews drive visibility, bookings, and loyalty.

Most people travel. Few see the patterns. I write them down - from 150+ countries.

Strategic direction for creators looking to improve subscriber engagement, acquisition and retention.

Serving hospitality professionals with proven marketing strategies, tools and fresh insights to help them get ahead of the competition without wasting time or money.

Writing and publishing tips from a multi-published author and publishing expert. Subscribe now and get your free gift: the Start Your Powerful Story Workbook--an essential tool for writing a focused, powerful book.

Driven by curiousity!

Restaurant Rebellion is for owners who want more profit, not more chaos. Systems, AI, and real marketing strategies to grow a modern restaurant without burnout, discounts, or chasing trends. Build a restaurant that works for you.

Wellness beyond the spa — retreat strategy, revenue-driven programming, and experiential hospitality.

Money Made Simple for Emerging Investors | Clarity Over Clichés.

A business success newsletter and insights from the team at The Hospitality Company. Our blog is focused on helping New Zealand and Australian F&B owners & managers turn passion into profit.

Marketing Analysis, Issues & Trends for the Food Industry

Kitchen economics for independent restaurant and pub operators. Written by a Michelin-trained head chef. The numbers, the decisions, what to change first.

Slow thinking about an industry that moves fast. By Emma Näpänkangas.

Stories, hard truths, and the occasional cuss word from 35 years in hospitality, tourism, and a life held together with duct tape.

Sojourn is an independent publication delivering strategic interpretation for founders, operators, and leaders navigating the future of travel and hospitality.

A personal place for us to share recipes, wisdom, laughter, and everything in between.