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GAIL’s bakery has been serving top restaurants and food venues over the last 30 years and opened their first neighbourhood bakery in London’s Hampstead Village in 2005. The store in Bristol(opening on May 2) will be their first of its kind in the South West.<br/><br/>The bakeryis known for its sourdough bread, sweet and savoury bakes, freshly made sandwiches and house-blend speciality coffee, and the Clifton bakery will champion several south-west producers, such as Shipton Mill flour, Quicke’s dairy and biodiversity champions, Wildpress.<br/><br/>GAIL’s Clifton Village will be open from 7am until 7pm daily, with the space being available for charities and community groups to use outside of these times. <br/><br/>Visitors to GAIL’s can expect a plentiful range of baked and fresh goodies, including seasonal specialities such as Chicken, Tarragon & Ham Hand-Pies, Sour Cherry and Chocolate Scones and Crispy Squash & Sage Challah sandwiches.<br/>

First look at GAIL's Clifton Village ahead of its opening

⏲ 0:32 👁 1000K

Adam Johns

V2 Restaurant Master View

⏲ 1 minute 35 seconds 👁 15

V2 Lawn u0026 Restaurant

Wedding Anniversary Celebration | V2 Restaurant

⏲ 54 seconds 👁 40

Mito Yamamoto is a handsome man, so much so that women swarm the restaurant he works at daily. When the restaurant owner decides that he has had enough, he fires Mito, leaving him unemployed and with no place to call home. Soon after, Mito happens upon a cafe and receives a cut on the hand from broken glass. A strange man named Ruka Saotome takes Mito aside to presumably tend to the injury, but instead, he licks away Mito's blood, remarking that it tastes disgusting before asking Mito to leave. Later that night, Mito accidentally slips off the roof of a building and is caught by Ruka, who reveals himself to be a vampire. Ruka explains that a man's blood tastes disgusting, and the blood of someone unloved has an even worse flavor. However, Ruka cannot drink from girls, so he has been looking for a beautiful boy to become his thrall. He proposes that Mito fill this role and that he allow Ruka's affections to \

Vampire Dormitory Episode 4 (English subbed)

⏲ 23:40 👁 4.5M

RAWMUSICTV

The Chris Cornell and Chester Bennington Conspiracy

⏲ 11 minutes 32 seconds 👁 4.7K

I’mGoogle

Best Restaurant Logos V2

⏲ 3 minutes 48 seconds 👁 12.3K

Meet the woman behind A-Pou's Taste, the famous Taiwanese pot sticker food truck and restaurant in NYC. Yeh Chi Yao named her business after the Taiwanese word \

A-Pou Taste Pot Stickers

⏲ 12:27 👁 3.9M

MeEnyu

Hidden Secrets Blox Fruits is HIDING From You

⏲ 21 minutes 47 seconds 👁 107.4K

Outrageously small portions, fishy food prep, and frustrating shortages: this is the shady business that Popeyes has tried to get away with.

The Shadiest Things About Popeyes' Menu

⏲ 10:23 👁 6.7M

Is the “hush workcation” the new vacation trend? Nearly a third of Americans admitted they’ve worked remotely on vacation without telling their bosses.<br/><br/>The poll of 2,000 employed Americans — split evenly among travelers and hotel workers — found 52% of them would use their vacation travels as a chance to work remotely and 29% have done so without notifying anyone at work.<br/><br/>Close to four in 10 (39%) explained it was simply because they like what they do for work. Meanwhile, others would work on vacation to hit an important work deadline that overlapped with their vacation time (28%) or to save on their PTO (26%). <br/><br/>And for many others, traveling for work opens the door to other opportunities: nearly half (48%) have extended their work trips into vacations at their destination.<br/><br/>Commissioned by Mews, a hospitality cloud system, and conducted by OnePoll, the study reveals that four in five working Americans would be willing to work remotely from their hotel. <br/><br/>While working from the comfort of one’s hotel room is the top preference (69%), a quarter of respondents said they would prefer to work remotely from the hotel pool or spa, and nearly 25% chose a hotel bar or restaurant. <br/><br/>Three in four travelers (74%) and hotel workers (75%) agree that Americans are prioritizing travel more this year than last.<br/><br/>Seventy-nine percent are planning all their travels for the year “as soon as they possibly can” and estimate they’ll take a total of 11 trips in 2024.<br/><br/>Among the trips planned are three vacations and three family trips; alongside three work trips and two “bleisure” trips — combining business with leisure — for employed respondents.<br/><br/>Hotel workers are prepared — they claimed guests traveling for work or bleisure are the easiest to cater to (83% and 76%, respectively). They anticipate the guests will tip more (39%), extend their stay more frequently (38%), and use hotel amenities more (31%) in the year ahead. <br/><br/>Nearly a third of guests stated a perfect hotel would have keyless room entry (34%) and in-room smart home devices (43%) and nearly one-fourth would prefer mobile room entry (27%) and digital ordering (24%). <br/><br/>The study also found that hotel workers anticipate guests to use technology more in 2024, with a fourth expecting them to check in more frequently via a hotel website, app or digital kiosk compared to previous years. <br/><br/>More than 40% of travelers stated they prefer to check in via a hotel’s website, app or digital kiosk, and nearly 80% said they would be willing to stay at a hotel that had a completely automated front desk or self-service kiosk. <br/><br/>A third (36%) admitted they have turned to AI for recommendations while booking travel.

Would you work remotely on vacation?

⏲ 1:11 👁 5.9M

Charlie Mitchell, executive chef and coowner of the Michelin-starred Clover Hill in Brooklyn, New York sat down with Forbes Reporter Rosemarie Miller to talk about what it takes to own and operate a fine dining restaurant in the heart of New York.<br/><br/>0:00 Introduction<br/>0:35 Being The First Black Michelin Star Chef In New York<br/>3:45 Standing Out In The Culinary Business<br/>5:17 Inflation's Impact On Running A Restaurant<br/>9:04 How To Learn The Basics Of The Restaurant Business<br/>10:50 A Day In The Life Of Charlie Mitchell<br/>12:11 Tips For Other Restaurant Operators<br/>13:05 Lessons Learned Along The Way<br/>17:37 More Tips For Chefs <br/><br/>Subscribe to FORBES: https://www.youtube.com/user/Forbes?sub_confirmation=1<br/><br/>Fuel your success with Forbes. Gain unlimited access to premium journalism, including breaking news, groundbreaking in-depth reported stories, daily digests and more. Plus, members get a front-row seat at members-only events with leading thinkers and doers, access to premium video that can help you get ahead, an ad-light experience, early access to select products including NFT drops and more:<br/><br/>https://account.forbes.com/membership/?utm_source=youtube&utm_medium=display&utm_campaign=growth_non-sub_paid_subscribe_ytdescript<br/><br/>Stay Connected<br/>Forbes newsletters: https://newsletters.editorial.forbes.com<br/>Forbes on Facebook: http://fb.com/forbes<br/>Forbes Video on Twitter: http://www.twitter.com/forbes<br/>Forbes Video on Instagram: http://instagram.com/forbes<br/>More From Forbes:http://forbes.com<br/><br/>Forbes covers the intersection of entrepreneurship, wealth, technology, business and lifestyle with a focus on people and success.

A Michelin Star Chef Explains The Business Of Fine Dining

⏲ 18:49 👁 5.8M

An opposition councillor in Newport has said more needs to be done to help keep the city centre prosperous, after a number of different businesses have left the area in recent months. Pubs, bars and restaurants have all closed in Newport in the last year, but the council have said there are fully committed to helping the city centre.

‘More needs to be done’ to help Newport, says councillor

⏲ 1:0 👁 365K

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