Future Foods for Hotels in 2023 and Beyond
Food and beverage for hotels is at a bit of an inflection point. On the one hand, we are still contending with all the inflationary wages, short staffing and supply chain headaches left over the pandemic…
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The pioneer: meet the chef enticing food lovers to rural Norway
At Experience Restaurant on a remote farm, chef Kim Sjøbakk takes diners on a 16-course culinary tour of the Trøndelag landscape.
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Hotels Make Inroads Into Boosting Diversity Through Their Restaurants
Many U.S. hotels have struggled to hire and retain non-white leaders post-pandemic. So some hotels are enhancing the ranks of who leads the line in the kitchen as one of a few ways to reverse the trend…
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What's new at École Ducasse in 2023?
École Ducasse, the undisputed reference in the teaching of culinary arts and pastry, offers quality training courses given by renowned professionals: Meilleurs Ouvriers de France (MOF), World Champions, Artisans…
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How to use QR Codes in Hotels as a Marketing or Guest Service Tool, Also after Covid-19
What are QR codes? QR codes (short for Quick Response Code) contain data used to point towards your hotel website or any other form of information you want to provide to your hotel guests.
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5 Restaurant Trends For 2023, According to MICHELIN Restaurant Chefs
More inclusive beverage menus, nanotechnology-powered ingredients and back-to-basics cooking, these are some of the developments we will see in the coming year, say Asia’s leading restaurant chefs.
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The Lag in Food and Beverage Recovery
According to CBRE’s September 2022 Hotel Horizons® forecast for the overall U.S. lodging industry, rooms revenue per-available-room (RevPAR) will exceed 2019 annual levels in 2022…
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French baguette given UNESCO protection
Freshly baked news: the baguette, the long, crusty loaf bread that is a delicious staple of French life, has been awarded special protected status, placing it in a culinary pantheon alongside other regional food delicacies from around the world…
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How Psychological Safety Can Create a Happier, More Resilient Workforce
When team members feel psychologically safe and comfortable bringing their whole selves to work, they are empowered to come up with creative solutions to problems, find new ways to collaborate and communicate…
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Fighting the slump: How to increase bookings during slower months
It’s been long accepted that a hotel’s ebbing low-season revenue is just another one of the industry’s unpleasant realities. No matter how large or small the property is, every hotel owner has struggled with managing the slower season…
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The next sustainable food trend could be invasivorism
A weird word in the title is definitely one for your next dinner party…
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Younger employees are attracted to businesses that reflect their own personal beliefs and causes.
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6 brilliant video marketing ideas for hotels
Since the dawn of time, hotels have been trying to convince customers to visit them. But in an age where there are hundreds of thousands of options for people looking for places to stay, that’s never been more difficult…
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Three metrics that count in your food operation
If you do not have all three of these metrics on your radar screen at the same time, you are flying the profit picture in your food operation with at least one eye closed…
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Hotels Still Face Wide Gap Between Job Growth and Openings
Although hotels recorded job growth in September, the tepid increase served as further validation of the industry's pessimism about solving its labor shortage anytime soon.
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Before March 2020, hotel operations varied hugely. The sector was on a high…
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Hotel brings the best of N.Y.’s dining scene to the guestroom
Move over farm to fork; the next thing in hotel dining is “restaurant to room.” At least it is at the Four Seasons Hotel New York Downtown, which coined the term as part of a program it launched this summer, the Restaurant-in-Room Chef Series, which…
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Regent debuts Regent Taste Studio – a multisensory dining experience
The global brand premiere of Regent Taste Studio was staged in Singapore, featuring Regent Phu Quoc chefs in collaboration with world-renowned visual artist Mr Dripping.
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