Zero-proof cocktails crafted with the same care and techniques as alcoholic beverages are increasingly slaking nondrinkers’ thirst at hotels and theme parks and on cruise ships.
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In Vino Veritas LXXXIX: Half Bottles and Not Half the Profits
There are many instances where a couple or group of two or three diners each want just a bit more than a glass of wine yet not a full bottle…
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What's Next for the Restaurant Industry: Wi-Fi 6
The move to faster networks is happening at a time that the restaurant industry is already grappling with the challenges caused by a pandemic that closed many in-house restaurants and forced a rethinking of ways to continue operations…
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Shortages from vanities to stemware: Supply chain woes hit hotels
For many hotels and resorts, snags in the global supply chain have made it incredibly challenging to procure everything from headboards to cabinets -- even chicken.
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Meet Betty Bot, the hotel restaurant robot
Radiant166 restaurant at the Marriott Fort Lauderdale Airport in Florida has found a new busser, and she is very efficient at her job…
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The Lobby Bar is Back with a Vengeance
Call it wishful thinking, but we’re hotly anticipating the steadfast return of the hotel lobby bar scene now that COVID-19 is fading away…
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Why storytelling is a crucial hospitality skill
Storytelling skills can create the unique magic and authenticity of exclusive hospitality events…
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9 most in-demand soft skills for restaurant management jobs
Do you aspire to practice in the hospitality industry and yearn to take a management job in a restaurant? If, yes you are probably asking yourself questions such as, ”What skills do I need to become a restaurant manager and how do I acquire them?”…
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Discussing culinary trends with Thomas Kyritsis, Le Cordon Bleu
Le Cordon Bleu is the leading global network of culinary arts and hospitality management institutes…
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BREAD, THE MOST HUMBLE AND UNDERRATED OF RESTAURANT RITUALS
A situation we are all familiar with – you arrive at a restaurant, curious about the experience you’re about to have, probably hungry and eager to discover the menu items that will make your mouth water…
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Gordon Ramsay to open French tasting menu restaurant at The Savoy
Gordon Ramsay is to open his third restaurant at London’s The Savoy hotel next month. The fine-dining Restaurant 1890 will offer an evening French tasting menu from Wednesday to Saturday, costing £110 per person…
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Texas 'microresort' cooks up a unique take on hospitality
As Texas-based chef and restaurateur Tim Love's culinary career heated up, he found himself on the road more and more to fulfill his growing number of obligations…
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World's first 'winery airline' to launch in New Zealand
There's been much debate about alcohol and flying in the past few years, with some airlines banning booze onboard flights altogether.
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The hotel buffet is back. But it’s not back everywhere, and it’s not quite the same as it was pre-2020.
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7 restaurant technology trends to watch in 2022
The restaurant industry has traditionally been slow to adopt technology and innovative digital solutions. But in 2020 and 2021, the COVID-19 pandemic changed that and forced food and beverage outlets to look beyond the traditional…
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The rise of the hotel snack wars
Not long ago, the only snacks available in a hotel were inside a vending machine…
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JustKitchen Adds a Ghost Kitchen Location in the Hotel Adjacent to Hsinchu Science Park
Three-Year Lease Gives the Company Access to New Customers within the Hotel as well as in the Surrounding Hsinchu City.
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Premier Inn launches breakfast vegan sausage
Premier Inn has added a new vegan sausage option to its breakfast menu, to coincide with November’s World Vegan Month.
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