Financial Controls - Three Things at Breakfast
Ask most owners where their breakfast food cost problem lives and they will point at the kitchen, the supplier, or the person setting up the buffet at five in the morning. In my experience, they are almost always pointing in the wrong direction…
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12 rules for the hotel breakfast buffet
Ditch the PJs, leave cleaning to the pros and use the right tongs.
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Premier Inn Breakfast by Whitbread PLC - hotel chain leans on buffet revenues
Premier Inn Breakfast brings a hot and cold buffet with unlimited servings to thousands of Whitbread hotels across the UK. This product is driving the price of Whitbread PLC stock.
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Time Travel Through Food: At the Imperial Hotel, Tokyo, the Past Is Still Being Served
Restaurants worldwide are rethinking how meals are experienced, complementing technical excellence with a greater emphasis on memory, heritage and narrative…
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The history of the warm, chocolatey cookies that became a hotel icon
Forty years after DoubleTree served its first cookie, guests keep showing up — sometimes just for the gooey, walnut-packed welcome.
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There is one subtle detail that unites the world’s finest hotels: the ability to turn the impossible into an experience. It is not merely a matter of comfort, elegance, or impeccable service…
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Hotels turn bingsu into summer's splurge
From edible gold to champagne pairings, Seoul's hotels are racing to outdo each other on a summer staple.
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When even Park Hyatt embraces all-inclusive, something more fundamental is shifting
I came across an announcement this week that made me pause and not because it was particularly loud, but precisely because it wasn’t.
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Hotel Food Waste Crisis: 11 Chains Pledge UN Targets by 2026
Eleven major hotel chains including Accor, Hilton, and Melia commit to halving hotel food waste by 2026, targeting buffet operations as part of UN climate sustainability goals.
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Single-use hotel toiletries get extremely bad press and have even been banned in several U.S. states, but were loved by many travelers. A sustainability scientist from Ohio State University lays bare the reason behind the shift…
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Top Five Dishes That Sell in Every Restaurant Concept
You do not need a sales mix report to know what your top sellers are…
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Why the Hotel Bakery Is Becoming as Popular as the Hotel Bar
In late January, I pushed open a frosted door in Mayfair, London, and entered a different world, engulfed by the intoxicating scent of yeasty bread and caramelized sugar. I was 7 miles from my home in North London, yet I was mentally on vacation: at…
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In an age of delivery apps and convenience, hotels shouldn’t overlook the minibar
The hotel minibar is dead. And even if it is not lost forever, that little fridge has not been metaphorically plugged in for some time and the nuts could do with a rearrange. I say this as someone who travels often, stays in good hotels and…
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What’s Happening To Fine Dining?
Noma closed and not because René Redzepi ran out of ideas, the landscape changed on him…
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The Trends Reshaping How We Eat and Drink in 2026
In the United States, food and beverage trends don’t just shift, they erupt, rewriting the rules of how we cook, sip, and gather. The question for 2026 isn’t what’s next, but how fast we’re willing to follow…
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Flow Thru — this is my abbreviation — is a catch-all phrase that measures how much made it through your business comparing one period to another. What made it through, from revenues to profit. Another term to describe this measurement is retention…
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‘We’ve seen everything’: tales from the frontline of hospitality's late-night workers
Sex, drugs, drinks – and great connections. Bar workers report from the frontline of the midnight shift
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London’s hotel patissiers battle as cakes become big business
The lines are the city’s top hotels and the weapons are Chantilly cream and croquembouche, as celebrity chefs compete to feed our appetite for fancy cakes
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