Sofitel's second La Haute Croissanterie collection features 10 fruit-filled croissants available at 36 properties worldwide, including 11 in Asia, from June 1 to August 28, 2026.
Dusit's hotels earned three Michelin Keys while its culinary school alumni received six Michelin distinctions, including stars for AKKEE and GOAT Bangkok.
THAIFEX - HOREC Asia 2025, one of the most influential hotel, restaurant and catering (HoReCa) gatherings in Southeast Asia, is set to take place from 5 – 7 March 2025 at IMPACT, Muang Thong Thani, Bangkok, Thailand. Organised by the Department of International Trade Promotion (DITP), Ministry of Commerce, Thailand, the Thai Chamber of Commerce (TCC) and Koelnmesse, the event will bring the region’s biggest players to showcase the latest innovations shaping the future of the industry.
Marriott Bonvoy recently officially launched its 2024 “Taste of Wonders” F&B marketing campaign in Greater China with the debut of a food documentary titled “Taste of Wonders, Flavors of North and South.” Developed in collaboration with renowned Chinese documentary director Chen Xiaoqing, the film explores the vibrant people and culture behind Chinese cuisine, and centers around the Chinese word “Xian,” which means both “fresh ingredients” and “delicate flavor.” As part of the campaign, over 300 Chinese restaurants across Greater China will create themed menus based on “Seasonal Cuisines,” “Wine/Tea Pairing,” “Home Style Dishes” and “Local Menu Co-Creation.”
Australia’s largest hotel operator, Accor, has added its weight as Founding Hotel Partner of the newly created Australian Restaurant and Café Association (ARCA), which has been established to respond to the economic challenges facing the local hospitality industry.
Within the first week of RMIT University Vietnam’s new semester, the event ‘FOODPRENEURSHIP: A Culinary Journey to MICHELIN Magic’ was organized by the Tourism and Hospitality Management Program for all RMIT students, alumni, and staff, highlighting the program’s commitment to foster academic excellence and professional development through interactive sessions between students and industry experts.
Artificial Intelligence (AI) is transforming industries across the world and as per a recent IBM report, global AI adoption is increasing steadily, reaching 35% in 2022, up four points from the previous year. The food and beverage (F&B) industry is also gradually catching up with this trend. From streamlining processes and assisting with waste management to improving guest experiences, AI is emerging as a key facilitator for the industry’s growth. With the addition of Machine Learning (ML) and Big Data, this could become a game-changer for the F&B industry, with endless potential. The global market for AI in the F&B industry is expected to grow from over USD 4 bn in 2022 to nearly USD 28 bn in 2027 at a CAGR of ~44%.
The entry of ONDC (Open Network for Digital Commerce), which is a government initiative, is challenging the current duopoly in the food delivery market in India, providing more choices both to sellers and buyers. This can bring better price parity and disrupt the existing status quo. Read on to know more.
IHG One Rewards, IHG Hotels & Resorts’ loyalty program, announces a strategic cooperation with Luckin Coffee to expand member experience across diverse scenarios. This marks a comprehensive collaboration between Luckin Coffee and the hotel industry, and as China emphasizes and rolls out policies to boost consumption, it demonstrates that IHG is on track with the market and consumer trends. The partnership will initially be offered at IHG's Holiday Inn Express brand, enriching its breakfast offerings with an emphasis on "coffee culture" and mutually increasing brand recognition and favorability, as IHG continues to pioneer high-quality travel experiences.
Two Michelin starred JAAN by Kirk Westaway is poised to reopen its doors on 6 December following a three-month transformation, presenting an elevated experience that transports guests on a journey to Devon in Southwest England, the home region of Chef Kirk Westaway. The refurbished and elegant space pays homage to the uniquely diverse terroir of Devon, also the root of Chef Kirk’s inspired culinary creations. Design and ambience is such an intrinsic part of creating a memorable dining experience and I am thrilled to have been involved in the design of a space that further complements and embodies our culinary philosophy.
In economic science, the tragedy of the commons occurs when individual users, who have open access to a resource without shared social structures or formal rules that govern access and use, act independently according to their own self-interest and, contrary to the common good of all users, cause depletion of the resource through their uncoordinated action. The concept originated in an essay written in 1833 by the British economist William Forster Lloyd, who used a hypothetical example of the effects of unregulated grazing on common land in Great Britain and Ireland. But how does this apply to Chinese cultural table habits and ways of tackling food waste?
Singapore – Regent Hotels & Resorts, part of IHG Hotels & Resorts’ Luxury & Lifestyle Collection, has staged the global premiere of its brand new pop-up immersive dining offering, Regent Taste Studio.
Dusit Thani Public Company Limited (DUSIT) and PTT Oil and Retail Business Public Company Limited (OR) aim to leverage their respective strengths and expertise to create a new growth engine for the Thai economy and deliver sustainable value across the entire supply chain.
SoftBank Group Corp-backed food service robot startup Bear Robotics has raised $81 million in a Series B funding round with investors that include Cleveland Avenue, a venture capital firm founded by a former McDonalds chief executive.
My first restaurant opened in Hoi An three decades ago. At the time, Hoi An was an old trading village and Vietnam was cut off from the western world thanks to a trade embargo designed to invert the result of what we call the American War. But us Hoianese persevered, and shortly after I served my first meals, a small group of New Zealanders trickled in for dinner. Australians and Europeans soon followed. By 1995, the United States was allowing trade between our countries to resume and our “Ancient Town” began to blossom into the major tourist destination that it is now.
Independent and dynamic designer hotel collection, Ovolo Hotels announces its latest move in an ongoing pledge to ethical eating, conscious cuisine and cutting-edge veg, becoming the first hotel brand globally to commit to a vegetarian-lead offering, Plant’d, across its hotel restaurants, from Monday 14 February.
IHG Hotels & Resorts invites the perfect candidate to grab a gastronomic opportunity of a lifetime to participate in its hunt for the next culinary superstar in Singapore. The prize: a contract for the role of Chef de Cuisine at InterContinental Singapore, heading up their very own named Italian-concept restaurant.
The Aman aesthetic of serene and gracious hospitality in beautiful, natural surroundings has been firmly planted in our consciousness since the first Aman retreat opened its doors in Thailand in 1988. Since then, the brand’s vision has expanded globally, with the Aman Tokyo taking its place as the first urban hotel in the collection. Now, in October 2021, Tokyo’s Aman is launching its first standalone patisserie at the Ootemori Centre in the Otemachi Tower.
The Indian restaurant industry has been on a roller coaster ride, with several lows and few highs since the onset of the pandemic. The strict lockdown regimes of the first and second pandemic waves in the country have had a severe and long-lasting impact on the dine-out culture, with industry associations estimating that 25-30% of the outlets have shut down in the last year. However, with the easing of restrictions in the last couple of months, the restaurant industry is gradually getting back on its feet, though subdued customer sentiment on in-restaurant dining is still a major roadblock.
Technology has become a part of every industry, and the foodservice industry is not far behind. Online ordering has become the norm as the convenience of one-click orders, timely delivery, and integrated payment systems are available from the comfort of your home. As per a recently released report, the Indian foodservice delivery market has grown at a CAGR of 33% during FY18-FY20 to US $5.2 billion in FY20 and is further expected to expand to US $13 billion by FY23. With the increasing penetration of food delivery services, the concept of cloud kitchens or delivery-only outlets, also known as ghost kitchens or virtual restaurants, has gained momentum in India.