Shiji's Stellaris Digital Dine adds Open Tab and Pay Only features, promising up to 15 minutes saved per cover and higher average checks through frictionless QR-based ordering and payment natively integrated with its POS and PMS.
NIQ and AHLA's Hotel Beverage Study 2026, based on 5,000 U.S. hotel visitors, finds soft drinks lead purchase intent at 47%, with domestic travel growth expanding supplier opportunities.
Pernod Ricard's Global Brand Homes Director Laura Sileo Pavat outlines how the spirits giant welcomes 1 million visitors annually across distilleries and châteaux, using five key elements to maintain personal guest connections at scale.
IRIS argues that hotel groups using fragmented, POS-tied mobile ordering platforms risk inconsistent guest experiences and hidden costs, and outlines five criteria for selecting a unified, scalable solution.
Rising sobriety trends and Gen Z preferences are pushing luxury hotel bars to build premium mocktail programs, with margins of 65–75% making them more profitable than traditional cocktails.
A contributed piece for Hotel Yearbook 2026 explores seven ancestral superfoods across six Asian countries as a framework for building sustainable, health-focused F&B menus in Asian hospitality.
Folio and meez integrate their procurement and recipe platforms to give hotel F&B operators real-time visibility into food costs, recipe margins, and purchasing decisions in a single workflow.
EHL research using 20,000+ auction transactions shows baijiu returned ~6% annually from 2010-2023, with near-zero correlation to traditional assets, signaling growing potential as a collectable luxury spirit.
Inspired by an AWS and Shiji whitepaper, the roadmap outlines five key F&B trends and six technology strategies, including cloud POS, mobile ordering, and real-time analytics, to help hotels improve margins and guest satisfaction.
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.
FPG's CheckMax uses AI coaching and e-learning to train hotel restaurant servers in suggestive selling, targeting 5–15% revenue-per-guest increases with integrations for Oracle Micros, Toast, and Square.
Hotels in 2026 are transforming wine programs into immersive, story-driven experiences, with real examples from Four Seasons, Kimpton, and Virgin Hotels showcasing sommelier-led tastings, regional terroir pairings, and tech-enhanced service.
Hotel F&B operations face margin pressure from food inflation and labor costs while guest expectations rise, but new technology and data-driven strategies offer opportunities for profitable differentiation.
Hotels lose hundreds of thousands annually to buffet overproduction, with AI-driven tracking showing potential waste reductions up to 90%.
The article argues that culinary creativity occurs through cross-modal sensory alignment before food arrives, rather than through constant dish innovation on the plate.
Sofitel's ten fruit-filled croissants will be available for three months at participating hotels worldwide, featuring flavors like Raspberry Kiss with basil and Mango Kiss with borage flowers.
A 10% workforce shortage across European hotels is driving adoption of mobile POS systems to maintain F&B service standards with fewer staff.
Newport Hospitality Group executive argues hotel F&B outlets need strategic management focus to drive guest preference and measurable revenue performance.
Hilton's CEO launches a video series learning traditional dishes from hotel chefs, starting with Moroccan tagine at Conrad Rabat Arzana.
Marc Rose Hospitality achieved 15% F&B revenue growth at two resorts using IRIS mobile ordering, now expanding to three more properties.