A broad industry overview of the plant-based food sector covering market growth, technology trends (AI, 3D printing, fermentation), and the shift from niche trend to mainstream food category by 2026.
Kimpton launches The Curious Palate, a global F&B platform spanning secret menus, chef collaborations, and pop-ups across its portfolio, debuting at an inaugural multi-chef dinner in Monterey, CA.
Park Hyatt Milan's Head Chef Joshua Acquaviva will bring Neapolitan-rooted Italian cooking to Alila Kothaifaru Maldives for a ten-day residency at Pibati Sul Mare, including intimate pizza-making sessions for up to eight guests.
A broad strategy guide covering ambiance, menu design, technology, upselling, loyalty programs, and sustainability to help hotels grow F&B revenues.
The article argues that hotels misattribute restaurant underperformance to chef quality when the root cause is undocumented systems, unclear accountability, and structural gaps that any new hire will inherit.
A personal leadership essay arguing that hospitality managers who drift from the floor lose credibility, using the film Boiling Point as a lens on distracted leadership and eroding standards.
Bargello's F&B director reflects on earning a second consecutive Wine Spectator Award of Excellence, detailing how independence from hotel brand mandates, low-production wine sourcing, and community-focused service shaped the program.
IRIS argues hotels can reclaim F&B revenue lost to delivery apps by adopting mobile ordering platforms, citing a 30%+ revenue uplift and an InterContinental New Orleans case study as evidence.
The piece argues that digital ordering in hotels should redirect staff time toward meaningful guest interaction, not reduce headcount, while stressing that system connectivity and operational coordination are critical to realizing those gains.
An F&B operator's outlook for fall 2026 and into 2027, covering coffee as an all-day revenue driver, craft beer and bourbon programming, comfort food trends, and how hotels can attract locals not just overnight guests.
Marriott's Future of Food 2027 report, covering Asia Pacific ex-China, finds 95% of surveyed properties cite authentic local cuisine as the top trend, with dining spaces, formats, and menus reshaping hotel F&B.
The article examines how humanistic leadership in gourmet restaurants can balance the "customer is always right" doctrine with staff wellbeing, exploring menu reduction and compassionate communication as practical tools.
SoftBank Robotics will showcase four AI-powered cooking and serving robots at EquipHotel 2026 in Paris, targeting EMEA hospitality operators facing labour shortages and rising costs.
An academic-style analysis of why wine regional reputations rise and fall, covering climate change, consumer trends, trade, and the expanding global prestige set from Burgundy to Barossa.
The Westin Kierland Resort in Scottsdale achieved 60%+ digital order adoption using IRIS Mobile Dining, eliminating phone orders, manual POS entry, and paper breakfast door hangers across 735 guestrooms.
Insights from a Shiji webinar explore how linking reservation and POS data helps restaurant operators move beyond booking volume to understand guest value, channel profitability, and sustainable margins.
A veteran hotel kitchen professional argues that underperforming hotel restaurants suffer from structural failures, including unclear outlet ownership, absent recipe standards, and poor resource allocation, not menu or concept issues.
An operational guide for restaurant managers on diagnosing scheduling problems before selecting software, drawing on NRA 2025 data, turnover cost benchmarks, and skills-based scheduling research.
COMO Uma Ubud Bali has deployed Shiji's Infrasys cloud-based POS to centralize F&B operations, improve order accuracy, and free staff to focus on personalized guest service.
An educational overview of gastronomy as an interdisciplinary field, covering its definition, history, differences from culinary arts, and career paths in hospitality and food.