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.
IRIS outlines seven mobile ordering strategies hotels can budget for in 2027 to convert F&B from a guest amenity into a profit centre, citing 20-40% increases in average transaction value among clients.
A detailed industry review covers a decade of shifts in hotel catering and conventions, from menu personalization and tech gains to hidden fees, labor shortages, and F&B contract traps hitting smaller groups hardest.
A Swiss restaurant losing CHF 129,600 annually to food waste cut losses by 40% using a four-step method: measure, staff questionnaire, collective workshop, and follow-up.
The Caesar salad's tableside ritual, born in Tijuana in 1924, is a case study in how hotel F&B can use culinary storytelling and skilled service theater to create memorable, differentiated guest experiences.
Sofitel and Nespresso partner on a limited-edition croissant and coffee pairing menu available at 20 global properties from September to November 2026, delivered as a theatrical in-room ritual.
A kiosk deployment at Hyatt Regency Savannah drove a 22% rise in marketplace orders and a 24% sales increase, while shifting 72% of transactions to self-service and freeing staff for higher-value guest interactions.
A strategic framework for designing hotel cocktail menus around consumption occasions, pricing psychology, and sequencing to maximize per-guest contribution rather than per-item profit.
An eight-step framework for hotel F&B leaders building 2027 budgets, covering revenue planning, labor deployment, food and beverage cost control, capital investment, and contingency planning.
Wyndham Garden Phuket Kamala has deployed Shiji's Infrasys cloud POS across 3 F&B outlets, centralizing menu management and transaction processing at the Kamala Beach resort.
A strategic framework for luxury hotel beverage directors on building bar lists by function rather than origin quota, balancing local authenticity, global benchmarks, and guest intent.