Peachtree Group, a vertically integrated investment management firm, has launched a restaurant management division. Under the leadership of Daniel Puglisi, SVP of corporate operations for hospitality management, this division will focus on operating quick-service restaurants, starting with coffee shops.
In response to the growing consumer demand for healthier and more sustainable dining options, major players in China's hospitality industry are taking decisive action. Over the past three months, InterContinental Hotels Group (IHG) Greater China, Dossen Hotel Group, and Orange Hotels have announced ambitious commitments to transform their menus, pledging to make 30-70% of their menu offerings plant-based by 2025. The initiatives will span over 3,500 hotels, initiating a profound shift in the Chinese hospitality landscape.
The Shay, part of Destination by Hyatt, is thrilled to welcome José Andrés Group (JAG) as the exclusive food and beverage operations manager for the property, effective September 1, 2024. In this role, JAG will manage all aspects of the food and beverage experience at The Shay, including two new restaurants, in-room dining, the lobby bar, meetings and events.
Hampton by Hilton is celebrating National Waffle Day (August 24) by unveiling its first-ever group of Hampton Waffle Bosses. This trio of exceptional breakfast hosts from around the globe have been recognized for their outstanding skills in creating innovative recipes for Hampton’s signature and seasonal waffle flavors. The Waffle Boss title, awarded as part of the brand’s 40th-anniversary celebrations, is the culmination of an internal talent search in collaboration with the iconic Paris Hilton. These Waffle Bosses exemplify Hampton’s signature service culture, bringing to life a warm, welcoming spirit through their unique waffle creations and exceptional service at breakfast—two hallmarks of the Hampton experience.
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.
The Luxury Group by Marriott International, with an unrivaled portfolio of eight hotel brands including The Ritz-Carlton, Ritz-Carlton Reserve, Bvlgari Hotels & Resorts, St. Regis Hotels & Resorts, EDITION, The Luxury Collection, JW Marriott, and W Hotels, today announces Luxury Group Dining Series, a multi-city regional dining series commencing from September to November featuring six handpicked hotels including The Ritz-Carlton, Tokyo, The St. Regis Bali, The Ritz-Carlton, Melbourne, The Athenee Hotel, a Luxury Collection Hotel, Bangkok, The St. Regis Mumbai, and JW Marriott Hotel Singapore South Beach. The series offers specially designed gastronomic experiences at each property, presented by an incredible line up of culinary talents across the Asia-Pacific region and beyond.
Radisson Collection and Gambero Rosso Unveil "A Roman Guide for Foodies" in the "Taste of Heritage" Gastronomy Series Building on the success of its "Taste of Heritage" Gastronomy Series, Radisson Collection continues its journey of connecting guests with authentic local experiences. The latest edition, "A Roman Guide for Foodies," is crafted in collaboration with Gambero Rosso, Italy’s renowned wine and food experts.
Radisson Collection launches “Taste of Heritage”, a Radisson Collection Gastronomy Series Reflecting the Radisson Collection brand ethos of connecting guests to authentic local experiences, last June the brand proudly launched the "Taste of Heritage" Gastronomy Series, a collection of gastronomic travel guides and videos exploring the culinary traditions and neighborhoods around Radisson Collection hotels located in international dining destinations. Throughout 2024, the series will showcase the rich gastronomic heritage of six culinary hotspot destinations around the world: Milan, Rome, Bilbao, Tsinandali, Srinagar, and Lyon.
Discover the authentic recipe for homemade poultry sausages, created by Chef Christian Segui, Meilleur Ouvrier de France Charcutier-Traiteur and Executive Chef at the EHL Hospitality Business School in Lausanne. With his expert advice and professional tips, you will learn how to make this delicious charcuterie speciality, perfect for your summer barbecues. Follow the step-by-step preparation and cooking instructions to excite your guests’ tastebuds with mouth-watering, perfectly browned sausages.
The Craddock Terry Hotel, an award winning boutique hotel located in the heart of Lynchburg, is thrilled to announce the relaunch of their signature restaurant, Shoemakers American Grille. This Sophisticated American Grille is launching its new dinner and drink menus. The culinary focus is on fresh and light cuisine, curated by the new Executive Chef Ray Garrow, pairing perfectly with the new cocktail menu.
As a consultant in the restaurant and hospitality sector, I am seeing some dynamic changes – especially post-covid that are having a real impact on traditional dining. While customers are returning to restaurants, the notion of mobility in food service has many of my clients asking how they can add mobile operations and fleet-managed catering to their fixed locations.
A recent discussion on LinkedIn prompted this post. There is a noticeable and growing trend to charge customers paying by credit card an additional fee. Yesterday, the restaurant I had lunch at, had a 4% surcharge if you paid by credit card. Last week, a popular barbecue place I visit, had a printed menu with two price columns: one for cash and the other for credit card payments. The difference was 11.75% - guess which column was more expensive!
From its new make-your-own taco bar to its beloved classic breakfast like scrambled eggs, toast and fresh fruit, Homewood Suites by Hilton is taking its complimentary hot breakfast to the next level by unveiling its delicious, healthy overnight oats and chia pudding. Starting today in the United States and later this year in Canada, this new option allows guests, especially those who have dietary restrictions, to start their morning on a nutritious and delicious note.
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.
The 88% of Americans who have tried one may have discovered the secret to creating an endless vacation feeling – the Piña Colada. According to a new survey* from Hilton Hotels & Resorts, the flagship of Hilton’s 24 brands, 87% of respondents picture lounging by water with a tropical drink in hand when asked to describe a relaxing vacation. It’s clear Piña Coladas embody a state of mind synonymous with relaxation and hospitality, with 60% of Americans agreeing the tropical drink puts them into a vacation state of mind.
IRIS, a global market leader in mobile F&B ordering, guest directory and concierge solutions for hotels and restaurants, has been selected by Radisson Blu Aqua Hotel, Chicago, to optimise and expand their F&B operations with mobile ordering.
Welcome to the regular Q&A feature where we shine the spotlight on our EHL research faculty and their current work. With a view to going behind the scenes to better understand the fascinating, impactful world of research, the EHL Institutional Visibility team catches up with an EHL researcher whose work is making a difference in both the classroom and industry.
IRIS, a leading provider of digital F&B and guest experience platforms for the hospitality sector and a member of Oracle Partner Network (OPN), today announced F&B Mobile Ordering is available on Oracle Cloud Marketplace and can be integrated with Oracle Simphony Cloud using Transaction Services API Gen2 (STSG2). This follows their position as a certified Transaction Services STSG1 provider for the last 5 years. Oracle Cloud Marketplace is a centralised repository of enterprise applications offered by Oracle and Oracle partners.
Ever wanted to know the secrets behind the art of plating food like a top chef? The way a dish is presented on the plate plays a crucial role in the overall guest dining experience. All of our senses are engaged when we're dining out; sound, smell, and touch are all important elements in restaurants, but sight has particular value beyond the present moment. The use of imagery to draw in customers and tempt patrons to try a dish, paired with the far-reaching nature of social media means that food presentation is more important than ever.
Yssingeaux, June 25, 2024 – 40 years of inspiration, creation, and transmission. For 40 years, ENSP has been crafting a piece of French pastry history, honoring traditions while boldly embracing innovation.