The Most Valuable Room in Your Hotel Doesn’t Have a Bed
A hotel executive's insight reframes how hoteliers should think about non-room spaces as untapped revenue drivers.
News
Suncani Hvar Hotels standardizes operations with Shiji’s Infrasys POS across multi-property portfolio
Suncani Hvar Hotels deployed Shiji's Infrasys POS across nine properties and 40+ outlets in Croatia, unifying order management, payments, and reporting on a single cloud platform.
Beyond Medals: Beer Industry Awards as Bridges to High-End Gastronomy
Swiss craft beer awards like the Swiss Beer Award are acting as legitimacy signals that help beer enter fine dining contexts, with implications for HORECA operators, chefs, and distributors.
By Margarita Cruz and Yuliya Navrotska
The Rising Importance of Approachable Restaurant Experiences in Hotels
The article examines how hotels can transform dining from basic amenity to brand differentiator through approachable menus, local partnerships, and integrated guest experiences.
By Prabeen Prathapan, Executive Chef, Hilton
Shiji’s Open Tab & Pay Only Enables the Industry’s Most Connected Hotel F&B Journey
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 reveal scale of beverage growth opportunities in U.S. hotels
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.
The Spirits Company That Builds Destinations: Laura Sileo Pavat on Pernod Ricard
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.
The hidden revenue gap in multi-property F&B - and how unified mobile ordering closes it
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.
By Kate Fuller, Head of Marketing, IRIS
Shaken, Not Stirred without the Spirits: Why Hotel Bar Guests Are Choosing High-End Mocktails Over Alcoholic Cocktails
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.
By Nasir Zahir
Ancestral Superfoods From East to West Asia: Sustainable Nutrition for Asian Hospitality
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.
By Nico Dingemans, Founder and Managing Director, Hospitality in Health (HIH)
Folio and meez Partner to Give Hospitality Operators Greater Visibility Into Food Costs and Menu Profitability
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.
Investing in Liquor: Baijiu’s Luxury Asset Moment
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.
The Hotel F&B Transformation Roadmap
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 launches limited-edition croissant collection ‘Fruit Kiss’, inspired by fruit, freshness and indulgence across Asia
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.
Frontline Performance Group (FPG) Launches Checkmax With AI Insights To Maximize F&B Profits
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.
Uncorked and Elevated: How Hotels Are Redefining Wine & Food in 2026
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.
By Nasir Zahir
Balancing Pressure and Possibility: The New Playbook for Hotel F&B
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.
By Guy Reinbold, Corporate Director of Food and Beverage, Meyer Jabara
The Buffet Paradox: Why Abundance Is Costing Hotels More Than They Know
Hotels lose hundreds of thousands annually to buffet overproduction, with AI-driven tracking showing potential waste reductions up to 90%.
By Fengmin Gong, CEO and Co-founder, Metafoodx
Cross-Modal Orchestration - Culinary Creativity Before The Plate
The article argues that culinary creativity occurs through cross-modal sensory alignment before food arrives, rather than through constant dish innovation on the plate.
By Marc Stierand and Charles Spence
La Haute Croissanterie Fruit Kiss: Sofitel launches limited-edition croissant collection Fruit Kiss, inspired by fruit, freshness and indulgence.
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.