The Trends Reshaping How We Eat and Drink in 2026
CEO of Concrete Hospitality Group predicts 2026 F&B trends will emphasize bar culture revival, smaller curated menus, Southeast Asian flavors, and theatrical desserts.
News
Davidson Hospitality Group Hosts Preeminent Food & Beverage Summit
The two-day Dallas summit focused on menu profitability, procurement cost savings, and team development for F&B leaders across Davidson's hotel portfolio.
JW Marriott Las Vegas Resort & Spa + Rampart Casino Engages Colicchio Consulting to Reimagine Culinary Program
Colicchio Consulting led the $75 million F&B transformation introducing seven new dining concepts including brands from James Beard winner Shawn McClain and Top Chef's Fabio Viviani.
Hotel Food and Beverage Thrives on People, Who Are the Best Investment
The article argues hotel F&B success depends on investing in people through career development, ongoing training, and technology that enhances rather than replaces human connection.
By Stephen Wittman, Vice President, Food & Beverage, Remington
A New Analytic for Hotel Restaurant Real Estate: Transitioning Square Footage into Signature Experiences
Hotel food and beverage isn’t simply a service line—it’s the second-largest revenue engine in the building (1) and, increasingly, the brand’s cultural calling card.
By Trip Schneck, Managing Partner, Colicchio Consulting
More Than a Hotel Restaurant: Takeaways from Hilton Anaheim's Culinary Reinvention
When I stepped into my role as Executive Chef at Hilton Anaheim, it coincided with the largest renovation in the hotel’s 40-year history. But this wasn’t just a chance to update dining spaces or reimagine menus; it was a rare opportunity to fundamentally rethink how hotel food and beverage can engage today’s guests, drive revenue, and foster long-term loyalty.
By Prabeen Prathapan, Executive Chef, Hilton
Kimpton Reveals the Trending Tastes of 2026
Kimpton’s hotly anticipated annual Culinary + Cocktail Trend Forecast returns this year to unveil the unique dining styles, bold ingredients and expert techniques set to shape the global hospitality scene in 2026. From heritage and third-culture cuisine to fruity milk alternatives, Kimpton’s global chef and bartending community are setting trends that will define food and beverages in the year ahead.
Altamarea Group Retains Influence Society to Lead Web Strategy for New York Times-Starred Ai Fiori
Influence Society, the design-driven digital agency specializing in luxury hospitality, has expanded its collaboration with Altamarea Group to support the online performance of Ai Fiori, the group’s flagship Midtown Manhattan restaurant. Following the launch of a refined, brand-centric website for Marea Beverly Hills, the partnership now turns its focus to enhancing visibility and strengthening the digital foundation for Ai Fiori—a restaurant synonymous with elegance and culinary precision.
The Galt House Hotel selects IRIS Mobile Ordering to drive F&B sales, profitability, and guest satisfaction
The Galt House Hotel, a Wyndham Grand Hotel and the largest hotel in Louisville, Kentucky with over 1,300 rooms, has partnered with IRIS, the global leader in mobile ordering and guest experience platforms, to revolutionize its food and beverage operations.
Wine and Health: Debunking the Myths and the Algorithms
This year’s “Vine to Mind” Symposium was hosted at EHL Hospitality Business School. The international event brought together statisticians, neurologists and winemakers to explore a topic that continues to spark debate across cultural and policy circles: wine and health. The discussions revealed a complex interplay between tradition and technology, with special focus on the algorithms that are increasingly shaping our perceptions of what is supposedly ‘good’ for us. This article unpacks the myths surrounding wine and health, and how today’s ambiguous digital narratives are redefining our relationship with wine.
IRIS delivers 44% growth in mobile ordering revenue for White Lodging
The US-based hotel management company White Lodging today announces the strengthening of its collaboration with the global market leader in digital F&B, guest directory and concierge ordering, IRIS, to accelerate its digital ordering proposition across its robust portfolio of hotels.
Food Service Management Study Reveals Critical 'Aspiration-Readiness Gap' in Delivering Preference-Driven Dining Experiences
Agilysys, Inc. (Nasdaq: AGYS), a leading global provider of hospitality software solutions and services, today released the findings of its 2025 Foodservice Management Industry Impact Study: Balancing Operational Excellence with Experience Innovation.
Comfort is the New Luxury: Marriott International Unveils Asia Pacific's Culinary Future
Marriott International has unveiled its latest report, The Future of Food 2026, which explores how dining habits and preferences are changing across the Asia Pacific region. The comprehensive study spotlights major trends reshaping the culinary landscape, including a shift away from traditional fine dining toward casual luxury, comfort-driven menus, immersive dining experiences and a renewed reverence for local flavors. Diners are increasingly prioritizing relaxed, personalized encounters where storytelling, entertainment, and thoughtful design are just as important as the food itself.
UN Tourism Global Conference on Wine Tourism highlights value of Culture
The UN Tourism Global Conference on Wine Tourism took place in Plovdiv, Bulgaria, on 6–7 October 2025. Under the theme “The Art of Wine Tourism”, the event explored the synergies between wine tourism, art, and culture, showcasing its role as a catalyst for innovation, job creation, and regional development.
UK's Hospitality Sector Council launches Innovation Lab
The Hospitality Sector Council, in partnership with corporate innovation leader L Marks and the Department for Business and Trade, has announced the launch of the first sector-wide Hospitality Innovation Lab. The initiative is designed to accelerate innovations that support workforce excellence and strengthen the sector’s future.
From check-in to checkout: How great operators keep every moment on brand
Hospitality is built on execution. Every detail—from the greeting at check-in to the follow-up after checkout—either reinforces your brand promise or erodes it.
By Melissa Burghardt, CEO, Axonify
Budget season 2026: Why digital F&B ordering is your hotel’s best investment
As hotels prepare their budgets for 2026, leaders are under pressure to maximise returns on every investment. Today’s operators are looking for solutions that don’t just cut costs - they drive measurable revenue, streamline operations, and elevate the guest experience.
By Graham Rushin, VP Sales & Marketing, IRIS
Accor Launches Table For - a New Dedicated In-house F&B Group Redefining Hotel Dining in The Pacific
Accor, the largest hotel operator in Australia and New Zealand, has announced the launch of Table For – a new in-house food and beverage group designed to set new standards in culinary experience, creativity and commercial performance. Its first restaurant, Flaminia, will open at Pullman Quay Grand Sydney Harbour this Summer, with exciting new concepts set to follow.
Vine to Mind 2025: Where Data and Wine Form the Perfect Blend
Organized by EHL Hospitality Business School and the Harvard Data Science Initiative, the second iteration of the Vine to Mind conference took place on EHL’s iconic Lausanne campus in June 2025. Discussions centered on the role that data science plays in the wine industry. Drawing participants from over 20 countries, the conference featured presentations rooted in academics, data science and in-the-vineyards insights. The conference put forward a clear and informed message: the evolution of the wine industry now depends as much on advances in data science as on traditional expertise in viticulture, winemaking, and business.
By Philippe Masset and Andrew Brenner
Swiss Beer Inspires Innovation in Traditional Industries
For centuries, industries such as beer, wine and whiskey have been built on foundations of heritage and craftsmanship. Over time, these products have become precious, cultural artifacts, deeply tied to regional identity. The botti used for ageing Barolo wine in Piedmont, the ancient recipes used to produce beer in Germany, or the oak used for aging whiskey all carry symbolic meaning beyond their technical purpose. Entrepreneurs entering these fields quickly learn that innovation often means challenging industry traditions that entire regions have held sacred for generations. The price of novelty can be high: reputational risk, resistance from loyal consumers, even rejection from local communities who see innovation as an attack on authenticity. Inspired by research on the Swiss beer industry, this article proposes strategic ways of weaving centuries of tradition into new interpretations.
By Margarita Cruz, Associate Professor of Corporate Strategy and Entrepreneurship EHL Hospitality Business, EHL