Hozpitality Group Unveils "Hozpitality's Best 30 F&B Leaders in the Middle East 2026" Powerlist
The 2026 powerlist recognizes 30 F&B leaders across hotels and restaurants in the Middle East, with winners to be celebrated at Dubai gala in March.
News
Dusit highlights rare convergence of Michelin recognition across hotels, dining, and the culinary talent it has trained
Dusit's hotels earned three Michelin Keys while its culinary school alumni received six Michelin distinctions, including stars for AKKEE and GOAT Bangkok.
From Hotel Outlet to F&B Destination – 5 Strategies to Boost your F&B Concept
Article outlines five strategic approaches to transform hotel restaurants from basic outlets into profitable standalone destinations.
Mastering mobile ordering: 10 best practices to drive ancillary revenue and free up staff time
IRIS shares 10 strategies for hotels to maximize F&B revenue through mobile ordering, from strategic QR code placement to staff training and data analytics.
By Kate Fuller, Head of Marketing, IRIS
When Hospitality Goes Overboard
Restaurants rely on satisfied customers for repeat visits, leading many to continuously raise their service standards to meet and exceed customers’ expectations. However, service quality that is too high can backfire, with behaviours such as kneeling and excessive politeness arousing suspicion and discomfort in diners. Filling a research gap and providing practical guidance for restaurant managers and operators, Dr Yuchen Xu and Professor Catherine Cheung of the School of Hotel and Tourism Management (SHTM) at The Hong Kong Polytechnic University (PolyU), working with two co-authors, offer a novel theoretical lens for examining how customers respond to such “over-service” in restaurants.
Colicchio Consulting Releases 2026 Food Hall Report Highlighting Rapid Expansion, as the Segment Grows Nearly 25% Over Two Years
The report tracks 458 operating food halls with 114 more in development, showing Florida leading with 17 planned projects.
The Landmark London partners with IRIS to elevate room service efficiency and boost order volumes
IRIS Mobile Ordering helped the luxury hotel handle 100+ orders per shift while improving accuracy and guest confidence for international visitors.
The Restaurant Floor: Life in the Fast Lane
Using road trip metaphors, an F&B professional shares insights on managing restaurant operations, team coordination, and maintaining service flow during busy periods.
By Andrew Hopson, Food and Beverage Leader, Andrew Hopson
Serving the Future: What the 2025 Global Foodservice Outlook Tells Us
The first global foodservice study reveals operators struggle with integration despite progress in innovation, sustainability, and digital tools across 1,207 businesses worldwide.
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.
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.