Family holidays are all about making memories, relaxing together, and enjoying quality time - but anyone who’s travelled with a mixed-age group knows it’s not always as simple as it sounds.
Hotel restaurants are no longer just convenient pit stops for weary travelers—they've become destinations in their own right. New insights from OpenTable and KAYAK cement a growing cultural shift: travelers are choosing where to go and stay based on what they want to eat. Nearly half of Americans (47%) say they have specifically booked a trip to visit a restaurant1, and KAYAK data shows a 51% year-over-year increase in the use of KAYAK's "restaurant" hotel filter, highlighting how travel and dining are becoming increasingly connected.2
Loews Hotels & Co is redefining the hotel beverage experience with Fizz by Loews Hotels, a new, soda-centric program designed for the modern guest. Launching this summer nationwide, Fizz by Loews Hotels puts crafted carbonation center stage, serving up refreshing, customizable, house-made sodas and spritzes available at all Loews properties.
Wyndham hotel team members and guests can now get everything from tacos to toothpaste delivered right to their doorstep—all with $0 delivery fees and other perks—thanks to a new partnership between Wyndham Hotels & Resorts and leading online and mobile food-ordering and delivery platform, Grubhub.
The most significant barrier holding back hotel F&B isn’t cost, but comfort, a deep-seated comfort with outdated systems. It’s the notepad by the pool, the clunky POS terminal, and the data that never leaves the restaurant. This operational friction is a constant source of frustration for staff and a silent disappointment for guests who expect more.
Artificial intelligence is fundamentally transforming the restaurant industry, with personalization emerging as perhaps one of the most significant developments. Unlike basic personalization that might simply remember a customer’s name or birthday, Artificial intelligence-driven personalization leverages advanced algorithms, machine learning, and large datasets to anticipate needs, personalize offerings, and create seamless experiences uniquely crafted for each individual. As reported by Statista the global food service market, valued at $2.52 trillion in 2021 and projected to reach $4.43 trillion by 2028, is increasingly embracing these technologies. So how will AI-driven personalization in restaurants reshape guest experiences over the next five years? What are the current applications, emerging trends, technological elements, and implications for businesses and consumers?
In the fast-paced world of hospitality, a frictionless, scalable, and guest-centric mobile ordering system isn’t just a nice-to-have - it’s a revenue driver, a brand builder, and a guest loyalty enabler.
The most successful hotel restaurants are ones that strike a balance between personal taste and perceived value. As a consumer myself, I am sometimes guilty of dining out and thinking: “I could have made this dish better myself at home,” or “At these prices, this meal better be worth it.”
In the hospitality world, every detail sends a message. From the music we play to how we welcome guests, the atmosphere we create shapes how people feel. At Rellies Hospitality, we focus on something that doesn't always make the headlines but matters just as much as the playlist or drink menu: making sure everyone feels respected, supported, and comfortable.
Approximately five years ago, when my daughter was just two years old, we confirmed through allergist testing that she had multiple severe food allergies—cashews, pistachios, sesame seeds, peas, and lentils. While some of these would result in immediate and intense gastrointestinal distress, others carried a much graver risk: anaphylaxis.
UN Tourism, the Mountain Partnership Secretariat at the Food and Agriculture Organization of the United Nations (FAO) and the Pacific Tourism Organisation (SPTO), concluded a successful three-day Regional Workshop on Sustainable Gastronomy Tourism. The event brought together over 70 stakeholders from across the Pacific to co-create gastronomy tourism experiences and itineraries that deepen the connection between agrifood systems and the tourism sector.
“A healthy mind in a healthy body”, “food as medicine”, “you are what you eat” – these insights into food and well-being have been around for millennia, but today they are gaining more traction as consumer trends shift towards an increased demand for healthy, ethically-sourced food.
UN Tourism and Slow Food will work together to promote gastronomy tourism as a tool for socio-economic development of people and communities.
Executive summary: Coffee and tea service, specifically herbal tea, as an in-room wellness amenity represents an area where there’s a strong opportunity for hotels to improve their presentation. This guestroom feature is easily accessible for all hotel categories due to low per-unit costs and scalable due to minimal labor inputs, thus representing a great entry to the wellness market. A hotel’s tea presentation cannot exist in isolation, though, and is best approached as part of a concerted effort to enhance the room’s wellness branding through a cluster of sleep or health-focused amenities.
Alliants, the global leader in guest experience technology, has partnered with leading mobile F&B ordering specialist IRIS to deliver an integrated solution that enhances the in-stay experience for both guests and hotel staff.
At the EHL Open Innovation Summit in Lausanne, we spoke with Anderson Yang, EAM to the General Manager’s Office at Yun Ding Food & Beverage Co. Ltd, about how artificial intelligence is shaping the future of hospitality, how innovation can thrive when rooted in tradition, and why building genuine community through storytelling is more powerful than conventional marketing in today’s evolving landscape.
For hotel brands near the top of the chain-scale, the requirement for creating meaningful experiences that embrace ‘sense of place’ becomes essential. In the constant pursuit of business growth, offering incredible and ‘peak’ experiences becomes essential for driving ADR and ancillary spend. This is what we call the ‘reason to visit’, inspiring word-of-mouth, boosting occupancy rating, and enhancing overall value in various ways.
Following the recent appointment of Michael Caines MBE as Culinary Strategist at The Stafford London, the Stafford Collection is delighted to announce that Lympstone Manor—Caines’ acclaimed hotel, restaurant, and vineyard in Devon, and a member of Relais & Châteaux—will be joining the group as an associate member. Lympstone Manor will now sit proudly alongside The Stafford London and Norma, further enriching the Collection’s esteemed portfolio with its award-winning hospitality and culinary excellence.
A high-quality sous vide machine is the foundation of precise, reliable sous-vide cooking in any professional kitchen. Whether you're managing a high-volume restaurant or refining your approach to modern gastronomy, selecting the right sous vide equipment is key to achieving consistent texture, precise doneness, and efficient workflow.
Wellness and spa offerings have become increasingly vital to enhancing guest experiences and driving profitability within the hospitality industry. Statista revealed the global health and wellness market is estimated to reach almost seven trillion U.S. dollars by 2025, with EHL Insights anticipating that the global medical spa market will reach US$45 Billion by 2030. As health and wellness offerings and personalised experiences become more integral to travel and tourism, the wellness sector is evolving at an unprecedented pace.