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Hungry for Travel: How Food is Shaping Holiday Home Stays in Asia Pacific

Booking.com's 'Taste of Home Asia Pacific' research reveals that food is playing a central role in shaping the holiday home experience in 2025. Travelers across the region are increasingly selecting holiday homes that offer accessibility and freedom to dine, host and/or cook in unique, authentic spaces and destinations. These culinary moments are becoming more than just mealtime, they are opportunities for connection, cultural immersion and creating lasting memories that transform food into cultural gateways rather than just travel highlights.

Booking.com
Opinion Article

Women in Wine: Careers in the Industry

Wine has long been perceived as a male-dominated world. For centuries, symbolic authority, from inheritance in family domains to the role of the “master winemaker”, has largely been coded as masculine. Women were present, often as vineyard workers or “wine widows” taking over after a husband’s death, but their visibility and recognition were limited. Today, the landscape is changing. In some oenology programs, women now make up the majority of students, and in countries such as Spain and Italy, close to a third of wineries are led or owned by women. Yet this presence is not evenly reflected across positions of leadership and prestige.

Alicia Gallais
By Alicia Gallais, Assistant Professor in Wine Management, EHL
Supplier News

Luxury meets technology: Pan Pacific London adopts Shiji’s Infrasys POS to elevate service across multiple F&B venues

Shiji, the global hospitality technology leader, announced today the successful go-live of Infrasys POS at Pan Pacific London, following a rapid and efficient implementation. The installation spans 8 outlets, 11 workstations, and 19 tablets, delivering a flexible, guest-focused platform designed to support the luxury hotel’s diverse food and beverage operations.

Shiji and Pan Pacific
London, United Kingdom
Press Release

The Hotel Monroe Becomes the First Full-Service Hotel in the US Certified by the Gluten-Free Food Program (GFFP) as 100% Gluten-Free

The Hotel Monroe, a hotel within Hilton’s Tapestry Collection, has officially been recognized as the first full-service hotel in the US by the Gluten-Free Food Program (GFFP) as 100% gluten-free. This certification also is endorsed by the National Celiac Association (NCA).

Cornerstone Hospitality, LLC
Monroe, Louisiana, United States
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The next-gen metrics that move hotel P&L

Hotel tech has changed what's possible – and measurable. RevPAR and ADR aren't enough; discover the metrics that really matter. 
Mews
Opinion Article

Reimagining the Hotel Minibar: How Bartech’s Automation Technology is Powering a Profitable, Guest-Centric Comeback

For decades, the hotel minibar has stood as a symbol of indulgence and convenience in the hospitality industry. For guests, a cold soda or their favorite late-night snack was always within easy reach. With this in-room convenience, there was no need to get dressed to go to the hotel restaurant, lobby bar or grab-and-go counter, or even make a call to room service to satisfy a craving. Yet in recent years, this once-prized hotel amenity has come under fire. A recent CNBC feature, which has been widely circulated in hospitality circles, labeled the minibar a “dying breed,” portraying it as a relic of hospitality’s past. The reporter makes a case that most minibars are overpriced, underused and expensive to maintain.

Bruno Agrario
By Bruno Agrario, Executive VP of Sales, Bartech International, Bartech Systems International Inc.
Supplier News

The Future of Hotel F&B Technology

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.

Shiji
Opinion Article

Artificial Intelligence-Driven Personalization in Restaurant Guest Experiences

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?

Joe Cilli
By Joe Cilli, Assistant Dean and Director of Distance Learning for the FIU Chaplin School of Hospitality & Tourism Management, FIU
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Why Hospitality Net Leads B2B in Hospitality

Learn what makes us the industry-leader in what we do.
Hospitality Net
Opinion Article

The Growing Need for Food Allergy Compliance in Restaurants

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.

Melissa Rosen
By Melissa Rosen, Founder and Principal Consultant of Be My Guest and member, Cayuga Hospitality Consultants
Press Release

Regional Pacific Workshop Strengthens Link Between Agriculture and Tourism

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.

UN Tourism