Celebrating the rich traditions of American cooking, the approachable American restaurant perfectly complements the brand’s signature warm hospitality and caring service
I’m writing this from a quiet table at Fowlscombe Farm in the English countryside - a place where hospitality is grounded in land and place. The historical buildings are restored with care. The food is grown on-site. Nothing is rushed or wasted. Everything feels considered.
Truly, there’s no place like Rome. The Eternal City is forever a delight to visit for work or for pleasure. Over the past five years, the Italian capital has gone through a hospitality renaissance, with incredible hotels opening (or reopening) throughout its ancient center. This has forced every market participant to step up their game.
Crafted by Sofitel’s talented pastry chefs using local flowers, La Haute Croissanterie exclusive collection pushes the art of pastry-making into new realms. In Asia, Sofitel Ambassador Seoul Hotel & Serviced Residences will showcase its own unique creation from May 2025, extending the cherry blossom season into a gastronomic experience
One of the most incredible things about working in hospitality is the instant feedback loop. I’ve worked across e-commerce, tech, consumer goods, and B2B services, and in every one of those sectors, there was always a goal to make customers happier. But nowhere have I found the kind of rapid, tangible cause-and-effect loop that exists in hospitality.
In a world shaped by unprecedented technological advancement, the hospitality sector finds itself at a fascinating intersection of tradition and transformation. At this crossroads, the food system – a sector shaped by human connection and culture – is undergoing a revolution of its own. As AI, climate change and shifting consumer values redefine the rules of engagement, it’s becoming increasingly clear that the transformation we need will not come from isolated breakthroughs, but from radical collaboration.
It feels like summer is on the way, so now is the time to invest in a digital strategy that focuses on seasonal menus, guest experiences and mobile ordering that delivers greater efficiency and satisfaction on both sides of the menu (for staff and guests) and ensures you will be basking in summer profits!
In the hospitality industry, food and beverage offerings play a pivotal role in shaping guest experiences. Whether it’s an indulgent room service meal, a quick bite at a café, or a fine dining experience, the way F&B services are delivered can significantly influence guest satisfaction. In an era where personalization and efficiency are key, creating a seamless F&B experience is not just an advantage—it’s a necessity. In this blog, we’ll explore how a seamless food and beverage (F&B) experience can enhance guest satisfaction and provide actionable tips to make it happen.
Asia’s largest software solution provider for hospitality, IDS Next, recently completed the acquisition of ShawMan Software, further strengthening the former’s position as the only global leader in comprehensive ERP solutions for hotels, restaurants, wellness, and banquets & events sectors. This strategic move, which was first initiated in 2022, is now facilitated through the National Company Law Tribunal, India, marking a key moment in IDS Next’s journey as a full-stack enterprise cloud solutions provider for the industry.
Cocktail trends are a marker of the times we live in and a fascinating phenomenon for mixologists serving on the front line as well as customers at the front of the bar line! So, whether you're looking for cocktail menu ideas for your bar or restaurant or perhaps you're looking for ideas for your own weekend tipple, we've got you covered in our yearly round-up of the most popular and upward-trending cocktails.
Owners and operators of the most innovative bars, restaurants, and nightlife venues are converging on Las Vegas to attend the Bar & Restaurant Expo. This LIVE event is bringing F&B pros together March 24 to 26 at the Las Vegas Convention Center to rewrite the rules of hospitality for the foreseeable future. It’s where grit meets opportunity ... where people who were once okay just keeping up are now choosing to level up … and where new products, partnerships, and technologies are setting trends, revolutionizing operations, and elevating the customer experience across the board.
The Luxury Collection, part of Marriott Bonvoy’s portfolio of over 30 extraordinary hotel brands, today announces a new brand partnership with MAD Academy, the trailblazing nonprofit organization founded by chef René Redzepi, recipient of three MICHELIN Stars, with a focus on transforming food systems through the people who work in food and hospitality across the globe. With more than 120 hotels and resorts across over 40 countries and territories, The Luxury Collection boasts a diverse global portfolio that connects guests to the distinctive wonders of their destination. Through its immersive collaboration with MAD Academy, The Luxury Collection aims to create a scalable framework to amplify its culinary sustainability initiatives and cultivate environmentally conscious operational systems across its expansive global footprint.
Let me paint you a picture of a typical modern restaurant experience. You and your family sidle up to the hostess stand. Instead of greeting you warmly, the greeter holds up an index finger, telling you to wait. They are busy on the phone, coordinating a DoorDash delivery.
Condé Nast Traveller, the global authority on high-end travel, announced the winners of its second annual UK’s Top New Restaurant Awards, celebrated at an event hosted by Condé Nast Traveller’s global editorial director, Divia Thani, at Ambassadors Clubhouse in London.
IRIS, the global provider of mobile F&B and guest experience platforms for the hospitality sector, today announces it has partnered with Coury Hospitality, the leading hospitality management company, to extend F&B mobile ordering across its portfolio following a 44% year-on-year increase in in-room dining sales.
Did you know that Jordan’s hospitality industry is one of the fastest-growing in the Middle East, with a projected annual growth rate of over 5%? In the heart of this thriving sector is the Royal Academy of Culinary Arts (RACA), a pioneering institution driving excellence in culinary education.
Last year in February I published an article “The law of unintended - or is it intended? - consequences coming to a restaurant near you,” in which I argued that the new California law taking effect in April 2024, requiring fast-food chain restaurants to start paying a minimum of $20 an hour ($41,760 a year plus benefits), would affect adversely both consumers and restaurateurs alike:
In the heart of Warsaw, where cobblestone streets meet sleek skyscrapers, there’s always a story waiting to be discovered — especially through its cuisine. As part of Radisson Collection’s Taste of Heritage Series, Radisson Collection Hotel, Warsaw, invites guests to discover an iconic dish steeped in history that once graced the tables of Poland’s finest feasts: Goose.
Waldorf Astoria London Admiralty Arch, London’s most highly anticipated luxury opening, today announces Clare Smyth and Daniel Boulud as its official chef partners. The two renowned chefs, who together hold seven Michelin stars, will each oversee one of the hotel’s signature restaurants when it opens its doors in 2026.
Social media influencers who are passionate about environmental causes can help the tourism industry inspire tourists to engage in pro-environmental behavior to help mitigate waste and pollution, according to a new study from researchers in the Penn State School of Hospitality Management.