Dusit International, one of Thailand’s leading hotel and property development companies, is delighted to announce its role as a key sponsor of The Maverick Academy, a groundbreaking culinary competition series hosted by the renowned chef Alvin Leung – aka The Demon Chef – which is available to watch on Netflix now.
St. Regis Hotels & Resorts and iconic porcelain brand Ginori 1735 are excited to announce a worldwide partnership, infusing the best addresses around the world with Italian allegria (joy), bringing creative plating and playfulness to the culinary experience. The first Café Ginori created as part of this partnership officially opens on November 26 at The St. Regis in Florence, birthplace of the Ginori 1735 brand. This groundbreaking collaboration unveils a bold, unexpected dining experience that celebrates the joy of luxury hospitality and artistic expression in every detail. Following the Florence debut, Café Ginori will open at The St. Regis Saadiyat Island Resort, Abu Dhabi at the beginning of 2025 with more global locations to follow.
Institut Lyfe, a renowned French school recognised globally for excellence in the culinary arts, pastry, hospitality, and restaurant professions, has partnered with Yannick Alléno, a world-class chef who has earned multiple Michelin stars, including two awards of 3 stars. Together, they are proud to present Pavyllon, a training restaurant by Yannick Alléno and Institut Lyfe LYON. This new venture strengthens the longstanding partnership between Yannick Alléno and Institut Lyfe, based on a modern approach to cuisine and the transmission of knowledge to future generations - just as the collaborative establishment of the School of Sauces did in 2021.
IRIS, a global leader in digital F&B, guest directory, and concierge solutions for hotels, is thrilled to announce that The Westin Resort Nusa Dua, Bali has achieved record growth in guest orders and a 30% increase in average guest spend after implementing their mobile ordering and e-compendium platform, outperforming traditional in-person orders.
In 2024, U.S. hotels are seeing notable trends across their food and beverage (F&B) departments, driven by regional variations, corporate group demand, and strategic responses to inflation. Despite some uneven performance, particularly across regions, a clear recovery is taking shape, with the Southern United States emerging as a stronghold for revenue flow-through and profitability. Here’s a closer look at how the industry is adapting to shifting guest demands, inflationary pressures, and evolving revenue sources.
IDS Next is thrilled to share the news of the opening of our latest office in Riyadh, Saudi Arabia. With our established market presence in the Middle East and the expanding Saudi client base, it was a strategic decision to further solidify our presence in the region. The Middle East has witnessed a remarkably strong recovery in its tourism and hospitality sectors in the post-pandemic era. The Kingdom of Saudi Arabia, in particular, has made significant strides by offering a blend of ancient heritage, luxury stays, and modern amenities.
As the hospitality sector particularly in Europe seeks to enhance its social impact and reach the SDGs, there are valuable lessons to be learned from the gastronomic industry worldwide. Particularly, hotels can develop innovative business models that benefit their operations and contribute positively to their communities by working on product sourcing, collaborations, and measuring impact.
IRIS, a global market leader in digital F&B ordering and concierge solutions for hotels, has been selected by The Hoxton, Poblenou to provide guests with a modern, accessible means of ordering food and drink and viewing hotel information from the convenience of their own smartphone.
An Exquisite Journey Through Italy’s Landscapes, showcasing regional specialties and traditional flavors. La Dolce Vita Orient Express announces the official appointment of three-Michelin-starred Chef Heinz Beck to lead the culinary program on board La Dolce Vita Orient Express, launching in Spring 2025.
After the first wave of COVID-19, some of us returned to restaurants sooner than others. Recent research by Dr Seunghun Shin of the School of Hotel and Tourism Management (SHTM) at The Hong Kong Polytechnic University and co-authors sheds new light on how factors such as age, sex and even residential status affected movement patterns related to dining out in the post-pandemic era. The effects of these factors dovetail with the perceived risk theory of human behaviour, and they have implications for how the catering sector can bounce back if public health crises like the pandemic occur in the future.
Mercure Hotels is inviting the world to embark on a unique culinary journey with its new concept, 1000-Hours of Local Flavours. In recognition of the brand’s recent milestone of 1,000 addresses worldwide, select Mercure hotels will offer a distinct dish or beverage for 1,000 hours (42 days). This limited-time experience brings Mercure’s dedication to local discovery to life, encouraging guests to indulge in the flavours that make each destination truly special.
Turmeric is a bright yellow spice obtained from the root of the ‘Curcuma longa’ plant. Originally from South Asia, turmeric has been used in both cooking and traditional medicine for millennia.
In the ever-evolving boutique hotel landscape, food and beverage (F&B) operations have become a key differentiator, offering guests unique experiences while navigating the complexities of operational efficiency. At the recent Boutique Hotel Owners Conference, industry leaders shared insights into what makes an F&B concept work—and how to overcome the inherent challenges.
Hampton by Hilton, in collaboration with Paris Hilton’s 11:11 Media, is adding a pop of pink and a dash of sparkle to its legendary waffle lineup with the Sparkling Strawberry Hampton Waffle by Paris Hilton. Guests can enjoy the new waffle during their stay at more than 2,400 hotels in the U.S. and Canada beginning October 24 and, for the first time ever, purchase the waffle mix with edible glitter online to recreate Hampton’s beloved breakfast experience at home.
The Brand’s Culture Lives Here Platform Grows with a New Content and Dining Series that Offers Exclusive Access to World-Class Chefs Shaping Culinary Culture.
voco Hotels, a premium hotel brand under IHG Hotels & Resorts (IHG), has launched a new coffee brand called Birdie Bean. Using organic coffee beans sourced from Pu’er, Yunnan, the brand combines local specialty ingredients to uphold its commitment to environmental sustainability and provide guests with diverse experiences. The first Birdie Bean coffee shop was opened at voco Suites Shanghai Hongqiao CBD and was unveiled at the 9th Shanghai Lujiazui Coffee Festival from October 23 – 27. voco Hotels aims to innovate on its offerings for its customers, strengthening the brand’s commitment to a sustainable lifestyle and giving coffee lovers a new space to enjoy their travels.
Cost containment within the hospitality industry serves as a cornerstone for sustaining profitability and ensuring smooth operations, particularly when faced with volatile and uncertain market climates. Traditional approaches to cost reduction might offer quick fixes, yet they often limit the strategic manoeuvrability necessary to tackle broader financial, procurement, and supply chain challenges. Focusing solely on immediate trims can bind choices for the future, jeopardising the potential for meaningful and sustainable innovation. Such decisions might lead to underserved quality standards, impacting guest satisfaction or displacing essential operational elements.
IRIS, the global leader in digital ordering for the hospitality industry, today announces a host of new features across its mobile ordering and guest experience platform, all developed to deliver a more secure, responsive and integrated experience for both operators and their guests.
Hampton by Hilton has long been celebrated for its fresh baked-by-guests Belgian-style waffle, a breakfast favorite and cornerstone of the brand. Today, Hampton continues surprising guests with new, delicious flavors and creative ways to enjoy the classic waffle – especially with a little help from the newly crowned Waffle Bosses, an all-star trio of breakfast attendants from Hampton hotels around the world. Waffle Bosses like Salif from Hampton by Hilton Grand Cayman Seven Mile Beach exemplify the brand’s dedication to providing exceptional guest stays and crafting the perfect waffle.
Menu engineering is an essential practice in the hospitality industry, particularly for food and beverage operations. It involves the strategic design and analysis of menus to maximize profitability and customer satisfaction. By applying best practices and leveraging hard data, hospitality businesses can enhance their menus to drive revenue and improve guest experiences.