Sofitel's second La Haute Croissanterie collection features 10 fruit-filled croissants available at 36 properties worldwide, including 11 in Asia, from June 1 to August 28, 2026.
Sofitel's ten fruit-filled croissants will be available for three months at participating hotels worldwide, featuring flavors like Raspberry Kiss with basil and Mango Kiss with borage flowers.
Hilton's CEO launches a video series learning traditional dishes from hotel chefs, starting with Moroccan tagine at Conrad Rabat Arzana.
The hotel chain launches a brand-wide cocktail program featuring house-made tinctures, tableside presentations, and local ingredients across participating properties.
Julius Meinl announces its 2026 international barista competition across 17 countries, with national champions advancing to Vienna finals in September.
Dusit's hotels earned three Michelin Keys while its culinary school alumni received six Michelin distinctions, including stars for AKKEE and GOAT Bangkok.
Article outlines five strategic approaches to transform hotel restaurants from basic outlets into profitable standalone destinations.
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.
The report tracks 458 operating food halls with 114 more in development, showing Florida leading with 17 planned projects.
The two-day Dallas summit focused on menu profitability, procurement cost savings, and team development for F&B leaders across Davidson's hotel portfolio.
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.
The UN Tourism Global Conference on Wine Tourism took place in Plovdiv, Bulgaria, on 6–7 October 2025. Under the theme “The Art of Wine Tourism”, the event explored the synergies between wine tourism, art, and culture, showcasing its role as a catalyst for innovation, job creation, and regional development.
The Hospitality Sector Council, in partnership with corporate innovation leader L Marks and the Department for Business and Trade, has announced the launch of the first sector-wide Hospitality Innovation Lab. The initiative is designed to accelerate innovations that support workforce excellence and strengthen the sector’s future.
Accor, the largest hotel operator in Australia and New Zealand, has announced the launch of Table For – a new in-house food and beverage group designed to set new standards in culinary experience, creativity and commercial performance. Its first restaurant, Flaminia, will open at Pullman Quay Grand Sydney Harbour this Summer, with exciting new concepts set to follow.
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.
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).
In a bold move to elevate every stay with an exceptional coffee experience, Holiday Inn Express by IHG and The Coca-Cola Company’s Costa Coffee, have announced an exclusive partnership that will bring Costa’s freshly ground and brewed coffee to every Holiday Inn Express hotel across the United States.
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.