Cooking with Chris: Three Generations, One Bowl of Wontons
Hilton CEO Chris Nassetta visits Waldorf Astoria Shanghai Qiantan to prepare wontons with F&B Director Mandela Zhu, whose family has a three-generation connection to Hilton.
Press Releases
Entries Now Open for The 2026 National Gingerbread House Competition Entries Now Open for The 2026 National Gingerbread House Competition
The Omni Grove Park Inn hosts its 34th National Gingerbread House Competition on Nov. 16, 2025, drawing entries from 26 states and over 20,000 annual visitors to Asheville.
Beyond Star Ratings: How Online Reviews Can Forecast Restaurant Survival
PolyU researchers analyzed 500,000+ Yelp reviews across 3,000 Boston restaurants, finding that review variance and Elite reviewer ratings are stronger predictors of survival than average star ratings.
Supper is Served: Issue 49 Out Now
Issue 49 covers chef interviews with Luke Nguyen, Angela Hartnett, and Michael White, restaurant reviews across Madrid, London, and Cape Town, plus a dedicated F&B design studio launch.
Book the Restaurant, Then the Room: OpenTable Reveals the 2026 Top 100 Hotel Restaurants in America
OpenTable's 2026 Top 100 Hotel Restaurants list coincides with data showing hotel restaurant bookings by travelers up 13% YoY, plus an upgraded AI Concierge tool now live on its homepage.
NIQ and AHLA reveal scale of beverage growth opportunities in U.S. hotels
NIQ and AHLA's Hotel Beverage Study 2026, based on 5,000 U.S. hotel visitors, finds soft drinks lead purchase intent at 47%, with domestic travel growth expanding supplier opportunities.
Sofitel launches limited-edition croissant collection ‘Fruit Kiss’, inspired by fruit, freshness and indulgence across Asia
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.
La Haute Croissanterie Fruit Kiss: Sofitel launches limited-edition croissant collection Fruit Kiss, inspired by fruit, freshness and indulgence.
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 President & CEO Chris Nassetta explores global destinations through local dishes rooted in history, starting with a classic Moroccan tagine at Conrad Rabat Arzana
Hilton's CEO launches a video series learning traditional dishes from hotel chefs, starting with Moroccan tagine at Conrad Rabat Arzana.
Loews Hotel & Co Introduces “Alchemy by Loews Hotels”
The hotel chain launches a brand-wide cocktail program featuring house-made tinctures, tableside presentations, and local ingredients across participating properties.
Baristas behind millions of cups of coffee compete globally
Julius Meinl announces its 2026 international barista competition across 17 countries, with national champions advancing to Vienna finals in September.
Dusit highlights rare convergence of Michelin recognition across hotels, dining, and the culinary talent it has trained
Dusit's hotels earned three Michelin Keys while its culinary school alumni received six Michelin distinctions, including stars for AKKEE and GOAT Bangkok.
From Hotel Outlet to F&B Destination – 5 Strategies to Boost your F&B Concept
Article outlines five strategic approaches to transform hotel restaurants from basic outlets into profitable standalone destinations.
When Hospitality Goes Overboard
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.
Colicchio Consulting Releases 2026 Food Hall Report Highlighting Rapid Expansion, as the Segment Grows Nearly 25% Over Two Years
The report tracks 458 operating food halls with 114 more in development, showing Florida leading with 17 planned projects.
Davidson Hospitality Group Hosts Preeminent Food & Beverage Summit
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 Reveals the Trending Tastes of 2026
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.
UN Tourism Global Conference on Wine Tourism highlights value of Culture
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.
UK's Hospitality Sector Council launches Innovation Lab
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 Launches Table For - a New Dedicated In-house F&B Group Redefining Hotel Dining in The Pacific
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.