Sofitel and Nespresso partner on a limited-edition croissant and coffee pairing menu available at 20 global properties from September to November 2026, delivered as a theatrical in-room ritual.
FSA data analysis shows UK hotels, B&Bs and guesthouses average a 4.79 food hygiene rating, with 95.5% scoring 4 or 5, outperforming restaurants and other food business types.
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.
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.
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.
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.
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'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'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.