Out of all of the industries affected by the COVID-19 pandemic, food and beverage has been one of the most severely impacted. The pandemic has pushed the industry to a tipping point, with many in the industry agreeing that owners and customers must start treating restaurant employees better or face a reckoning that has been brewing since long before COVID.
A proven industry leader in hotel food and beverage operations for more than 40 years, Meyer Jabara Hotels is creating memorable dining experiences for travelers and locals while boosting operating efficiencies of its 20 food-and-beverage outlets and 137,939 square feet of meeting and event space. Leading the initiative is Guy Reinbold, newly appointed corporate Director of Food and Beverage, who also boasts 40 years of leadership experience in hotel and restaurant f&b. In this role, Reinbold will focus on driving revenue and ancillary income for owners by maintaining cost controls, creating fresh food and beverage concepts based on market location, and sourcing quality products all while complying with brand standards.
Consumers today have a growing appetite for food delivery and off-premise dining, and the COVID-19 pandemic has sped up its adoption. Nearly half of full-service restaurant operators started delivery in 2020, while 80 percent of fine dining, family dining, and fast-casual restaurants introduced curbside pickup. Fifty-three percent of adults now say food takeout or delivery is essential to the way they live.
Plant-based cuisine is the food industry’s fastest-growing segment, moving far beyond its natural food co-op roots and limited options. According to a recent industry report, the total plant-based marketplace has now reached $5.6 billion and is growing 29% annually — nearly double the rate of the food and beverage market. Yet its popularity isn’t being driven by animal welfare advocates alone; whether vegan, vegetarian, or “flexitarian,” people are seeking healthier diets and more environmentally sustainable food sources overall.
Lecturer Lilly Jan of the Cornell Peter and Stephanie Nolan School of Hotel Administration continues to invite leaders to share their candid thoughts in a series of panel discussions on getting through the pandemic, moving forward, and creating a better future for the embattled food and beverage industry.
Aloft Hotels, the innovative brand for music enthusiasts and tech-savvy travelers part of Marriott Bonvoy’s diverse portfolio of 30 extraordinary brands, announces a rebooted breakfast concept at over 150 hotels across North America, beginning this November with a full rollout by January 2022.
Día de los Muertos (Day of the Dead) is celebrated on November 1 and 2 by Mexicans and Mexican Americans to remember deceased loved ones, and to accept death as a natural part of the human experience. Participants of all ages paint their faces as cheerful calavera (skulls), wear colorful costumes and join in parades, among other fun rituals. The 3,000-year-old holiday is a festive, joyous time and one of Mexico’s most important celebrations as diverse as the country itself.
Three months after Stéphane Décotterd joined Glion Institute of Higher Education, the multi-award Chef together with the prestigious hospitality management school institution celebrates the creation of Maison Décotterd. Maison Décotterd is a gastronomic destination with three unique spaces including the gastronomic Restaurant Stéphane Décotterd with its breathtaking view on the Geneva Lake; the Bistro by Décotterd, the chic brasserie; and the Lounge Bar by Décotterd with its savory dishes and a selection of wines by the glass.
Following the successful launch of Meetha, a premium offering of curated Indian sweets by Radisson Hotels in Delhi-NCR last year, the Group today announced its expansion in Mumbai where it welcomed its first premium retail outlet at Radisson Mumbai Goregaon. Further launch plans for Meetha include cities like Bengaluru, Hyderabad, Bhopal, Amritsar, Guwahati and Pune. A medley of special, premium-quality treats curated to add sweetness to festivities, celebrations and auspicious new beginnings, Meetha is the perfect giveaway for the upcoming festive and wedding seasons.
When guests step into Sotol at Hilton Los Cabos Beach & Golf Resort, they enjoy much more than a cocktail — because sipping a sotol means getting a glass full of Mexico’s vibrant history and culture.
Are you among the millions that crave coffee in the morning? Do you find that just the aroma of roasting coffee beans fuels an immediate pep in your step?
Calling all food and drink lovers – Hilton is adding four new mouth-watering, unique creations to its menu, available in 31 UK Hilton hotels from London to Edinburgh, and 145 hotels across Europe, Middle East and Africa.
Ramada® by Wyndham, one of the most recognized hotel brands in the world with more than 800 hotels across over 60 countries, today launched "Sample the World® with Ramada," a new digital video series designed to take travelers on a globally-inspired culinary journey across North America. Hosted by Grammy-nominated musician and Le Cordon Bleu-trained chef, Kelis, the series spotlights a diverse array of restaurants celebrated for both their culture and their cuisine.
Radisson Hotel Group, one of the world's leading hotel groups, is proud to announce a strategic partnership with Too Good To Go in Europe to reduce food waste and have a positive impact on the climate.
The world of wine no longer only exists for those wealthy enough to house a cellar full of priceless bottles of one of nature's most treasured elixirs. Popular movies such as Sideways, Bottle Shock and the Somm series managed to catapult society into both loving to drink wine and the desire to learn more about it.
Hispanic Heritage Month runs September 15 - October 15. Chosen for its significance as the date of several Independence Days across Latin American countries, this month-long period is observed in the U.S. as an opportunity to celebrate the histories, cultures and contributions of Hispanic citizens from Spain, Mexico, the Caribbean and Central and South America.
Innovation, partnerships and enhanced coordination are essential for making wine tourism a driver of rural development. That was the takeaway message from the 5th UNWTO Global Conference on Wine Tourism, held this week in Alentejo, Portugal, around the theme “Wine Tourism – a driver for rural development.”
One year ago today, Scandic launched the largest network of coworking spaces in the Nordic countries. Driven by the growing trend in flexible working, the concept has opened up hotel spaces to both budding entrepreneurs and established businesses as well as students. Since the start, Scandic has sold more than 102,000 coworking hours at close to 270 hotels the Nordic countries, Germany and Poland. Now the company is taking the next step by welcoming coworkers at all hotels to start their day with a hotel breakfast included in the price.
2020 was a heartbreaking and terrifying period for hoteliers and restauranteurs around the world. The COVID-19 pandemic brought about a sudden wave of business closures, and restaurants were the most hit. People could no longer enjoy regular hotel services due to safety restrictions, so restaurant owners had to re-evaluate their operational models. Even though ghost kitchens had already started becoming a trend, the pandemic made them a necessity for entrepreneurs that still hoped to remain in business.
Aimbridge Hospitality, a global hospitality company, and its lifestyle division, Evolution Hospitality, announce the newly created Taste & Theory Restaurant Group. Taste & Theory will be reimagining hospitality concepting through experience, innovation, performance, and unwavering passion to drive revenue and results.