While global travel is on pause during the coronavirus (COVID-19) pandemic, people are still longing for it. One way to safely satisfy a bit of the craving is through the kitchen spice rack - something Hilton culinary experts around the world have creatively sourced to help people indulge in local flavors and beyond.
Following its recent closure, Don Sloan reflects on the pivotal role played by Brookes Restaurant in shaping an engaged, inclusive community of learning. Brookes Restaurant was located within the Oxford School of Hospitality Management at Oxford Brookes University.
With social distancing rules in place, and restrictions on eating out to stop the spread of COVID-19, food retailers have been forced to reinvent their business models to maintain cash flow.
We're living in unprecedented times of uncertainty - the COVID-19 situation has caught many of us off-guard and altered our daily lives and routines. One of the biggest changes we've had to adapt to is spending much more time at home; whether it is part of social distancing measures, work-from-home arrangements, full lockdowns and so on.
Kempinski Hotel Beijing Lufthansa Center innovates its food and beverage service to reach customers to combat the novel coronavirus restrictions. Updates to recent delivery services include a new delivery app addition to the restaurant's repertoire, alongside the advanced WeChat ordering options. The unveiled WeChat online menu allows customers to pre-order online and set up a pick-up time at the restaurants.
Today, the National Restaurant Association released its 2020 State of the Restaurant Industry Report which examines key factors impacting the restaurant industry including the current state of the economy, operations, workforce, and food and menu trends across segments from quickservice to fine dining. The report is an authoritative look at the industry and its challenges and opportunities based on a range of national surveys of restaurant owners, operators, chefs and consumers.
EHL's distinguished educational restaurant, Le Berceau des Sens, holds onto its Michelin star for the second year running. A remarkable feat for an establishment whose operational teams of students change every week.
AETHOS Consulting Group, the leader in hospitality-focused human capital advisory, recently published The 2020 Chain Restaurant CFO Report, sharing current compensation information for Chief Financial Officers (CFOs) in the chain restaurant sector. More than 150 data points were collected via a confidential survey and additional information was aggregated from publicly traded restaurant companies. The organizations represent quick-service, casual and fine dining. Any findings are shared as overall results and not individual information in order to retain confidentiality.
Commodity deflation compromising grocers' revenue growth. Demographic and generational change impacting dining out behaviors. Foodie experiences in one day and out the next. The USD 1.5 trillion food service, restaurant and grocery industry is a treacherous battlefield on which to be competitive. Companies' ability to keep up with advancing technologies and harness the power of data may go a long way to determining their success. As might their mastery of today's highly fragmented media marketplace. Meeting the expectations of customers who have been given a taste of seamless service provision in an environment bursting at the seams with new brands offering to take their taste buds on new and exciting adventures is made all the harder by the added demands of diverse dietary restrictions and ethically minded consumer behavior.
Indian Hotels Company (IHCL), South Asia's largest hospitality company, today signed an agreement with Ristorante Paper Moon S.R.L, to launch the globally acclaimed Italian cuisine restaurant, Paper Moon, at its marquee hotels across key locations.
Have you ever wondered why some restaurants with mediocre dishes are somehow all the rage, and why others fail, despite serving up their best? The truth is, it all comes down to their marketing strategy, and how well they've done in promoting their business and spreading the good word around town.
The culinary world's most revered list has just been revealed, and once again chefs, sommeliers and craftspeople from Four Seasons Hotels and Resorts worldwide are breaking new ground with contemporary restaurant concepts and an unwavering passion for quality and innovation. With the release of the Michelin Guide France earlier this year, Four Seasons maintains its position as one of the most Michelin-starred hotel companies with 29 Michelin Stars at 20 restaurants globally.
A new nationwide study exploring Briton's eating habits has, once and for all, settled the age-old argument about what our evening meal should be called.
The National Restaurant Association and the National Restaurant Association Educational Foundation today announced their 2020 board officers and directors.Melvin Rodrigue, president and CEO of Galatoire's Restaurants, will serve as chair of the National Restaurant Association Board of Directors, and Stan Harris, president and CEO of the Louisiana Restaurant Association,
The culinary and cocktail trends forecast (that last year accurately predicted the popularity of cult classic Aperol Frosé) have once again unveiled their vision for the year to come. Thanks to a survey of more than 130 chefs, sommeliers, general managers and bartenders, Kimpton Hotels & Restaurants, we now know what trends to watch out for in 2020. From whisky highballs to Pét-Nat wines, here's a taste of what's in store.
Mathematicians, physicists and materials experts might not spring to mind as the first people to consult about whether you are brewing your coffee right. But a team of such researchers including Dr. Jamie Foster, a mathematician at the University of Portsmouth, are challenging common espresso wisdom. They have found, that fewer coffee beans, ground more coarsely, are the key to a drink that is cheaper to make, more consistent from shot to shot, and just as strong. The study is published in the journal Matter.
As the astronauts aboard the International Space Station (ISS) baked the famous DoubleTree by Hilton chocolate chip cookies - making them the first ever food baked in space - the aroma wafted through the space station, adding a reminder of the simple joys of home to an experiment designed to make long-duration space flight more hospitable.
The restaurant industry is undergoing a staffing crisis, with employee turnover rates as high as 150%. What can restaurateurs starting a food business do to put an end to the cycle?
A recent survey from Hilton Hotels & Resorts found that 73% of young professionals have a better experience when they spend free time on their own and for more than 30% of respondents, that means unwinding at the lobby bar.
It's here! The second issue of the Rosen Research Review, a bi-annual publication of UCF Rosen College of Hospitality Management, in partnership with Research Features.
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