The HOTEL Yearbook 2026 explores “Converging Forces – The Future is Hybrid by Design”
Press Release

The HOTEL Yearbook 2026 explores “Converging Forces – The Future is Hybrid by Design”

The newly published The HOTEL Yearbook 2026 – Annual Edition, titled “Converging Forces – The Future is Hybrid by Design”, explores how hotel companies around the world are responding to a new operating reality shaped by powerful converging forces.

HOTEL yearbook (HYB)
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The HOTEL Yearbook 2026 explores “Converging Forces – The Future is Hybrid by Design”10 December 2025HYBInnovation
The HOTEL Yearbook 2026 explores “Converging Forces – The Future is Hybrid by Design”
The Chef’s AI Starter Toolkit: Practical Ways to Use Artificial Intelligence in the Kitchen
Press Release

The Chef’s AI Starter Toolkit: Practical Ways to Use Artificial Intelligence in the Kitchen

In this practical guide, hospitality technology expert Terence Ronson introduces chefs and culinary leaders to The Chef’s AI Starter Toolkit, a concise field manual for turning artificial intelligence into a dependable digital sous chef. The documen...

Pertlink Limited
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The Chef’s AI Starter Toolkit: Practical Ways to Use Artificial Intelligence in the Kitchen 9 December 2025Pertlink LimitedFood and beverage
The Chef’s AI Starter Toolkit: Practical Ways to Use Artificial Intelligence in the Kitchen
Davidson Hospitality Group Hosts Preeminent Food & Beverage Summit
Press Release

Davidson Hospitality Group Hosts Preeminent Food & Beverage Summit

Davidson Hospitality Group recently hosted its dynamic food & beverage dedicated summit at The Highland Dallas, Curio Collection, designed exclusively for food & beverage directors, executive chefs, restaurant and bar operational leaders, and banque...

Davidson Hospitality Group
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Events & Conferences
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Davidson Hospitality Group Hosts Preeminent Food & Beverage Summit 5 December 2025DavidsonEvents & Conferences
Davidson Hospitality Group Hosts Preeminent Food & Beverage Summit
Opinion

Why is Food Waste Hotel Owners’ Next Big Thing

While food waste in hotels is often brought up to hotel operators, financial data shows us that owners are actually those paying the (high) price of this multi-dimensional issue. When we say “high”, we mean 2 to 6 bps of their GOP margin.This observ...

Benjamin Lephilibert
Benjamin Lephilibert
Founder & CEO, LightBlue Environmental Consulting
ESSEC IMHI
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Environment & Sustainability
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Benjamin Lephilibert
by Benjamin Lephilibert and Johanna Wagner
5 December 2025ESSEC IMHIEnvironment & Sustainability
ESSEC Business School
Supplier News

Unlocking the power of mobile ordering: IRIS reveal revenue and efficiency insights from 4 million orders

Mobile ordering has fast evolved from a convenience to an expectation. Guests increasingly want the freedom to order when and how they wish, and hotels are reaping the rewards. From higher guest spend to smoother operations, mobile ordering has beco...

IRIS Software Systems
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Guestroom Technology
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Consumer Trends
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Food and beverage
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Guest Experience
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Unlocking the power of mobile ordering: IRIS reveal revenue and efficiency insights from 4 million orders
by Graham Rushin
2 December 2025IRIS Software SystemsGuestroom Technology
Unlocking the power of mobile ordering: IRIS reveal revenue and efficiency insights from 4 million orders
Supplier News

JW Marriott Las Vegas Resort & Spa + Rampart Casino Engages Colicchio Consulting to Reimagine Culinary Program

Colicchio Consulting, which advises the world’s finest hotels in the development of unique food, beverage and entertainment experiences, set and led a strategy for JW Marriott Las Vegas Resort & Spa + Rampart Casino in Summerlin, Nev., to achieve a ...

Colicchio Consulting
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JW Marriott Las Vegas Resort & Spa + Rampart Casino Engages Colicchio Consulting to Reimagine Culinary Program 2 December 2025Colicchio ConsultingLodging Industry
JW Marriott Las Vegas Resort & Spa + Rampart Casino Engages Colicchio Consulting to Reimagine Culinary Program
Opinion

A New Analytic for Hotel Restaurant Real Estate: Transitioning Square Footage into Signature Experiences

Hotel food and beverage isn’t simply a service line—it’s the second-largest revenue engine in the building (1) and, increasingly, the brand’s cultural calling card.

Trip Schneck
Trip Schneck
Managing Partner
Colicchio Consulting
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Lodging Industry
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Real Estate & Investment
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Trip Schneck
by Trip Schneck
21 November 2025Colicchio ConsultingLodging Industry
Colicchio Consulting
More Than a Hotel Restaurant: Takeaways from Hilton Anaheim’s Culinary Reinvention
Opinion

More Than a Hotel Restaurant: Takeaways from Hilton Anaheim’s Culinary Reinvention

When I stepped into my role as Executive Chef at Hilton Anaheim, it coincided with the largest renovation in the hotel’s 40-year history. But this wasn’t just a chance to update dining spaces or reimagine menus; it was a rare opportunity to fundamen...

Prabeen Prathapan
Prabeen Prathapan
Executive Chef at Hilton Anaheim
Hilton
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Food and beverage
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Prabeen Prathapan
by Prabeen Prathapan
21 November 2025HiltonFood and beverage
More Than a Hotel Restaurant: Takeaways from Hilton Anaheim’s Culinary Reinvention
Press Release

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 cui...

IHG Hotels & Resorts
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Kimpton Reveals the Trending Tastes of 202618 November 2025IHGFood & Beverage
Kimpton Reveals the Trending Tastes of 2026