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.
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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.
The Rising Importance of Approachable Restaurant Experiences in Hotels
The article examines how hotels can transform dining from basic amenity to brand differentiator through approachable menus, local partnerships, and integrated guest experiences.
By Prabeen Prathapan, Executive Chef, Hilton
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.
SuitePad Launches Free Room Service Benchmarking Tool for Hotels - Backed by Data from 200,000+ Real Orders
The tool analyzes menus against data from 500+ hotels, revealing top performers generate €257 per room annually versus €99 median through menu design choices.
Mandarin Oriental Savoy, Zurich elevates in-room dining with IRIS, driving 27% higher guest spend
The implementation of IRIS mobile ordering has quadrupled in-room dining sales in the second year while saving staff hours and reducing operational errors.