Kimpton launches The Curious Palate, a global F&B platform spanning secret menus, chef collaborations, and pop-ups across its portfolio, debuting at an inaugural multi-chef dinner in Monterey, CA.
Bargello's F&B director reflects on earning a second consecutive Wine Spectator Award of Excellence, detailing how independence from hotel brand mandates, low-production wine sourcing, and community-focused service shaped the program.
IRIS argues hotels can reclaim F&B revenue lost to delivery apps by adopting mobile ordering platforms, citing a 30%+ revenue uplift and an InterContinental New Orleans case study as evidence.
The Westin Kierland Resort in Scottsdale achieved 60%+ digital order adoption using IRIS Mobile Dining, eliminating phone orders, manual POS entry, and paper breakfast door hangers across 735 guestrooms.
A detailed industry review covers a decade of shifts in hotel catering and conventions, from menu personalization and tech gains to hidden fees, labor shortages, and F&B contract traps hitting smaller groups hardest.
A kiosk deployment at Hyatt Regency Savannah drove a 22% rise in marketplace orders and a 24% sales increase, while shifting 72% of transactions to self-service and freeing staff for higher-value guest interactions.
A strategic framework for luxury hotel beverage directors on building bar lists by function rather than origin quota, balancing local authenticity, global benchmarks, and guest intent.
A former Texas hotel GM argues that serving kosher and halal dietary needs gave his property a 500%+ RevPAR advantage over competitors on low-demand weekends, and outlines how other hotels can replicate this strategy.
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.
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.
Shiji's Infrasys POS integrates with FPG's CheckMax to deliver AI-driven coaching and real-time analytics, targeting a 5–15% increase in incremental revenue per guest for hotel dining outlets.
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.
Folio and meez integrate their procurement and recipe platforms to give hotel F&B operators real-time visibility into food costs, recipe margins, and purchasing decisions in a single workflow.
FPG's CheckMax uses AI coaching and e-learning to train hotel restaurant servers in suggestive selling, targeting 5–15% revenue-per-guest increases with integrations for Oracle Micros, Toast, and Square.
Marc Rose Hospitality achieved 15% F&B revenue growth at two resorts using IRIS mobile ordering, now expanding to three more properties.
American Liberty Hospitality achieved 10-15% F&B revenue growth across five properties by deploying mobile POS systems that eliminate staff trips to fixed terminals.
The 148-room hotel deployed IRIS Mobile Dining to compete with third-party delivery apps and reduce phone-based ordering strain on limited staff.
The report tracks 458 operating food halls with 114 more in development, showing Florida leading with 17 planned projects.
CEO of Concrete Hospitality Group predicts 2026 F&B trends will emphasize bar culture revival, smaller curated menus, Southeast Asian flavors, and theatrical desserts.