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LODGING F&B NEWS
Top trends driving grab-and-go snack sales
A majority of consumers—75%—have at least one snack per day, and typical eating behavior is shifting away from the standard “three meals a day.”
How to leverage comfort food trends
Foods like pasta, pizza and soup are all comfort foods—and were consumed on a regular basis throughout the pandemic.
Restaurant mega-franchisee Greg Flynn buys more hotels
The operator of six restaurant concepts has added 20 lodging properties to his holdings in a $211 million deal.
Hotel business still way down in major U.S. cities
21 of top 25 hotel markets in depression or recession, reports the American Hotel & Lodging Association.
Adapting to current foodservice trends in a post-pandemic landscape
By learning all about these trends, as well as maintaining a deep understanding of consumer demands and habits, operators can be well-prepared for whatever comes next.
With pandemic innovations in place, hotels are ready for a restart
After hotels had time and motivation to rethink service, space and menus over the last year, some operational changes are becoming permanent in hotels big and small.