Cookies on HFTP Bytes

This site uses cookies to store information on your computer. Some are essential to make our site work; others help us give you the best possible user experience.
By using the site, you consent to the placement of these cookies. However, you can change your cookie settings at any time. Read our Privacy Notice to learn more.

I understand

Burger King Introduces $5 Monthly Coffee Subscription

Hospitality Technology Magazine·15 March 2019
Burger King app users can sign up for the BK Café Coffee subscription. For only $5 per month, customers can enjoy a hot cup of 100% Arabica coffee anytime every single day at participating restaurants. Only available by downloading the BK app, customers must use the offers tab on the BK app to sign up and open the app daily to redeem a small cup of brewed coffee.

Culinary Craftsmanship At Its Finest: Four Seasons Surpasses Previous Record With 25 Michelin Stars At 17 Restaurants Worldwide

Four Seasons ·14 March 2019
Toronto, Canada - Long considered the highest honour for the world's very best chefs and restaurateurs, the prestigious Michelin Guides continue to map a sparkling path of outstanding dining experiences for travellers and gourmands. This year, Four Seasons Hotels and Resorts earned a record 25 Michelin stars at 17 celebrated restaurants worldwide providing a gateway to the Four Seasons experience."Exceptional culinary experiences are the backdrop to some of life's best moments," says Christian Clerc, President, Worldwide Hotel Operations. "Whether an international traveller or local gourmand, our guests are increasingly looking for exciting and authentic restaurant experiences. We are incredibly proud of the many accolades received by our restaurants and of the talented craftspeople whose unparalleled innovation and creativity bring the Four Seasons experience to life."Michelin Guide France 2019Released in January 2019, the latest edition in the country where the Michelin Guide originated affirms Four Seasons hotels as leading culinary destinations:At Four Seasons Hotel George V, Paris, the team led by Executive Chef Christian Le Squer has retained its position as the only palace hotel to boast five stars across three restaurants arrayed around the Hotel's intimate courtyard, including Le Cinq***, Le George* helmed by Chef Simone Zanoni, and L'Orangerie*.On the French Riviera at Grand-Hotel du Cap-Ferrat, A Four Seasons Hotel, Executive Chef Yoric Tieche and his team have once again earned a star for the legendary hotel's signature dining experience, Le Cap*.In Megeve in the French Alps, Executive Chef Julien Gatillon and his team have retained their Michelin Guide rating with two stars for Le 1920** located inside Four Seasons Hotel Megeve. At Les Chalets du Mont d'Arbois (reopening as a Four Seasons hotel later this year), Prima*, which is also overseen by Chef Gatillon, earned its first star in 2019.Michelin Guide Hong Kong and Macau 2019Lung King Heen was the first Cantonese restaurant in the world to earn three stars, and now Four Seasons Hotel Hong Kong continues to set records with the distinction of having the most Michelin stars under one hotel roof:Since its opening more than 14 years ago, Lung King Heen*** once again leads the way with three stars under the visionary leadership of Chinese Executive Chef Chan Yan Tak.Caprice***, the signature French dining experience led by Chef de Cuisine Guilluame Galliot and renowned for its incredible cave au fromage, has earned a third star in the new Guide.Opening less than a year ago with Chef Ikuya Kobayashi leading the team, Sushi Saito** entered the Michelin Guide for the first time with two stars.Also in the same edition, Chef Cheung Chi Choi and the team at Zi Yat Heen* at Four Seasons Hotel Macao have earned one star.More Michelin Stars in More DestinationsElsewhere in China, Chinese Executive Chef Mai Zhi Xiong and the team at Yu Yue Heen* have helped put Four Seasons Hotel Guangzhou on the culinary map, while Chef Wayne Wang's Si Ji Xuan at Four Seasons Hotel Shanghai has once again earned a Michelin special recommendation.Jiang-Nan Chun*, the authentic Cantonese dining experience presented by Chef Tim Lam at Four Seasons Hotel Singapore, earned its first star in 2018, while Yu Yuan* and the team led by Chef de Cuisine Koo Kwok Fai at Four Seasons Hotel Seoul retained their ranking with one star. Sushi Waikon* by consulting Master Chef Rei Masuda at Four Seasons Hotel Kyoto also ranks with one star.Back in Europe, Executive Chef and Food and Beverage Director Vito Mollica continues to innovate at Il Palagio* at Four Seasons Hotel Firenze. Led by Executive Chef Massimiliano Sena, Il Lago*, an Italian dining experience within Four Seasons Hotel des Bergues Geneva, also retained its Michelin star rating.In London, French Chef Anne-Sophie Pic's first establishment outside France, La Dame de Pic London* at Four Seasons Hotel London at Ten Trinity Square, also retained its star in the most recent Michelin Guide.

Hospitality Technology Magazine Launches the Restaurant Technology Network, Welcomes Founding Members and Board of Governors

Hospitality Technology Magazine·12 March 2019
Today at its Multi-Unit Restaurant Technology Conference (MURTEC®), Hospitality Technology (HT) magazine officially launched the Restaurant Technology Network (RTN), a new membership community dedicated to technology innovation for restaurants.

HT's 2019 Top Women in Restaurant Technology

Hospitality Technology Magazine· 8 March 2019
Here are some heartening statistics for women in technology: Women now make up more than half of new computer science graduates and junior developers entering the workforce, according to a March 2018 study from tech recruiting company HackerRank. Women under 25 are also 33% more likely to study computer science than those who were born before 1983, according to the study.

Shake Shack Details Plans for Future Growth

Hospitality Technology Magazine· 5 March 2019
Shake Shack Inc. wrapped up a “tremendous year of growth” and is planning for future expansion in 2019. “2018 was by far our most ambitious year yet,” Randy Garutti, Chief Executive Officer, said during an earnings call with analysts. “…We opened a record number of Shacks and drove strong revenue and profits while continuing to build the foundation for sustainable long-term growth ahead."

TripAdvisor-owned TheFork buys Restorando, expands in Latin America

PhocusWire· 4 March 2019
TripAdvisor-owned restaurant reservation platform TheFork has acquired competitor Restorando to expand its presence in Latin America.

5th UNWTO World Forum on Gastronomy Tourism in San Sebastian: Job Creation, Entrepreneurship and Development

UNWTO ·27 February 2019
The World Tourism Organization (UNWTO) and the Basque Culinary Center (BCC) are co-organizing the 5th UNWTO World Forum on Gastronomy Tourism, on 2-3 May 2019 in San Sebastian, Spain. The Forum is supported by the Ministry of Industry, Trade and Tourism of Spain, the Basque Government, the Provincial Council of Gipuzkoa and the City Council of San Sebastian, a city that has hosted the Forum every other year since its first edition, in 2015.The main content and objectives of the Forum were presented at a press conference at the UNWTO headquarters, presided by UNWTO Secretary-General Zurab Pololikashvili, Spain's Secretary of State for Tourism, Isabel Oliver, and the Director of the Basque Culinary Center (BCC), Joxe Mari Aizega. They were accompanied by the Deputy Minister of Tourism and Trade of the Basque Government, Isabel Muela, the Deputy for Culture, Tourism, Youth and Sports of Gipuzkoa, Denis Itxaso, and the First Vice-Mayor of the City of San Sebastian, Ernesto Gasco, representing the key partners for the holding of this international event.Through the World Forum on Gastronomy Tourism, the UNWTO and the Basque Culinary Center aim to promote the exchange of experiences among tourism and gastronomy experts, and identify good practices. The objective is to promote gastronomy tourism as a factor for the sustainable development of countries, by virtue of its close links with local products and culture. Consequently, it is a driver of professional training, job creation, and community development. This focus is the reason behind the partnership between UNWTO and the Basque Culinary Center.Thus, the 5th Forum will analyse the skills and knowledge that gastronomy tourism will require in the future and highlight gastronomy as one of the main motivations for travel. In addition, the event aims to identify favourable frameworks that promote entrepreneurship and the creation of ecosystems that, in turn, stimulate connections among emerging companies throughout the gastronomy tourism value chain. The Forum will also address the potential of gastronomy tourism to promote better inclusion of disadvantaged groups and raise the quality of work environments. It will address some of the main challenges facing the sector, such as the gender wage gap, the employment of persons with disabilities, youth unemployment and the problem of seasonality, among others.Entrepreneurship and sustainable developmentThe Forum will serve as the setting for the announcement of the winning startup of the 1st Global Gastronomy Tourism Startup Competition, launched with the support of Promperu. To date, the competition has attracted gastronomy tourism startups from 65 countries around the world, united by their commitment to the Sustainable Development Goals. The deadline for the submission of entries is 5 March 2019.The winning startup will be invited to take part in the Culinary Action accelerator programme during the second semester of 2019, where it will benefit from the mentoring and advice of the network of experts of BCC Innovation, a workspace in LABe's Digital Gastronomy Lab project incubator, and a grant of up to 5,000 euros to cover the cost of accommodation and travel during this period.The five finalist startups will be announced on 1 April and will be invited to present their projects to the sector's investors during the Forum, as well as at the Ibero-American Gastronomy Fair (Miami, USA, 9-11 May 2019).More informationAbout the ForumAbout the Global Gastronomy Tourism Startup CompetitionVideo of the Global Gastronomy Tourism Startup Competition

Top Women in Restaurant Technology Winners to Be Announced at MURTEC

Hospitality Technology Magazine·27 February 2019
Hospitality Technology (HT) magazine will announce the winners of the third annual Top Women in Restaurant Technology Awards during a special awards program at the 24th annual MURTEC (Multi-Unit Restaurant Technology Conference), being held March 11-13, 2019, at The Paris in Las Vegas.

2019 Kitchen Innovations Award Recipients Named

Hospitality Technology Magazine·26 February 2019
The National Restaurant Association Show announces the recipients of the 2019 Kitchen Innovations (KI) Awards, honoring progressive equipment that increases efficiencies and productivity. Each recipient and each product honoree will be showcased in the interactive Kitchen Innovations Showroom at the 2019 National Restaurant Association Restaurant, Hotel-Motel Show, to be held May 18-21 in Chicago at McCormick Place. The KI Showroom allows attendees the opportunity see emerging back-of-house trends in one place dedicated area.

Fourteen Foods Partners with xtraCHEF

Hospitality Technology Magazine·25 February 2019
xtraCHEF, a cloud-based restaurant management platform, announced an enterprise partnership with Fourteen Foods, one of the largest Dairy Queen (DQ) franchises in the United States. xtraCHEF’s automated invoice processing and cost management solution will add operational efficiencies, increased oversight and improved cash management across more than 200 Dairy Queen Grill & Chill restaurants and Dairy Queen Braziers around the country.

ComplianceMate Introduces Food Safety Equipment that uses LoRaWAN Technology

Hospitality Technology Magazine·19 February 2019
The maker of ComplianceMate Sensor Smart Kitchens system, CM Systems LLC, teamed up with Laird Technologies Inc. to create a new family of remote, wireless temperature sensors. The new LoRa-enabled temperature equipment represents a new generation of futuristic, Internet of Things-enabled temperature sensing equipment available to restaurants and foodservice operations.

Famous Dave's Launches New Rewards App

Hospitality Technology Magazine·15 February 2019
BBQ franchise Famous Dave’s rolled out a new rewards app via a partnership with Punchh. The app can be accessed via any smartphone or through the Famous Dave’s website and Guests will receive a free sandwich or burger when they initially download the app. Guests receive one bone for every $1 spent at Famous Dave’s. When a guest accumulates 100 bones, they unlock $5 in rewards, redeemable at any participating location. The app also will feature info about promotions and insider news.

Survey: Frequency Of Travel May Influence How Often Americans Eat Breakfast

Hyatt ·12 February 2019
As Americans gear up to travel in 2019, a new survey from the Hyatt Place brand found that the more people spend their time away from home, the more likely it is that they will eat the proverbial "most important meal of the day."The survey of 1,507 respondents, which was conducted by Toluna on behalf of the Hyatt Place brand, looked at a range of breakfast habits among those who travel at least six times or more per year (frequent travelers) versus those who travel five times per year or less (infrequent travelers). The findings are as follows:A majority 63 percent of respondents who identify themselves as frequent travelers indicate they eat breakfast at least three or more days per week45 percent of infrequent travelers indicate the sameNearly half (49 percent) of frequent travelers indicate they eat breakfast more often while traveling, while 40 percent of infrequent travelers indicate the sameFor those who indicated why they eat breakfast more often while traveling, frequent travelers were most likely to credit extra time as a key factor for "why," while infrequent travelers were most likely to credit someone else making it for them as their main reason "why"Eating breakfast tops the list of things frequent travelers would do with an extra 30 minutes in the morning, while infrequent travelers were more likely to choose sleepA majority (53 percent) of all Americans, and nearly two-thirds of frequent travelers (63 percent) have chosen a hotel because of its breakfast offeringNearly half (49 percent) of frequent travelers describe breakfast as being made up of their favorite foods, compared to 36 percent of infrequent travelersOne in three frequent travelers have met someone new while eating breakfast at a hotelEggs/omelets are the go-to breakfast choice for Americans overall (26 percent), followed by breakfast sandwiches (15 percent) and then pancakes (8 percent)Recently, the Hyatt Place brand unveiled a new elevated regional breakfast experience at Hyatt Place hotels across the U.S. Guests have the option to choose from a variety of high-quality breakfast offerings that draw from food culture from five regions across the country, including the Atlantic, South, Heartland, Southwest, and West Coast. In addition to the regional breakfast rotations, Hyatt Place hotels in the U.S. will offer cage-free scrambled eggs, cage-free hard-boiled eggs, all-natural bacon and sausage, Oikos Greek yogurt, fresh-cut fruit, steel cut oatmeal, rosemary-garlic potato medley, and artisanal breads, including banana yogurt bread and zucchini spice bread."Leisure and business travelers alike expect high quality and flexibility when it comes to their culinary experiences, and as this survey suggests, both components play a direct influence on their breakfast eating behavior on the road," said Brian Contreras, corporate director of culinary operations, Americas, Hyatt Place and Hyatt House. "The new Hyatt Place regional breakfast offerings directly address guests' needs and expectations by featuring fresh, regionally sourced ingredients that are sure to satisfy a myriad of food preferences."Hyatt Place hotels across the U.S. feature regional breakfast rotations, each giving guests a taste of the region they are visiting:AtlanticHyatt Place hotels in the Atlantic region will feature:Cinnamon French Toast with apple butterCorned Beef "Red Flannel" HashCrustless Spinach and Cheese QuicheRegional Bread: BagelsSouthHyatt Place hotels in the South region will feature:Sweet Potato and Roasted Corn Hash with Creole seasoningTurkey Sausage and Pimento Biscuit SandwichButtermilk Biscuits and Country Sausage GravyRegional Bread: CornbreadHeartlandHyatt Place hotels in the Heartland region will feature:Buttermilk Pancakes with roasted apples and granola crunchHeartland Scramble Bowl with diced shoulder baconGreen Chile Corned Beef HashRegional Bread: Marble ryeSouthwestHyatt Place hotels in the Southwest region will feature:Chocolate Churro Bread PuddingBreakfast tacos with pork carnitasChipotle Beef Barbacoa HashRegional Bread: CornbreadWest CoastHyatt Place hotels in the West Coast region will feature:Granola Crunch Belgian Waffles with mixed-berry compoteMediterranean Scramble with chicken sausageChilaquilesRegional Bread: English muffinsAccording to the study, respondents from the Northeast chose the "Atlantic" breakfast menu as their favorite, while respondens from the Midwest chose the "Heartland" menu and respondents living on Western half of the U.S. preferred the "West Coast" menu. Southerners were found more likely to try the different regional menus offered at Hyatt Place hotels.World of Hyatt members who book an Eligible Rate or a Points + Cash Rate or are on an award stay will enjoy this breakfast complimentary with their Hyatt Place stay. For all other guests, the breakfast will be available for purchase1. Guests can sign up for World of Hyatt at worldofhyatt.com.For more information about Hyatt Place hotels, please visit hyatt.com/whysettle.The term "Hyatt" is used in this release for convenience to refer to Hyatt Hotels Corporation and/or one or more of its affiliates.1 Eligibility for complimentary breakfast may vary at Hyatt Place hotels outside the United States. In Europe, the Middle East, Africa, and India, complimentary breakfast may not be available to all members. Please check with individual Hyatt Place hotels for benefits.About The SurveyThe Hyatt Place breakfast survey was conducted online by Toluna from January 3 - January 5, 2019. A total of 1,507 respondents completed the survey; data was weighted to be nationally-representative for age, gender and region. Based on the sample size, survey results have a margin of error of +-3% at a 95% confidence level.These online surveys are not based on a probability sample, and therefore, no estimate of theoretical sampling error can be calculated. For complete survey methodologies, including weighting variables and subgroup sample sizes, please contact Glennie Janssen at glennie.janssen@hyatt.com.

Chipotle's Digitized Experience Nets Results

Hospitality Technology Magazine·12 February 2019
Chipotle Mexican Grill’s investments in the digital experience have been paying off with sales skyrocketing 66% year-over-year during Q4. Digital sales grew 18% over the previous quarter’s 48%, explained Brian Niccol, CEO, in a quarterly earnings call with analysts. Digital sales totaled $158.6 million during Q4 and represented 12.9% of sales.

Digital, Delivery Drives Growth at McDonald's

Hospitality Technology Magazine·11 February 2019
About 4,500 restaurants were converted to the fast food giant’s “Experience of the Future” concept that combines state-of-the-art technology including digital menu boards and self-ordering kiosks with an updated look and delivery. “That meant we reopened more than 10 new restaurants everyday throughout the year,” President and CEO Steve Easterbrook said during a recent earnings call with analysts. “…This is an aggressive pace with an ambitious agenda at a time when the U.S. market is experiencing intense competitive pressures.”

2019 Hospitality Trends to Watch: Four Hilton Leaders Take a Look Back, and Forward

Hilton · 6 February 2019
Welcome to 2019 in hospitality.Here, four Hilton officials who are experts in their respective fields of hospitality give a nod to what pleased them most last year and look ahead for 2019. And since travel and fantasy make a good pairing, these trend spotters even dream a bit about what they'd most like to see if the sky were the limit.Sit down at the (virtual) roundtable with our fitness guru Melissa Walker, who is Senior Director of Global Wellness at Hilton; culinary expert Jonathan Wilson, the Vice President, Customer Experience & Innovation, Food & Beverage, Wellness for Hilton; tech guru Josh Weiss, a Vice President of Brand and Guest Technology at Hilton; and meetings and events specialist Frank Passanante, the Senior Vice President for Hilton Worldwide Sales - Americas.Q: In your area of focus, what surprised or pleased you most about hospitality trends in 2018?Melissa Walker, wellness: I was most pleased to see that there's a recognition that well-being should be inclusive and that there should be authentic ways to share it in all settings. At Hilton, I think this was most apparent when our Five Feet to Fitness in-room wellness concept was installed at select hotels under various Hilton brands, such as Hilton Hotels and Resorts, Hilton Garden Inn, Homewood Suites, Embassy Suites and DoubleTree properties.Jonathan Wilson, food and beverage: What pleased me most was the genuine and credible effort that chefs, restaurants, and hotels made in terms of responsibility -not only typical sustainability but also being much more conscious about supporting all things local, addressing waste and being creative about providing the kind of experiences guests care about.Josh Weiss, innovation and tech: I was pleased to see the continued evolution of us listening to the underlying needs of our guests and hotel owners, and then interpreting and applying that appropriately to hospitality to provide even better service. At Hilton, we're working hard to understand the underlying experience our guests want, and developing the in-room experience in ways that bring it to life in a scalable, secure, relevant way, such as through our evolving Connected Room technology.Frank Passanante, meetings and events: 2018 highlighted a growing desire to incorporate sustainability and social impact initiatives into meetings and events around the world. From our pledge to double our social impact projects and reduce our environmental impact by one third by 2030, to our elimination of all plastic straws from our hotels by summer 2019, attendees have requested and hotels have delivered. Meetings and events are no longer just a place to exchange business cards and do business deals; attendees are looking to develop a greater connection with other attendees and the communities that they affect.Q: What can we expect in 2019 for your respective areas of focus in the hospitality industry?Melissa Walker, wellness: In 2019, I expect that integrating end-to-end wellness for our guests will create a total 360-degree wellness travel experience that ensures they simply feel better on the road. This means that in addition to spas and fitness center space, we'll see more aspects of the travel experience focus increasingly on wellness, including meetings and events, food and beverage, sleep, family fitness, outdoor and digital fitness, mindfulness and relaxation, and even healthy design principles.Jonathan Wilson, food and beverage: As the popularity of pop-up concepts grows and gains presence more broadly, we may see very specialized, localized pop-up offerings that "spice up" room service. We'll also likely see a greater selection of incredibly stylized and authentic alcohol-free crafted beverages served in vibrant bar and lounge settings. In addition, as part of the hotel lobby experience, I expect to see Culinary Counters curated with special guest chefs creating live, sharable plated offerings in ways that show off and test new ideas, concepts and partners all at once.Josh Weiss, innovation and tech: At Hilton, we'll continue to see the thoughtful integration of outstanding technology and the best human service from our Team Members. This will include new types of tools and insights that help Team Members and hotel leaders take great care of guests, anticipate their needs, and drive guest loyalty.Frank Passanante, meetings and events: Long gone are the days where meetings and events attendees are satisfied with a one-size-fits-all meeting experience. Attendees crave unique, rewarding and impactful experiences. To this end, we foresee health & wellness, sustainability and space & design as the key trends that will shape the business in 2019.Q: Imagine the sky is the limit - what would your dream travel development be for 2019?Melissa Walker, wellness: To create an innovative, tech-driven wellness ecosystem on the Hilton Honors app that provides wellness opportunities and information to our guests on a property-by-property basis. Upon check-in, this wellness portal would highlight all the well-being options available to guests, such as property-specific spa appointment availability, walking/running routes, and in-room recreation.Jonathan Wilson, food and beverage: My dream would be to build such meaningful relationships with guests and visitors from our communities that our restaurant chefs would know their preferences and could create the perfect, individualized meal for each person - without the guest having to look at or be limited by a menu.Josh Weiss, innovation and tech: I'd love a hotel room that totally transforms based on what the guest wants to do at a particular time. Lighting, window coverings, sound and white noise, video displays and even scent and water temperature and intensity could change over the course of a day and night to help guests adjust their circadian rhythms, especially after they've crossed time zones.Q: What are you most excited for in 2019?Frank Passanante, meetings and events: As 2018 has ended, and we are now in 2019 -- Hilton's 100th year -- I am proud to see how far we have come and excited to see how far we go in the Meetings & Events space in the next 100 years, continuing to grow the more than 1 million meetings each year at Hilton.

EHL: The Berceau Des Sens Receives Its Michelin Star

EHL · 6 February 2019
LAUSANNE - Le Berceau des Sens has become the first educational restaurant in Switzerland to receive a Michelin star. The Michelin Guide has awarded a star to Berceau des Sens, the educational restaurant of Ecole hoteliere de Lausanne. Already holding the highest Gault & Millau rating for an educational restaurant, the establishment was awarded this Michelin star, the ultimate culinary distinction, while EHL Group is in a healthy growth phase.A new decor, a high-quality service offered by students under the watchful eye of instructors, as well as a refined and modern cuisine. The Berceau des Sens, which is open to the public and is booked out every noon and evening of the week, has never done better.Heading its kitchen since September 2017, Cedric Bourassin has given a new impetus with the help of an outstanding team of professionals who rely, among other things, on the talents of the best sommelier in Italy. "The star was not a goal we were trying to achieve, because the primary goal is to train our students, but it is a wonderful recognition of the product that we strive to offer our customers. I am proud of what we have accomplished and thank the Michelin Guide for this fine distinction," said the freshly starred chef at the end of the ceremony in Lucerne.Michel Rochat, CEO of the EHL Group, said he was "very happy to see the efforts of a passionate team rewarded and recognized on the international culinary scene".The Berceau des Sens offers a menu inspired by exceptional French cuisine, since Cedric Bourassin worked with Anne-Sophie Pic and the Bras family in Laguiole. But the menu is also in pursuit of umami, the fifth flavor that the passionate chef was able to explore during his long stay in Japan.

Mobile Apps Now Represent the Bulk of Restaurant Digital Orders

Hospitality Technology Magazine· 5 February 2019
Restaurant digital orders have grown at an average annual rate of 23% since 2013 and will triple in volume by the end of 2020, and the majority of digital orders, 6 out of 10, are by mobile apps, reports The NPD Group.

San Sebastian will host the 5th edition of the UNWTO World Forum on Gastronomy Tourism

UNWTO ·29 January 2019
The World Tourism Organization (UNWTO) and the Basque Culinary Center (BCC) have signed the Agreement for the holding of the 5th UNWTO World Forum on Gastronomy Tourism (San Sebastian, Spain 2-3 May 2019). The new edition of this global forum is supported by the Ministry of Industry, Commerce and Tourism of Spain, the Basque Government, the Provincial Council of Gipuzkoa and the City of San Sebastian.Job creation and the promotion of entrepreneurship will be this year's special focus, in line with the 2019 UNWTO Year of Education, Skills and Jobs, closely aligned with the Sustainable Development Goals (SDGs). The forum will bring together Ministers of Tourism, representatives from National and Local Tourism Administrations, chefs, entrepreneurs, academia and related stakeholders from tourism and gastronomy to discuss latest trends and to share experience.The event will see the announcement of the winner of the First Gastronomy Tourism Start-up Competition. The competition, organized by UNWTO and the BCC, will bring five finalists to San Sebastian."Tourism is a huge source of employment and its multiplier effect has a knock-on effect on other sectors, such as gastronomy and its huge value chain involving several sectors", said UNWTO Secretary-General Zurab Pololikashvili."We are especially proud to be co-organizers of the 5th UNWTO World Forum of Gastronomy Tourism. An edition that returns to San Sebastian and that grows exponentially thanks to the support of the Ministry of Industry, Commerce and Tourism of Spain, the Basque Government, the Provincial Council of Gipuzkoa and the City of Donostia. Tourism today is a sector closely linked to gastronomy. At the Basque Culinary Center, we promote knowledge through training in both sectors and work to create an ecosystem that stimulates entrepreneurship and ensures quality employment", underlined Joxe Mari Aizega, Director, Basque Culinary Center.Policy framework for the development of gastronomy tourism and its capacity to create jobs and promote entrepreneurship, future skills, as well as ways to support SMEs and entrepreneurships in gastronomy tourism will be addressed as well during the forum. The panel presentations will be complemented by working sessions giving all participants the opportunity to actively immerse, interact and share ideas.The event will close with a Masterclass by the Basque Culinary Center on how to develop competitive and sustainable gastronomy tourism in destinations.The Forum has been held since 2015.The Basque Culinary Center hosts it every two years with the aim to promote the exchange the most relevant experiences between experts in tourism and gastronomy, to identify best practices and to promote gastronomy tourism as a contributor to sustainable development.More informationAbout the ForumLink to competition

Wynnchurch Capital Buys Papa Gino's, D'Angelo

Hospitality Technology Magazine·24 January 2019
PGHC Holdings Inc., the parent company of Papa Gino's Pizzeria and D'Angelo Grilled Sandwiches, received approval to sell its business to an affiliate of Wynnchurch Capital LLC.

Starbucks Expands Delivery in U.S.

Hospitality Technology Magazine·24 January 2019
Starbucks Coffee Co. is expanding its Starbucks Delivers pilot to an additional six cities across the United States. The expansion, in partnership with Uber Eats, is now available in San Francisco, the first of six new markets to offer the service to customers. In the coming weeks delivery will expand to select stores in Boston, Chicago, Los Angeles, New York and Washington, D.C. In total, Starbucks Delivers will be available in seven U.S. cities this spring.

7shifts Raises $10M Series A Funding

Hospitality Technology Magazine·24 January 2019
7shifts, a labor management platform for the restaurant industry, closed a $10 million Series A funding round to accelerate growth and bring more automation and labor compliance to restaurant chains.

Hilton unearths its future culinary and bar superstars

hotelmanagement.com.au·24 January 2019
Hidden food and beverage passions and skills among Hilton’s Australasian team came into the spotlight this week as the company hosted its annual 2019 Food & Beverage Masters finals.

How Wireless Power Can Help Operators Increase Revenue

Hospitality Technology Magazine·16 January 2019
With data provided by wireless charging technology, hotels and restaurants can improve operations and customer dwell time in money making areas.

DTP Companies, Como to Bring POS-Integrated Data and Customer Loyalty Capabilities to Participating Restaurants, Bars, and Hotels.

Hospitality Technology Magazine·14 January 2019
Como announced its partnership with DTP Companies, the $350 million project to revitalize Downtown Las Vegas, to implement advanced data-based loyalty and engagement solutions for DTP‘s Las Vegas owned businesses. Zappos CEO Tony Hsieh founded DTP Companies in 2012 with an initial $350 million investment distributed in tech startups, restaurants, bars and other ventures in a 45-acre area of Downtown Las Vegas. After a competitive analysis, DTP has selected Como to help its portfolio of businesses take advantage of the latest in-store innovations in customer engagement and loyalty.

Michelin-starred Chef and Restaurateur, Fabio Trabocchi to Unveil Fiola at Dopolavoro Venezia, an Exclusive Epicurean Experience at JW Marriott Venice Resort & Spa

Marriott · 9 January 2019
W Marriott, part of Marriott International, Inc., today announced that award-winning chef and restaurateur, Fabio Trabocchi will take over the operations of JW Marriott Venice Resort & Spa's fine-dining restaurant. Set to open in April 2019, the hotel's existing fine-dining culinary concept will be reinvented as 'Fiola at Dopolavoro Venezia,' featuring a sophisticated yet luxurious ambiance coupled with striking architectural details that date back to the 1920s."We are delighted to welcome Fabio Trabocchi to JW Marriott Venice Resort & Spa and are excited to lead our guests through a dynamic culinary journey with the unveiling of Fiola at Dopolavoro Venezia," said Mitzi Gaskins, Vice President & Global Brand Leader, JW Marriott. "Fiola at Dopolavoro Venezia will feature a vibrant menu thoughtfully curated by Trabocchi, with cuisines deeply rooted in traditional flavors from Italy and the Adriatic."Nestled inside JW Marriott Venice Resort & Spa, the city's premier hotel that enjoys a splendid location on Venice's private island, Isola delle Rose, Fiola at Dopolavoro Venezia will incorporate culinary highlights from the celebrated menu of Trabocchi's existing Michelin-starred restaurant, Fiola DC. Guests can anticipate dishes that combine seasonal ingredients locally sourced from Venice's famous, centuries-old Rialto Market, the Adriatic Sea, as well as vegetables and exclusive olive oil from the private island's own vegetable garden and olive grove.The menu will change daily and provide a nostalgic twist on traditional Venetian cuisine prepared with a modern presentation and standout dishes such as Fiola Lobster Ravioli, Bassano White Asparagus and Caviar, Foie Gras alla Veneziana, Moeche col pien (soft-shell crabs from the Venetian lagoon), Venetian Style Tuna Crudo (a daily-changing crudo option, finished tableside), and Vanilla Fried Pastry Cream and Corbezzolo Honey. Guests can also enjoy Trabocchi's modern take on the classic Venetian cicchetti (local bites) for the Aperitivo."The debut of Fiola at Dopolavoro Venezia is a significant milestone as it marks Fiola's expansion internationally in the most magical city I know, as well as a personal homecoming as I announce my return to Italy after so many years abroad," said Fabio Trabocchi, Chef and Restaurateur. "We look forward to another exciting chapter for Fiola and are eager to offer the discerning guests at JW Marriott Venice Resort & Spa signature dishes that incorporate local Venetian flare. Our menu was inspired by the city's romantic atmosphere and we are thrilled to open the doors to our newest location."Fabio Trabocchi, who participated in the inaugural Venice Food & Wine Festival at JW Marriott Venice Resort & Spa in May 2018 and will be joining the soon to be announced festival again in 2019, manages an impressive portfolio of iconic restaurants in the United States with his wife and business partner, Maria Font Trabocchi, including: Fiola DC, Fiola Miami, Fiola Mare, Sfoglina Pasta House, and Del Mar. The Trabocchis' growing restaurant group has received numerous accolades including a Michelin star at Fiola DC, the group's fine-dining flagship restaurant. Both Fabio and Maria Trabocchi stand behind their commitment to providing guests with a world-class dining experience while making them feel at home the moment they walk into each of their restaurants.About JW MarriottJW Marriott is part of Marriott International's luxury portfolio and consists of beautiful properties and distinctive resort locations around the world. These elegant hotels cater to sophisticated, self-assured travelers seeking The JW Treatment - the brand's philosophy that true luxury is created by people who are passionate about what they do. JW hotels offer crafted experiences that bring to life the brand's commitment to highly choreographed, anticipatory service and modern residential design, allowing guests to pursue their passions and leave even more fulfilled than when they arrived. Today there are 80 JW Marriott hotels in nearly 30 countries and territories. JW Marriott is proud to participate in the industry's award-winning loyalty program, Marriott Rewards which includes The Ritz-Carlton Rewards. Members can now link accounts with Starwood Preferred Guest at members.marriott.com for instant elite status matching and unlimited points transfer. Visit JW Marriottonline, and on Instagram, Twitter and Facebook.About JW Marriott Venice Resort & SpaSettled on its own private island in Venice, Isola delle Rose, just a quick ride to St. Mark's Square by complimentary shuttle service, JW Marriott Venice Resort & Spa is the ultimate luxury experience for the most discerning traveler. The combination of wide and lush green areas, a refined restoration by award-winning architect Matteo Thun, together with an attentive service and the finest wellness and dining experiences makes Isola delle Rose a serene retreat from where you can easily explore the beauties of Venice and at the same time indulge in the luxury of a resort. Opened in 2015, the Resort features 266 rooms and refined suites, 4 restaurants - including the fine dining restaurant Fiola at Dopolavoro Venezia, by Michelin-starred Chef Fabio Trabocchi - and 4 bars offering international and local cuisine, GOCO Spa - the largest spa in Venice, a Church, kids club and family activities, water sports, a rooftop lounge area with pool and view over Venice, lush green areas, and Sapori Cooking Academy for gastronomes looking to experience the authentic Venetian lifestyle and atmosphere. Visit JW Marriott Venice online, and on Instagram and Facebook.

Newletter

Thank you for subscribing. Your email address has been added to our mailing list.
Close
To subscribe to the F&B Bytes Newsletter please enter your contact details below.
An error occured, please check your input and try again.
I do want to receive the F&B Bytes email newsletter.
By submitting this form, you have read and agreed to the Privacy Notice of HFTP.
You may unsubscribe to these emails at any time.
CancelSubscribe