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4 ways digital payments benefit your restaurant

·28 November 2018
Two-thirds of consumers can envision a cashless world in the future, according to recent Visa research. Is your restaurant ready? Operators are intrigued, but wary: What’s the impact on the guest experience of going cashless? What are the operational issues? A panel of experts talked through the future of payments at our recent Restaurant Innovation Summit, held Nov. 7-8 in Dallas, and suggested four benefits of expanding your digital payment options.

ITB Berlin and IPK International forecast high growth of halal tourism

Messe Berlin GmbH ·14 November 2018
Muslims are the world's fastest-growing religious group and by 2030 (Source: www.pewrsr.ch/1hUQ1qG) will make up an estimated 25 per cent of the world's population. Furthermore, in some Muslim-dominated markets there is a thriving middle class with growing buying power and a new consumer behavior. One effect has been an increase of international trips undertaken by Muslims. To analyse their travel behavior more detailed ITB Berlin commissioned IPK International to conduct a special evaluation of the World Travel Monitor. In some aspects, Muslim travel behavior differs significantly from other groups. City breaks are more popular than Sun & Beach holidays for instance, and shopping is more important than visiting museums. Increasingly, customers also want to be able to observe their religious customs. A touristic offer that caters to Muslims' needs represents both a challenge and an opportunity for the travel industry.Specific aspects of halal travelAccording to Fazal Bahardeen, managing director of CrescentRating, the world's leading expert on halal travel, the difference lies in specific shared values among Muslims that are much stronger than among other communities, regardless of their nationality. Whereas many associate halal merely with the way food is prepared, it actually refers to everything that conforms to traditional Islamic law. For the travel industry that means fulfilling certain faith-based needs of Muslim travelers. This includes preparing food according to halal rules, adapting meal times during Ramadan, offering prayer facilities in hotels, providing separate swimming pools for men and women and offering entertainment that caters towards Muslims.High growth of Muslims traveling abroadCurrently, the most interesting source markets regarding the demand of international halal travel are Indonesia, India, Turkey, Malaysia and the Arab countries. According to IPK's World Travel Monitor, source markets with a predominantly Islamic population showed growth rates that were 40% higher in the past 5 years compared to the rest of the world. Strong growth is also predicteded for the years ahead. Thus halal travel offers huge growth potential for destinations around the world.City breaks top the listWorldwide City breaks and Sun & Beach holidays are the most popular holiday types. However, the picture looks different for international Islamic travel. Here, City breaks top the list with a market share of over one-third. Second-placed are Tour holidays, which is then followed by Sun & Beach holidays with only around half the market share compared to the total market.In general, for Muslims international holidays are less important than for other international travelers. By contrast, business trips, visiting friends and relatives and other leisure trips account for a bigger share of the market. Religious trips and pilgrimages in particular play a much greater role and make up ten per cent of foreign trips - which is ten times higher compared to the rest of the world with only one per cent market share.More shopping, less sightseeingApart from preferring other types of holidays, Muslims also tend to pursue different activities when traveling. Whenever they visit cities shopping is on top of the list. In contrast, sightseeing - the number one attraction for other travelers -visiting museums, or good food, is less important for this segment. Also Tour holidays are shaped differently with less focus on sightseeing or museum visits and more focus on nature and shopping instead.Germany is the most popular destination in EuropeFor Muslims traveling abroad the United Arab Emirates is the most popular destination worldwide. Germany comes second, followed by Saudi Arabia, Malaysia and Singapore, which makes it the by far most popular destination in Europe. Looking at each continent, over 60 per cent of trips abroad by Muslims go to Asia (including the Middle East) and around one-third to Europe. By comparison, trips to Africa, North and South America only have a very small share of the market.Young and highly educatedMeasured against all other international travelers worldwide the percentage of female travelers from Islamic countries is below average. However, in recent years their numbers have increased steadily. Muslim travelers are much younger than average, with 75 per cent aged between 25 and 44. In terms of education, there is a larger share of those with high education levels.Additional information on specific topics regarding World Travel Monitor data from IPK International will be published soon by ITB Berlin. Conclusive travel trend findings for 2018 will also be presented by the end of the year.Rolf Freitag, CEO of IPK International, will present the findings of the World Travel Monitor for 2018 at the ITB Future Day during the ITB Berlin Convention as well as forecasts for 2019. The World Travel Monitor is based on the results of representative interviews with more than 500,000 people in over 60 global travel markets. It has been published for more than 20 years and is recognised as the most widescale continuous survey examining global travel trends.

Bojangles' Sold

Hospitality Technology Magazine·12 November 2018
Bojangles’ Inc. has agreed to be acquired by Durational Capital Management LP and The Jordan Company, L.P. In an all cash transaction, investors will receive $16.10 per share. The acquisition, which has been unanimously approved by Bojangles’ Board of Directors, is subject to stockholder approval and other customary closing conditions.

D.C. serves up first-ever Black Restaurant Week

· 5 November 2018
Restaurateurs in Washington, D.C., Maryland and Virginia have joined forces to celebrate the District’s first-ever Black Restaurant Week, which started Nov. 4 and runs through Nov. 11.

Millennium Hotels And Resorts Deploys Robotic Solutions To Its Singapore Properties

Millennium ·31 October 2018
Following the highly successful launch of 'AUSCA', the world's first Autonomous Service Chef Associate, at M Social Singapore in 2017, Millennium Hotels and Resorts (MHR), the hotel arm of property giant City Developments Limited (CDL), is pleased to deploy AUSCA to the group's five other Singapore properties--Orchard Hotel Singapore, Grand Copthorne Waterfront Hotel Singapore, M Hotel Singapore, Studio M Hotel Singapore and Copthorne King's Hotel Singapore--by end November 2018.AUSCA was first introduced to the hospitality industry in November 2017 as the world's first robot chef prototype, where he prepared eggs for guests of M Social Singapore as part of the hotel's breakfast offering. AUSCA was launched with the support from Singapore Productivity Centre's Hotel Productivity Centre Applied Research initiative, and was developed by Kurve Automation with industry guidance from Republic Polytechnic, School of Hospitality.AUSCA has since gone through six upgrades over the last 12 months, with enhancements made to the speed and variation of eggs he can prepare. The first AUSCA prototype could prepare eggs--either sunny-side up or omelette style--at an average time of 2 minutes 30 seconds. The current version offers guests the choice of sunny-side up and omelette at an improved time of slightly more than a minute, and allows guests to choose from a selection of toppings for their omelette.The latest version of AUSCA is currently deployed at M Social Singapore, Studio M Hotel Singapore, Copthorne King's Hotel Singapore and M Hotel Singapore. He will be launched at Grand Copthorne Waterfront Hotel Singapore on 12 November 2018, and Orchard Hotel Singapore by end November 2018. This exciting deployment comes after the rollout of AURA, the group's front-of-house Autonomous Service Delivery Robot, to the group's properties in Singapore, including M Social Singapore, Orchard Hotel Singapore, Grand Copthorne Waterfront Hotel Singapore, M Hotel Singapore and Studio M Hotel Singapore.Commenting on this move, Mr Tan Kian Seng, Interim Group Chief Executive Officer at Millennium Hotels and Resorts, says, "As a group, we saw robotic solutions like AUSCA and AURA as a way to increase productivity, help optimise operations, and elevate guest experiences to a new level. Given M Social Singapore's size and millennial demographic, it was well-suited for such a new technology to exist first. The intention is now to incorporate these innovative robotic solutions into the rest of our Singapore properties before a global roll out."

Marriott putting its foodie foot forward on new dining website

hotelmanagement.com.au·30 October 2018
Profiles on more than 70 restaurants and bars across the Marriott International hotel dining portfolio in the Australia and Pacific are featured on a new dedicated gastronomy portal launched today by the global hotel juggernaut.

Supply Chain pros address industry issues at Fla. conference

·25 October 2018
Nearly 300 supply chain and purchasing executives converged yesterday on the National Restaurant Association’s Supply Chain Management Conference in Orlando, Fla.

Industry supports plan to curb opioid epidemic

·25 October 2018
At an official ceremony today, President Trump signed the bipartisan “SUPPORT for Patients and Communities Act”, legislation aimed at curbing the opioid crisis in America.

From Gridiron to Coffee Grinder, Aggie Defensive Back / NFL Pick Floyd Raven Brings "Last Shot Xpresso Coffee" to Doug Pitcock '49 Texas A&M Hotel and Conference Center

Hotel Online·22 October 2018
College Station, Texas, October 2018 … From the legendary playing fields of Aggieland to the NFL and back again, defensive back, former Texas A&M student, NFL player and coffee magnate Floyd Raven has come full circle. At age 25, the young entrepreneur has kicked off the latest outpost of his coffee company, Last Shot Xpresso at the new Doug Pitcock ’49 Texas A&M Hotel and Conference Center (www.TexasAMHotelCC.com), that opened recently on the Texas A&M campus.

UNWTO Launches First Global Gastronomy Tourism Startup Competition

UNWTO ·19 October 2018
The World Tourism Organization and Basque Culinary Center (BCC), have launched a pioneering initiative for the gastronomic tourism sector, with a global call for startups or companies, mature or emerging, technological and non-technological, with innovative ideas capable of revolutionizing and integrating gastronomy in tourism and inspiring tourists with new ways and reasons to travel.The gastronomic tourism sector is moving towards innovation and the diversification of its offerings. UNWTO, in collaboration with its Affiliated Member, Basque Culinary Center (BCC), has launched the 1st UNWTO Gastronomy Tourism Startup Competition, the first and largest initiative in the world dedicated to identifying new companies that will lead the transformation of the gastronomic tourism sector.Intangible cultural heritage has become the decisive factor that attracts and captivates tourists. Gastronomy tourism, as a component and vehicle of culture and tradition, is an indispensable resource that adds value and provides solutions for destinations that seek to stand out through unique product offerings.The Competition will make it possible to identify the best solutions and projects that contribute the most to the sector through pioneering proposals in the implementation of emerging and disruptive technologies, as well as emerging companies or startups. It aims to identify challenges and projects, and to catalyse innovations that can transform the Gastronomy Tourism sector in the near future."Innovation and tourism investments are not ends in themselves, but are means to promote better tourism products, improve tourism governance and harness its proven capability to foster sustainability, create jobs and generate opportunities," said UNWTO Secretary-General, Zurab Pololikashvili."Education and innovation are essential for the development of sustainable gastronomic tourism. At Basque Culinary Center, we support entrepreneurship and the development of new business projects to ensure the future of the sector. In this regard, we are proud to once again team up with our partners at UNWTO in order to continue fostering entrepreneurship and innovation linked to gastronomy tourism through this initiative," said Joxe Mari Aizega, General Manager of Basque Culinary Center.UNWTO and Basque Culinary Center have entrusted the process of finding startups to BCC Innovation through its Culinary Action! programme, which has accelerated nearly 50 startups by providing innovative, sustainable and high added value solutions to the gastronomy value chain.Sustainability and technologyStartups are invited to pitch business models that are related to sustainability, respect the value chain, offer an authentic and coherent narrative, and add value to cultural and local heritage.The winners of this competition will have the opportunity to present their projects at the 5th World Forum on Gastronomy Tourism (2-3 May 2019, San Sebastian, Spain), with the possibility of receiving personalized consulting and mentoring from the BCC experts of project accelerator Culinary Action!Full information on the terms and conditions are available at https://www.gastronomytourismventures.org/.

First Global Gastronomy Tourism Startup Competition Launched

UNWTO ·18 October 2018
The World Tourism Organization and Basque Culinary Center (BCC), have launched a pioneering initiative for the gastronomic tourism sector, with a global call for startups or companies, mature or emerging, technological and non-technological, with innovative ideas capable of revolutionizing and integrating gastronomy in tourism and inspiring tourists with new ways and reasons to travel.The gastronomic tourism sector is moving towards innovation and the diversification of its offerings. UNWTO, in collaboration with its Affiliated Member, Basque Culinary Center (BCC), has launched the 1st UNWTO Gastronomy Tourism Startup Competition, the first and largest initiative in the world dedicated to identifying new companies that will lead the transformation of the gastronomic tourism sector.Intangible cultural heritage has become the decisive factor that attracts and captivates tourists. Gastronomy tourism, as a component and vehicle of culture and tradition, is an indispensable resource that adds value and provides solutions for destinations that seek to stand out through unique product offerings.The Competition will make it possible to identify the best solutions and projects that contribute the most to the sector through pioneering proposals in the implementation of emerging and disruptive technologies, as well as emerging companies or startups. It aims to identify challenges and projects, and to catalyse innovations that can transform the Gastronomy Tourism sector in the near future."Innovation and tourism investments are not ends in themselves, but are means to promote better tourism products, improve tourism governance and harness its proven capability to foster sustainability, create jobs and generate opportunities," said UNWTO Secretary-General, Zurab Pololikashvili."Education and innovation are essential for the development of sustainable gastronomic tourism. At Basque Culinary Center, we support entrepreneurship and the development of new business projects to ensure the future of the sector. In this regard, we are proud to once again team up with our partners at UNWTO in order to continue fostering entrepreneurship and innovation linked to gastronomy tourism through this initiative," said Joxe Mari Aizega, General Manager of Basque Culinary Center.UNWTO and Basque Culinary Center have entrusted the process of finding startups to BCC Innovation through its Culinary Action! programme, which has accelerated nearly 50 startups by providing innovative, sustainable and high added value solutions to the gastronomy value chain.

OpenTable Pilots Centralized Reservations for Hospitality Groups on GuestCenter

OpenTable, Inc. ·18 October 2018
OpenTable, the world's leading provider of online restaurant reservations and part of Booking Holdings, Inc. (NASDAQ: BKNG), today unveiled the pilot of a new centralized reservation feature for restaurant groups within its flagship product, GuestCenter. This new reservation view is the first in a suite of features designed to streamline operations through group-level tools for planning, management, and business intelligence; all in one dedicated group platform."We've listened to our restaurant partners, observed a growing need to centralize operations, and understand the increasing pressures of managing the bottom-line in today's food and beverage industry. Elevating levels of hospitality while increasing operational efficiencies is our shared goal, and we are pleased to announce that operators can now do this with greater ease within GuestCenter," said Jon Morin, Senior Director of Product Management at OpenTable. "With a central platform to manage and monitor reservations and new group-level metrics and features, the feasibility of moving to a centralized operating model just got easier for all groups."This GuestCenter group platform works for a wide-range of hospitality groups, from sister-restaurants and multi-unit brands, to nationwide restaurant chains, hotels and resorts. The new features provide these groups with a top-down view of their overall operation, a way to manage user access at the group level, and view and book availability across all restaurants."The ability to manage our restaurant operations all in one place within GuestCenter at both the restaurant level and group level is essential for us to understand our operation at any given time," said Giselle Constante, East Coast Reservations Manager, Nobu. "The intuitive layout of the centralized reservations feature allows us to cross-sell between restaurants and very quickly see what availability they have, which is really helpful for us to run more efficiently."This collection of features will allow operators to seamlessly flow between group and restaurant-level views, book and cross-sell availability across all restaurant locations, easily manage guest profiles and reservations, control user access to both restaurant and group features, and run group-level reports on more than 50 distinct data points.Barbara Lynch Collective, Boka Restaurant Group, The Broadmoor, Farmers Restaurant Group and Nobu Restaurants are just a few of the groups already using these new features.

Check-In at the Bar: New Ideas for Hotel Front Desks

4hoteliers.com·17 October 2018
Hotel lobby front desks are no longer desks or located at the front: It made perfect sense, your first stop when checking into a hotel was the front desk, you had to collect your key and room number, but, you also might have needed to provide a credit card for incidental charges like the mini bar, Oh, and what’s the WiFi code? Technology has rendered the concept of the hotel front desk nonsensical.

California's Sardine Factory toasts 50th anniversary

· 4 October 2018
The Sardine Factory, one of Monterey, California’s renowned upscale restaurants, recently celebrated 50 years in business.

Innside By Melia New York And In Good Company Hospitality Debut The Wilson

Melia · 4 October 2018
INNSIDE by Melia New York, is proud to announce the opening of its signature restaurant The Wilson. The restaurant is owned and operated by In Good Company Hospitality, a restaurant hospitality group overseeing eleven venues throughout New York City. Tucked inside INNSIDE by Melia New York, located on 27th Street in Manhattan's NoMad neighborhood, the restaurant boasts al fresco dining and an upstairs cocktail bar overlooking a vast, open dining room.Helmed by Executive Chef Jeff Haskell, The Wilson's culinary direction derives from working closely with local farmers and purveyors to source the highest quality ingredients in order to create delicious food. Featuring modern and playful interpretations of New American Classics paired with signature cocktails, wine, and craft beer, created and selected by Beverage Manager Erik Delanoy, the restaurant is inspired by the fabled relationship between a seasoned fisherman and his beloved bulldog, celebrating the true camaraderie between the two.The all-day menu features signature dishes such as The Wilson Burger with sweet mustard, gruyere, horseradish aioli and bacon jam; Falafel Waffle with roasted vegetables, harissa chickpeas and herbed labneh; Little Neck Clams with kaffir lime, coconut milk, delicata squash and fingerlings and Avocado Fries with gochujang aioli and furikake. Additional seafood signatures from Chef Haskell's menu include the Blue Crab Spaghetti Carbonara and the Crispy Oyster Sliders with lemon jam and pink pepper aioli. The restaurant is open for brunch on Saturday and Sunday, featuring dishes including Black Seed Pizza Bagels, Matcha Overnight Oats with apricot jam, grilled pineapple and coconut milk and The Jackie Wilson Chicken Club with ranch aioli, pancetta, avocado and tomato."We are excited to partner with In Good Company to open The Wilson and offer outstanding food and drinks to both the hotel's guests and locals," said Duane Winjum, Interim General Manager. "This restaurant is the perfect addition to the neighborhood's dining scene."Designed by Dallago Associates, the duplex venue features a warm, rustic ambiance that embodies the restaurant's farm-to-table ethos. The space features defining lighting fixtures including pendants, chandeliers, table lamps and a central sculpture to create warmth and energy. The marble floor is complemented by vintage area rugs to soften and define the room, along with warm woods, white tiles and pops of color to enhance and highlight certain areas.The restaurant will be open daily from 7:00 AM to 1:00 AM and the kitchen will close at 11:00 PM. For more information or reservations, please visit https://ingoodcompany.com/restaurants/thewilson/ or call (888) 956-3542.

Pan Pacific Connections Corporate Bookers Programme- Cocktail Launching

Pan Pacific · 3 October 2018
On Wednesday 26th September 2018, PARKROYAL Hotels and Resorts Malaysia hosted our official cocktail launching event to celebrate Pan Pacific Connection, corporate bookers programme with our loyal members at PARKROYAL Kuala Lumpur. Accompanied by live music, the event had a Shanghai Night theme and was hosted by the poolside, decorated and adorned simultaneously with red lanterns, candles, carved fruits and flowers all against a backdrop of the beautifully lit Kuala Lumpur Tower against the city skyline.The event hosted several activities for clients to partake in. These included; a massage from the wonderful therapists of St. Gregory Spa; unlimited fun filled photo booth moments; live culinary experience by our talented Chefs team; and topped off with a Best Dressed contest and a Lucky Draw. Clients and associates got to mingle with each other over delectable dishes and their drinks of choice, making the night a productive and wonderful one to remember !Pan Pacific Hotels GroupPan Pacific Hotels Group is a wholly-owned hotel subsidiary of Singapore-listed UOL Group Limited, one of Asia's most established hotel and property companies with an outstanding portfolio of investment and development properties.Based in Singapore, Pan Pacific Hotels Group owns and/or manages more than 40 hotels, resorts and serviced suites including those under development across 24 cities in Asia, Oceania, North America and Europe.Voted "Best Regional Hotel Chain" by readers in Asia in 2017, Pan Pacific Hotels Group comprises two acclaimed brands: its signature brand, Pan Pacific and its deluxe brand, PARKROYAL.Sincerity is the hallmark of Pan Pacific Hotels Group. The Group is known to its guests, partners, associates and owners for its sincerity in people and the sense of confidence which alleviates the stresses of today's complex world.Pan Pacific Hotels and ResortsWith hotels, resorts and serviced suites across Asia, Oceania and North America, Pan Pacific provides a safe harbour in an ever-changing world. Places with less to worry about because, when you stay with us, rest assured that all will be taken care of. For this is where you will find your balance.PARK ROYAL Hotels & ResortsA big city or cosy enclave - where there is a PARKROYAL hotel, resort or serviced suite, there is a celebration of people. Our passion for creating real connections and joyous moments can be felt when you enter any of our properties across Asia and Australia. After all, this is the place to bring out the best of you, by us.

Tech design expert to speak at Restaurant Innovation Summit

· 1 October 2018
A conversational shift is happening in restaurants: We’re moving away from “hospitality vs. technology” to “hospitality enhanced by technology.” That’s sure to be one of the themes at the National Restaurant Association Restaurant Innovation Summit, Nov. 7-8 in Dallas.

Association, Winsight partner to expand industry impact

· 1 October 2018
The National Restaurant Association and Winsight Media, publisher of several B2B business publications and owner of marketing research firm Technomic Inc., have entered into an equity partnership giving Winsight operational ownership and execution of the annual National Restaurant Association Restaurant, Hotel-Motel Show.

Keep Meetings Caffeinated: 3 Coffee-Forward Destinations to Wake Up Your Event

Smart Meetings·28 September 2018
Rise and shine, weekenders! This Saturday, Sept. 29, is International Coffee Day—an unofficial day of worship for many meeting professionals. So, put on your comfiest pajamas, set your slippers by your bed and prepare to wake up nice and slow, savoring your favorite brand of beans or cuppa joe. We’ll provide the reading materials. ’Cause the best part of waking up is with three new coffee destinations in your meetings cup.

Recognizing the impact of Latinos on the industry

·27 September 2018
Hispanic Heritage Month, which runs through Oct. 15, is honoring the achievements of the Latino community, and the impact its culture, and legacy have had on America. During this month-long recognition, the National Restaurant Association is reflecting on how Latinos have changed the way we cook, our culture and even how the restaurant industry does business.

Andaz Maui Chef Jonathan Pasion and Grand Hyatt Baha Mar Chef Leo Minelli Win Americas Regional Hyatt Culinary Challenge

Hyatt ·27 September 2018
Hyatt today announced the winners of its fifth-annual culinary competition The Good Taste Series Americans Regional Competition: Chefs Jonathan Pasion of Andaz Maui and Leo Minelli of Grand Hyatt Baha Mar. Judged by a panel of food and hospitality industry professionals, 11 regional winners from Hyatt properties in North America prepared two reception-style dishes designed from a mystery basket of ingredients. The dishes also incorporated local ingredients, regional influences and represented Hyatt's global food philosophy, Food. Thoughtfully Sourced. Carefully Served. Each plate was judged on flavor, presentation, creativity, and the chef's interaction with their audience."We are extremely proud of our culinary talent in the Americas, and congratulate both Chef Jonathan, Chef Leo and all of our talented competitors," said Colleen Kareti, vice president, operational experiences, Hyatt, Americas. "As we continued this annual competition for the fifth year in a row, we centered this event around furthering the development of our culinary talent and showcasing Hyatt's commitment to culinary excellence."Utilizing all of the mystery ingredients, which included Hog Snapper, Pigeon Peas, local Squash and Sugar Apples, Chef Jonathan presented Kaffir Hog Snapper Tataki and Nori Emulsion dishes and Chef Leo presented Cured Snapper Tartare and Hog Snapper with Pigeon Pea Baba Ghanoush."Being part of The Good Taste Series has been an honor as I continue to hone my culinary skills," said Chef Jonathan Pasion. "Winning this competition is a huge accomplishment, and I am proud to have presented dishes that represent my training and background alongside extremely talented Hyatt competitors whom I've learned so much from this week."As the winners of The Good Taste Series Americans Regional Competition, Chef Jonathan and Chef Leo received a $2,000 check and will also be attending the global competition, where they will compete against Hyatt chefs from around the world in spring 2019 in Hong Kong."I feel very fortunate to have been part of this competition and lucky to work for a company that gives me the freedom to explore my culinary passions," said Chef Leo Minelli. "Cooking alongside my talented Hyatt colleagues has been a great learning experience as well, and I look forward to bringing all that I've learned during the competition back to my team and our guests at Grand Hyatt Baha Mar."The Good Taste Series Americas competition was comprised of 11 chefs who won regional competitions that took place earlier this year:Michael Cantin, Hyatt Regency San Francisco AirportAlejandro Ceja, Hyatt Regency MorristownBladimir Garcia, Andaz MayakobaChris Ingmire, The DriskillBradley Jones, Grand Hyatt Atlanta in BuckheadNikolaos Kapernaros, Hyatt Regency ChicagoMichael Lombardo, Grand Hyatt DenverLeandro Minelli, Grand Hyatt Baha MarJonathan Pasion, Andaz Maui at Wailea ResortRicardo Sanchez, Hyatt Regency ScottsdaleKeisha West, Hyatt Regency Chesapeake BayThe Good Taste Series Americas Regional Competition was judged by a panel of esteemed industry journalists that included:Danica Lo - Digital Director, Food & Wine MagazineKarrie Holland - Food & Travel Contributor, The Daily MealBrother Luck - Celebrity ChefKlaus Mueller - Global Master Chef Culinary Director - Swiss Chalet Fine FoodsKris Moon - COO of the James Beard FoundationFor more information about Hyatt's global Food. Thoughtfully Sourced. Carefully Served. philosophy, visit: www.hyattfood.com.The term "Hyatt" is used in this release for convenience to refer to Hyatt Hotels Corporation and/or one or more of its affiliates.

Celebrating 100 years, our 2019 Show registration opens

·27 September 2018
The countdown has begun! Registration is now open for the 100th annual National Restaurant Association Restaurant Hotel-Motel Show, May 18-21, 2019 at McCormick Place in Chicago.

sbe's Delano South Beach Announces Partnership with Nammos Mykonos

sbe ·26 September 2018
Leading international hospitality group, sbe and acclaimed Nammos Mykonos, have announced plans for an upcoming partnership at the iconic Delano South Beach. This will also mark the first international project for Nammos. The collaboration, which will come to fruition in late 2019, will fuse the signature experiences of the two globally recognized brands at the popular Miami Beach hotel. Both companies will work hand-in-hand to create exclusive dining and beach club concepts unlike anything in the continental US.Known for disrupting the hospitality industry by creating a new category of daytime entertainment, Nammos is the quintessential partner for sbe with the brand's growing day club sector. Much like sbe, Nammos has remained committed to building and maintaining an unrivaled guest experience that has gained them a loyal global following over the last fifteen years. In addition, Nammos will spotlight its esteemed culinary program, serving as a new focal point at Delano. It is this combination of unique elements that lends to the growth of a cult-like following and returning guests."sbe is always looking to bring unique and exclusive experiences to all of our properties," said Sam Nazarian, founder and CEO of sbe. "The synergy between Nammos Mykonos and sbe is unmistakable, and the collaboration of these two iconic brands will bring the Delano experience to the next level. I am honored that the President of Nammos Mykonos, Tzannis Frantzeskos, has selected sbe as their first partner for a location outside of Europe and we are looking forward to breaking boundaries and working together to build this incredible destination.""Working with lifestyle giant Sam Nazarian and sbe for our first international project was a no brainer. Nammos and sbe both bring our own very eclectic ingredients to this venture and we can't wait to show Miami what we create together!" said Tzannis Frantzeskos and Hesham Ibrahim of Nammos Mykonos.With its soaring lobby and subtle seductions, Delano is the hotel that helped to shape South Beach's history as a sought-after destination. Designed by Philippe Starck, Delano South Beach is a luxury boutique hotel that balances eclectic details with grand public spaces that are playful, elegant, quietly theatrical and filled with all-night energy - proof that the new rules of chic are simplicity with a crisp, clean and modern sense of ease. The property has remained a longstanding Miami hotspot attracting the likes of Madonna, Beyonce + JayZ, the Kardashians and Jennifer Lopez. The Nammos partnership will be the first of many property wide enhancements.In 2003, Nammos was created in an effort to amalgamate all the charisma and appeal of the fascinating beach of Psarou in a venue that would eventually redefine opulent beach life. A restaurant that serves sophisticated dishes; a beach bar where the parties seem to emerge from the waves; an establishment that never seizes to improve, introducing its devotees to new services and exquisite facilities year after year. Since opening its doors, Nammos has become an international hotspot for the who's who, attracting a variety of notable regulars including Leonardo DiCaprio, Gigi Hadid, Kendall Jenner, Sam Smith, Tom Hanks and Mariah Carey.About Delano South Beach, MiamiWith its soaring lobby and subtle seductions, Delano is the hotel that helped to shape South Beach's history as a sought-after destination. Designed by Philippe Starck, Delano South Beach is a luxury boutique hotel that balances eclectic details with grand public spaces that are playful, elegant, quietly theatrical and filled with all-night energy - proof that the new rules of chic are simplicity with a crisp, clean and modern sense of ease. The property's highly sought-after Beach Club offers-up the ultimate seaside retreat, offering a distinctive, refined outdoor environment, replete with a whimsical Alice in Wonderland garden path leading to the iconic swimming pool and with direct access to the ocean. Signature dining elements include LEYNIA, helmed by renowned Chef Jose Icardi, features his take on traditional Argentine cuisine fused with Japanese influences. The bustling eatery, which serves family-style meals in both the elegant indoor dining space and on the property's coveted terrace, is ideal for large parties. Adding a theatrical touch to the dining experience, dishes and drinks are served tableside from roaming bicicletas (bikes) imported from Argentina. The centerpiece of the restaurant is a wood burning grill, allowing meats to be cooked a la lena practically tableside. In addition to time-honored Argentinian dishes, including a selection of meats arranged in two tiers, guests can enjoy sushi and daily fish specials flown in from around the world. Cocktails are inventive versions of beloved Miami Beach classics, using the traditional flavors of South America.About Nammos MykonosLocated on the paradise that is Psarou beach on Mykonos, Nammos was created in 2003 out of a desire to redefine opulent beach life and 15 years later it has done just that. Named one of the world's Best Beach Clubs by Conde Nast Traveller, Nammos has attracted discerning clientele including Leonardo DiCaprio, Gigi Hadid, Kendall Jenner, Sam Smith, Tom Hanks and Mariah Carey. Combining serious indulgence, a bohemian yet chic atmosphere, exemplary service, amazing seafood, legendary cocktails, table dancing and bacchanalian parties, it's no wonder Nammos creates headlines year in, year out.

AC Hotels By Marriott & Photographer Nigel Barker Debut Custom Gin Tonic Glass

Marriott ·26 September 2018
AC Hotels by Marriott, the modern, design-driven, lifestyle brand from Marriott International, Inc., has joined forces with renowned photographer, visionary and AC brand ambassador Nigel Barker and Bacardi to debut the brand's custom-designed Gin Tonic glass, following nearly three years of research and development. Beginning on National Gin & Tonic day Oct 19, guests of AC Hotels' 40+ hotels in North America can enjoy AC's signature Gin Tonic cocktails in a custom glass hand-blown by sculptural glass artist Adam Walmon, scientifically developed to heighten the taste, aroma and palate experience for the drinker. The glass will also be available for purchase at the hotel's on-property AC Stores in North America, and will roll out to the brand's 125+ properties globally next year.Gin & Tonic (or Gin Tonic, as it is known in Spain) has become the unofficial drink of Spain in a culture that elevates the iconic drink into an art form. As a brand known for its careful attention to every detail of the guest experience, the AC Gin Tonic glass epitomizes AC Hotels' commitment to purposeful and beautiful design. The exclusive glass, created in consultation with food and nutrition scientists, features three etched bands circling the glass which serves as a measuring guides for the gin, tonic and ice for a faultless drinking experience. The substantial glass bottom keeps the contents colder for longer, while the narrow glass minimizes the loss of carbon dioxide to keep the tonic bubbly.To accompany the signature glass, AC Hotels have partnered with Bacardi to create a unique tonic recipe using exotic ingredients from all over the world. Paired with Bombay Sapphire East Gin - a combination of unique botanicals including Thai Lemongrass and Vietnamese Black Peppercorn, and the world's first gin specifically designed to pair with tonic - the drink is presented with garnishes of fresh orange peel and a thinly-sliced lime wheel to emphasize the flavor profile."As a brand that prides itself on obsessing over the details, we are proud to unveil AC Hotels' carefully-crafted Gin Tonic glass and signature cocktail which evokes the European soul of the brand," said Benoit Racle, Senior Global Brand Director, AC Hotels by Marriott. "The artistry of Bacardi's House of Bombay Gins, in concert with the scientific expertise used to create the glass and Nigel's keen eye for design ties together to ensure our guests will enjoy a Gin Tonic like they have never experienced before.""Growing up in Europe where the combination of gin and tonic is viewed with upmost reverence, my design was inspired by a glass I bought in Biot, France at the age of 22," said Nigel Barker, AC Hotels by Marriott Brand Ambassador. "Like AC Hotels, the Gin Tonic glass is a refined elevation of the traditional, developed to enhance the guest experience."In celebration of the launch of the AC Gin Tonic glass, Barker has divulged his top tips for snapping the perfect Insta-worthy photo of your AC GT:Focus on the Details: Details matter, particularly when it comes to photography. Capturing the exact moment when the bubbles from the tonic reach the top of the glass or spending time to arrange the orange peel and lime garnish so it looks perfect, can be the difference between a good picture and a great one.Look Beyond the Expected: Don't just snap your glass head on - think about some unusual angles to make your picture intriguing. Try taking your picture from the top down, showcasing the perfect ring of the glass, or from down below looking up to play around with perspective.Find Beauty in Imperfection: I'm a big believer in the beauty of imperfection. Don't worry if your photo is a bit blurry, or if you accidentally capture something or someone in the frame that you didn't intend to - it's aspects like this that can give a photo character.To learn more about the Gin Tonic glass and AC Hotels' approach to focusing on the details, visit http://achotels.marriott.com/unpacked and watch the latest film in AC Hotels' "Unpacked" creative campaign, which focuses on the creation of the Gin Tonic glass and features Nigel Barker. The "Unpacked" creative campaign shakes up the rules of traditional hotel marketing by taking travelers on an artistic and poetic journey, going behind the scenes with the people responsible for the detail-oriented moments that define the AC Hotels experience.
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Claude Bosi wins AA Chef of the Year Award

Caterer.com ·25 September 2018
Huge congratulations to Claude Bosi on winning the coveted AA 2018 Chef’s Chef of the Year. Caterer.com is extremely proud to have once again sponsored this prestigious award. Neil Pattison, Sales Director of Caterer.com, who presented the trophy at London’s Grosvenor House said “Claude Bosi is adored and respected by not just the hospitality community, but also the restaurant going public. His hard work and dedication to his craft is a true inspiration to upcoming UK chefs.”

Plant-based foods offer meaty alternative to diners

·20 September 2018
Plant-based foods aren’t just for vegans or vegetarians anymore. New research from Nielsen indicates plant-based food sales have risen 20 percent over the last year and is continuing to grow. Why? Because consumers, especially millennials, want more healthful foods that leave less of an environmental impact.

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