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Here’s What Hotel CEOs Think of Trump’s Travel Ban

While we wait for the Trump Administration to deploy the second iteration of its controversial travel ban affecting seven Muslim-majority countries, the travel industry has had a few weeks to process the original ban, which went into effect on January 27 and was blocked by federal courts earlier this month. During recent analyst calls to discuss fourth quarter and full year earnings, hotel CEOs and executives discussed what kind of impact, if any, the ban has had on their business, as well as what kind of potential, longer-term impact it could have going forward. (Skift)

Industry News

What’s (Really) Old is New: An Ancient Ingredient Makes a Comeback

If their success as a menu item at health-focused restaurants is any indication, ancient grains are here to stay. Although, to be fair, many of these foods have been cultivated for thousands of years, so they’ve been “here” for a while. (QSR)

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Is Facial Recognition the Future of Fast Food?

QSR recently reported on the burgeoning trend of voice activated ordering in foodservice. Facial recognition ordering is coming, too. (QSR)

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Did Refugee Hiring Plan Hurt Starbucks?

Last month Starbuck’s announced plans to hire 10,000 refugee from around the world in the 75 countries where it operates over the next five years, a move that resulted in calls for boycott from some conservative groups. It was also a move that may have hurt the brand’s perception, according to YouGov’s BrandIndex in a report Wednesday. (Nation’s Restaurant News)

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Weekly Update: Congratulations, 2017 Sysco ProStart Invitational Winners!

Congratulations, 2017 Sysco ProStart Invitational Winners! Hospitality’s future was on display at the 2017 ProStart Invitational, on February 18. This is the state’s premier youth culinary and restaurant management competition

Industry News

Hotel CEOs talk mergers, branding and booking trends

This year opened on a new landscape for the hotel industry. Marriott International completed its purchase of Starwood Hotels and Resorts, making it the largest hotel company in the world, with 30 brands. (USA Today)

Industry News

Apprenticeship program open for business

Our Educational Foundation, the American Hotel & Lodging Association and the U.S. Department of Labor officially kicked off our first-ever joint apprenticeship program. It’s all part of an ongoing effort to develop the next generation of restaurant and hospitality employees into successful managers and executives. (National Restaurant Association)

Industry News

Sorghum soars — again

The ongoing revival of forgotten foodstuffs has collided with the long-running resurgence of Southern cuisine to produce a veritable flood of sorghum syrup. The past few years have seen the sweet stuff popping up all over the place, supported by the inevitable emergence of small-batch producers of sorghum products. (Restaurant Hospitality)

Industry News

In a tough industry, chefs, restaurant owners, find creative ways to balance work and life

Jason Roy can still remember the times when he was so busy as an executive chef that he only saw his family about 20 minutes a day. That was when his wife Carolyn and their son Cameron would stop by and drop off a snack. (Greenville News)

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From room service by robots to a loaner Porsche, hotels are upping the amenity ante

Loaner Porsches, robot room service, butler-drawn baths, elf tuck-ins (elf tuck-ins?). It may sound like the life of the 1 percent, but all of these could be yours for the night if you splurge on the right hotel room. (Washington Post)

Industry News

Industry better at diversity, hiring exec says

Diversity and inclusion aren’t just buzzwords anymore. They’re integral to the way businesses hire, and that’s particularly true of the restaurant industry. (National Restaurant Association)

Industry News

Chipotle promises to cut pick-up times in half

Chipotle Mexican Grill is promising to cut pick-up times in half with the roll out this week of a new digital ordering system. The new “Smarter Pickup Times” technology allows the Denver-based chain to process more digital orders without disrupting service or throughput, the company said Monday. (Nation’s Restaurant News)

Industry News

Lower DUI Bill Receives Another Hearing

A Washington House committee today (Tuesday) heard testimony on a bill that would lower the state’s blood alcohol level for driving under the influence from .08 to .05. The bill has already been approved by one committee, but must get past one more committee before moving on to the full House. (Spokane Public Radio)

Industry News

Wellness, all-inclusives the key to Hyatt Hotels’ growth

In a lodging industry where larger competitors continue to expand their hotel numbers at a record pace, Hyatt Hotels is staking its own growth on the assumption that guests are looking for a little tender, loving care. Long known for full-service brands such as Hyatt Regency and Park Hyatt as well as its eponymous badge, which celebrates its 60th anniversary this year, Hyatt is boosting its investments on both the wellness-spa arena and the all-inclusive sector. (Travel Weekly)

Industry News

Restaurants Rethink Menu Strategy as Snacking Spreads

Consumers are saying later to lunch as they increasingly make more visits to restaurants during the afternoon daypart, at the expense of the mid-day meal. According to the NPD Group, visits to restaurants during snack occasions rose 3 percent in the year ended September 2016. (Nation’s Restaurant News)