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Eye on Hospitality: Just Say No to Forced Labor 

By Paul Schlienz  Not in our house!  This is what hotels throughout the U.S. are telling human traffickers.  The hospitality industry is taking a strong stand against forced labor because

Industry News

Three ways metasearch will empower hotels to compete in 2018

Last year we saw the direct booking journey make the move to metasearch. For travelers, it meant a more seamless booking experience. (Tnooz)

Industry News

Convenience stores put the focus on food

For a decade or more, convenience-store chains have been beefing up their foodservice offerings and posing a growing competitive threat to restaurants. While C-store chain leaders in Nation’s Restaurant News’ latest Top 100 report, such as Wawa and Sheetz, have been innovating for years with self-ordering kiosks and specialty foods, Casey’s General Store has been aggressively carving out a unique niche with scratch-made pizza, including delivery right out of its locations. (Nation’s Restaurant News)

Industry News

Teaching employees the basics of cost control and selling

The collective shouted responses from the 40-plus servers, greeters, bartenders and cooks who were sitting in the crowded dining room at 9 a.m. on a rainy Saturday morning were both frenzied and unnerving. “Fifty cents!” (Nation’s Restaurant News)

Industry News

McDonald’s 4Q U.S. same-store sales rise 4.5%

McDonald’s Corp. reported its best same-store-sales gain in six years as value improvements and new menu introductions gained traction in the fourth quarter ended Dec. 31, the company said Tuesday. The Oak Brook, Ill.-based quick-service operator’s fourth-quarter earnings and revenue exceeded analyst forecasts. (Nation’s Restaurant News)

Industry News

The U.S. Hotel Industry Is Optimistic About the Future But What Comes Next?

Is the U.S. hotel industry headed for another banner year, or is the end of the cycle drawing near? Along those lines, executives don’t often speak about their “optimism” at investment conferences, let alone at a hotel event. (Skift)

Industry News

What does the future of food safety look like?

The use of new technology will help foodservice businesses respond more quickly and efficiently to foodborne illness outbreaks, according to food safety expert Beth Johnson. Johnson, CEO of Washington, D.C.-based Food Directions, recently addressed our Quality Assurance Executive Study Group (QA ESG) on the future of food safety. (National Restaurant Association)

Industry News

2018 pizza trends promise more ‘exotic’ pies

Thicker crusts, more veggies and a push toward non-tomato-based sauces are just a few trends that are taking over the pizza industry this year. To explore those trends and more, Pizza Marketplace chatted with Rapid Fired CEO Ray Wiley and Gregory Casale, senior director of culinary Innovation, Chuck E. Cheese. (Pizza Marketplace)

Industry News

McDonald’s Traffic Rises After New Dollar Menu Debut

Share of traffic grows to 18 percent in week ended Jan. 21, The company has posted an increase for three straight weeks. (Bloomberg)

Industry News

Why Hotels Should Get Rid of the Front Desk

Lobbies, lines, and a smiling human handing you a key are so 2017. Often, technology makes traveling smoother (thank you, GPS, for allowing us to never pullover—or refold that impossible map—ever again). (Condé Nast Traveler)

Industry News

Meat & poultry trends: America runs on chicken, and beef really is what’s for dinner

Beyond Meat, the company pioneering plant-based burger patties and sausages, has received backing from high-profile investors like actor Leonardo DiCaprio and Tyson while Impossible Foods, which is behind the famed veggie-based Impossible Burger that even bleeds like meat, is also continuing to gain traction, now available at hundreds of restaurants across the country (including chains like Chicago-based M Burger). There’s no denying the upward trend plant-based products and diets have had recently (the term “vegan” has grown over 100% on US menus over the past four years, according to Datassential MenuTrends), but as attention shifts to “meat” grown in petri dishes and labs or constructed from vegetables, it can be easy to overlook what many consumers are still very interested in: actual meat and poultry. (SmartBrief)

Industry News

Starbucks has a plan to win back customers after whiffing on holiday sales

Starbucks shares fell 5 percent Friday after its sales growth disappointed on Thursday. The coffee giant blamed soft sales on holiday offerings that failed to draw in customers. (CNBC)

Industry News

Malls transform into vibrant restaurant hubs

A decade ago, shoppers who wanted to grab a quick bite at the mall were limited to a few options. There was likely a food court with the usual players: Panda Express, Auntie Anne’s Pretzels and perhaps Charleys Philly Steaks or Hot Dog on a Stick. Outside, there might have been The Cheesecake Factory, California Pizza Kitchen, Olive Garden or Yard House. (Restaurant Hospitality)

Industry News

How AI and virtual reality will drive future hotels and tourism: the latest from Fitur tourism fair

Hotels will make use of VR and AI to determine guests’ tastes as they check in, monitor their movements inside the hotel, and attempt to get them to pay for additional products. VR will also be a key part of the future tourist experience. (South China Morning Post)

Industry News

Japan’s Epic Wagyu Katsu Sandwich Is the Meaty Trend You Need to Know

Several top Japanese chefs are serving sandwiches made with wagyu beef as a high-end lunch option, and the dish has begun popping up in the US. New York’s Uchu includes the dish on its tasting menu, and Tokyo-based Wagyumafia has plans to open a wagyu butcher shop that would serve the upscale sandwich in New York City later this year or in 2019. (Eater)