Month: February 2018

Four of Union Square Hospitality Group’s newest restaurants and one Shake Shack location have gone cashless, a growing trend that comes with a learning curve for some customers. Only about 11% of US consumers prefer to pay for purchases with cash, according to credit card services firm TSYS, and operators say cash-free concepts allow staffers to focus on service. (Eater)

Supermarket operator Kroger has launched a Culinary Innovation Center in Cincinnati to focus on prepared food innovation and position itself as part of the restaurant industry. In-store restaurants were on track to grow 3.5% in 2017 and book sales of about $42.3 billion, according to an NRA report released last year. (WCPO-TV)

René started his career in hospitality at the age of 15 as a cook at a hotel in Zurich, Switzerland. Moving to Toronto (without even knowing English) and eventually to Seattle, Renaissance Seattle General Manager René Neidhart has been in hotel management for over two decades in Seattle. (Greater Seattle Business Association)

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