Month: April 2018

It’s that magical time of year once again. The trees are starting to bud, days are getting longer, sandals come out of the closet, and the foodservice industry gets ready for the menu-labeling deadline. (Fast Casual)

For a long time, restaurants were focused on providing homogenized meals at the fastest pace possible. These days, customers aren’t just looking for uniformity and speed of service, they want an experience. Companies that have been able to adapt to these changing needs have found their booths filled with hungry customers and their sales skyrocketing. (CNBC)

When SpringHill Suites’ began hunting for a front desk clerk, the Tri-Cities hotel immediately ran into a problem. Not enough qualified applicants. (Tri-City Herald)

A night in a hotel is, by definition, single-use. After each guest’s stay, the sheets are cleaned, the minibar restocked, a new keycard issued—with each individual amenity leaving its own impact on the environment. (Quartzy)

Sugary sodas are getting kicked to the curb as restaurants opt for alternative beverages infused with flavorful, better-for-you ingredients. No longer relegated to smoothie joints or health-focused concepts, these on-trend beverages with benefits (think natural syrup seltzers, spice tonics and vegetable coolers) are showing up — and selling well — at all types of eateries. (Restaurant Hospitality)