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8 Things You’ll Never See in Hotels Again

When you think about it, the “room keys” you get when you check into a hotel really aren’t keys at all. More likely than not, the desk clerk gives you a plastic card that you tap or swipe to access your room. (Reader’s Digest)

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2018 Top 200: C-Stores channel convenience

This is part of the Nation’s Restaurant News annual Top 200 report, a proprietary ranking of the foodservice industry’s largest restaurant chains and parent companies. (Nation’s Restaurant News)

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Social media stokes interest in unusual produce

A decade ago, many consumers rejected unusual-looking fruits and vegetables. Now, thanks to social media, they can’t get enough of them. (Taste)

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Food allergen programs deliver deeply dedicated diners

Diners constantly ask for more information when dining out. They want to know where their food came from, what the nutritional facts are, and if the food is safe for those with specific food allergies. (Pizza Marketplace)

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Washington Hospitality Association 2018 Legislative Endorsements

OLYMPIA – On Tuesday, June 26, the Washington Hospitality Association Government Affairs Committee met to endorse legislative candidates ahead of the 2018 primary election. During May and June, the State

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3 New Services That Bring Hotel Amenities to Travelers Not in Hotels

Home sharing services like Airbnb can be great money savers. But the greatest money savers tend to require skipping common hotel amenities. (New York Times)

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The future of food is up to chefs

The effects of poor diets and wasteful food systems are becoming impossible to ignore, spurring more people to consider how the ways we produce and harvest food affect the planet and how the foods we eat affect our bodies. In theory, many people share the goal of eating in a way that is healthier and more sustainable, but in practice, diners’ decisions are driven by what tastes good. (SmartBrief)

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Startup takes a chef’s approach to fighting food waste

After working in high-end New York City restaurants, Matt Jozwiak founded ReThink to pick up leftover food from restaurants in the city to be used in prepared meals for the needy. “His team is very much all from restaurants or involved in the industry somehow, and they understand how to properly use something,” said Michael Reilly, chef de cuisine at Nomad, which donates to ReThink. (Restaurant Hospitality)

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3 ways Chipotle Mexican Grill plans to win back customers

Chipotle CEO Brian Niccol plans to close up to 65 underperforming locations and to bring more discipline to the restaurant chain. The overhaul includes new menu items, a “happy hour,” faster mobile and online orders and a clever new marketing campaign to build “love and loyalty” with customers. (CNBC)

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Hundreds of Hotels Hit in FastBooking Breach

FastBooking, a Paris-based provider of hotel-booking software, is alerting client hotels to a data breach in which an attacker lifted personal information and credit card data from guests of hundreds of properties. The breach took place on June 14, says FastBooking, which states it works with 4,000 partner hotels in 100 countries. (Dark Reading)

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IHOP to IHOB: Will the New Marketing Strategy Work?

Three weeks after the International House of Pancakes (IHOP) launched a teaser campaign to call itself IHOB to draw diners to its burgers, marketing pundits are still debating the wisdom of the rebranding move. However, investors of Glendale, Calif.-based Dine Brands Global, Inc. — IHOP’s parent organization — should be happy to see their stock gaining 30% in that period to $80. (Knowledge@Wharton)

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McDonald’s wants to win breakfast by selling the best part of the muffin

After McDonald’s announced all-day breakfasts three years ago, it gradually forgot about mornings. Overall sales have weakened in the U.S., market share has shrunk, and McDonald’s has identified lost breakfast customers as the main culprit. (Chicago Tribune)

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Study: Chick-fil-A Has the Most Satisfied Customers

The latest results from the American Customer Satisfaction Index are in. From an overall perspective, it was a good year for quick service, as satisfaction upped 1.3 percent to an ACSI score of 80. (QSR)

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Eye on Hospitality: Resources to Help Remain Compliant with Current Immigration Laws

By Paul Schlienz   As the hospitality industry faces a labor shortage, and the U.S. is embattled in fierce debates over immigration, the Washington Hospitality Association spoke with Davis Bae,

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4 ways credit-card fraud in the hotel industry is evolving

Hotels historically have not allocated significant resources toward fraud prevention, but this is changing. Hotels are a growing target for fraudsters and hotels need to deploy strategies and tools to address these risks. (Hotel Management)