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Industry News

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)

Industry News

Charting the evolution of today’s wine consumer

Today’s food and beverage consumers are evolving at an increasingly rapid pace. They want multiple choices, interesting flavors, excellent customer service and, above all else, convenience. (SmartBrief)

Industry News

Turning shoppers into diners: What’s driving success at retail foodservice

The line between restaurants and grocery retailers is getting increasingly faint as more supermarkets add prepared foods and foodservice concepts. Most major supermarket chains have revamped their prepared food offerings to offer much more than rotisserie chickens and a salad bar, and it’s safe to assume that “grocerant” concepts will continue to evolve to suit shifting consumer needs. (SmartBrief)

Industry News

Specialty foods to take center stage at Summer Fancy Food Show

As they do at the end of June each year, fancy food makers will bring their culinary creations and compelling stories to New York City, in the hopes of being noticed by retail and foodservice buyers and, possibly, having their products identified as one of the hot new must-haves. About 34,000 attendees from the global food-and-beverage world are set to descend on the Javits Center this weekend for three days of educational programs and tasty discoveries at the Specialty Food Association’s annual Summer Fancy Food Show. (SmartBrief)

Full Service Lodging Magazine News Room Quick Service

Outsource Key Areas to Minimize Risk and Maximize Return

By Rick Braa, CHAE   Q: As I look at the structure of our company, I realize I don’t have my arms around all of it. What is the best

Industry News

Next-gen guests driving future of luxury development

GLOBAL REPORT—Leaders of luxury hotel groups continue to tap into the experiences that luxury travelers desire, and selecting the right markets to enter is key. J. Allen Smith, president and CEO of Four Seasons Hotels and Resorts, said millennials are playing an important role in defining future innovations and trends because they have “tremendous spending power.” (Hotel News Now)

Industry News

Surging Darden Plans to Add 40–50 Restaurants in 2019

Darden’s strong close to fiscal 2018 soared its stock more than 15 percent Thursday to $107.06, its highest point since March 2009. Don’t expect that momentum to slow anytime soon. (FSR)

Industry News

Research: Caterers Saved $6 for Every $1 Invested in Reducing Food Waste

New research on behalf of Champions 12.3 finds there is a compelling business case for food service operators serving hospitals, schools, sports arenas and other facilities to reduce food waste. The Business Case for Reducing Food Loss and Waste: Catering shows that for every $1 caterers invested in programs to curb food waste, they saved more than $6 in operating costs. (FSR)

Industry News

Meat Wrapped in Meat. Doughnut Sandwiches. Want Some of Fast Food’s Big Ideas?

Restaurant chains in pursuit of innovative menu items that will lure in new customers or give loyal eaters a reason to spend a few extra dollars — like Chipotle, which recently unveiled plans to offer a Mexican chocolate shake — have used focus groups, scientific engineering, marketing campaigns, and generous helpings of sugar and salt to create that potential hit. Some of the resulting concoctions have developed cult followings, becoming the quick-service version of the Cronut, starring in Instagram feeds. (New York Times)

News Room

Two Minute Video: What you need to know 6/25/18

Washington Lodging Convention is now the Washington Hospitality Convention, which is happening November 11-13; GDPR now in effect, are you ready?

Full Service Lodging News Room Quick Service Washington Hospitality Weekly

Weekly Update: Food Service Requirements for Liquor Licenses Updated!

Win! Food Service Requirements for Liquor Licenses Updated! After months of work by the Washington Hospitality Association and with the input of our members, the food requirements under the spirits,

News Room

Eye on Hospitality: Virtual Assistants May Be Coming to a Hotel Near You

The hospitality industry is abuzz following this week’s announcement that Amazon is partnering with Marriott on a new program called Alexa for Hospitality. Voice assistants, like Alexa and Apple’s Siri, can potentially transform the hotel experience as we know it.

Industry News

Hotels wake up to designers’, guests’ concerns about coffee service

Architect David Thompson is responsible for the look of FIG, Indaco, Butcher & Bee and The Grocery, among other local restaurants, but also works on assorted hotel projects. Even in those cases, though, he’s forced to think about guests’ food-and-drink preferences. (The Post and Courier)

Industry News

Pizza Hut pledges to drop some chicken antibiotics by 2022

NEW YORK, June 19 (Reuters) – Yum Brand Inc’s Pizza Hut chain will fully phase out chickens raised with certain antibiotics in its U.S. restaurants by 2022, in the latest push by a major restaurant chain to follow healthier food practices. The restaurant had announced in 2016 plans to remove antibiotics important to human medicine from chicken for its pizzas by the end of March 2017. (Reuters)

Industry News

Starbucks lowers profit forecast, speeds closures of poorly performing stores

Starbucks said its profits will be lower than previously expected this year, and it will close more underperforming stores as part of a multipronged response to what chief executive Kevin Johnson on Tuesday called unacceptably slow growth. The company said comparable sales growth at existing stores, a key measure of retail performance, was expected to be just 1 percent in the current quarter, despite a booming economy and a broadly healthy restaurant industry. (Seattle Times)