REPORT FROM THE U.S.—Today’s guests want a great experience from a hotel stay, which extends to sharing a meal with friends or business partners at hotel restaurants and bars. Hotels from around the U.S. are creating more family-friendly food-and-beverage offerings, but they encourage all guest types to enjoy shareable entrees and appetizers to try out almost everything the restaurant has to offer. (Hotel News Now)
Read MoreWhether it’s Paleo, Whole30 or low-sugar, the number of US consumers who subscribe to some type of diet is on the rise. In fact, 36% of Americans reported following a specific eating pattern or diet within the past year, according to the annual Food & Health Survey released in May by the International Food Information Council Foundation. (SmartBrief)
Read MoreWhether it’s pancakes, burgers or something else, IHOP is launching a service to speed them to customers’ doors. The chain, once the International House of Pancakes before the name was shortened, announced a partnership Tuesday with food delivery service DoorDash. (USA Today)
Read MoreGLOBAL REPORT—As executives at global hotel companies see it, loyalty is a battleground for the hearts—and wallets—of guests, and encroaching from all sides are the online travel agencies, the alternative-accommodations providers and digital empires. That’s why so much attention is being placed on growing and retaining loyalty program membership. (Hotel News Now)
Read MoreChef Dan Barber’s Pocantico Hills, New York, icon Blue Hill at Stone Barns was just named the world’s 12th best restaurant, and Chef Barber earned Chefs’ Choice Award. Among the pantheon of America’s great culinary minds, Barber holds a spot at the very top. Barber, whose eatery was one of FSR’s Top 100 Independent Restaurants for 2018, offered some tips how to stay ahead in the farm-to-table rush. (FSR)
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