In the last decade, health and nutrition have become as much a part of the limited-service conversation as speed and convenience. Customers started to demand healthier menu options and more responsibly raised and sourced ingredients, and quick-service and fast-casual restaurants had no choice but to answer demand. (QSR)
Read MoreCalifornia may become the first state to prohibit full-service restaurants from serving single-use plastic straws with beverages, except on request. The legislation is one of a host of restaurant- and employer-related bills passed and sent to Gov. Jerry Brown’s desk last week as the state legislative session draws to a close Aug. 31. (Restaurant Hospitality)
Read MoreThe planned integration of Starwood Preferred Guest and Marriott Rewards did not go entirely smoothly this weekend. Some members were not shy about expressing their unhappiness. (Skift)
Read MoreATLANTA—New hotel rooms coming onto the U.S. market shouldn’t be a concern for established hotel operators because demand will continue to exceed moderating new-supply levels through 2019, according to CBRE Hotels’ Americas Research’s recently released September 2018 Hotel Horizons forecast report. CBRE Hotels Research forecasts that supply will peak at a 2 percent gain in 2018 and then stabilize at the long-run average of 1.9 percent for the next two years. (Lodging)
Read MoreNASHVILLE — After enjoying growth in revenue per available room (RevPAR) for roughly eight consecutive years, the hotel industry’s streak might be coming to an end — or at least slowing — according to analysts at the 10th annual STR Hotel Data Conference here. For 2018, STR predicts RevPAR growth of 3.2%, and 2.6% growth in 2019. (Travel Weekly)
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