Industry News
9 Ways Restaurants Can Fight Harassment in the #MeToo World
(This article originally appeared on foodnewsfeed.com by Laura Zolman Kirk) After the shock and gut-wrenching details of #MeToo story after #MeToo story, the restaurant industry is left asking what it
Amazon launches an Alexa system for hotels
Alexa is coming to your hotel room. Amazon this morning is announcing a new program called Alexa for Hospitality, designed to bring its voice assistant technology to everything from chain hotels to vacation rentals. (TechCrunch)
Smoothie King launches ‘clean blending’ platform
Smoothie King Franchises Inc. over the past week has launched a 76-unit test of its new “cleaner blending” platform that removes added sugars and artificial ingredients, the brand owner says. (Nation’s Restaurant News)
When it comes to tipping for service, millennials are cheapest
U.S. millennials are quick to whip out their wallets for pricey avocado toast and craft beer. But when it comes to rewarding the waiters and bartenders who serve them, those wallets often stay closed. (Sun Sentinel)
Hotels are sick of Instagram “influencers” pestering for free stays
It’s no secret that hotels and other luxury brands will often give Instagram users with massive followings free swag or stays in exchange for promoting their products to their millions of followers. However, there’s a growing number of Instagram wannabe “influencers” that are inundating hotels around the world with requests–and it’s driving hotels crazy, reports the Atlantic. (Fast Company)
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)
Subway says most restaurants will keep breakfast despite new waiver option
Most Subway restaurants will keep breakfast menus in place despite a new waiver that allows them to opt out, said James Walker, vice president for North America. Only 10 of the 2,100 units overseen by development agent Bob Grewal have shown interest in doing away with the morning meal. (Nation’s Restaurant News)
McDonald’s works to phase out plastic straws
McDonald’s will replaces plastic straws with paper at all its eateries in the UK and Ireland and start testing alternatives to plastic straws at some locations in the US and other countries this year. In Malaysia and some other markets, McDonald’s will give out straws only on request. (National Public Radio)
Some hotels eyeing in-room health services to attract conscientious consumers
While some travelers never go to the hotel gym, some would prefer healthy extras in their room. “I travel fairly often and every time I walk into a hotel room I wish there was a yoga mat and a foam roller and just a space to stretch out,” said Nicole Woyak of Los Angeles. (KABC-TV)
Rise of domestic caviar makes the luxury ingredient affordable again
After a long stint of being exclusively available in fine dining restaurants, caviar is making its way back to its humble origins as an everyday ingredient, writes Maggie Hennessy. More chefs are sourcing affordable roe from bowfin, trout and hackleback and putting them on the menu as toppings for simple dishes such as toast or scrambled eggs. (Taste)
IHOP maps growth plan for urban areas
IHOP is planning to expand in Chicago and other cities to cater to its growing millennial and Gen Z fan base, President Darren Rebelez said. The chain has also invested in technology to appeal to younger consumers, including a mobile ordering app that launched last year. (Chicago Tribune)
Hotels versus airlines, and when needs converged
Tom Bacon understands that there are fundamental differences between airlines and hotels that cannot be ignored, but there are also some similarities. The travel sector spans a wide gamut of industries – from airlines to hotels and vacation rental companies to trip planners, metasearch engines and online travel agencies. (EyeforTravel)
Lardo is latest darling of animal-fat movement
Fatphobes had better fasten their seatbelts: lardo has landed. Not to be confused with conventional lard, lardo is indeed fatback, but it’s fatback of a sublime nature. (Nation’s Restaurant News)
Food truck evolution: Owners strategize as novelty wears off
NEW YORK (AP) — Starting a food truck to sell tacos or barbecue on downtown streets may seem easy or fun, but owners are finding they need more sophisticated plans now that the novelty has worn off. A culinary fad a decade ago, food trucks have lost some luster and even new ones may not draw a crowd. (Associated Press)