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Industry News

6 ways AccorHotels is transforming its digital strategy

PARIS—AccorHotels has been out in front of the hotel industry’s digital change since CEO Sébastien Bazin began building the company’s strength against online travel agencies and other disruptors back in 2014. Maud Bailly, AccorHotels’ chief digital officer, said the French company remains committed to transforming how hotel rooms are sold to its guests but admitted the battle won’t end any time soon. (Hotel News Now)

Industry News

Performance index: Sales, traffic down, but outlook stable

The National Restaurant Association’s Restaurant Performance Index posted a moderate decline in July, the result of softer same-store sales and customer traffic, but the operator outlook for business conditions over the next six months remained stable, said Hudson Riehle, our senior vice president of research. According to Riehle, the July RPI was 101.1, a decrease of 0.6 percent from June. (National Restaurant Association)

Industry News

Is the More-Is-More Spirits List Overrated?

Thad Vogler plans to open his long-awaited third bar, Obispo, in San Francisco this autumn. Obispo will be a rum bar, and single-spirit-focused bars tend to strike a completist attitude when assembling their stock, lining the back bars with every example of said spirit available. (Punch)

Industry News

Arby’s Pivots to Sandwiches, Looks to Shed Roast Beef Image

Arby’s wants you to know that it doesn’t just “have the meats.” It also has the bread for sandwiches, and not just the roast beef sandwiches it’s known for, but sandwiches of all kinds. (Wall Street Journal)

Industry News

Katherine Lugar to depart the AHLA

The American Hotel & Lodging Association’s President and CEO Katherine Lugar will depart the organization later this year to become president and CEO of the American Beverage Association. The AHLA has initiated a search for her successor. (Hotel Management)

Industry News

Changing the restaurant game with tabletop technology

Over the past several years, there’s been a technological revolution happening at the restaurant table. Eateries ranging from quickservice to fine dining are employing technology both to connect customers with staff members and to entertain them. (SmartBrief)

Industry News

How restaurateurs can avoid mislabeled fish

Mislabeling of seafood is a growing problem, recent research shows, making it all the more important for restaurants to have good relationships with their seafood suppliers. Restaurateurs and chefs advise their peers to buy whole fish when possible, order frozen to ease demand for fresh seafood and accept the catch of the day instead of ordering specific species. (FSR)

Industry News

Pizza Hut Rolls Out Its First NFL Sponsorship Season Blitz

Pizza Hut is pushing hard to make the most of its first season as the official pizza sponsor of the National Football League. Papa John’s intercepted the sponsorship ball back in February, after Papa John’s prematurely ended its multiyear deal with the NFL in the wake of the controversies around Papa John’s founder John Schnatte. (MediaPost)

Industry News

AccorHotels using biometrics to gain insights into guest preferences

In the quest for emotional engagement, merchants have long sought to learn what’s in the shopper’s heart. Now they’re finding out, in a heartbeat. (Forbes)

Industry News

Six Chefs and Restaurateurs Get Real About How to Keep a Restaurant Afloat

As food costs, labor costs, and rents continue to skyrocket, running a financially sustainable restaurant gets harder and harder. So we talked to six of our favorite restaurant industry folks about how they make it work (and sometimes don’t). (GQ)

Industry News

Some N.J. restaurants are banning cell phones (and laptops, too)

Cellphones have been banned from Harvey Cedar’s Clam Bar in Beach Haven, N.J., since the early 2000s, and today the eatery’s patrons police each other, manager Nel Lally says. A growing number of restaurants are banning or restricting use of electronics to minimize distractions and annoyance of other customers during meals. (NJ.com)

Industry News

Pumpkin spice latte season drives sales, frequency

Pumpkin spice latte is a gift of the gourds for foodservice brands, increasing customer frequency and spending, according to new data from The NPD Group. Starbucks Corp., which has offered its limited-time pumpkin spice latte for 15 years, moved up the release date this year in the United States and Canada, launching the limited-time flavor on Tuesday, Aug. 28, from its usual September debut. (Nation’s Restaurant News)

Industry News

Hotels Get Creative with New Dining Venues

INTERNATIONAL REPORT—At hotel restaurants, it’s all about the experience and culinary creations. Here are three venues that are upping their F&B game. (Hotel Business)

Industry News

Back to school: 8 ways your restaurant can engage

With the new school year around the corner, now’s the time to study up on ways to support students—and their families and educators. Get involved with these back-to-school ideas. (National Restaurant Association)

Industry News

How a Celebrity Chef Learned to Love Farmed and Frozen Fish

Wild-caught options tend to dominate the discussion about sustainable seafood, but Ocean Wise executive ehef Ned Bell is hoping to raise the profile of farmed and frozen fish as sustainable options. “Fish caught, processed and then frozen immediately … is going to be way fresher than a fish that lived on the boat for up to 10 days, got to the port, got processed and then was shipped on to your grocery store and could be upwards of 10 to 14 days old by the time you bring it home,” he says in this interview. (Oceans Deeply)