Consumers plan to tighten their restaurant spending this summer
New research from KPMG finds that most people plan to ‘recalibrate’ their budgets and cook at home.
Olympic champion Gabby Thomas draws parallels between restaurant industry, track and field
The gold medalist, who also works in public health, shared advice on facing challenging times.
How breakfast category executives prioritize brand integrity and value
Six executives from brands like IHOP and Cracker Barrel discussed the values of the breakfast category at the Restaurant Leadership Conference.
Influencer Insider: Why restaurants are underestimating influencers as a resource
Social media influencers want respect, transparency, and creative freedom out of their brand relationships.
Layan Life By Anantara Offers A Forward-Thinking ‘Medi-Wellness’ Concept In A Luxury Hotel Setting
Luxury resorts typically delve into ancient traditions and cultural heritage when it comes to wellness, but Layan Life’s concept demonstrates how modern medicine can contribute too.
Fighting Food Waste and Winning Fans – Meet Gusto’s Upcycled Fruit Snacks
Gusto Snacks is a London-based snack brand that uses clever guerrilla marketing tactics to successfully step into the limelight and stay there.
The Future of Food: Fighting Fraud, Waste and Contamination with Blockchain Technology
It functions as a secure digital ledger, meticulously tracking a food product’s journey from farm to fork, ensuring data integrity and transparency.
How Booking.com’s Travel Proud initiative is making hospitality more inclusive and welcoming for LGBTQ+ travellers
In collaboration with LGBTQ+ training company HospitableMe, Booking.com is trying to erase pain points that the LGBTQ+ community has historically experienced.
Multi-Awarded Thai Chef Ton’s Bold Culinary Debut in Malaysia with Sood
The celebrated chef behind Michelin-starred Le Du breathes new life into a 150-year-old Penang mansion, blending Thai cuisine with the island’s rich culinary heritage.
Why Restaurants Should Keep Their ESG Focus in Tough Economic Times
In this article, we share insights from restaurants and hotels in our network, highlighting how embracing sustainability can actually support businesses through times of economic pressure and build stronger operations in the long run.
