Hospitality News for F&B Directors

Key Takeaways

1. 1Position is full-time, onsite at Cornell University's teaching hotel in Ithaca, NY.
2. 2Requires two years of relevant food service experience and up-to-date food handler certification.
3. 3Role falls under the United Auto Workers (UAW) collective bargaining pay rates.

Key Takeaways

1. 1Chapitre Six acquires former Hôtel des 3 Vallées to open its first alpine property in December 2026.
2. 2The 31-room boutique hotel bypasses traditional chalet decor for a London private members' club aesthetic.
3. 3Food & beverage offerings include Italian restaurant Simonetta by Michelin-starred chef Simone Zanoni and a central vinyl bar.

Key Takeaways

1. 1GrubMarket confidentially filed for a U.S. initial public offering after acquiring 60+ distributors.
2. 2The company combines local food distribution with proprietary inventory, payment, and AI software.
3. 3Public filings will test if rapid roll-up acquisitions create scalable efficiency or added complexity.

Key Takeaways

1. 1AI food waste tech and smart IoT sensors optimize kitchen efficiency and guest room HVAC usage.
2. 2On-site renewable microgrids enable energy positive hotels to sell power back to local grids.
3. 3Greywater recovery and circular furniture design reduce long-term operational costs and waste.

Key Takeaways

1. 1Inszone acquired Progress Brokerage Group, a specialist in bar, restaurant, and hospitality insurance.
2. 2Standard carriers are tightening capacity on hospitality risks, pushing policies toward E&S markets.
3. 3Progress Brokerage Group staff will remain in place to maintain direct client relationships.

Key Takeaways

1. 1Staff hesitation with wine recommendations directly reduces average F&B guest spend.
2. 2Basic training covering varietals, pairings, and labels can be completed in an hour.
3. 3Confident beverage upsells drive higher check totals and better guest review scores.

Key Takeaways

1. 1HOTELTIME leads overall for small, mid-sized, and large hotels globally.
2. 2Mews POS ranks highest for North America properties starting at $200/month.
3. 3Shiji Group is highlighted as a top enterprise-ready choice starting at $600/month.

Key Takeaways

1. 1252-room property designed by Meyer Davis featuring 15,000 sq ft of event space
2. 2Food and beverage programming managed in partnership with Tao Group Hospitality
3. 3Includes a rooftop pool deck, lounge, and a third-floor spa and wellness center

Key Takeaways

1. 1DoorDash's expansion into retail creates a pay-to-play environment, reducing organic app exposure for restaurants.
2. 2Multi-category courier routes risk food quality, while high app fees lead 71% of consumers to abandon marked-up orders.
3. 3Direct ordering yields 78% guest satisfaction compared to just 56% for third-party platforms like DoorDash.

Key Takeaways

1. 1Derek Gaskins joins Hotel Chocolat U.S. as head of retail following executive roles at bp and Yesway.
2. 2Mars-owned brand is expanding its U.S. footprint featuring retail chocolate and Velvetiser Cafés.
3. 3Gaskins brings over 25 years of experience in retail, CPG, grocery, and convenience sectors.

Key Takeaways

1. 17,593 U.S. restaurants closed permanently in H1 2026, driven by high menu prices and operating costs
2. 2Quick-service restaurants and sandwich shops saw the highest volume of closures
3. 3Chains and independents shuttered at nearly equal rates, with Texas leading state-level closures

Key Takeaways

1. 1QHA labels the new Queensland Night-life Economy Action Plan a minor step that leaves crucial industry questions unanswered.
2. 2Initial reforms focus heavily on the live music sector, noise complaint processes, and streamlined extended trading approvals.
3. 3Broader liquor licensing reforms, ID scanning rules, and red tape reductions have been delayed for further government review.

Key Takeaways

1. 1Salary range offered is $75,000.00 to $80,000.00 plus additional compensation forms.
2. 2Role demands full P&L accountability, budget management, and operational oversight.
3. 3Requires strong leadership to drive F&B quality, health compliance, and team development.

Key Takeaways

1. 1Food Made Good offers a global, evidence-based sustainability framework tailored for F&B operations.
2. 2Assessment helps operations increase efficiency, cut operational costs, and meet diner demand.
3. 3Includes a free five-minute 'Food For Thought' quiz to snapshot performance across 50 key issues.

Key Takeaways

1. 1Saves 20 million gallons of potable water yearly using reclaimed water across 87 acres.
2. 2Diverts 20,000 lbs of food waste annually via an on-site biodynamic farm and composting program.
3. 3Replaced plastic key cards with biodegradable wood/bamboo, eliminating 25,000 plastic keys.

Key Takeaways

1. 1Infrastructure issues like Decatur Street construction forced closures of notable spots like Café Sbisa and LUFU.
2. 2Historic venues face transition as Casamento's prepares for a potential final season due to owner retirement.
3. 3New openings continue, including high-profile hotel F&B concepts like Charles & Julia rooftop bar at Hotel Perle.

Key Takeaways

1. 1AI food waste tools and smart kitchen IoT significantly reduce food costs and energy usage.
2. 2Circular furnishings, greywater recycling, and on-site aerobic digesters lower environmental footprint.
3. 3Opting for low-carbon menus and operational carbon transparency appeals to modern guest expectations.

Key Takeaways

1. 1Inaugural NJRHA Innovation Summit set for Sept. 30 in East Windsor, NJ.
2. 2Panel topics include AI integration, cash discounting compliance, and culinary tech.
3. 3Featured speakers include industry executives from Fiserv, David Burke Enterprises, and local restaurant groups.