Joanna Fantozzi - 10 Minutes News for Hoteliers - Page 4

2 min

Chef Richard Sandoval adds loyalty program to Chicago lounge Casa Chi

🍴 Chef Richard Sandoval introduced a loyalty program at Casa Chi in Chicago, focusing on Nikkei cuisine, a Japanese-Peruvian fusion. Launched with OpenTable, it offers perks like free appetizers and drinks based on visit frequency. Initial rewards include free guacamole or swordfish dip. After 3, 5, 7, and 10 visits, guests earn additional rewards such as sparkling wine and a “Pour Decisions” Boozy Tea Experience. The program aims to foster deeper guest engagement with personalized experiences.

2 min

Food Network chef Nik Fields opens multi-concept venue called The Collective in Phoenix

🍴 Nik Fields, aka "The Chic Chef," is opening The Collective, a multi-concept venue in Phoenix, Arizona, on August 25. It combines a coworking space with two culinary brands, The Mix and The Grind, and features an Entrepreneurial Hub. The menu includes unique offerings like the S.H.E.O Biscoff Caramel Breve and Boss Babe latte. Fields aims to expand in Phoenix and NYC, possibly adding new concepts like a smoothie bar. Currently, she owns four businesses in Phoenix.

1 min

This distillery and restaurant uses music to shape the flavor profiles of their spirits

🍴 Joanna Fantozzi, a Senior Editor at Nation’s Restaurant News, has over seven years of experience in restaurant and hospitality journalism. She has held editorial roles at Informa since October 2018 and previously worked with Insider and The Daily Meal. With degrees from The College of New Jersey and CUNY, Joanna covers topics from industry insights to cultural issues. Her work is featured in top publications like The New York Times and Forbes.

2 min

American Express overhauls its airport lounges with The Culinary Collective, featuring Resy chefs

🍽 American Express is revamping its 15 U.S. Centurion airport lounges with a new dining initiative, The Culinary Collective, featuring dishes from chefs Kwame Onwuachi, Michael Solomonov, Mashama Bailey, and Sarah Grueneberg. Starting July 29, patrons can enjoy these curated menus, with some dishes available at the Sidecar by Centurion in Las Vegas in 2026. Cocktails will be crafted by Harrison Ginsberg. These seasonal menus will comprise approximately 50% of the lounges' offerings.

2 min

Washington, D.C. city council votes to permanently reinstate tip credit

💰 Washington, D.C. City Council voted on July 28 to reinstate the tip credit, initially set to phase out by 2027 under Initiative 82. Employers must pay tipped workers a base wage of $10 per hour, with a $7.95 tip credit. The council's decision, passed 7-5, now awaits Mayor Muriel Bowser's approval. If signed, D.C. will be the first to reinstate the system. The tip credit will be capped at 25% of the minimum wage by 2034.

3 min

How A Street Hospitality’s founders are transforming Boston’s dining scene

🍴 A Street Hospitality, based in Boston, began in 2011 with Trade as the flagship restaurant. Cofounded by Eric Papachristos, Jody Adams, and Jon Mendez, this nine-unit group includes Greek and Mediterranean-themed eateries like Saloniki and Porto. In 2020, the group restructured under a single entity due to pandemic challenges. La Padrona, their latest opening, is critically acclaimed. A Street focuses on perfecting operations and hopes to expand Saloniki, capitalizing on the ease of scaling fast-casual concepts.

2 min

Orbital Kitchens hopes to prove that delivery-only isn’t dead

🍗 Orbital Kitchens launched in 2020 during the COVID-19 pandemic, evolving from a food hall to a delivery-only service in Union Square, Manhattan. It operates three Manhattan locations with three more planned by 2025. Handling 3,000 orders daily, Orbital offers diverse cuisines like poke and birria tacos and relies on its own couriers and third-party platforms. The company focuses on corporate catering and local events, emphasizing high-quality delivery food, leveraging brand visibility through partnerships and events.

4 min

Scream Truck disrupts ice cream truck industry with tech-centric, on-demand model

🚌 Eric Murphy launched Scream Truck in September 2020 with 20 hot pink trucks in New Jersey, serving 110,000 households across 75 towns. The innovative ice cream service uses proprietary software for on-demand delivery and doesn't accept walk-up orders. Customers sign up online, receive notifications, and pre-order. Scream Truck offers premium ice cream and seasonal items, like hot chocolate. Expansion plans include Las Vegas, Long Island, and other U.S. regions. Franchising has commenced to assist growth.

1 min

New York City dim sum landmark Nom Wah to open Las Vegas location

📑 Joanna Fantozzi, with 7+ years in restaurant journalism, is a Senior Editor at Nation’s Restaurant News since August 2021. She holds degrees in English and arts journalism. Her career highlights include roles at Insider and The Daily Meal. Joanna has moderated industry events like MUFSO and Restaurants Rise. She joined Informa in October 2018 and has also contributed to The New York Times, Forbes, and Vice.

3 min

Third-party delivery regulation issues continue in cities like New York and Seattle

🚀 New York City, May 2025: Introduced Int. 762-B, adjusting delivery platform fees to 43%. Previous 15% cap included an extra 3% credit card fee, 20% for enhanced services, and 5% for miscellaneous fees. Mandatory notification to restaurant clients was due by June 30. Seattle's regulations: 15% fee cap, $30/hour pay for workers, and strict deactivation rules. DoorDash cites Seattle fees as double others, claiming higher costs and slower deliveries. Jersey City and Stamford explore similar regulatory measures.

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