CSR and Sustainability

📈 Palantir Technologies Inc. partnered with Wendy’s Quality Supply Chain Co-op to boost digital transformation and AI uptake. QSCC, serving over 6,400 Wendy’s in the U.S. and Canada, aims for a fully integrated Supply Chain Network with AI-driven workflows. Initially, QSCC will employ Palantir’s AI Platform for improved decision-making, followed by supply chain management and waste prevention applications. This collaboration is set to enhance sales, operations, and provide Wendy’s a competitive edge, leveraging Palantir's success in enhancing food industry operations with AI.

🏨 As of May, the U.S. faced 8.1 million job openings with only 6.6 million unemployed persons to fill them. Hotel wages have increased by over 15% post-pandemic, yet 76% of hoteliers report being short-staffed. With 61% of Americans planning overnight leisure travel this summer, hotel staffing shortfalls persist. The AHLA pushes for expanded H-2B visas, an initiative backed by President Biden's March legislation, and advocates for more visa allotments, extended durations, and quicker work authorizations for asylum seekers. Concurrently, the AHLA Foundation invests in workforce development, including a Department of Labor-funded apprenticeship program and over $1 million in hospitality scholarships annually, targeting nearly two million hospitality employees and 200+ career opportunities.

🏠 Dorothée Meilichzon transforms London's Henrietta Hotel restaurant into a Parisian bistro with chef Jackson Boxer. Offering classic French cuisine with British twists, such as grilled snails and raclette burgers, the interior features art nouveau, oakwood panelling, and leather, mixing the essence of British pubs with French brasseries. Meilichzon creates a cozy space with red Coralito marble counters, bulbous brass lights, forest-green paint, and bespoke seating banquettes. Henri celebrates Covent Garden's historic market with dim lighting and continues Meilichzon's collaboration with the Experimental Group.

💸 Vueling, part of IAG, published its 2023 environmental, social, and governance report, achieving a 9.5% reduction in CO2 emissions per passenger/km from 2019 levels. The airline used 1,285 tonnes of sustainable aviation fuel, a fourfold increase over 2022. Vueling's operations contributed to 167,736 jobs and €10,741 million to GDP in key markets like Spain, France, Italy, and the UK. The management committee was 57% female, with 44% in top management roles, achieving gender parity throughout the workforce. Onboard waste was cut by 59% since 2019. The carrier transported 156 organs in 2023, leading organ transport in Spain, and supports humanitarian causes, including aid for natural disasters like the Turkey and Syria earthquakes.

🍴 IHG Hotels & Resorts partners with Action Against Hunger to combat global food insecurity, announced in London. Their pledge aims to impact 30 million people through their Journey to Tomorrow plan, covering over 100 countries. IHG will focus on malnutrition screening and treatment, especially in children, and raise awareness among guests, offering donations via IHG One Rewards points. This partnership complements IHG's efforts with local food banks, No Kid Hungry, OzHarvest, and Too Good To Go.

🏨 Post-pandemic hotels and resorts face increased costs in labor, energy, food, and supplies, with service levels challenged by worker shortages. Prior stability from 2011's economic recovery has been disrupted, leading to cuts in services like daily room cleaning and customer desk services. Key profitability strategies for 2024 include competitive vendor bidding, joining purchasing groups, and focusing on energy use. Energy costs have spiked in the last 36 months, urging hotels to implement preventative maintenance and energy management systems. Operational efficiency and guest services can be restored by incentivizing staff, investing in training, and applying industry best practices. Jeff Brainard, VP at Southern Management Companies, emphasizes cost containment through efficiency for long-term success.

🍷 Peter and Bridget Gladwin, after moving to West Sussex in the early 1990s, established Nutbourne Vineyard and a five-restaurant London business, Local & Wild, including The Shed, Rabbit, The Sussex, Black Lamb and The Pig’s Ear. Their debut cookbook, "An English Vineyard Cookbook," features 256 pages of recipes arranged by seasons with contributions from their family, especially their sons Richard, Oliver, and Gregory. Royalties from the £25 cookbook, published by GMC Publications, will benefit City Harvest.

📈 Restaurant365's midyear industry survey, covering nearly 3,700 QSR and dining locations, reveals 80% experienced labor cost increases, primarily between 1-5% in 2024. Food costs also increased for 80%, with 51% seeing a 1-5% rise and 40% observing a 6-14% hike. Sales remain top concerns for 38% of leaders, though 49% reported sales growth. Investment focus for 2024 includes sales and marketing technology for 39% of leaders, while 37% aim to enhance staff training and benefits. Over half (55%) train staff 1-2 hours weekly, with 40% using shoulder-to-shoulder training methods. Revenue boosting strategies involve 37% expanding catering and 24% prioritizing takeout/delivery. Sustainability practices are adopted by 68%, with 39% tracking food waste.

📈 Restaurant365's midyear industry survey, representing nearly 3,700 dining locations, reveals key 2024 challenges: 80% report increased labor costs (1%-5% for 64%), and 80% note higher food costs (1%-5% for 51%, 6%-14% for 40%). Sales top the concern for 38%, with 49% seeing a rise and 34% a decline. To counter issues, 39% will invest in sales and marketing tech, while 37% focus on staff benefits and training. Over half (55%) train employees 1-2 hours weekly, predominantly via shoulder-to-shoulder methods (40%). Sustainability efforts are noted by 68%, with 39% implementing food waste tracking.