Hotel Operations

🏨 The article emphasizes the importance of small details in a hotel room that contribute to guest satisfaction, beyond the basics like cleanliness and comfort. These include functional curtains, powerful hairdryers, clear air conditioning instructions, complimentary water and coffee, modern charging sockets, smart TVs, slippers, ample storage space, local welcome treats, cosmetic extras, and personalized touches such as notes and tailored in-room fridge contents. The focus is on providing convenience and showing thoughtfulness to make guests feel valued, thus encouraging repeat visits.

🍴 Tim Meyers, formerly of NYC culinary giants like Eleven Madison Park, opened Field Guide in Williamsburg, Brooklyn on November 1. Partnered with wine director Mackenzie Khosla, the 60-seat restaurant showcases central New York flavors with complimentary sourdough rolls and cultured butter from Meyers’ hometown in Chenango County. The opening menu features four main courses, such as rainbow trout and beef filet, accompanied by a selection of global wines and creative cocktails. Field Guide aims to create a warm, welcoming atmosphere with a distinctive approach to dining in a competitive neighborhood.

🍴 Halil Simsek honed his skills at a kebab stall in Mersin, Turkey, under a traditional kebab master. He admires Massimo Bottura for his creativity. His cooking style involves infusing soul and childhood flavors into his dishes. He emphasizes the importance of rest for maintaining creativity and sharpness in the kitchen. His kitchen essential is a kitchen cloth for cleaning surfaces after each dish. Simsek’s signature dish is Turkish black cod with clear tomato sauce and Urfa pepper crumble.

🍴 Philly's Fringe Bar offers 2-hour bottomless Mimosas for $35, while in Denver, Señor Bear and Tamayo provide weekend bottomless brunches at $35 and $50 respectively. Washington, D.C.'s All Purpose serves them for $23. SpotOn reports over 1,200 all-you-can-eat or -drink deals added between February-August 2024. Boxwood in Beverly Hills offers a bottomless brunch at $82 for food and $110 with cocktails. Smitty's Bar in Uniontown has all-you-can-eat wings for $17.99, and Pizza Tugos in Maryland offers a $9.99 game-day deal. Red Robin introduced bottomless fries 30 years ago and now has over 30 bottomless items starting at $3.49.

🍰 Candace Nelson, founder of Sprinkles and Pizzana, and a TV personality featured on Food Network's "Cupcake Wars" and Netflix's "Sugar Rush," shared her entrepreneurial journey at CREATE: The Event for Emerging Restaurateurs. She authored "Sweet Success: A Simple Recipe to Turn your Passion into Profit," a best-selling book given to conference attendees. Sprinkles, known for its gourmet cupcakes, debuted in Beverly Hills during the low-carb craze and had lines out the door from day one, selling out before noon. After selling Sprinkles to KarpReilly, Nelson opened Pizzana, an artisanal pizza concept with seven locations, and is now expanding through a loyalty program and seeking new investments with CN2 Ventures.

🍣 Jessica Kim, a first-generation Japanese-American, established Harumi Sushi in Phoenix, Ariz. 11 years ago. The family-owned business has grown to seven locations with over 150 employees and is expecting $10 million in net revenue this year. The original 1,200-square-foot space has expanded to a 6,000-square-foot venue downtown. Harumi Sushi serves approachable sushi and has introduced Japanese cocktails, such as the Nori Old Fashioned with seaweed-infused whiskey. The restaurant boasts a low staff turnover due to a rotating chef model promoting meritocracy.

🍕 Steve Simon and partners opened South City Kitchen in Atlanta in 1993. They expanded with three coffee shops in 1994 but exited the venture three years later. Fifth Group Restaurants was formed, with South City Kitchen as its flagship. The group includes various cuisines like contemporary Mexican at Alma Cocina and modern European at Ecco. Simon emphasizes differentiation in dining experiences to attract and retain customers. The company's steady growth includes licensing three locations in the Atlanta airport and potential expansion into Dallas. Fifth Group also focuses on sustainability and cost-effectiveness. Simon highlights no set targets, favoring slow and steady growth.

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality since 1999, and columnist for The New York Sun from 2005 to 2008. Graduated magna cum laude from Tufts University and attended Le Cordon Bleu Ecole de Cuisine in Paris. Known for covering food and beverage trends, his monthly column won the 2006 Jesse H. Neal Award. In 2005, he was president of the International Foodservice Editorial Council and was inducted into the Disciples d’Escoffier in 2014.

🏆 The Gold Service Scholarship 2025 competition opens for front-of-house professionals, with finals at Corinthia London in January 2025. Trustees include notable hospitality figures such as Alastair Storey and Edward Griffiths. Finalists receive educational trips, workshops, and stages in prestigious establishments like Core by Clare Smyth and The Ritz. The 2025 Scholar will be announced in February at Claridge’s hotel, London. Applications are now open. Last year, Scott Crowe from The Balmoral Hotel won.

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News (NRN) and Restaurant Hospitality since 1999, identifies food and beverage trends. Host of "In the Kitchen with Bret Thorn" podcast. Wrote for "The New York Sun" from 2005 to 2008. Worked in Thailand as a journalist for "Manager" magazine and "Asia Times" from 1992 to 1997. Graduated magna cum laude from Tufts University in 1990. Studied traditional French cooking at Le Cordon Bleu in Paris in 1986. Awarded the 2006 Jesse H. Neal National Business Journalism Award. Inducted into the Disciples d’Escoffier in 2014. Based in Brooklyn, N.Y., Thorn is a Colorado native from Denver. His expertise spans French cuisine, Asian cuisines, particularly Thai, and restaurant operations. Contact: [email protected], LinkedIn, Facebook, Twitter (@foodwriterdiary), Instagram (@foodwriterdiary).