Human Resources

💰 Thompson Hospitality appoints Joe Lawler as CFO, succeeding Ali Azima who will retire in 2026. Lawler, who joined in 2020 as SVP of strategy & finance, has helped the company's portfolio more than triple through multiple acquisitions. Thompson Hospitality, founded in 1992 with over 70 locations across 14 brands, launched Thompson Restaurants last year and is planning a loyalty and gift card program this year. The company is one of the largest minority-owned foodservice management companies in the U.S.

💸 Noida, 23rd January 2025: RateGain Travel Technologies Limited appoints Toby March as Executive Vice President – Americas, succeeding Peter Strebel, now Board Advisor. March brings 30 years of experience, including roles at WNS, Galileo, Sabre, and Design Hotels. RateGain, founded in 2004, headquartered in India, serves 3,200+ customers across 100+ countries, and partners with top industry players including 26 of the Top 30 Hotel Chains. The company specializes in AI-powered SaaS solutions for travel and hospitality.

🏡 Will Oakley appointed Managing Director of Cameron House Resort on Loch Lomond, with 30 years in luxury hospitality management, previously directing Jumby Bay Island in Antigua. Cameron House boasts 208 bedrooms, 28 suites, restaurants, a spa, marina, two golf courses, while Cameron Lodges offers 115 self-catered accommodations. Oakley aims to lead the resort to excellence and innovation, enhancing guest experiences. Cameron House positioned as a top Scottish resort, located at West Dunbartonshire, G83 8QZ. Contact: 01389 312271, main website: www.cameronhouse.co.uk.

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News since 1999 and Restaurant Hospitality since 2016, is known for his coverage of food and beverage trends. He hosted the podcast "In the Kitchen with Bret Thorn" and wrote for The New York Sun from 2005 to 2008. A Tufts University magna cum laude graduate, he also studied at Le Cordon Bleu in Paris. Thorn won the 2006 Neal Award, served as IFEC president in 2005, and has written for notable food encyclopedias. He resides in Brooklyn, N.Y.

📋 Temp-to-hire models gain traction in the foodservice industry, particularly in quick-serve and fast-casual segments, due to their growth in 2024 and expected expansion in 2025. This hiring method allows employers to assess potential permanent staff in a low-employment environment without long-term commitments. Temporary postings typically range from three to six months, after which employers may pay a conversion fee to make the temp a permanent employee. The method offers a solution to adapt to increased labor demands despite the introduction of automated systems. Employers are advised to invest in committed training and intentional onboarding to improve hiring success.

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality since 1999, has been spotlighting F&B trends. Host of "In the Kitchen with Bret Thorn," he wrote for The New York Sun (2005-2008), and earlier, covered business in Thailand for Manager magazine and Asia Times (1992-1997). A Tufts University magna cum laude graduate and Phi Beta Kappa member, Thorn also attended Le Cordon Bleu in Paris and studied Chinese in China. He won the 2006 Neal Award and was inducted into the Disciples d’Escoffier in 2014.