Innovation

🍔 Wendy's UK turnover increased from £21.2m in 2022 to £31.9m in 2023. Pre-tax profits dropped slightly from £1.4m to £1.2m. The company expanded from six to 12 company-owned restaurants in 2022, ending 2023 with an additional 24 franchises. Restaurant sales contributed £19.6m and management fees £11.4m to 2023 turnover. Plans include growing to 45-50 UK restaurants by end of 2024, targeting 400 long-term. CFO Gunther Plosch cited the UK as a strategic market and a gateway to Europe.

💿 Mews Terminal S2, a portable device for order taking, payment processing, and guest interaction, increases service efficiency and satisfaction. Key features include real-time order transmission, built-in tipping, and full synchronization with Mews Payments. It's secure with end-to-end encryption, has a 15-hour battery life, supports various payment methods including EMV chip cards, and is designed to be durable. This all-in-one solution aims to streamline restaurant operations and improve the overall guest experience.

PRESS RELEASE: Berlin, October 7, 2024 – The German startup Onsai is proud to announce the launch of its groundbreaking AI-driven voice solution, which is set to transform operational efficiency…

☕ Harding Group uses Mews for managing multiple hospitality properties in Trolltunga, Norway since January 2024. Mews simplifies reservation management, enhances guest experiences with automated emails and plans for smart locks implementation. Staff training through Mews University is intuitive, likened to using a smartphone. Rate management is streamlined, allowing for pricing years ahead and automating payments with fewer errors. Mews is praised for its continual evolution, likened to upgrading from a Nokia 3310 to the newest iPhone.

🏖 Anna Marie Presutti, appointed President & CEO of San Francisco Travel, aims to reinvigorate tourism and hospitality in San Francisco through innovative strategies and collaboration. On October 6, 2024, she revealed plans including the "It All Starts Here" campaign and addressed emerging travel trends. Presutti highlighted the significance of tourism for the city's economy and opportunities for businesses to partner with San Francisco Travel to foster growth and recovery.

📰 Group bookings represent 30-40% of revenue for business hotels. However, outdated systems for managing accommodation, meeting spaces, and event services can lead to errors and client dissatisfaction. Adopting integrated technology can simplify operations and improve profitability. An online group booking system with real-time availability, automated RFP responses, and integration with PMS and S&C systems can save time and enhance client experience, potentially increasing revenue and efficiency. 🏨

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality, reports on food and beverage trends. He hosted "In the Kitchen with Bret Thorn" podcast and authored columns for The New York Sun (2005-2008) and Nation’s Restaurant News. Thorn joined Nation’s Restaurant News in 1999 post his five-year stint in Thailand writing for Manager magazine and Asia Times newspaper. He won the 2006 Jesse H. Neal Award and was president of the International Foodservice Editorial Council in 2005. A magna cum laude Tufts University graduate with history, he also studied at Le Cordon Bleu in Paris and in China during college years, witnessing the Tiananmen Square events in 1989. Thorn wrote for the Oxford Encyclopedia and was inducted into the Disciples d’Escoffier in 2014. Email: [email protected] Social media profiles include LinkedIn, Facebook, Twitter, and Instagram.

📌 Bill Graff, founder and CEO of ONDA, introduced a new hospitality brand merging hostel social vibes with boutique hotel comforts. After a transformative trip through Asia, he innovated a "middle" hospitality concept, launching the first location in Costa Rica, acclaimed for exceptional reviews. As remote work grows post-COVID, ONDA targets the "digital nomad" niche, aiming for 10 Costa Rican properties before international expansion. With technical advances enabling niche services, Bill envisions a "fast casual" evolution in hospitality, paralleling dining industry trends from 70 years ago.

🍺 Oriole, a cocktail bar and live music venue, relaunched at Covent Garden's The Yards after closing in 2022 due to Smithfield Market redevelopment. Led by chef Gustavo Giallonardo, with a Latin American fusion menu, starters range from £11-£13, mains around £20, and a £60 show menu. Bar director Samet Ali crafted a new cocktail menu inspired by the namesake bird. The two-story venue features live jazz and world music, designed by Daytrip Studio. Located at 7-9 Slingsby Place, London WC2E 9AB.

🍔 Majed Mansour and Wissem launched their first business, Graine, a cous cous bar brand, 11 years ago in Paris. Transitioned during Covid, they founded Junk, a burger brand, in 2021 with initial delivery operation. By the following year, Junk expanded to 14 sites across France and opened its first international site. The London site is located on Old Compton Street, Soho. Junk’s menu in London mirrors the French one, featuring a customizable burger, veggie options, truffle double cheeseburger, fries, chicken nuggets, and cookies from Puffy. Plans include opening 10-15 London sites, with interest in Oxford and Manchester, and at least two more sites in France by year-end. Additionally, they aim for Middle East expansion next year. Junk positions itself as a leading smash burger brand globally.