Market Trends

🍴 Emerson Nascimento won the DaVinci Gourmet Barista Craft World Champion title in 2024. DaVinci Gourmet, partnered with Kerry, focuses on flavor innovation in coffee. The Flavour Genius Academy, launched before 2024, offers training for café professionals in the APMEA region, with monthly virtual gatherings and collaboration with the ASEAN Coffee Institute (ACI) to provide specialized training. Eloise Dubuisson from Kerry Asia Pacific emphasized the winners' role in promoting the brand's flavors and artisanal syrups.

🍷 80% of NA beverage drinkers also consume alcohol, providing a taste reference. Catalan restaurant Gaig, recognized by the Michelin Guide, features Noughty's non-alcoholic (NA) wines. The no- and low-alcohol market is growing by 20% annually, with a forecasted value of $36.6 billion by 2030, where NA beer holds 60% of the market share. The NA wine segment, valued at $52 million, grows by 23% yearly. Noughty, with six premium NA wines, sees popularity in Michelin-starred venues and is favored by chefs like Andrew Pern and Oscar Lorenzzi. The largest NA markets are Europe and the UK, with the US experiencing a rise in nondrinkers. Asia and Singapore's NA demand has increased since 2021, notably for business lunches. The UK sees 55% of drinkers reducing alcohol intake, and 57% of global consumers participated in Dry January or Sober October in 2023. Health concerns drive this shift, with alcohol identified as a leading cause of cancer. NA wine options are effective on wine lists, and Noughty's sparkling Chardonnay has just 14 calories per glass. Restaurants, while facing challenges in stocking NA wine, recognize the evolving consumer preferences and potential for higher profit margins, with Noughty focusing on 'by the glass' placements.

🌳 Designed by Kristian Talvitie and Polestar, KOJA is a sustainable treehouse in Fiskars, Finland. Featuring panoramic windows for a seamless nature experience, it blends futuristic design with ancient woodland, aiming for minimal environmental impact.

📊 EBITDAR is a financial metric used by hotels to measure true profitability, taking into account rent costs. The article suggests EBITDAR is pivotal for smarter financial decisions. Authored by Vanshikha Dhar and referenced by Hotelogix, the focus is on utilizing EBITDAR for a more accurate analysis of profits in the hotel industry. The article, without a specified publishing date, is associated with Hotelogix Blog which offers tips and trends in hospitality. The image is sourced from en.10minhotel.com with a date tag for March 2025.

🎷 Reach Hospitality to open Evelyn steakhouse in Dallas on March 26. The 9,500-square-foot venue designed by ICrave will offer steaks, seafood, and classic cocktails. The main dining room seats 85, while the Ruby Room, main bar, and Room Seven lounge will have 75-100 seats each. Martini prices range from $17 to $22. The Price of Fame cocktail costs $150. Menu highlights include Texas Wagyu Strip and dry-aged prime ribeye, with Evelyn closed on Mondays.

🏡 W Edinburgh, awarded Scottish Hotel of the Year 2025 at the Hotels of the Year Scotland Awards, also won Lifestyle Luxury Hotel of the Year 2025, Cocktail Bar of the Year 2025 for Joao's Place, and Spa Treatments Award of the Year 2025 for AWAY Spa. Opened in late 2023 in Edinburgh's St James Quarter, the five-star hotel is praised for its modern luxury, vibrant experiences, and professional hospitality. General Manager Ken Millar highlights the competitive achievement and the team's efforts over the past year.

🍝 Italian luxury truffle brand La Rustichella, with a €15M turnover, launched a 100% certified organic truffle product line in response to the organic sector's growth, valued at £3.2 billion. Founded in 1986, the company expanded from Italy to the USA, Asia, Europe, and the UK. The new range debuted at the Hotel, Restaurant & Catering event in London from March 17-19, 2025. Products include Organic Truffle Oils (white and black varieties), Organic Truffle Paté (black and white varieties), and Organic Truffle Carpaccio.

🎉 In April, Australasia, a renowned Pan Asian restaurant in Spinningfields, Manchester, will undergo significant transformation under Head Chef Lucie Sainerova, previously with Novikov and Raffles International. The revamp will bring a new menu featuring Pacific Rim flavors, open-flame cooking, and local, seasonal ingredients for shared dining. Upcoming changes include a redesigned bar focused on mixology and live entertainment with musicians and DJs. Guests have until 31 March to enjoy 50% off food from Sunday to Friday before the update.

📊 Qu released its 2025 State of Digital Report for fast casual and quick service restaurants (QSR), covering data from 170 brands across 85,000 locations. Key findings include: 40% see first-party digital sales as their biggest growth potential, 64% simplify tech stacks to prepare for AI, and 62% are adding kiosks to ease labor strains. Digital sales have plateaued, showing a mere 4% growth over three years. Unified data is emphasized as crucial for future profitability and competitive advantage.

🏨 Hospitality brands are shifting from net unit growth (NUG) to net revenue growth (NRG) due to economic pressures, consumer behavior changes, and regulatory challenges. Factors like high borrowing costs, persistent inflation, labor shortages, COVID-19's lingering impact, and a generational travel shift towards authentic experiences have made revenue maximization crucial. Strategies for NRG include advanced revenue management, direct bookings, upselling, operational efficiency, and diversifying revenue streams. Sustainability and tech integrations also play key roles in building brand loyalty and reducing costs.