Market Trends

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality since 1999, has a long-standing track record in food journalism. He wrote for The New York Sun from 2005-2008 and was a part of the New York City food scene. Before joining NRN, Thorn spent five years in Thailand writing for Manager magazine and Asia Times. He received a BA in history from Tufts University and studied French cooking at Le Cordon Bleu in Paris. Thorn was in Beijing in 1989, covering the Tiananmen Square protests for ABC News. His work earned him the 2006 Jesse H. Neal Award and an induction into the Disciples d'Escoffier in 2014. Thorn currently resides in Brooklyn, N.Y.

🌱 PHS Greenleaf has over 20 years of experience providing planting and grounds maintenance services in the hospitality sector. Hospitality venues are incorporating biophilic designs with natural materials and plants, real or artificial, to improve guest well-being. The trend includes using sustainable, eco-friendly designs with native plants and creating edible gardens. The 2023 color palette favors muted tones like mocha, greens, and browns. Statement plant installations enhance engagement, and exterior landscaping with hanging baskets and window boxes is crucial for first impressions. PHS Greenleaf serves over 8,000 customers and offers a comprehensive service from supply to maintenance.

🏨 Hourly hotel services are gaining popularity due to demands for flexibility, on-demand experiences, and appeal to a broader audience, including travelers, remote workers, locals, and businesses. Top spaces for hourly bookings include meeting and co-working spaces, wellness and fitness facilities, parking spaces, and recreational equipment rentals. This approach increases revenue per available square meter, diversifies income streams for financial stability, and enhances guest satisfaction and brand loyalty. Hotels utilizing hourly bookings can better meet the personalized and convenient needs of guests, positioning themselves as adaptable and guest-centric.

🏨 Aimbridge Hospitality tackled labor shortages by embracing UKG Pro’s technology, creating a flexible labor marketplace for its 45,000 U.S. employees across 1,100 properties, and winning the 2024 Hotel Visionary Award in HR. This system allows workers to pick up shifts at different locations while complying with various regulations. Over 12,000 employees, about 30% of the hourly workforce, have utilized the new model, enhancing job satisfaction and earning potential. Aimbridge's frontline workers now focus more on guest experiences, thanks to the automated backend processes provided by UKG.

🍜 Ramen shops in the U.S. have seen a rise in popularity, with a current market value over $1 billion annually per IBISWorld. Kyuramen, which started in Queens, N.Y., in 2019, now boasts 40 locations. Rakkan Ramen, originating in Tokyo in 2011, has expanded to over a dozen U.S. locations. In casinos, ramen is increasingly common, such as at Monarch Casino's Twenty-Four 7 in Black Hawk, Colo., which added the dish in 2022, offering three varieties: tonkotsu, shoyu, and miso. Chef Alexander Lopez notes ramen's comforting appeal and the role of social media in its popularity.

🏖 Hampton Conservatories completed a glazed extension for the Ryder Grill at The Belfry Hotel & Resort in Warwickshire, a four-time Ryder Cup host. The resort, with an £80 million investment, engaged the Elliot Group for refurbishments. The 230m² orangery features Edwardian-style elements, brick detailing, and two roof lanterns (9x7m, 9x4m). Special design accommodated substantial air-handling equipment within the structure's aesthetic, enhancing dining capacity and guest experience.

🏡 Steelite International's Alina collection won the Fine Dinnerware category at the Tableware Awards 2025, announced at Ambiente. The Alina collection, recognized for its Japanese and Scandi-inspired aesthetics, consists of 36 pieces, including 15 plates and 11 bowls. The collection is part of the Steelite Distinction range, offering elegance and durability. Judges such as Wiebke Lehman and Nick Holland praised Alina for its design and functionality.

🏨 Marc Schwarz, Director of Service at Thrive Hospitality, discussed working with Ian Schrager of Morgan's Hotel Group on Feb. 10, 2025. The episode highlights Schrager's distinctive hotel culture and includes music by Clay Bassford of Bespoke Sound. The podcast aims to turn insights into actionable benefits for businesses and their clientele.

📢 Marc Schwarz, Director of Service at Thrive Hospitality, shares insights on hospitality success in a podcast episode released on Feb. 10, 2025. The episode is part of the Hospitality Daily Podcast and focuses on the mindset required for a career in hospitality. The podcast episode can be found on various online platforms, including Buzzsprout and getpodpage.com, with related resources and most popular episodes featured on the Hospitality Daily Podcast website.

🍔 In 2018, the FDA required restaurant chains with 20+ units to display calorie counts on menus, but not macronutrients. Dallas-based HG Sply Co., with four units, has voluntarily added transparent calorie and macro counts on its new menu. Sameer Patel, co-CEO of parent company UNCO, inspired the health-focused menu revamp after his lymphoma diagnosis in early 2024. Partnering with Texas Women's University nutrition students and sourcing sustainable ingredients, the company reworked nearly its entire menu, removing seed oils and reducing added sugars. The new kale Caesar salad has 29 fewer grams of fat and 250 fewer calories, while the fries are now water-blanched, steamed, and fried for a lighter finish. Even cocktails use natural sweeteners, with many under 120 calories. Patel emphasizes the company's belief in fueling life with food.