Market Trends

🍴 Livia Gueissaz, a Fashion Analyst and Influencer, recommends curated dining experiences for Valentine's Day, highlighting the world’s top restaurants for their unique tastes and cultural offerings. Paris's Table by Bruno Verjus, ranked third globally, is known for 'The Ultimate Egg'. Italy's Lido 84, near Verona, is famous for 'Cacio e Pepe en Vessie', a pasta dish slow-cooked in a pig’s bladder. L.A.'s Kato blends Taiwanese with Californian cuisine, featuring 'Abalone with Fermented Black Bean Sauce'. New York's sixth-ranked Atomix offers a Korean heritage menu with dishes like 'Jangajji'. Rome's two Michelin-starred Il Pagliaccio fuses Italian flavors, featuring 'Duck Three Ways'. Barcelona's Disfrutar, named World's Best Restaurant in 2024, is known for avant-garde Mediterranean dishes like 'Panchino'. São Paulo's Tangará Jean-Georges offers a Chef’s Table experience with French, Asian, and Brazilian influences. Zurich's two Michelin-starred Pavillon serves 'Lobster Medallions with Truffle Sauce'. Reservations are advised for Valentine's Day due to exclusivity.

🏩 Michiel Bakker, President and CEO of the Culinary Institute of America, highlighted the future of culinary and hospitality education on Jan. 30, 2025. The episode is supported by Shiji Group, a global hospitality technology leader. Bakker's discussion is aimed at hotel brands worldwide, focusing on streamlining operations and enhancing guest experiences. Music for the episode was produced by Clay Bassford of Bespoke Sound, a company specializing in music identity design for hospitality brands.

🏡 Bunkhouse Hotels opens its first property in Houston, the 71-room Hotel Saint Augustine, featuring the flagship restaurant Perseid, led by Chef Aaron Bludorn, who previously helmed Café Boulud in NYC. Perseid opened on January 16 and offers a 118-seat bistro with Texas Gulf Coast and French-inspired cuisine, serving meals throughout the day and adding brunch on weekends. The group also plans to open Hotel Daphne in Houston's Museum District in fall, with 49 rooms and a new Jo's Coffee location targeted for winter 2025.

🍻 The James Beard Foundation announced three new categories for the 2025 Restaurant and Chef Awards focused on beverages. New awards include Best New Bar for establishments opened between Oct 1, 2023 - Sept 30, 2024, Outstanding Professional in Beverage Service, and Outstanding Professional in Cocktail Service. The Outstanding Bar category, introduced in 2012, and the Outstanding Wine Program, dating back to the awards' start in 1991, were joined by these new categories. Bars opened in Q3 of 2024 are eligible for the 2026 Best New Bar award. Previously existing Outstanding Wine, Spirits, or Beer Professional category was discontinued after a hiatus in 2020-2021. The foundation seeks to honor excellence in the beverage sector, reflecting industry trends and consumer interests. Awards criteria have been updated to align with the foundation's values and include a requirement for nominees' sustainability and equity statements.

🛠 Craft in hospitality emphasizes care, transforming ordinary experiences into extraordinary ones by not scaling but focusing on thoughtful details. It reshapes both guest and host, fostering human connections and spreading care. Hospitality, seen as a craft, creates impactful stories in guests' lives. The challenge posed is to infuse more care into crafted experiences, elevating details to resonate on a deep, human level. —Isaac.

📢 Judith Cartwright, founder and managing director of Black Coral Consulting, discussed revenue challenges and profitability strategies for hotels on a podcast recorded at the end of January 2025. Cartwright, previously SVP at Kertzner International, emphasized the importance of optimizing peak seasons, which for some hotels account for 70% of profits within three to four months. The conversation touched on innovation, staying competitive, and the impact of events like Taylor Swift concerts on hotel demand. She highlighted the significance of experience creation, social media's evolving role, and the need for hotels to innovate in areas such as fitness and wellness. Operational profitability was also discussed, stressing cost awareness and strategic planning involving various departments. Cartwright recommended early expert involvement in projects and provided insights into technology and culture that support effective revenue and profit strategies.

📖 Josiah Mackenzie shared personal news and upcoming changes to Hospitality Daily on Jan. 25, 2025. Specific details about the content of the changes were not provided in the text. Images and meta tags suggest the news was related to the Hospitality Daily Podcast. No additional numerical or statistical data was found in the provided text segment.

📈 The 2025 State of the Flexible Workforce report focuses on the flexible labor market in the U.S., especially in hospitality. One in three Americans now participate in flexible work. The flexible workforce is diverse, with 73% identifying as Black/African American and Hispanic/Latino, and many have higher education. This workforce is considered crucial for the hospitality industry's fluctuating demands. The report provides insights for businesses to attract and retain skilled hourly workers in a post-pandemic era.

📖 Steve launched his new book, "Hospitality Unlocked," drawing from years of podcast interviews with industry leaders. Inspired by Tim Ferriss, he compiled advice for younger professionals, distilling insights into a structured guide with quotes and actionable steps. The book categorizes 75 leaders into five sections and is designed for ongoing reference, not a one-sitting read. It’s available in multiple formats on Amazon, including paperback, hardback, and Kindle. Steve's work encapsulates the journey from humble beginnings to C-suite success, emphasizing learning from challenges and staying humble.

🌏 Lori Mukoyama, Global Hospitality Leader at Gensler, forecasts 2025 hospitality design trends on Jan. 24, 2025. Gensler's "2025 Design Forecast" provides insights for the future of the industry. The episode highlights technology's role in hospitality, with Shiji Group sponsoring, renowned for streamlining hotel operations and guest experience enhancements. Music for the show is by Clay Bassford of Bespoke Sound.