Market Trends

🎨 Lily Ackerman, founder and director of Ackerman Design Studios, discussed the importance of art in hospitality for emotional connections and storytelling. The conversation highlights recent projects, collaborations with iconic and emerging artists, and practical insights on using art to enhance hospitality experiences. Lily's father, with his background in hospitality, influenced her approach, emphasizing the emotional impact of spaces. A pivotal moment in her career was the founding of Ackerman Studios, spurred by her father's illness and passing. Ackerman Studios curates art for hospitality, balancing budget, environment, and artistic integrity, aiming to make art accessible and engaging for guests and staff. Hospitality providers benefit from showcasing both renowned and emerging artists, creating a win-win situation by supporting artists' careers and enriching the guest experience. 🖼️

🏕 andBeyond Ngala Tented Camp, after a 6-month refurbishment, reopened in October 2024 on the Timbavati River, South Africa. The redesign features spacious guest tents with secluded outdoor spaces, indoor and outdoor showers, and al fresco bathtubs. New guest areas, expanded decks, a larger swimming pool, and a gym complement the camp's elegant mix of traditional and contemporary design. The camp welcomes children over twelve, offering a private experience distinct from Ngala Safari Lodge.

💸 Inflationary pressures persist with 9 out of 10 foodservice categories experiencing month-on-month price increases. CEO of Prestige Purchasing, Shaun Allen, emphasizes the need for proactive and adaptable procurement strategies due to market volatility. Vegetables, particularly potatoes, remain highly inflated, while the largest month-on-month increase is in the oils and fats category, influenced by rising butter prices. The sugar, jam, syrups, chocolate, and vegetable categories show the highest year-on-year inflation, with ongoing pressure on revenue and margins expected through 2024 and into the next year, according to Reuben Pullan, senior insight consultant at CGA by NIQ.

🛠 Philippe Starck and Duravit celebrate the 30th anniversary of the Starck barrel, introducing an update with glossy and matt ceramics, new lacquers, and c-bonded technology. The design maintains its minimal essence, aiming for timelessness and eschewing trends. Stark emphasizes durability, sustainability, and the notion of a product being an essential part of human life that should extend beyond temporary fashions. His approach to sustainability is rooted in his experiences since age 17, questioning necessity, promoting longevity, and prioritizing intelligent, sustainable design for generational use.

🏨 Main Street Hospitality's place in the hotel industry, the qualities of a good partner, asset management, and what hotel owners should seek are discussed in this video. Insights from Sarah's experience in the fashion industry, including working with Ralph Lauren and applying her career learnings to hospitality, are shared. Concepts of "dynamic stability," operational frameworks, responsible growth, and the importance of culture within Main Street Hospitality are explored. The discussion extends to the potential of hospitality to unite people.

📝 In October, the U.S. national unemployment rate held steady at 4.1%, consistent since May 2024 and higher than the pre-pandemic rate of 3.5%. The restaurant and bar industries saw a slowdown in job growth, adding just 3,700 jobs with an employment rate of 3.7%. This was a stark contrast to September's initially reported 70,000 jobs, which was later adjusted to 39,300. Overall, August and September's job growth was revised down by nearly 65,000 jobs. Despite these adjustments, the National Restaurant Association indicates the employment trend remains positive, with industry employment above the pre-pandemic peak of 12.3 million jobs. Full-service restaurants are still 4% below February 2020 employment levels, while limited-service and snack/non-alcoholic beverage sectors are 3% and 17% above, respectively.

🏨 STAAH, a hospitality service provider, offers weekly hotel industry quizzes to keep hoteliers informed and sharp on the latest trends. The latest quiz touches on luxury hotel brands and essential hotel software. Participation is encouraged to test knowledge and stay updated, with previous quizzes available for those who missed out.

🎄 The Chalet, an Alpine-inspired restaurant by pop-up legend Jimmy Garcia, reopens on November 13 at Somerset House. Menu highlights include gin-cured salmon with Graveney Gin from Tooting, charcuterie from Tempus in Weybridge, and wild boar sausages supplied by Vicars Game in Reading. The British Cheese Fondue features Neals Yard Dairy cheeses, with a vegan option available. From November 28, the Après Skate experience offers a welcome gluhwein and a three-course dinner for £75 on Thursdays to Saturdays.

🎉 Denise Tran, CEO of San Francisco-based Bun Mee, founded the five-unit Vietnamese sandwich concept in 2011. Bun Mee announced national franchising and opened its fifth location in San Francisco's Marina District after traditional stores grossed over $1 million annually since 2021. Its two airport units at San Francisco International Airport reported over $4.6 million and $3.6 million in 2023 sales. With a trimmed menu and upgraded equipment, Bun Mee aims for 5 new franchises in the first year and 50 units in five years, focusing first on Colorado expansion.

🍷 Demerara sugar, with its rich, caramel-like flavor, is now on 3.1% of U.S. restaurant menus, marking a 31% increase over four years, according to Datassential. This sugar is popular among vegetarian, vegan, and Asian consumers and is mostly used in independent and fine-dining establishments. It's favored for its minimal refinement and natural qualities, finding its way into cocktails, coffee drinks, and baked goods for added crunch and sweetness.