Market Trends

🎉 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.

🍴 Bret Thorn is the Senior Food & Beverage Editor for Nation’s Restaurant News since 1999 and Restaurant Hospitality since 2016. He hosted the podcast “In the Kitchen with Bret Thorn” and wrote for The New York Sun from 2005-2008. His previous experience includes writing in Thailand for Manager magazine and Asia Times (1992-1997). Thorn is a magna cum laude graduate from Tufts University with a BA in History and studied French cooking at Le Cordon Bleu. His work won the 2006 Jesse H. Neal Award. Inducted into the Disciples d’Escoffier in 2014, Thorn resides in Brooklyn, NY. Contact him at [email protected] and follow him on LinkedIn, Facebook, Twitter (@foodwriterdiary), and Instagram (@foodwriterdiary).

🏡 California's architecture studio Electric Bowery and graphic design firm Land, in collaboration with landscape design studio Orca and Marc & Rose Hospitality, renovated the 1980s-built Casa Loma hotel in Laguna Beach. The cliff-perched hotel features 70 rooms, a central pool deck, terraces, event space, and a double-height lobby with a bar. The design embeds European seaside inn influences, a calming color palette, and a focus on Laguna Beach’s crafting culture, particularly surfboard shaping techniques. Custom wood furniture with soft curves and geometric shapes are showcased throughout the hotel. Guest rooms exhibit woven textiles, screen-printed tapestries, and stone and tile work, while vanity fixtures from Sklo and lamps by Kassandra Thatcher accentuate the space. The project's details reflect the local natural beauty and Laguna Beach's historical spirit.

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality, has guided F&B trends since 1999. Host of "In the Kitchen with Bret Thorn" podcast, he covered New York City’s restaurant scene for The New York Sun from 2005-2008. Before that, Thorn worked in Thailand as a writer (1992-1997) and ABC News runner in 1989. He's a Tufts University magna cum laude graduate, a Phi Beta Kappa member, and studied French cooking at Le Cordon Bleu. His editorial work earned him the 2006 Jesse H. Neal Award and a presidency at IFEC in 2005. Thorn authored food entries for Oxford Encyclopedia (2012) and Oxford Companion (2015), and was inducted into Disciples d’Escoffier in 2014.

🏥 Meg Kennedy and Rob Blood, founders of Lark Hotels, discussed hospitality innovation on their podcast episode from Oct. 25, 2024. They explored extended stay models and family-friendly accommodations during a road trip in Northern California. Insights include rebranding extended stays, creating hotel brands like Bluebird and Blind Tiger, and the benefits of partnerships and resort passes. They mention lodgings such as Dawn Ranch and Calistoga Motor Lodge, and discuss luxury in terms of access.

🏨 STAAH, a hospitality industry platform, invites both seasoned hoteliers and newcomers to test their knowledge with a Weekly Hotel Industry Quiz. The latest edition includes topics on luxury hotel brands and essential hotel software, aiming to keep participants informed on industry trends. Quizzes are available weekly, with past quizzes accessible for those who missed them. Participants are encouraged to share the quiz and strengthen their industry knowledge.

📖 Joanna Fantozzi, Senior Editor at Informa Restaurant & Food Group since August 2021, has over seven years in restaurant and hospitality journalism. Degrees: bachelor's in English literature and creative writing from The College of New Jersey, master's in arts and culture journalism from CUNY. Former positions: Freelance writer, Insider, The Daily Meal. Published in The New York Times, Forbes, Vice. Expert in restaurant industry news, innovations, political/cultural issues. Joined Informa in October 2018, previously at Insider (June 2017-Feb. 2018) and The Daily Meal (Jan. 2014- June 2017).

👨‍💻 Today's hotel guests seek emotional connections during their stays, beyond just accommodation. Implementing brand standards ensures consistent quality across properties, without stifling staff creativity. Well-designed standards enable staff to respond authentically within a brand's structured framework. Training, including technical aspects and role-play scenarios, empowers employees to handle various situations confidently, maintaining the brand promise while adding personal touches. Effective standards become invisible to guests, highlighting genuine care and emotional authenticity in service, which is the essence of exceptional hospitality.

🍴 Bret Thorn, Senior Food & Beverage Editor, has worked with Nation’s Restaurant News since 1999 and with Restaurant Hospitality since 2016. He wrote The New York Sun’s "Kitchen Dish" column (2005-2008), reported from Thailand for Manager magazine and Asia Times, and was an ABC News runner during the 1989 Tiananmen Square protests. Thorn, a Tufts University graduate and Le Cordon Bleu-trained, won the 2006 Neal Award and was inducted into the Disciples d'Escoffier in 2014. His food expertise spans French cuisine and Asian culinary trends.