Market Trends

🏡 Maxalto's Artemone, crafted by Antonio Citterio, revitalizes the traditional kitchen dresser with a contemporary twist. It features customizable storage with various doors and drawers highlighted by painted handles. The design boasts a die-cast aluminium base and a shadow gap enhancing the furniture's light appearance. Artemone is offered in multiple finishes to make a bold statement in both residential and commercial settings. Visit maxalto.com for more details.

🚒 The Dedon Kida Armchair, a luxurious outdoor furniture piece, features a nature-inspired design with an artisanal touch. This armchair integrates comfort with a modern aesthetic through its intricate weaving technique, using natural fibers to create a tranquil oasis for relaxation. For more details on this blend of luxury and nature, visit [dedon.de](https://dedon.de/).

🎨 Chris Stamp of Stampd and Chef Nobu's unique collaboration began with a chance meeting in LA, leading to the "Beverly Hills Sushi Club" and a successful Stampd x Matsuhisa collection, now in its 19th iteration, the Vail Sushi Club. Each collection features an exclusive colorway, such as the "Miel" inspired by Ibiza's flag. The collaboration, in line with Nobu's 30th anniversary, expands as Nobu announces new ventures in Toronto, Bangkok, Abu Dhabi, Saint Tropez, and more. Chef Nobu and Chris see a growing fusion between fashion and the culinary world, enhancing the dining experience and sparking new trends.

📝 On September 2, 2024, customer service expert and author Micah Solomon featured in an episode sharing insights on creating memorable customer experiences. He discussed the three levels of customer service, the practice of idiosyncratic mystery shopping, and the importance of language and prompt greetings in handling complaints. Solomon's background includes managing a manufacturing company and co-authoring with a Ritz-Carlton Hotel Company member, drawing from his detailed-oriented childhood experiences. The principles of customer service were highlighted as broadly applicable due to their foundation in human nature understanding.

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality since 1999, hosts the podcast "In the Kitchen with Bret Thorn". He wrote for The New York Sun from 2005-2008. Previously, Thorn spent five years in Thailand writing for Manager magazine and Asia Times. A graduate of Tufts University (1990) and Le Cordon Bleu Paris (1986), he won the 2006 Jesse H. Neal Award. Inducted into the Disciples d'Escoffier in 2014, Thorn lives in Brooklyn, NY. Contact him at [email protected] and follow on social media: LinkedIn, Facebook, Twitter, and Instagram.

💸 Over 87% of GDS hotel reservations in 2024 are for business travel, surpassing 2019's peak. GDS connects over 600,000 travel agents to real-time hotel availability. Hotels with 40+ rooms located near business hubs, airports, or tourist spots are ideal for GDS listings. Evaluating factors like target demographic, location, demand, GDS fees, and technical capabilities is crucial in deciding if GDS is suitable for a property.

🍚 Soy Cowboy, a Pan-Asian restaurant, opened in Arlington, Texas inside the Loews Arlington hotel. Ben Berg of Berg Hospitality Group, a key figure in the Texas dining scene since 2015, established the restaurant with a unique concept focusing on shareable dishes. Soy Cowboy avoids the typical "hotel restaurant" feel by providing a separate entrance and aiming for a standalone fine dining experience. The team adapts service to accommodate convention crowds and Dallas Cowboys gameday visitors, striving for full fine dining service without sacrificing quality or speed. Despite operational challenges, it has received high service ratings on OpenTable.

🏨 In the August 26, 2024 episode of the Hospitality Daily Podcast, Staypineapple Hotels leaders Dina Belon (President), Mike Hirschler (Chief Growth Officer), and Casey Barks (Vice President of Marketing) discuss their career journeys. Belon highlights the role of her design background in leadership, the brand's "elegant whimsy" aesthetic, and her philosophy of kindness with efficiency. Hirschler reflects on his early passion for hospitality, career challenges during COVID, and the importance of cultural fit. Barks offers insights into the contrasts between city and resort hotels, PR during the pandemic, and Staypineapple's brand personality. The episode explores the PATH water bottle initiative and Belon's decision-making process.

🏩 Ernest Lee, Chief Commercial Officer at citizenM, highlights the significance of partnerships and collaborations in a podcast episode dated August 23, 2024. He discusses citizenM's approach to creating unique experiences, engaging target audiences, and leveraging resources efficiently. Lee also details a partnership with Yes Theory, a content creation team with nine million YouTube subscribers, showcasing the alignment with citizenM's brand mission. The episode is supported by Sojern, emphasizing the importance of building profitable guest relationships.

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality since 1999, reports on food and beverage trends and hosts "In the Kitchen with Bret Thorn" podcast. Wrote "Kitchen Dish" column for The New York Sun (2005-2008), worked in Thailand as journalist (1992-1997), and received the 2006 Jesse H. Neal National Business Journalism Award. A magna cum laude Tufts University graduate, studied French cooking at Le Cordon Bleu, Paris, and was inducted into the Disciples d’Escoffier in 2014. Lives in Brooklyn, NY.