Miscellaneous

🛫 Trump has announced a travel ban for 12 countries, including Afghanistan and Iran. This affects tourism, particularly with upcoming events like the 2026 FIFA World Cup. French tourist numbers dropped by 8.3% in 2025, with a 12% drop in April. New York expects 400,000 fewer tourists in 2025, revising projections from 67.6 million to 64.1 million visitors. The US could lose $12.5 billion in revenue, impacting its $2.6 trillion tourism sector.

✈️ Accelya dominates the global airline retailing technology sector, handling 53.3% of New Distribution Capability (NDC) transactions, as per T2RL. This represents more than half of global volumes, eclipsing other providers. With 66% of airlines adopting NDC, distribution is set to triple in three years, transforming retail strategies. Accelya’s AWS-powered platform supports full Offer, Order, Settle, and Delivery (OOSD) processes. CEO Sam Gilliland emphasizes their role in enabling scalable, revenue-generating airline commerce.

🍴 Bret Thorn, senior food & beverage editor for Nation’s Restaurant News, has been with the publication since 1999. He hosts "In the Kitchen with Bret Thorn" podcast. Thorn wrote for The New York Sun (2005-2008) and was a runner for ABC News during the 1989 Tiananmen Square protests. He graduated magna cum laude from Tufts University and studied at Le Cordon Bleu. Thorn won a 2006 Jesse H. Neal Award and was president of IFEC in 2005.

🍴 Bret Thorn, senior food & beverage editor for Nation’s Restaurant News, joined in 1999 after five years in Thailand. He previously wrote for The New York Sun (2005-2008) and was a sub-editor at Asia Times (1995-1997). A Tufts University magna cum laude history graduate, Thorn studied at Le Cordon Bleu Paris and worked for ABC News during the 1989 Tiananmen Square protests. His column won the 2006 Jesse H. Neal Award, and he was inducted into the Disciples d’Escoffier in 2014.

🍴 Niño Gordo, ranked #34 in Latin America’s 50 Best Restaurants, opened in Buenos Aires in 2017 and debuted in Miami's Wynwood on May 19. The 74-seat Miami outpost features four themed rooms and Dekotora, a hidden sushi and cocktail bar. Co-creators Germán Sitz and Pedro Peña adapt the menu using local ingredients like Key West prawns. Christine Wiseman crafted Asian-inspired cocktails, including the Red Bean Old Fashioned and Neon Skyline. The menu includes katsu sando, hamachi, and Peking-style duck.

🏨 Michel Miserez was working in Amsterdam 30 years ago and began at Marriott in Paris. The first Marriott opened in Arlington, Virginia, in 1957. Marriott evolved with innovations like a decentralized reservation system and loyalty programs in the 1980s. Courtyard, now over 40 years old, is the largest brand with 1,300 locations globally. Marriott emphasized service quality and consistency as a "home away from home" since its early days.

📖 Edward Mady discusses working with Ritz Carlton founder Horst Schulze. He introduces his new book, "Honing the Human Edge." This content is part of a series featuring Schulze. Additional resources are available, including a subscription for daily episode summaries and insights.

🍴 July 2025, Ta’mini Lebanese Bakery opens its third site at 15 Kensington Church Street, London, founded by Ali and Nermin Khamosia. The first bakery opened in Fulham during the 2020 lockdown, followed by a second in Bloomsbury in 2023. The Kensington location offers 20 seats, serving traditional baked goods like Manakish and Lebanese salads. Their handmade oven ensures quality. Ali and Nermin manage operations, drawing on family recipes for a unique taste of Lebanon.

📚 Edward discusses his experience in New York City, reflecting on Stephen Covey's "Seven Habits of Highly Effective People." He emphasizes the value of a personal board of directors—trusted individuals who support decision-making. Key members include his parents, with 4-5 others, balancing growth and faith. He highlights the importance of a personal mission statement and maintaining one's name, suggesting regular updates to this board as relationships evolve and personal growth continues.

🍴 Bret Thorn, senior food & beverage editor for Nation’s Restaurant News since 1999, and Restaurant Hospitality since 2016, oversees food trends in the U.S. He wrote for the New York Sun (2005-2008) and lived in Thailand for five years. A Tufts University graduate and Le Cordon Bleu alumnus, Thorn has authored entries in Oxford encyclopedias and won a Jesse H. Neal Award in 2006. He resides in Brooklyn, NY, and was inducted into the Disciples d'Escoffier in 2014.