Miscellaneous

🗺️ Advantage Travel Partnership welcomes The Vertical Group to its Advantage Managed Services (AMS). The Group, comprising Instant Holidays, Instant Breaks, Your Holiday Booking, and Holiday Elite, boasts a combined turnover of £110 million. This collaboration aligns with The Vertical Group's growth aspirations and AMS’s expertise in technology, operational support, and commercial strategies. Paul Nunn, COO, and Peter Healey, CEO, highlight the strategic benefits and growth potential of this partnership within the UK travel sector.

🍴 Thu, Sep 25, 2025, 2:00 PM EDT, restaurant leaders are gearing up for the MURTEC Executive Summit in October. Key discussions will revolve around growth models, payment innovations, labor strategies, and corporate culture changes reshaping the restaurant industry. Hosted by Robert Firpo-Cappiello from Hospitality Technology and sponsored by Cox Business, the summit promises insights into 2025's restaurant tech trends. Stay tuned for a preview of these transformative conversations.

💄 BIG BEAUTY, a 10-day celebration, debuts in Covent Garden from September 4-14, 2025. The event features immersive pop-ups like Elemis' Skin Spa, Dolce & Gabbana's lemonade cart, and Ancient and Brave’s collagen coffee bar. Fragrance enthusiasts can explore the ‘Fragrance Garden’ with brands like Jo Malone and Penhaligon’s. The event also offers fitness classes with Peloton, skincare consultations, and masterclasses from beauty giants like Charlotte Tilbury and MAC. Enjoy exclusive offers, interactive sessions, and wellness experiences.

📈 At D-EDGE, 17,000 hotels benefit from an all-in-one platform optimizing distribution. Features include a powerful channel manager for direct and indirect distribution, premium connectivity with partners like Egencia and Booking, and support from an expert team to enhance GDS visibility. Hotels also gain access to preferential travel agency rates and resources, such as the Consortia Guide, for strategic partner selection.

🍗 Wan Kim, CEO of Smoothie King, will expand his restaurant portfolio by opening Flock & Fresh in winter 2025 or early 2026 at Dallas' Old Town Shopping Center. The 2,600 sq. ft. space will seat 42 inside and 42 on an open-air patio. Flock & Fresh will feature wellness dining with cage- and hormone-free chicken, and a variety of house-made sauces. Kim also opened Nuri Steakhouse ($20M) in August 2024 and JOA Grill in 2023.

🍽 Saudi Arabia's foodservice patronage has declined. Consumers prefer purchasing foodservice for regular meals, with Middle Eastern cuisine being the most popular by a significant margin. However, sauces for proteins are generally less appealing in Saudi Arabia compared to other countries.

💻 Tony Fernandez, CEO of MTech Mobility, and Richard Newman, Chief Strategy Officer at Scale Computing, discussed challenges in scaling restaurant technology. Fernandez compared the process to solving a Rubik’s Cube, emphasizing unique solutions. Newman highlighted cost control as crucial, warning about spiraling expenses. Tim Tang from Hughes advised ensuring technology offers clear value to franchisees. Newman further stressed the need for a stable, scalable infrastructure and cautioned against transactional vendor agreements that hinder growth.

🍴 Bret Thorn, based in Brooklyn, N.Y., is the Senior Food & Beverage Editor for Nation’s Restaurant News since 1999. He hosts "In the Kitchen with Bret Thorn" podcast and has a rich history in food journalism, including writing for The New York Sun (2005-2008). A Tufts University graduate, he studied at Le Cordon Bleu and in China. He contributed to the Oxford Encyclopedia and received the 2006 Jesse H. Neal Award. Thorn became a Disciple d'Escoffier in 2014.

🛢 Dad bought an old caboose used as a dog kennel for $5,000. It was moved to Deary and renovated with $40,000 over several months. Now, Car 306 boasts 90% occupancy at over $350 per night, attracting guests globally. This project, uniting a depot, car, and caboose, revives Idaho's railroad history. It's a testament to family collaboration and turning dreams into reality. Book now and get $100 off your stay!

🍱 Bret Thorn, senior food & beverage editor for Nation’s Restaurant News, has been with the publication since 1999. He hosts the podcast "In the Kitchen with Bret Thorn" and previously wrote for The New York Sun (2005-2008). Thorn graduated magna cum laude from Tufts University in 1990 and studied French cooking at Le Cordon Bleu in 1986. He has been a member of Phi Beta Kappa and won the 2006 Jesse H. Neal Journalism Award.