Miscellaneous

🌎 May 17, 2025: Josiah Mackenzie shares insights from his travel from Barcelona to Istanbul. This episode focuses on the lessons learned and how hospitality businesses can leverage these insights. If beneficial, share this episode with your team to implement actionable ideas. Music by Clay Bassford, Bespoke Sound.

💳 Global Payments Inc. launched Genius, a new POS platform, unifying their products into an all-in-one solution. Launching first for restaurants and retail, Genius will be available May 17 at the National Restaurant Association show in Chicago, initially in the U.S. and Canada. Retail rollout follows in June, expanding to Canada, Germany, Austria, and Czech Republic. Genius supports global expansion, enabling market-specific adaptations and specialized retail segments, reinforcing Global Payments' tech leadership. More at globalpayments.com/genius.

🎵 Josiah Mackenzie, in a recent episode, discusses the influential role of music in hospitality. Key resources mentioned include "Could Sound Design Be Your Hotel's Secret Weapon?" by Dr. Michelle Ulor and Clay Bassford, and "Sunday Slowdown: A Bespoke Sound Takeover" with Clay Bassford. Bespoke Sound's strategies on Spotify highlight how music can enhance guest experiences. For newcomers to Hospitality Daily, additional resources and message options are available for further engagement.

🍴 Bret Thorn, senior food & beverage editor at Nation’s Restaurant News since 1999, is known for his trend-spotting expertise. He hosts "In the Kitchen with Bret Thorn" and won the 2006 Jesse H. Neal Award. Thorn, a Tufts University graduate, studied at Le Cordon Bleu and in China. He contributed to the Oxford Encyclopedia in 2012 and was inducted into Disciples d’Escoffier in 2014. Born in Denver, he resides in Brooklyn and has worked globally since 1989.

☕ Chef Dominique Crenn unveiled an afternoon tea menu at Café Dior in Dallas, launched in early May, located in the Christian Dior boutique. The café opened on February 22. For $75 per person, offerings include chicken salad sandwiches and piña colada baba au rhum. Teas are priced separately, and Veuve Clicquot champagne is available for $25 extra. Crenn, set to be inducted into the MenuMasters Hall of Fame, crafted a menu blending tradition and innovation.

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality, provides F&B trend insights and oversees coverage. Host of "In the Kitchen with Bret Thorn" podcast, he wrote for The New York Sun from 2005-2008. His contributions include articles for Manager magazine and Asia Times during 1992-1997 in Thailand. A magna cum laude graduate from Tufts University, he also studied at Le Cordon Bleu in Paris and in China during the Tiananmen Square events in 1989. Thorn won the 2006 Jesse H. Neal Award and was inducted into the Disciples d’Escoffier in 2014. A Denver native, he resides in Brooklyn, N.Y. and has extensive expertise in global cuisines and restaurant operations.

🍳 Huddle House, led by CEO James O’Reilly and COO Blain Shortreed, celebrates 60 years with a significant brand evolution. The transformation includes a new logo, taglines, and restaurant designs, focusing on urban and non-traditional settings like airports and malls. After 18 months of development, menu innovations feature items like Smashed Huddle Burger and waffle tacos. In 2024, Huddle House led in guest sentiment in the family dining category, achieving record franchise signings, targeting continued growth through 2025.

💕 This heartfelt reflection underscores how a mother's love manifests through everyday tasks like cooking and cleaning, creating an atmosphere of hospitality that is deeply human and soul-nourishing. It emphasizes that true hospitality is not about grand gestures but a lifestyle that celebrates the beauty and importance of everyday acts. The author expresses gratitude to their mother and wife, acknowledging their profound impact on creating a loving and nurturing environment.

🍻 Suwincha "Chacha" Singsuwan, who leads the beverage program at Bangkok Supper Club in New York City, received the Michelin Guide New York 2024 Exceptional Cocktails Award. At the club, cocktails are crafted with kitchen ingredients and leftovers, aiming for sustainability and unique flavors. Examples include the Fish Sauce cocktail and the Beets ‘n’ Cream cocktail. Similar culinary cocktails are found across the U.S., such as Austin's Equipment Room serving the Lady Marmalade, and Houston's Aiko offering the Furusetto. The trend reflects a generational shift towards viewing cocktails as companions to food, leading to lighter, more refreshing drinks that complement dining experiences.

🍴 Bret Thorn, senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality since 1999, reports on food and beverage trends. Hosted "In the Kitchen with Bret Thorn" podcast, wrote "Kitchen Dish" for The New York Sun (2005-2008), and contributed to Manager magazine and Asia Times during his five-year stay in Thailand. A magna cum laude Tufts University graduate, studied at Peking and Nanjing Universities, and learned French cooking at Le Cordon Bleu. His work earned him the 2006 Neal Award and presidency of IFEC in 2005. Authored entries in the Oxford Encyclopedia (2012) and Companion (2015), joined Disciples d’Escoffier in 2014. Contact him at [email protected] or through LinkedIn, Facebook, Twitter (@foodwriterdiary), and Instagram.