Miscellaneous

🍴 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.

🏨 The HON team provides weekly expert insights into the hospitality industry. By joining as a member, you'll gain access to exclusive content and job opportunities in this ecosystem.

🍷 Hattingley Valley and Blacklane have launched a partnership during English Wine Week this June, offering wine enthusiasts a bespoke tour and tasting experience in Hampshire, two hours from London. This includes a return journey via Blacklane's chauffeur service. Tours, featuring wines like Blanc de Blancs and Kings Cuvée, start at £630 for two people. The collaboration aims to bring a seamless, luxury experience, highlighting England's vibrant wine scene.

💻 2025, watch as Jeremy Julian from Custom Business Solutions shares tips for restaurants choosing tech partners. Learn about evaluating POS systems and tech infrastructure effectively. Episode 2 of HT’s interview series highlights the importance of trust and support from tech partners during negotiations and implementation. Discover the value of hands-on assistance. Don't miss this insider insight—click "Watch the video" to see the conversation!

🥘 Paule Béké, a Franco-Ivorian chef and founder of Douceurs d’Ivoire, blends Côte d’Ivoire's ancestral techniques with French refinement in London. She transitioned from corporate life to culinary arts after realizing the lack of recognition in her corporate job. Paule appeared on MasterChef: The Professionals and emphasizes sustainability and the preservation of Ivorian cuisine. As head chef at KATO and Kassava, she blends global culinary traditions, aiming to popularize Ivorian cuisine in the UK.

✈ KlasJet, a premium private jet charter company, part of Avia Solutions Group, joined the International Air Transport Association (IATA) in 2025. After passing the IATA Operational Safety Audit (IOSA), KlasJet demonstrated compliance with global aviation safety standards. Compliance Manager Indre Liveikyte highlighted this as a major milestone. The company employs a structured management system with regular audits and training. IATA membership enhances its global reputation, allowing access to IATA resources for continuous improvement.

📖 Joanna Fantozzi is a Senior Editor at Nation’s Restaurant News, writing about the restaurant and hospitality industry for over seven years. She has degrees from The College of New Jersey and CUNY. Her career includes roles at Insider and The Daily Meal, with contributions to The New York Times and Forbes. Since 2018, she's been with Informa, progressing from Assistant Editor to Senior Editor, and moderating industry events like MUFSO and Restaurants Rise.

🍴 May 29, Austin, Texas: Le Calamar opened, replacing Underdog, a bar known for natural wines and Korean food. Chef Casey Wall relocated from Australia to join cofounders Claudia Lee and Richard Hargreave. The 3,000-square-foot space includes a 12-seat bar and patio. Menu highlights include deboned chicken wings, grilled trout, and Carolina Gold rice. The wine list emphasizes sustainable practices. Hargreave oversees the beverage program focusing on French, Mexican, and Texan influences. Lunch service is set to launch soon.