Miscellaneous

🍴 MORE (The Movement to Organize for Restaurant Equity), an advocacy supergroup, launched in February after a summit in Austin, encompassing 17 member organizations such as the James Beard Foundation, Women in Hospitality United, and Regarding Her. Co-founded by Mary Sue Milliken and Liz Murray, MORE aims to unify efforts supporting women, people of color, and underrepresented groups in the restaurant industry. Operating in New York, Los Angeles, the Gulf Coast, and Chicago, the coalition plans national expansion and has initiatives like a worker advisory board and monthly workforce development meetings. Key statistics include that 70% of the restaurant workforce are frontline workers, of whom 70% seek advancement within their companies, yet only 4% achieve it.

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality since 1999, reports on food and beverage trends. Host of the podcast "In the Kitchen with Bret Thorn," he served as president of the International Foodservice Editorial Council (IFEC) in 2005 and was inducted into the Disciples d’Escoffier in 2014. Thorn's column won the 2006 Jesse H. Neal Award and has authored entries in the Oxford Encyclopedia (2012) and the Oxford Companion (2015). A magna cum laude Tufts University graduate with a history degree and a member of Phi Beta Kappa, he studied at Le Cordon Bleu and in China. Thorn wrote for The New York Sun (2005-2008), Asia Times, and Manager magazine in Thailand (1992-1997), and worked for ABC News during the 1989 Tiananmen Square protests.

🎭 Six by Nico introduces an immersive dining experience centered around the "Six Wonders of the World" menu, available from April 21st to June 2nd, 2025, across UK & Ireland locations, including Edinburgh, Glasgow, Aberdeen, Manchester, Leeds, Birmingham, London, Belfast, Dublin, Oxford, Cardiff, and Bristol. This culinary adventure features a £10,000 prize draw for successful puzzle-solving diners. The tasting menu is priced at £46 per person, with optional wine and cocktail pairings for £30 and £40 respectively.

🍴 CORD by Le Cordon Bleu, a fine dining restaurant on London's Fleet Street, revealed its new Spring menu, crafted by Executive Chef Karl O’Dell and Head Chef Justine Bordet. Following its 2022 opening, CORD earned three AA Rosettes, celebrating the restaurant’s precise cooking and seasonal focus. The refreshed à la carte and set menus feature dishes like balsamic-marinated beetroots and Otoro bluefin tuna. Head Sommelier Jiachen Lu pairs these with a diverse wine list. CORD, located in a Grade II listed building, encompasses a restaurant, café, cookery school, and event venue.

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality since 1999, reports on food and beverage trends and hosts the podcast "In the Kitchen with Bret Thorn." He wrote for The New York Sun (2005-2008), Asia Times (1995-1997), and Manager magazine (1992-1997) in Thailand. Thorn won the 2006 Jesse H. Neal Award, was president of IFEC in 2005, and is a published author in food and drink encyclopedias. A magna cum laude Tufts University graduate, he studied at Le Cordon Bleu and in China, witnessing Tiananmen Square events in 1989. Contact him at [email protected] and follow on LinkedIn, Facebook, Twitter, and Instagram.

🍪 Cookie butter, made from speculoos cookies, is gaining popularity in restaurant menus, expanding from desserts to a variety of dishes and drinks, especially as a coffee flavor. Market research by Datassential shows 76% of the U.S. population is aware of cookie butter, 56% have tried it, and its menu presence has increased by 44% over the past four years, with the highest awareness among under-17s.

📖 Ron Ruggless, senior editor at Nation’s Restaurant News (NRN.com) and Restaurant Hospitality (Restaurant-Hospitality.com) since 1992, previously worked at the Dallas Times Herald as restaurant critic, assistant business editor, among other roles (1982-1991). An expert in foodservice industry matters such as mergers, acquisitions, and supply chain, he moderated at events like MUFSO and spoke at the Horeca Expo in Madrid. Contact him at [email protected] or follow on Twitter (@RonRuggless), LinkedIn, and Instagram.

🌷 The iconic Mayfair venue sketch celebrates Jane Austen's 250th birthday from May 1 - June 1, 2025, transforming its spaces into a floricultural tribute. Floral designers Lucy Vail Floristry, Ricky Paul, and Rob Van Helden create installations inspired by Austen's world. A living portrait photo opportunity by artist Meg Boscowen and a special afternoon tea at £115 per person are offered. Penguin collaborates for exclusive Vintage Collector's Classics editions of "Pride & Prejudice" and "Emma," each limited to 200 copies. The Lecture Room and Library feature a central wisteria tree installation by Rob Van Helden, priced at £150 for a 3 Michelin Star lunch. Champagne Pommery partners for a special cocktail menu, and new staff uniforms are designed by Sonia Taouhid.

🍽 Bret Thorn, Senior Food & Beverage Editor for Nation's Restaurant News and Restaurant Hospitality since 1999, hosted podcast "In the Kitchen with Bret Thorn." Wrote "Kitchen Dish" column for The New York Sun (2005-2008), articles in Thailand for Manager magazine and Asia Times (1992-1997). Magna cum laude graduate of Tufts University, studied at Le Cordon Bleu and in China. Winner of 2006 Jesse H. Neal Award, inducted into Disciples d'Escoffier in 2014. Expert in food and beverage trends, French cuisine, and Asian cuisine, especially Thai. Lives in Brooklyn, N.Y. Contact: [email protected], LinkedIn, Facebook, Twitter, and Instagram.

🎨 Legendary investor and mathematician Jim Simmons advocates for an aesthetic approach to all kinds of work, stressing the beauty of doing things right. The unnamed author resonates with Simmons, believing that artistry can be infused in any work through care and investment. They lament the loss of meaning and craftsmanship in modern society but suggest starting small—with acts like planting a tree or having meaningful conversations—to make a positive change.