Miscellaneous

🏠 Benny purchased a century-old house for $1,000 and plans to relocate it to his property to integrate into a thriving garden. Inspired by a dream of self-sufficiency, he envisions an immersive hospitality experience with a working homestead and orchard. Benny will document the transformation and invites others to follow his progress and potentially visit. Follow his journey on Instagram for updates and inspiration on building your own sustainable haven.

💻 In 2025, self-service kiosks are essential in restaurants due to rising labor costs and changing guest expectations. According to the HT’s 2025 Restaurant Technology Study, operators aim to enhance digital engagement, cut costs, and boost analytics. Almost half (47%) of restaurant operators use or plan to implement kiosks this year. Kiosks offer AI-driven upselling, provide valuable guest insights, increase check sizes, reduce errors, and improve service efficiency.

🍴 Bret Thorn, Senior Food & Beverage Editor at Nation’s Restaurant News since 1999, is based in Brooklyn, N.Y. He holds a BA in history from Tufts University and a culinary certificate from Le Cordon Bleu. Thorn's work history includes roles at The New York Sun (2005-2008) and ABC News (1989). He was awarded the 2006 Jesse H. Neal Award for editorial writing. Thorn’s expertise spans food trends and international cuisines, particularly French and Thai.

🌱 In the wake of the COVID-19 pandemic, there has been a significant rise in the plant-based food trend. This movement is driven by health, sustainability, ethics, and curiosity. Consumers increasingly prefer plant-based ingredients like beans, lentils, nuts, and mushrooms, leading to the popularity of veggie burgers and vegetable-based ready meals as alternatives to meat products.

🍴 Hotel Indigos in Warwickshire have been shortlisted four times for the Coventry and Warwickshire Foodie Awards 2025. On 3 June, awards will be announced at Squab Hall Farm, Leamington Spa. Nominations include Hotel Indigo Coventry's Cogs Bar and Kitchen for ‘Best Burger’ & ‘Best Restaurant’ and Hotel Indigo Stratford upon Avon’s The Woodsman for ‘Best Restaurant’ and Greg Newman for ‘Best Chef’. The awards, in their fourth year, honor local food and hospitality excellence.

🍴 Bret Thorn, senior editor for Nation's Restaurant News, has been reporting on food trends since 1999. A Tufts University graduate, he studied French cuisine at Le Cordon Bleu and Chinese culture in China. Thorn has authored food entries for the Oxford Encyclopedia (2012, 2015) and won a journalism award in 2006. Based in Brooklyn, he was president of IFEC in 2005 and was inducted into the Disciples d’Escoffier in 2014.

🍾 Nonalcoholic beverages are gaining traction as they cater to guests who moderate or avoid alcohol, enhancing inclusivity and boosting check averages. Spirit-free cocktails are a branding opportunity, requiring balance and complexity akin to alcoholic drinks. With a growing variety of N.A. options, creating flavorful alcohol-free drinks is becoming easier. Leith Steel, of Carbonate, a top-ranked creative agency (#45 on 2025 Inc. Regionals: Midwest), emphasizes the importance of diverse flavor profiles and strategic brand communication.

🏨 Maison Souquet, Hôtel & Spa, located in Montmartre, Paris, celebrates its 10th anniversary with RG2 Communications leading its media strategy. Maison Proust, Hôtel & Spa La Mer, inspired by Marcel Proust, offers 23 rooms with Belle Époque elegance in Le Marais. Both five-star hotels, designed by Jacques Garcia, boast luxurious, immersive experiences. Maison Souquet features a 10m x 3m pool and has been voted France’s 'most romantic hotel.' Both properties emphasize Parisian heritage and intimate luxury.

🦲 Monument offers a unique and irreplaceable haircut experience that customers highly value, enough to pay double the usual price. Located in an old house, the barber shop is run by Nic, whose authenticity and genuine curiosity make the place special. Monument’s success lies in its intentional design and focus on providing grace rather than just service. By staying small and not scaling, Monument maintains its magic and has created a beloved business that customers cherish.

🍺 The Donovan Bar at Brown’s Hotel, Mayfair, introduces "Our Way" menu. Crafted by Salvatore Calabrese and Mixology Director Federico Pavan, it offers 13 reimagined classic cocktails. Highlights include the Marimo Martini with seaweed infusion, and the Bellini Colada with frozen cucumber. The Eau de Martinez features Seventy One Gin and Don Julio 1942 Tequila. The Margarita Blush combines mezcal and purple carrot. This menu emphasizes elegance, consistency, and substance over extravagance.