Miscellaneous

😋 Konjac, a staple in Asian diets, is booming in the wellness retail industry due to its low-carb, low-glycemic, and "zero calorie" benefits. This versatile ingredient's popularity is rising in both retail and foodservice sectors, aligning with health trends.

🍳 In 2005, Sam Barak transformed his garage into a food production space in Melbourne, Australia, to create gluten-free foods. Now, Well & Good, his family business, offers products certified by Coeliac Australia, Vegan Australia, and more, meeting HACCP and SQF safety standards. Known for exceptional taste and texture, their products are widely used by foodservice operators across Australia. Well & Good caters to dietary needs, offering mixes free from dairy, eggs, soy, and nuts, suitable for plant-based diets.

🍳 In Tokyo's Nagatacho district, KIGI restaurant, partnered with SRA-Japan since 2020, boasts three stars in the Food Made Good standard. Community engagement is key, as CEA Hideaki Omote emphasizes.

🍴 Fogo de Chão and DineAmic Hospitality are adapting strategies for weekday business to enhance value for non-celebration diners. The focus is on navigating a complex consumer environment. These changes aim to attract customers during weekdays, strengthening their presence in a competitive market. This trend demonstrates efforts by the restaurant industry to address evolving consumer behaviors and preferences.

✈️ India, July 7, 2026: RateGain partners with Philippine Airlines (PAL) to use AirGain, an AI-powered pricing intelligence tool. PAL seeks to enhance pricing across 29 domestic and 40 international routes. AirGain offers insights into 300+ airlines, 170+ OTAs, and 50+ meta-search platforms with 99.95% uptime. This collaboration supports PAL’s real-time pricing decisions. PAL, an APEX Four Star™ airline, was the top Asia-Pacific performer in 2025. RateGain serves over 13,000 customers in 160+ countries.

🏨 Rosanna Maietta, CEO of the American Hotel & Lodging Association, supports Keith Sonderling's nomination as U.S. Secretary of Labor in Washington, D.C. Sonderling is praised for his public service and balanced labor policy approach. The U.S. hotel industry, a major employer with travel and tourism accounting for 1 in 25 U.S. jobs, depends on stable labor policies. The association urges Sonderling's swift confirmation to foster economic opportunity and workforce stability.

🥃 Glengoyne, July 2026, Edinburgh: A 46-Year-Old Single Malt whisky, distilled in 1979 from a refill Bourbon cask and bottled at 41.2% ABV, debuts at SCOTCH in The Balmoral. Priced at £1,000 per dram, this extraordinary expression was selected by Glengoyne’s Distillery Manager Robbie Hughes and SCOTCH Bar Manager Ross Barr. With over 500 whiskies, SCOTCH offers a world-class experience, now highlighted by this rare release, embodying Glengoyne’s tropical fruit notes.

🍗 Dave's Hot Chicken, backed by Drake, opened its latest UK restaurant at Westfield Stratford, London. The launch event included giving away 200 free sliders to app subscribers. The fast-casual dining spot offers Nashville-style hot chicken with a seven-level spice scale, classic sides, and shakes. Located at the World Food Court, it operates daily from 11am, with extended hours until midnight on Fridays and Saturdays.

🏨 Barons Eden has rebranded to Hiddenwell to align with its vision for wellness hospitality and expansion plans. The rebrand includes Hoar Cross Hall in Staffordshire and Eden Hall in Nottinghamshire, with future additions like Ardencote Manor and Orsett Hall. Hoar Cross Hall features one of Europe's largest spas with 104 rooms. CEO Ed Law emphasizes the focus on wellbeing and escapism. Hiddenwell aims to strengthen its position in the UK as a leading spa operator.

🍴 Taz Sarhane, Head Chef of Cycene, London, will host two exclusive dinners at The Ritz-Carlton, Langkawi, Malaysia on August 6-7. The "Threads of Taste" series celebrates Malaysian cuisine's rich history. Guests can attend a chef’s table at the Beach Grill by the Andaman Sea or dine at Langkawi Kitchen, situated on 30-foot stilts. Menus will highlight local ingredients and foraged produce, featuring dishes like crab rendang and lobster with lemongrass.