Miscellaneous

✈️ Airline leadership struggles with conflicting goals between Revenue Management (RM) and Loyalty programs. RM focuses on load factor and seat revenue, while Loyalty emphasizes engagement and lifetime value. Airlines face issues like "flexible redemptions" and dynamic pricing. American Airlines stopped awarding miles on Basic Economy, affecting Loyalty. Nearly one-third of loyalty-related social media posts are negative. Solutions include shared revenue attribution, pre-negotiated inventory windows, data sharing, and addressing cannibalization concerns.

🏠 Shiji's Infrasys POS, a cloud-based point-of-sale solution, received the 2026 “Best Customer Support” award from Software Advice on February 5, 2026, in Atlanta, Georgia. The award is based on verified customer reviews from hospitality professionals who appreciate Infrasys's reliable, 24/7 support. With over 5,000 employees globally, Shiji serves more than 91,000 hotels. Infrasys integrates with property management systems and remains operational even during connectivity disruptions, ensuring seamless hospitality operations worldwide.

🍽 Chipotle and Starbucks are set to revamp their loyalty programs in 2026, focusing on affordability rather than AI or personalization. In early 2025, Chipotle faced declining foot traffic, although 90% of app orders came from loyalty members, contrasting with 20% for in-venue. The trend highlights a shift towards points, tiers, and tangible value for the majority, while only 1% of customers seek personalized experiences. Understanding customer preferences is key to this strategy.

🍴 The Bay by Chef Fei at Mandarin Oriental, Shenzhen, secured a One Diamond rating in the 2026 Black Pearl Restaurant Guide. 🎉 Under the guidance of Chef Huang Jinghui (Chef Fei), the restaurant masterfully blends Lingnan and Chaozhou cuisines. 🎨 Chef Water, the Chinese Executive Chef, skillfully crafts dishes like Poached Threadfin Fish, Wok-fried Australian Lobster, and Mushroom Roast Goose Roll. 🦞 The venue features nine private dining rooms inspired by "Classic of Mountains and Seas." 📚

📖 Author: Priyanka C. Agarwal, a seasoned writer and editor, has contributed to notable publications such as The South China Morning Post, SilverKris, Her World, The Michelin Guide, and Time Out. Her portfolio includes custom content for brands like Sentosa, Mediacorp Special Projects, Asia’s 50 Best, IKEA, and Meat and Livestock Australia. Priyanka specializes in food and drink, wellness, luxury, and travel.

🥘 Chef Cho leads Onjium, a Seoul-based restaurant, showcasing innovative takes on Korean royal cuisine by using local ingredients like heirloom rice and walnut oil. Traditional techniques from temple and royal kitchens are integrated into seasonal menus. Dishes include tofu “cheese” from soybean milk and shrimp wrapped in strawberry gochujang. Onjium emphasizes food sustainability through fermentation, offering vinegars and drinks from repurposed peels, demonstrating a blend of heritage with modern culinary practices.

🏠 2026, global: Up in the Air | Consultancy releases three new editions of its Airline & Travel Payment Landscape Infographics. The infographics cover vendors with established or aspiring presence in the industry. Access the vendor directory online for detailed insights. Over 50 infographics are available, focusing on airline, travel payments, and fintech, enhancing B2B payment knowledge. Explore the infographics via the provided LinkedIn link for detailed vendor information. #airlinepayments #travelpayments #b2bpayments #travelfintech

🏨 In 2025, Dusit International saw three of its hotels—Dusit Thani Bangkok, Kyoto, and Mactan Cebu—earn one Michelin Key each. Cannubi by Umberto Bombana in Bangkok became the first Italian restaurant in Thailand to receive a Michelin Star. Alumni from Dusit Thani College, including chefs from AKKEE and GOAT Bangkok, also garnered Michelin Stars. Le Cordon Bleu Dusit in Bangkok continues to train award-winning chefs like Pichaya ‘Pam’ Soontornyanakij, named Asia's Best Female Chef 2024.

🎢 Tonana, a rooftop bar in San Miguel de Allende, Mexico, designed by AG Studio, is inspired by ancient goddesses. Located on Casa Hoyos, the bar features crocodile-shaped furniture and tezontle flooring, a red volcanic stone. Andrés Gutiérrez drew on Mexican matriarchal history and Aztec mythology, creating a space celebrating female figures like Tonantzin. Tezontle and marble elements add to the design, with custom furniture crafted by Oaxaca artisans and collaborations with Los Patrones.