Miscellaneous

📅 myroom24 partners with IHG Hotels & Resorts, launching first in Germany to meet Europe's growing demand for long-term stays. The platform supports bookings from 28 to 185 nights across IHG's portfolio, offering midscale and upscale options. Corporate clients, especially in consulting, gain access to discounted rates. IHG’s extended-stay brands like Staybridge Suites and Candlewood Suites feature kitchens and communal spaces, enhancing guest experience and owner revenue in Europe's rapidly growing extended-stay segment.

🚀 Six by Nico launched its SPACE menu on August 25, 2025, at all locations. This six-course cosmic dining experience costs £45 per person, with an optional £30 wine pairing. The menu will be available until November 16, 2025, offering dishes like Zero Gravity Oyster and Solar Flare. Chef Nico Simeone’s inspiration stems from space exploration, offering imaginative presentations and flavors, pushing the boundaries of culinary creativity, available for a limited 12-week period.

💳 78% of 2,000 millennials prioritize payment flexibility when booking trips. 66% would choose flexible options over identical priced airline offers. Financial constraints led 43% to delay or cancel plans last year. Hidden fees (62%), lack of flexibility (61%), and upfront costs (58%) are major barriers. 70% would book earlier, 66% more often, and 67% would upgrade if costs were spread. Over 51% spend more than £2,000 annually on travel. Only 40% find airlines financially accessible, but 49% say booking sites are better.

🍴 Bret Thorn is the senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality. He joined NRN in 1999 and Restaurant Hospitality in 2016. Thorn has expertise in food trends, notably in French and Asian cuisines, and holds a degree from Tufts University and a certificate from Le Cordon Bleu. His accolades include a 2006 Jesse H. Neal Award. Thorn, a Denver native now residing in Brooklyn, started his career with roles in Thailand and at The New York Sun.

🍴 Chef Marjorie Meek-Bradley joined The View, a historic rotating restaurant in New York City, now owned by Union Square Hospitality Group. With a background in top U.S. restaurants, she crafted a menu blending classic New York chop house vibes with seasonal touches. Her favorite dish is the Brazilian Picanha, simply seasoned and broiled. Side dishes like peas and carrots, inspired by Swanson TV dinners, reflect her focus on simplicity and flavor.

🍪 Luxury hotels often provide standardized VIP amenities like macarons, which are becoming unremarkable due to predictability. Behavioral science suggests unexpected gestures, such as replacing shaving foam at Trident Chennai or offering espresso at Sofitel Mumbai, create lasting impressions. Personalized experiences evoke loyalty and delight more than routine offerings. The real essence of luxury lies in the unexpected and thoughtful gestures that make guests feel special, beyond the typical offerings found in many high-end accommodations.

🏠 In 2005, transforming short-term rental properties into event spaces began. Notably, a property on the Croisette in Cannes, near the Carlton Hotel, saw its annual turnover skyrocket from €140,000 to €750,000 after entering the event market. This shift capitalized on major events like the Cannes Film Festival, Mipim, and Cannes Lions. Unique properties in prime locations significantly enhance revenue opportunities in the short-term rental sector.

🎬 Harkins Theaters partnered with The Culinary Edge to launch The Backlot in July at The Shops at Norterra, Phoenix, AZ. The 90-year-old brand offers a family entertainment center with bowling, darts, and an arcade. The Studio Canteen serves film-themed dishes like pizzas, burgers, and desserts. The Culinary Edge, a San Francisco consultancy, ensured an unforgettable menu. An indoor-outdoor bar offers drinks, including local brews and mocktails.