Miscellaneous

🏨 The Ritz Paris in France, Aman Tokyo in Japan, and The Peninsula Hong Kong offer urban elegance with amenities like personalized services and art collections. Soneva Fushi in the Maldives and Four Seasons Resort Bora Bora emphasize island retreats with eco-projects and activities like snorkeling. Hotel du Cap-Eden-Roc in France and Raffles Singapore provide historic luxury with features like heated pools. Boutique luxury is highlighted by COMO Hotels and Fogo Island Inn, focusing on wellness and sustainability.

🍮 Jessica McCormack and Nicolas Rouzaud launch a new patisserie, **Cerisier**, in Mayfair on June 2nd. Priced at £17 takeaway and £19 in-store, the dessert features almond and sakura mousse, almond sponge, and cherry confit. It mirrors McCormack’s Fruit Salad jewelry collection. Rouzaud, trained at Le Bristol Paris and The Lanesborough, brings expertise honed at The Connaught. Available through cherry season, this collaboration celebrates artistry and summer’s vibrant spirit.

✈️ Rachel Vandenberg transformed from a hotel owner to a flight attendant by June 3, 2025. In a podcast with Nancy Mendelson from Hertelier, she discusses leading with empathy and enhancing hospitality through a coach approach. Rachel emphasizes that great service starts with the team and shares her inspiration to pursue her dream 30,000 feet in the air. The conversation highlights leadership and service in the hospitality industry.

📈 eDreams ODIGEO reported record profits for fiscal 2025. Cash EBITDA soared 49% YoY to €180.4 million. Prime subscribers increased 25% to 7.26 million, while revenues hit €718 million, a 6% rise YoY. Marginal profit grew 30% to €281.6 million. Cash generation surged 123% YoY to €100 million. Since November 2021, Prime membership quadrupled to 7.26 million and Cash EBITDA skyrocketed 62-fold, reflecting the successful strategic transformation.

✈️ Nauru Airlines, the national airline of Nauru, enhanced its load control with Ink Innovation's cloud-based platform. Operating across the Pacific with Boeing 737s, the airline produces load sheets quickly, within 10 minutes, even during system outages like the one at Brisbane International. The partnership with Ink spans over 15 years, facilitating real-time collaboration and efficient operations, crucial for their unique passenger and cargo mix in remote island destinations.

🍔 Co-founders Taylor McKinnon and Adam Wilks launched Mr. Charlie's Told Me So, a plant-based fast-food brand, three years ago. Now, with four units in California, they're set for national expansion. Patrick Lam signed an 18-unit franchise deal to introduce Mr. Charlie's in Phoenix, starting in Scottsdale this year. Mr. Charlie's aims to transform fast food with unique items like potato-based ice cream and a commitment to employing marginalized individuals. David Subotic joins as chairman to support global growth.

🏨 Glion, a top-ranked hospitality school, with campuses in Switzerland and London, excels in providing a blend of academic and practical learning. Offering a bachelor's degree in hospitality management, it ensures real-world readiness through internships and a network of 4,000 employer partners. Alumni like Pascal Camia and Chidochashe Chola demonstrate career success, attributing their advancements to Glion's comprehensive education. The curriculum focuses on current industry trends, emphasizing service, leadership, and performance.

🏠 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.