Miscellaneous

🍳 Bret Thorn, Senior Food & Beverage Editor, is known for his expertise in food trends and French cuisine. Since 1999, he's been with Nation’s Restaurant News and joined Restaurant Hospitality in 2016. He studied at Le Cordon Bleu in 1986 and graduated from Tufts University in 1990. Notably, he worked for ABC News during the Tiananmen protests in 1989. Thorn received the 2006 Jesse H. Neal Award and was inducted into Disciples d'Escoffier in 2014.

🍴 Marking a new culinary chapter, BEAR by Carlo Scotto opened in Beaconsfield, October 2025. Located in the Crazy Bear Hotel, this 14-cover restaurant showcases a British foraged tasting menu inspired by Europe, Asia, and the Middle East. Seasonal ingredients include mushrooms from Hogback Wood and wild garlic from Peterley Wood. Guests enjoy an eight-course menu, foraged cocktails, and rare wine pairings. The intimate design features a Nero Portoro marble counter for an immersive dining experience.

🌇 Boston's South Station, opened in 1899, receives its first major upgrade since the 1980s. Pelli Clarke & Partners redesigned the station, featuring a new concourse with 10 concrete arches and three domes, improving transit connectivity. Rising above is a 52-story tower with 680,000 sq ft of office space, 166 Ritz-Carlton residences, retail, and dining. The project boasts LEED Gold precertification and a BREEAM ‘Excellent’ rating, symbolizing Boston’s evolution and leadership.

🍽 In 2025, the restaurant industry is facing sluggish growth with nearly 60% of companies reporting negative same-store sales. Technomic has adopted a scenario-based model due to the market's underperformance. Fast-casual traffic is declining, while Gen Z is increasing visits to casual-dining chains. About 25% of Gen Z’s spending goes to casual dining. Menu prices rose 3.7% in September 2025, with consumers anticipating further increases. Operators expect costs to rise, and 60% plan further price hikes. 80% of consumers worry about inflation.

🏨 Milner York celebrated its first anniversary from October 13-17, 2025, with a 1940s-themed week, culminating in an Anniversary Evening in York. The Milner Award was introduced, honoring Eleanor Bryson for her contributions to Visit York. The event supported St John Ambulance and featured the Lord Mayor of York. The celebrations honored William Milner, commemorating his courage during the 1942 Baedeker raid. The hotel, rebranded in 2024, boasts high guest satisfaction and team retention.

🛩️ Thai Airways and IBS Software have partnered to modernize the Royal Orchid Plus Programme through the iLoyal platform. This initiative aims to enhance member engagement using AI and data-driven capabilities. The platform supports integration with various sectors, adding value to the loyalty experience. Leaders Marcus Puffer and Gautam Shekar highlight the commitment to digital transformation, with Thai Airways focusing on "Power of Plus" to drive future growth and innovation.

🚀 myPlane, a global online booking engine for commercial charter flights, has launched AI capabilities to aid airline revenue teams in tracking demand and setting margins. With over 150 airlines and 1,500 B2B users, the platform provides AI-powered quotation management and dynamic market pricing insights. This technology helps airlines forecast seasonal demand and adjust rates based on market behavior, making charter bookings more efficient and data-driven.

🍝 Bret Thorn, Senior Food & Beverage Editor at Nation’s Restaurant News since 1999, specializes in food and beverage trends. His career includes roles at The New York Sun (2005-2008) and Asia Times (1995-1997). A Tufts University magna cum laude history graduate, he studied at Le Cordon Bleu in 1986. Thorn's work includes a 2006 Jesse H. Neal Award, and he was IFEC president in 2005. His expertise spans French cuisine and Asian culinary trends.

🏠 Designer Luke Edward Hall’s Deux Gares Express restaurant in Paris, next to Les Deux Gares hotel, features 1960s and 70s-inspired interiors with antique and custom furniture. The eclectic design blends British and French styles, with hessian wallpaper and trompe l'oeil marble. Restaurateurs Jonathan Schweizer and Frédéric Lesire focus on classic French cuisine. Key elements include a sunflower yellow bar, green and brown color palette, and a centerpiece antique table sourced from a French monastery.