Miscellaneous

🍴 Bret Thorn is the senior food & beverage editor at Nation’s Restaurant News since 1999 and Restaurant Hospitality since 2016. He studied at Tufts University (BA in history, 1990) and Le Cordon Bleu (1986). Thorn worked in Thailand from 1992 to 1997 and covered Tiananmen Square protests for ABC News in 1989. He served as president of IFEC in 2005 and won a Neal Award in 2006. Thorn lives in Brooklyn, N.Y. and is a published author in food literature.

🍴 Food, Drink & Hospitality Week 2026, at Excel London from 30 March to 01 April, features a diverse ambassador line-up from food, drink, hospitality, and tech sectors. Notable figures include Nick Powell, Portfolio Director, and Steve Alton, CEO, British Institute of Innkeeping, with 13,000 BII members participating. Events include IFE Manufacturing, IFE, HRC, International Salon Culinaire, The Pub Show, and Hospitality Tech360, offering insights and innovation to UK’s industry operators and suppliers.

📖 Hospitality ON offers weekly expert insights into the hospitality industry. Members gain access to exclusive content, job opportunities, and a complete ecosystem. Consider joining to stay updated with the latest trends and information in the hospitality sector. Explore membership options for enhanced resources and networking.

✈️ Qatar Airways deployed SITA's SD-WAN technology across 350+ international sites and data centers, enhancing network efficiency, speed, and security. The project addresses latency and bandwidth issues, ensuring critical systems function seamlessly. The upgrade supports over 172 destinations and 250 aircraft, improving passenger experiences with faster digital access and reduced wait times. Enhanced cybersecurity features include secure channels and a "zero-trust" policy. This initiative future-proofs operations and sets a new industry standard.

✈ Airfare prices are projected to stay stable through 2026, according to the Air Monitor 2026 by Amex GBT. Despite geopolitical and economic challenges, demand for business travel remains strong, stabilizing fares in the high-cost environment. Airlines are focusing on premium offerings and sophisticated revenue management strategies like continuous pricing. These actions maintain base fares while diversifying service options. Businesses must adapt to these changes to unlock value.

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News since 1999, resides in Brooklyn. His expertise spans food trends, French and Asian cuisine, and restaurant operations. Thorn studied at Tufts University, Le Cordon Bleu, and Peking University. In 2006, he won the Jesse H. Neal Award. His work includes writing for New York Sun and Asia Times, and contributions to the Oxford Encyclopedia. Thorn was IFEC president in 2005 and a Disciples d'Escoffier inductee in 2014.

🍝 In autumn, at Noci in Islington, the experience includes complimentary focaccia, delicate Burrata, and Beef Carpaccio starters. Signature Strozzapreti and Chianti beef pappardelle demonstrate technical skill. Desserts like dark chocolate mousse and the inventive Tirami-chou showcase creativity. Drinks, such as peach and elderflower gin fizz and spicy mango margarita, add nuanced complementarity. Noci balances technique, creativity, and atmosphere, offering a relaxed yet refined Italian dining experience that is simultaneously familiar and inventive.

🍷 Giorgia Fornaciari won the Altamura Distilleries Italia Cocktail Competition on November 2025 at Locale Firenze, Rome. Her cocktail, Anima Bruciata, reimagines the classic Clover Club using Altamura Distilleries Vodka, raspberry cordial, and charred pineapple soda. Giorgia will represent Altamura Distilleries in four major international events in 2026. Judges included Salvatore Calabrese and Federico Pavan. Altamura Distilleries Vodka, rooted in Puglia's tradition, is rapidly growing globally, emphasizing authenticity and Italian craftsmanship.

🍴 Maydan Market, by Rose Previte, opened on October 1 in a 10,000-square-foot warehouse in Los Angeles' West Adams. It features a mix of restaurants, vendors, and a bazaar. Inspired by global markets, it includes a communal hearth and diverse culinary concepts like Maléna and Yhing Yhang. Compass Rose, originally opened in D.C. in 2014, joins Maydan Market. Club 104 offers rotating chef residencies, while Sook provides Middle Eastern pantry staples and grab-and-go foods.

📖 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality, excels in spotting food trends. With a BA in history from Tufts University and culinary training at Le Cordon Bleu, Thorn covers food trends across the U.S. He was a columnist for The New York Sun (2005-2008) and won the 2006 Jesse H. Neal Award. He resides in Brooklyn, NY. Thorn's career began in Thailand, writing about business and food.