Miscellaneous

🍔 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.

🌱 In the wake of the COVID-19 pandemic, there has been a significant rise in the plant-based food trend. This movement is driven by health, sustainability, ethics, and curiosity. Consumers increasingly prefer plant-based ingredients like beans, lentils, nuts, and mushrooms, leading to the popularity of veggie burgers and vegetable-based ready meals as alternatives to meat products.

🍴 Hotel Indigos in Warwickshire have been shortlisted four times for the Coventry and Warwickshire Foodie Awards 2025. On 3 June, awards will be announced at Squab Hall Farm, Leamington Spa. Nominations include Hotel Indigo Coventry's Cogs Bar and Kitchen for ‘Best Burger’ & ‘Best Restaurant’ and Hotel Indigo Stratford upon Avon’s The Woodsman for ‘Best Restaurant’ and Greg Newman for ‘Best Chef’. The awards, in their fourth year, honor local food and hospitality excellence.

🚄 Eurostar, Europe's high-speed rail service, unveiled revamped Premier lounges in Brussels and Paris. Completed in collaboration with Chris Bagot Architects, these facilities opened to Eurostar Premier passengers, Carte Blanche, and Carte Étoile members. The Brussels lounge features Belgian-made design elements, while Paris showcases a modern twist on traditional cafés with sustainable materials. Each lounge provides a dedicated bar and private seating areas, emphasizing elegance and sustainability in travel.

🍴 Bret Thorn, senior editor for Nation's Restaurant News, has been reporting on food trends since 1999. A Tufts University graduate, he studied French cuisine at Le Cordon Bleu and Chinese culture in China. Thorn has authored food entries for the Oxford Encyclopedia (2012, 2015) and won a journalism award in 2006. Based in Brooklyn, he was president of IFEC in 2005 and was inducted into the Disciples d’Escoffier in 2014.

🍾 Nonalcoholic beverages are gaining traction as they cater to guests who moderate or avoid alcohol, enhancing inclusivity and boosting check averages. Spirit-free cocktails are a branding opportunity, requiring balance and complexity akin to alcoholic drinks. With a growing variety of N.A. options, creating flavorful alcohol-free drinks is becoming easier. Leith Steel, of Carbonate, a top-ranked creative agency (#45 on 2025 Inc. Regionals: Midwest), emphasizes the importance of diverse flavor profiles and strategic brand communication.