Miscellaneous

🌿 In the post-COVID-19 landscape, the plant-based food trend has surged, fueled by consumer desires for health, sustainability, and ethics. This shift includes an increased demand for beans, lentils, nuts, and mushrooms, with popular products like pre-made veggie burgers and vegetable-based ready meals offering alternatives to meat. The trend reflects a significant movement within the foodservice industry.

🌐 Lightning struck, causing significant damage to a home wired with ~$20k of salvaged materials, with an estimated $100,000 in repair costs. The incident cancelled a New York work trip and impacted the family, including car hail damage and post-surgery eye pain. Despite the hardships, a warm greeting from a child brought solace, emphasizing the value of simple gestures and joys.

📖 Joanna Fantozzi, with over seven years in journalism, specializes in the restaurant and hospitality industry. She has a BA in English literature and creative writing from The College of New Jersey and an MA in arts and culture journalism from CUNY's Craig Newmark Graduate School of Journalism. Fantozzi has worked for Insider, The Daily Meal, and joined Informa's Restaurants and Food Group in 2018, currently serving as Senior Editor since August 2021. She has moderated industry events like MUFSO and Restaurants Rise.

🏠 The Komu Canggu Bali offers 126 designer rooms with amenities like a gym and co-working spaces. Struggling with low online visibility and OTA dependency, they adopted STAAH's booking engine and later integrated the Get Google feature. This integration led to a 25% increase in direct bookings, enhancing The Komu's direct revenue and online reach.

📖 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality since 1999, hosts a podcast "In the Kitchen with Bret Thorn." He reported on New York's restaurant scene in "The New York Sun" from 2005 to 2008. Thorn wrote for "Manager" magazine and "Asia Times" while in Thailand (1992-1997) and was an ABC News runner during the 1989 Tiananmen Square protests. A Tufts University graduate (1990), he also attended Le Cordon Bleu in Paris (1986) and studied in China (1988-1989). Thorn won the 2006 Jesse H. Neal Award and authored entries for the Oxford Encyclopedia (2012) and Oxford Companion (2015). He was inducted into the Disciples d'Escoffier in 2014 and served as IFEC president in 2005. He is based in Brooklyn, NY.

🍻 WonderBrew, a Malaysian brand, tailors kombucha to local tastes with flavours like passionfruit, lemongrass, and pomelo, using ingredients from local organic farms. 60% of sales come from grocery retail across over 1,700 locations. The brand plans to enter mass-market grocery chains and is exploring new categories like Jun Tea, positioning it as an affordable alternative to premium honey drinks, and considering coconut-based and yoghurt-based probiotic drinks, catering to the increasing demand for gut-friendly beverages in Malaysia.

🚀 Vietnam Airlines expanded its partnership with Adyen, a financial technology platform, in 2024 after initially partnering in 2017 for gateway solutions. The collaboration now includes Adyen’s global acquiring capabilities, leading to a 5% uplift in authorization rates for the airline. Adyen's network connects to Visa and Mastercard card schemes, offering lower transaction fees and improved local market adaptability. This move is part of Vietnam Airlines' digital transformation, providing travelers with a secure and flexible payment experience.

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation's Restaurant News and Restaurant Hospitality, reports on F&B trends and guides coverage. He hosted "In the Kitchen with Bret Thorn" podcast and wrote "Kitchen Dish" for The New York Sun from 2005-2008. In 1999, he joined Nation's Restaurant News after writing in Thailand for Manager magazine and Asia Times. A magna cum laude Tufts University history graduate and Phi Beta Kappa member, Thorn studied at Le Cordon Bleu and in China. His work won the 2006 Jesse H. Neal Award, and he served as IFEC president in 2005. Thorn, inducted into the Disciples d'Escoffier in 2014, lives in Brooklyn, N.Y., and specializes in F&B trends, French cuisine, and Asian cuisine. His career includes being a columnist for New York Sun (2005-2008), sub-editor at Asia Times (1995-1997), and ABC News runner in 1989. He was educated at Tufts University (BA in History, 1990), Peking University, Nanjing University, and Le Cordon Bleu (Certificat Elémentaire, 1986). Contact him at [email protected] and follow him on LinkedIn, Facebook, Twitter, and Instagram.