Miscellaneous - 10 Minutes News for Hoteliers - Page 83

2 min

La Grande Boucherie is now open in Miami, serving up Parisian brasserie food and vibes

🍴 La Grande Boucherie opened in Manhattan in 2020 and expanded with Miami, Chicago, and Washington, D.C. locations recently. The Miami branch occupies a 13,000 square foot space in an Art Deco building dating back to 1938, seating 450 guests. Executive Chef Leonardo Pablo oversees a menu including French bistro fare, with options like Certified Japanese A5 wagyu. Emil Stefkov, founder of The Group Hospitality, notes Miami's cultural diversity as a key expansion factor. The company plans more openings in 2025.

2 min

New on the Menu: A baked Persian pancake and a pad Thai cookie

🍴 Bret Thorn, Senior Food & Beverage Editor at Nation’s Restaurant News since 1999 and Restaurant Hospitality since 2016, tracks F&B trends. He hosted "In the Kitchen with Bret Thorn" podcast, wrote for The New York Sun (2005-2008), and contributed to Manager magazine and Asia Times in Thailand (1992-1997). A Tufts University history graduate (1990), he studied at Le Cordon Bleu (1986) and in China during 1988-1989, including witnessing the Tiananmen Square events. Thorn won the Jesse H. Neal Award (2006) and joined Disciples d’Escoffier (2014). Contact at [email protected]

2 min

Spain’s Iberojet rewews Sabre’s Passenger…

✈ Iberojet, part of Ávoris and the Barceló Hotel Group, renewed its partnership with Sabre for seven years, endorsing Sabre’s Radixx Passenger Service System (PSS). The Spanish carrier will continue to use Radixx products including Radixx Res, Radixx Go, Radixx EZYcommerce, and Radixx Insight to enhance its long-haul leisure travel services to the Americas, the Caribbean, and Europe. The renewal reflects Iberojet’s trust in Radixx for its operational and commercial goals, while Sabre strengthens its innovation roadmap.

1 min

Blue raspberry, a staple for candies, beverages, and desserts

🍓 Blue raspberry, not found in nature, became popular in U.S. restaurant menus, especially in candies, beverages, and desserts. Developed in the 1970s to differentiate raspberry flavors, it's currently trending in 2025. With 84% awareness among U.S. consumers and 60% having tried it—mostly millennials—its menu presence has surged 52% in four years. Dunkin' and Sonic include it in their drinks. Datassential confirms its ubiquity in quick service and chain restaurants.

1 min

Azora opens the first Autograph Collection hotel in Porto

🏡 The Forte de Gaia, a 5* hotel part of Azora's luxury market strategy in Portugal, was once the Lodge Oporto before joining Marriott International. Post-renovation, the hotel now has 119 rooms, including five suites and two luxury suites, a heated outdoor pool, fine dining restaurant, gym, and event spaces. It's part of the Autograph Collection, emphasizing unique hotel identities. The opening in Porto signifies a growth in luxury hospitality, blending leisure with authentic heritage.

The rich tourists who want more, and more, and more

🎭 "The White Lotus" takes its Season 3 to Thailand on Feb 18, 2025, exploring the opulence and moral dilemmas of the ultra-wealthy. The series highlights the elite's entitlement, detachment from consequences, and precarious self-image, as they navigate power, sex, and spirituality. Season 3 intensifies the drama with suspense, mysterious deaths, and a looming atmosphere, while the Ratliff family faces spiritual conflict during their monastery visit, especially Saxon, who rejects Buddhist principles. Despite the critique, the show indulges in lavish lifestyles, with characters' transformations remaining uncertain.

1 min

Why I Planted 200 Fruit Trees

🌳 The Nook philosophy emphasizes creating spaces that inspire creation, integrating nature as a fundamental element. The article advocates for planting fruit trees, suggesting an investment of $30 per sapling, highlighting the value in the experience of nurturing, the beauty of seasonal growth, and the joy of harvesting the fruit.

2 min

New on the Menu: Globally influenced seafood dishes

🍳 Bret Thorn, senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality, tracks food and beverage trends and hosts a podcast. He started at Nation’s Restaurant News in 1999, contributed to The New York Sun from 2005 to 2008, and joined Restaurant Hospitality in 2016. Thorn is a magna cum laude graduate from Tufts University, studied at Le Cordon Bleu in Paris, and reported for ABC News during the 1989 Tiananmen Square protests. His work includes a Neal Award-winning column and contributions to Oxford food encyclopedias; he was inducted into the Disciples d’Escoffier in 2014.

3 min

Outdated airport payments jeopardize…

🎫 Study "Retailing Ready" by Innovationbubble and Opinium, commissioned by Outpayce from Amadeus and Worldline, reveals 54% of airport travelers must relocate to pay, 57% use less secure payment methods. Over half (56%) waived fees due to payment issues, and 45% would spend more with preferred payment options available. Airports rank third in payment frustration locations, with travelers spending an average of €263 on services per trip. Preferred payment methods: contactless cards (46%), Chip & Pin (44%), digital wallets (35%), cash (28%), local methods (21%), secure links (19%).

2 min

Doughnut restaurants go all in for Valentine’s Day

🍩 Bret Thorn, senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality since 1999, reports on food and beverage trends. Host of podcast "In the Kitchen with Bret Thorn," he contributed to The New York Sun (2005-2008) and worked in Thailand (1992-1997). A magna cum laude Tufts University graduate and Le Cordon Bleu-trained, Thorn won the 2006 Jesse H. Neal Award and was inducted into Disciples d’Escoffier in 2014. He resides in Brooklyn, N.Y. Email: [email protected] Social Media: LinkedIn, Facebook, Twitter, Instagram.

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