Miscellaneous

🍴 Bret Thorn, host of "In the Kitchen with Bret Thorn" podcast, is the senior food & beverage editor at Nation’s Restaurant News since 1999. He earned a BA in history from Tufts University in 1990 and studied at Le Cordon Bleu in 1986. Thorn has been involved in journalism since 1989, winning the 2006 Jesse H. Neal Award. He was inducted into the Disciples d’Escoffier in 2014 and resides in Brooklyn, NY.

🍸 Restaurant operators and bartenders from Austin to Miami and Oklahoma City to Brooklyn are celebrating summer by launching frozen cocktails. From Memorial Day weekend, these creative and classic icy drinks will be available on patios nationwide. Expect to see a range of exciting glassware and garnishes as they experiment with bold new flavors. Don't miss the top 10 must-try frozen cocktails this season!

📰 Ron Ruggless, senior editor at Nation’s Restaurant News, joined in 1992 after a decade at the Dallas Times Herald. Expertise: foodservice mergers, operations, and marketing. Edited Zagat Dining Guide for Dallas-Fort Worth. Frequently moderates panels like MUFSO and Horeca Professional Expo. Career includes roles at Dallas Times Herald (1982-1991), Charlotte Observer (1980-1982), and Omaha World-Herald (1978-1980). Connect with Ron via Twitter, LinkedIn, Instagram, and TikTok: @RonRuggless.

🍮 Jessica McCormack and Nicolas Rouzaud launch a new patisserie, **Cerisier**, in Mayfair on June 2nd. Priced at £17 takeaway and £19 in-store, the dessert features almond and sakura mousse, almond sponge, and cherry confit. It mirrors McCormack’s Fruit Salad jewelry collection. Rouzaud, trained at Le Bristol Paris and The Lanesborough, brings expertise honed at The Connaught. Available through cherry season, this collaboration celebrates artistry and summer’s vibrant spirit.

✈️ Rachel Vandenberg transformed from a hotel owner to a flight attendant by June 3, 2025. In a podcast with Nancy Mendelson from Hertelier, she discusses leading with empathy and enhancing hospitality through a coach approach. Rachel emphasizes that great service starts with the team and shares her inspiration to pursue her dream 30,000 feet in the air. The conversation highlights leadership and service in the hospitality industry.

📈 eDreams ODIGEO reported record profits for fiscal 2025. Cash EBITDA soared 49% YoY to €180.4 million. Prime subscribers increased 25% to 7.26 million, while revenues hit €718 million, a 6% rise YoY. Marginal profit grew 30% to €281.6 million. Cash generation surged 123% YoY to €100 million. Since November 2021, Prime membership quadrupled to 7.26 million and Cash EBITDA skyrocketed 62-fold, reflecting the successful strategic transformation.

🍔 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.

🏠 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.