Revenue Management

💸 Hospitality franchisees face challenges with rising wages, inflation, and consumer confidence. An International Franchise Association (IFA) survey found 37% of franchisors see labor costs and recruiting quality employees as significant hurdles. Furthermore, 70% reported franchisees have open positions. ADP Research indicates that median base wages for sit-down restaurant employees reached $24 an hour as of September 2024, a 28% rise from pre-pandemic levels. Job-stayers in leisure and hospitality have seen higher pay growth than new hires since December 2022. Inflation concerns increased among respondents to 12% in 2024, up from 9% the prior year.

🏨 In a bonus episode, Steven Marais, Vice President of Rooms at Noble House Hotels & Resorts, discusses how the company enhanced hotel operations, staffing, and financial performance with Actabl's product suite. This collaboration was highlighted on April 3, 2025.

🍴 The James Beard Foundation announced nominees for its Restaurant and Chef Awards on Wednesday, with winners to be revealed on June 16 at Lyric Opera of Chicago. The awards originated in 1991 in New York City. Following the COVID pandemic, the Foundation shifted focus from fine dining to a broader range of culinary talents, emphasizing equitable, sustainable, and healthy work culture. Nominees must now submit a video or essay explaining their alignment with these values. There are three new beverage categories: Best New Bar, Outstanding Professional in Beverage Service, and Outstanding Professional in Cocktail Service, reflecting the evolving interest in beverage programs.

🍴 Shawn Gawle opened Camaraderie in Houston Heights on March 26, presenting a "fine-casual" dining experience with a market-driven menu. The restaurant, designed by Schaum Architects, was a former shed retaining its original wood and metal elements, now featuring skylights and custom seating. The dining room offers a $75 prix-fixe menu for 32 guests, the bar and lounge offers an à la carte menu for 24 guests, and a 22-seat patio serves from a window counter. Gawle, with 18 years in savory and pastry roles including at Michelin-starred March and respected Quince and Saison, is supported by wine director Gillian Malone and bar manager Kristine Nguyen. Camaraderie features playful dishes, a balanced wine list, and cocktails like the $8 mini Martini.

💵 U.S. Immigration and Customs Enforcement (ICE) raids have risen nationwide, targeting multiple restaurants. On Feb. 24, four employees from Mi Jalisco in Peterborough, N.H., were detained. Owners of Jersey Kebab in Haddon Township, N.J., were arrested on Feb. 25; the wife, Emine Emanet, held for two weeks before release. Jersey Kebab reopened on March 24. Kamiya 86 Asian Bistro and Sushi Bar owner in Florida is facing up to 10 years in prison after a guilty plea on Feb. 28. Owner of Ya Ya Noodles in Newark, N.J., was convicted on March 24 of acting as a foreign agent. Approximately one million undocumented immigrants work in the U.S. restaurant industry, with numbers potentially increasing due to federal crackdowns.

🌶 Aleppo pepper, originating from Syria, is gaining popularity in U.S. restaurants. Known by 34% of Americans, 17% have tried it, with higher awareness among vegetarians and vegans. It offers a mild, fruity heat with smoky notes, suitable for savory and sweet dishes. Now more accessible in specialty stores and online, it's increasingly used by home cooks. Its popularity reflects a trend towards bold, regional flavors.

🍢 KFire, a fast-casual Korean barbecue concept, gains recognition from Wonder-owned delivery service. No specific dates or locations mentioned. Article lacks numbers, statistical data, reasons for recognition, or detailed operational information on KFire or Wonder's service. Summary: KFire's Korean barbecue concept earns accolades from Wonder's delivery platform, with no further details on the nature of the recognition or its implications.

📢 Tock, under American Express for a year, shifts marketing for the "Reservation Wars". Their "Tock 10" campaign promotes unique restaurants and experiences. Offering tools like variable pricing, Tock distinguishes itself with experience-driven bookings and white-glove support, attracting top-tier venues and diners. Partnerships with Michelin-starred restaurants and integration with Resy, aim to offer unified hospitality solutions. Facing industry challenges like rising costs and labor shortages, Tock provides revenue-driving technology. Anticipate enhanced features, a combined 70 million user network, and 27,000 worldwide businesses accessible in one place.

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation's Restaurant News since 1999, also joined Restaurant Hospitality in 2016. He hosted "In the Kitchen with Bret Thorn," and wrote for The New York Sun from 2005 to 2008. Before, Thorn lived in Thailand (circa 1994-1999), where he was a sub editor for Asia Times, senior editor for Manager magazine, and contributed business and food articles. A Tufts University magna cum laude graduate with a BA in History, Thorn studied at Le Cordon Bleu in Paris and spent time at both Nanjing and Beijing Universities in 1988-1989. He won the 2006 Jesse H. Neal Award, joined the Disciples d'Escoffier in 2014, and has published works in the Oxford Encyclopedia and the Oxford Companion. Thorn, a Colorado native, resides in Brooklyn, NY.

📝 Leigh Anne Zinsmeister, currently the content manager for Informa’s Restaurant and Food Group since February 2020, manages special reports and digital content. She previously served as a digital content manager (April 2018-Feb. 2020) and digital content producer (June 2016-April 2018) for the same group. Zinsmeister held positions at Mail Online (March 2014-June 2016) and Gannett's Phoenix Design studio (Jan. 2012-March 2014). With a journalism degree from Arizona State University, she resides in New York City but has ties to Phoenix, Dallas, and Cleveland. Contact her at [email protected]