Revenue Management

📝 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]

🌶 Skhug, a Yemeni Jewish green sauce with cilantro, garlic, chile peppers, and spices, is gaining popularity in the U.S., particularly in restaurants and meal kits. Known for its bold, spicy flavor, skhug is now on 0.5% of U.S. restaurant menus, marking a 41% increase over four years. Velvet Taco highlighted skhug in a taco and Margarita. Higher skhug awareness is seen among vegan and vegetarian consumers.

🍳 Bret Thorn, Senior Food & Beverage Editor for Nation's Restaurant News and Restaurant Hospitality, guides F&B trends coverage since 1999. Host of "In the Kitchen with Bret Thorn" podcast, he reported on foodservice operations and authored a column for The New York Sun (2005-2008). With a BA in history from Tufts University and studies at Le Cordon Bleu, Thorn reported from China in 1989 for ABC News. His work includes entries for the Oxford Encyclopedia of Food and Drink in America (2012) and Oxford Companion to Sugar and Sweets (2015). He won the 2006 Jesse H. Neal National Business Journalism Award and was inducted into the Disciples d'Escoffier in 2014. 📧 [email protected]

🍾 Nusret Gökçe, known as Salt Bae, gained fame in 2017 for a viral video of his unique salt-sprinkling technique. He founded the first of his 17 Nusr-Et steakhouses in Istanbul in 2010. Despite setbacks, including failed ventures and lawsuits, he announced expansion plans in January for new locations in Mexico City, Rome, Milan, and Ibiza. The 2022 World Cup saw Gökçe in a controversial incident involving the trophy. One Nusr-Et steakhouse in New York City's Meatpacking District closed in May, with intentions to relocate to Times Square. The Midtown location, formerly the China Grill, now caters to tourists and theatergoers. The dining experience is theatrical, with a menu featuring mostly wagyu beef and dramatic presentations, like the Smoked Saltbae Old Fashioned. The Golden Reserve Selection offers steaks and burgers with gold leaf, including a $180 Golden Burger and a $950 Golden Tomahawk.

```html 💸 ``` Hotels using Atomize RMS have seen up to 35% more Revenue per Available Room (RevPAR) and up to 37% higher Average Daily Rate (ADR). Implementing an RMS like Atomize, part of Mews, enables real-time data access, rate adjustments, and strategic planning. An RMS automates pricing based on demand, competitor pricing, booking trends, and market conditions. Frimurarehotellet saves 20-30 hours monthly by utilizing Atomize's automated pricing. RMSs are ideal for properties with more than 10 rooms in competitive markets, offering real-time optimization, AI-driven insights, and cloud-based flexibility. Revenue managers benefit from RMS by shifting focus from manual tasks to strategic oversight, enhancing overall profitability. Atomize's two-way integration with PMS simplifies revenue management, providing time-saving automation.

🍛 Japanese curry, known for its mild and comforting taste, has seen a 120% increase on U.S. menus over the last four years. With half of the U.S. population familiar with it, its sweet and accessible flavor appeals particularly to Asian and millennial consumers, with 19% having tried it. Its growing accessibility in U.S. grocery stores reflects the rising interest in globally inspired comfort foods. Fast-casual chain Tender Greens features a Japanese chicken curry dish.

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality since 1999, hosts the podcast "In the Kitchen with Bret Thorn." Wrote for The New York Sun (2005-2008), and in Thailand for Manager magazine and Asia Times newspaper. Graduated magna cum laude from Tufts University, studied at Le Cordon Bleu, and during Tiananmen Square in 1989, worked for ABC News. Won the 2006 Jesse H. Neal Award, was IFEC president in 2005, and authored food entries in Oxford publications (2012, 2015). Inducted into Disciples d'Escoffier in 2014, based in Brooklyn, New York.

🍴 Grassfed Hospitality, during the pandemic, emphasized sustainability in their operations. Los Félix, part of their portfolio, is a Michelin-starred restaurant focusing on heritage corn from Mexico. Krüs Kitchen serves seafood and seasonal dishes. Together, they have two Michelin Green Stars, the only ones in Miami and among three in Florida. Grassfed doesn't aim for accolades but to set industry standards. They've added composting, use local dairy, avoid seed oils, and source sustainably caught seafood over 30 pounds. Despite higher costs, they maintain their practices. The group is expanding with Süm in Atlanta, continuing their sustainability efforts.

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality, hosts a podcast and wrote for The New York Sun (2005-2008). He joined Nation’s Restaurant News in 1999, after five years in Thailand writing for Manager magazine and Asia Times. A magna cum laude graduate from Tufts University and Le Cordon Bleu trained, Thorn won the 2006 Jesse H. Neal Award. Inducted into the Disciples d’Escoffier in 2014, he's a Colorado native residing in Brooklyn, N.Y.

🍴 William Reed will publish North America's 50 Best Restaurants, featuring the U.S., Canada, and parts of the Caribbean, excluding Mexico, Cuba, and the Dominican Republic which are part of Latin America's 50 Best since 2013. The top-50 list is to be announced at a live ceremony later this year, on a date yet to be confirmed. U.S. restaurants like New York's Eleven Madison Park and Atomix, as well as California's SingleThread, have previously made the World’s 50 Best list. The North American rankings are derived from a panel of 300 anonymous voters, including chefs, journalists, and gourmets, with no participation fee for restaurants.