TOP NEWS

🏨 In 2025, average wages for non-supervisory workers hit $22.70 per hour. The hospitality industry faced turnover rates 4 to 7 times the national average, costing $3,500 to $5,000 per replacement. Las Vegas union contracts reduced room quotas and enhanced safety. AI handles 70% of repetitive tasks, while automation may impact 25% of roles by 2030. Managerial pay rose 40%. Training transforms roles from line cooks to sous chefs, earning $55,000 to $75,000 annually.

💰 Dec 11, 2025: In the report "The State of Corporate Travel & Expense 2026" by Skift and Navan, 90% of business travelers view trips as essential, emphasizing deal-making and client relations. Seventy-four percent of managers anticipate more team trips, benefiting hotels with meeting spaces. Only 43% of travelers feel supported during issues, while fewer than 40% utilize real-time data for improvements. AI and NDC are enhancing booking experiences, underscoring the need for hotels to adapt with better data usage and service quality.

🗺 Dec 11, 2025, Phocuswright's report projects global travel bookings at $1.67 trillion for 2025, driven by strong APAC demand and digital bookings. The Asia-Pacific region leads growth due to increased intra-regional travel and rising disposable income. Short-term rentals and AI-powered planning tools intensify competition, requiring hotels to enhance experience and pricing strategies. With evolving guest expectations, hotels must leverage granular market intelligence to navigate this increasingly complex distribution landscape.

🍽 In 2025, editors from Nation’s Restaurant News and Restaurant Hospitality interviewed over 60 chefs on the Extra Serving and Menu Talk podcasts. These included corporate chefs from Taco John's and Marco's Pizza, as well as independents from Kyu and Northern Spy. Celebrity chefs Nelson German and Stephanie Izard also joined. Discussions covered culinary innovations, with expertise ranging from beverages to desserts. Tune into these podcasts for insights from top culinary minds.

New England, 10 December 2025 — Lafayette Hotels, an independent hotel group with 26 properties across New England, has boosted efficiency and more than doubled direct online bookings since adopting RMS, a long-established…

📈 Paris, Brittany, and the French Riviera excel in luxury hotel performance, while Île-de-France outside Paris struggles. Medium-sized cities (150,000-300,000 inhabitants) are gaining potential. Over ten years, RevPAR rose with slower cost increases, maintaining value creation potential. AI aims to boost productivity, and a +1 point Booking rating boosts RevPAR by 16%. CSR is crucial, with banks favoring green financing. The European hotel industry faces five challenges: process transformation, market fragmentation, asset modernisation, modularity, and CSR mobilisation.

📖 Joanna Fantozzi, a Senior Editor at Nation’s Restaurant News since August 2021, has over seven years of experience in hospitality journalism. Her career includes roles at Informa, Insider, and The Daily Meal. Joanna holds degrees from The College of New Jersey and CUNY. She has moderated industry events like MUFSO and Restaurants Rise and contributed to major publications. Her expertise covers restaurant news and cultural issues.

🍴 Bret Thorn, senior food & beverage editor at Nation's Restaurant News since 1999, covers F&B trends. He holds a degree from Tufts University (1990) and a culinary certificate from Le Cordon Bleu (1986). Thorn, a former columnist for The New York Sun (2005-2008), has written for the Oxford Encyclopedia and received the 2006 Jesse H. Neal Award. He served as IFEC president in 2005 and was inducted into Disciples d'Escoffier in 2014. Thorn resides in Brooklyn, NY.

💰 Curated Spaces introduces ‘Gift a Trip’, a new travel gifting feature. It allows gifters to anonymously gather preferences and book personalized trips without stress. Alex Oldfield, co-founder, highlights the feature’s focus on meaningful, personalized, and carefully executed experiences. This innovative tool eliminates guesswork and is available year-round, ensuring gifts are both thoughtful and timely.