TOP NEWS

🍲 Bret Thorn, a food & beverage editor since 1999, covers trends for Nation’s Restaurant News and Restaurant Hospitality. Formerly with The New York Sun (2005-2008), he received the 2006 Jesse H. Neal Award. Thorn is a Tufts University magna cum laude graduate and a Le Cordon Bleu alumnus. He contributed to Oxford food encyclopedias and was inducted into Disciples d’Escoffier in 2014. Thorn resides in Brooklyn, N.Y. and his expertise spans global cuisines and restaurant operations.

🍲 Bret Thorn, an expert in food and beverage trends, has been with Nation’s Restaurant News since 1999. He won a 2006 Jesse H. Neal Award and served as IFEC president in 2005. Thorn graduated from Tufts University in 1990 and studied at Le Cordon Bleu in 1986. He covered the 1989 Tiananmen Square events for ABC News. Thorn contributed to the Oxford Encyclopedia of Food and Drink in America in 2012 and was inducted into the Disciples d’Escoffier in 2014.

🛌 Hourly hotel bookings are gaining traction for business and leisure travelers seeking flexibility. However, risks loom with more than 81% of US sex trafficking cases involving hotels, and over 10% of exploitation reports linked to them. Louisville has banned hourly bookings, and the 2024 Hotel Fees Transparency Act requires compliance. Technology offers solutions like biometric verification, AI monitoring, and blockchain accountability. The American Hotel & Lodging Association's "No Room for Trafficking" campaign and the Safe House Project aim to combat exploitation.

🍽 Asia Pacific's foodservice industry is rapidly transforming, driven by digital ecosystems, bold innovations, and consumer demands. China leads with digital-first strategies, while Southeast Asia adopts personalized and health-focused menus, with hybrid formats in the Philippines and Indonesia. Sessions cover evolving consumer preferences, hyperlocal strategies, and chef collaborations. The focus is on APAC's culinary growth and experimentation, with insights into creating unique guest experiences and sustaining operational excellence across diverse markets.

🚀 SynergySuite has raised $12 million to enhance its AI-powered restaurant platform, focusing on global expansion and innovation. The funding was led by Oyster Capital in Dublin, with support from First Analysis and Lago Innovation in Chicago. Founded in Dublin, now US-based, SynergySuite serves brands like Pollo Campero. In 2025, the company earned multiple awards for its innovative impact. The platform integrates with POS, payroll, and vendor systems, optimizing operations across locations and franchise networks.

🖥 AI is revolutionizing the travel and hospitality industry. 57% of travelers seek more relevant results from AI, while 48% are willing to share personal data. 78% want to plan and book trips entirely online. AI tools offer personalized trip planning, like Expedia's Romie and Black Tomato's services. By 2029, 73% of travel sales are expected to be online. Hotels should optimize AI-friendly content, implement dynamic pricing, and use guest data for personalization.

🍴 Uchiko restaurant in Miami Beach, designed by Islyn Studio, combines tropical brutalism with Japanese deco. Located in Sunset Harbor, it features a bar made of deep blue-green glass blocks and sea green accents. The interior showcases Japanese influences in woodwork and textiles. Chef Tyson Cole offers a Japanese menu. Islyn Studio, led by Ashley Wilkins, previously had a project longlisted for the 2023 Dezeen Awards in the Restaurant and Bar category.

🏟 Ryan Reynolds and Rob McElhenney's purchase of Wrexham AFC focused global attention on a small Welsh community. Steven Hesketh, CEO of Savvy Hotel Group, shares how local hospitality operators collaborated to leverage this attention for regional growth. This initiative emphasized placemaking and community pride. The podcast also highlights innovative hospitality strategies, encouraging industry professionals to adapt these ideas for business transformation.

🏨 TrustYou AI Agents, part of the world’s #1 Hospitality AI Platform, help hotels reduce operational costs and improve guest satisfaction. By automating repetitive tasks, they cut labor costs, reduce overtime, and decrease staff burnout. Their use in bookings minimizes OTA commissions, increasing profitability. AI also streamlines staff training, speeds issue resolution, and centralizes multi-property operations. By supporting direct marketing and multilingual communication, they further reduce expenses, ensuring efficient, 24/7 service without scaling staff costs.