TOP NEWS

🏨 2023, Madrid: Heather Byron and Jordan Kestle introduced the Return on Concierge (ROC) at Les Clefs d’Or. ROC assesses concierges' impact on hotel profitability, considering ancillary sales contributing 10%-15% of total revenue. Upscale hotels aim for 25%-30% of room revenue from ancillary spend. Key metrics include guest satisfaction scores and upsell conversion rates. A Cornell study shows a one-star rating boost allows for up to 11% rate increase. Personal service is crucial per J.D. Power's 2023 study.

Hotels and lodging operators can now automate smart devices, streamline operations, and give guests direct control – all from a single, powerful workflow engine. NEW YORK, 28 MAY 2025 – Guest…

🍴 Bret Thorn, senior food & beverage editor for Nation’s Restaurant News, has been with the publication since 1999. Previously, he was a columnist for The New York Sun (2005-2008) and sub-editor at Asia Times (1995-1997). Thorn holds a history degree from Tufts University (1990) and studied French cuisine at Le Cordon Bleu (1986). He has also written for publications like Manager magazine and ABC News during the 1989 Tiananmen Square protests. Thorn resides in Brooklyn, N.Y.

🍕 2025, London: Trinity's outside space transforms into "Outside 2025," offering al fresco dining. Led by Chef India, the menu features five staple sandwiches, weekly specials, fresh ciabatta, chips, and soft-serve ice cream. Guests can opt for takeaway or dine in, with a beverage menu including Trinity's beer, wine, gin, and cocktails. This innovative venture, spearheaded by Adam Byatt, marks a shift towards accessible and high-quality dining in the city.

🍴 Bret Thorn, senior food & beverage editor at Nation’s Restaurant News since 1999, covers U.S. food trends and guides F&B coverage. Formerly, he was a New York Sun columnist (2005-2008) and Asia Times sub-editor (1995-1997). A Tufts University history graduate with studies in China and France, he won the 2006 Jesse H. Neal Award and led IFEC in 2005. Thorn lives in Brooklyn, NY and has contributed to Oxford food encyclopedias.

🍴 Approximately 14,000 new U.S. food and drink establishments opened in Q3 2024 compared to late 2023. However, 60% of restaurants fail within one year, and 80% within five years. The National Restaurant Association highlights a demand for international cuisine, particularly Asian flavors. A survey of 85 chefs for 2025 trends supports this. Operators should adapt, incorporating international flavors to meet customer expectations and remain competitive in the evolving market.

🏨 Hotels are gradually shifting to direct digital bookings, projected to surpass OTAs with $409 billion in gross bookings by 2030, compared to $333 billion from OTAs. Guests now book 32 days in advance, with cancellations dropping below 20%. Over half would pay for flexible cancellation, with nearly 1 in 5 willing to pay $50+. Accor's 2023 subscription model offers up to 50% off at over 1,000 locations. Flexible booking, payment options, and loyalty programs are crucial for attracting and retaining guests.

📈 Venue operators in 2025 are embracing tech innovations to boost efficiency and revenue. Key strategies include using 3D maps for booking, AI for demand forecasting, CRM enhancements for personalized experiences, multi-experience booking, mobile tickets, automated pricing, and data-driven decisions. Increasing guest spend by $15 can yield $150,000 monthly, while a 15% boost in multi-experience bookings unlocks millions more. These systems enhance operations without extra marketing or complexity, ensuring a seamless guest experience.

🌍 In 2025, Love to Explore reports a surge in experiential travel to destinations like Australia and the Maldives. Notably, 28% of trips booked are during shoulder seasons. Australia's tourism, fueled by events like the Ashes cricket tour, accounts for 15% of the company's revenue. Vietnam sees a 70% increase in Google searches, driven by its cultural appeal. Indian Ocean islands remain popular, with a focus on wellness and privacy, while Spain and Greece attract with cultural and authentic experiences.

📈 At Mews Unfold 2025, hoteliers discussed the shift from rooms to experiences, emphasizing moments over mere occupancy. With 70% of US travelers using AI for trip planning, the focus is on emotional intelligence and clean, actionable data. The industry moves from RevPAR to RevPAG, integrating local cultures, and prioritizes cybersecurity. Success is in connection, agility, and personalization. Attendees are urged to embrace change and technology to enhance guest experiences.