Used cooking oil (UCO) has long been a key operational byproduct in the restaurant world. Historically, its removal was a simple, often cost-neutral, waste management task. Now, UCO (also called ‘yellow gold’ or ‘yellow grease’) is a commodity with a high market value, directly tied to the renewable energy sector: the production of biodiesel and […]
In recent years, chefs and foodservice operators have increasingly turned to South Korea for bold new flavor ideas and inspiration. For instance, Korean BBQ, Korean fried chicken, kimchi, gochujang, bibimbap, bulgogi, and tteokbokki are all building a huge fan base in the United States. Riding this wave of K-influence, adding Dalgona coffee to the menu […]
Carbon labeling on menus has moved beyond pilot programs into an increasingly common feature across hotels, contract catering, and, to a lesser extent, restaurants. Driven by both corporate sustainability commitments and growing consumer demand for transparency, operators are testing different approaches to signal which dishes carry a lower carbon footprint. Hotels Lead, Restaurants Follow Hotels […]
Plastic is a problem. Widely recognized as a pervasive and escalating global challenge, experts agree that without drastic intervention, our plastic problem is projected to worsen considerably. Commendably, the hospitality and restaurant industry continue to take actionable steps towards overall sustainability: investing in energy efficient products, lessening our carbon footprint, adding low-flow fixtures to restrooms, […]
National Housekeeping Appreciation Week 2025 (September 14–20) is just around the corner, and it’s the perfect time to talk about an important practice that is commonly neglected: tipping hotel housekeepers. Few roles are as foundational and yet as often overlooked as that of hotel housekeeping. Without them, hotels would quickly lose the cleanliness and order […]
A business’s success is tied to its ability to deliver an exceptional customer experience. Foodservice establishments looking to modernize and improve their customer-facing areas should consider drop-in induction units as a solution. For banquet halls, caterers, restaurant buffets, action stations, hotel foodservice, and more, drop-in induction units perfectly balance functionality with aesthetic appeal and are […]
In the age of experiential dining, differentiation is key to capturing and retaining the modern customer. Seeing as that, we’re excited to talk about a new line of kitchen-to-table individual serving pieces designed by a brand that has already garnered the love and trust of millions: Le Creuset’s Gourmand Collection. We’ll explore how these commercial […]
For decades, the world of professional kitchens has revolved around the constant hum of gas ranges and the familiar glow of electric heating elements. But a new wave of innovation is quietly simmering, poised to disrupt the established order. The world’s first lithium-ion battery-powered induction stove is a game-changer for the foodservice and hospitality industry, […]
The foundation of hospitality — warmth, service, creating a home away from home — is strong. But guests today don’t just want to be welcomed; they crave a sense of belonging, of being intrinsically understood, and effortlessly catered to. This deeper connection is achievable and presents hotels with a great opportunity to build lasting loyalty […]
The hospitality industry has made great strides implementing innovative strategies to minimize water usage, driven by both economic necessity and a growing awareness of environmental responsibility. Here are four of the ways operators in the hospitality sector are making an impact. 1. Smart Technology Integration for Real-Time Monitoring & Leak Detection Beyond installing low-flow fixtures, […]
Americans are showing a growing interest in preventative health, which has led to a greater demand for nutritious options when dining out. They’re willing to pay a premium for healthier options, especially when they’re perceived as high-quality or if they offer specific health benefits. However, the word “healthy” means different things to different people. Customers […]
For many restaurants, bars, and other hospitality venues, New Year’s Eve (NYE) is a night of heightened emotions, increased alcohol consumption, and a surge in customer traffic. This article outlines strategies for establishments looking to prepare for a successful NYE celebration. We focus on topics including operational efficiency, managing guest expectations, and safety precautions. These […]
Want to upgrade your buffet without the hassle of disassembling your existing infrastructure or learning a complex new system? In this article, we’ll share an easy way to give your buffet a much-needed visual and functional refresh. Why You Need a Buffet Refresh, From a Consumer Perspective In the age of fast fashion, tech trends, […]
The topic of inclusion is now at the forefront of American discourse. Yet we have overlooked, forgotten, or were completely unaware of one population: the millions of people with disabilities that are not able to use standard public restrooms. Imagine a child not being able to go on field trips with their classmates, because the […]
People crave the familiar because our minds are wired for predictability. So, why are we so drawn to the surreal and otherworldly? The answer lies in the tension between the known and the unknown. Surreal experiences challenge our assumptions about the world and force us to rethink what’s possible. With this in mind, we’ve curated […]
There’s a new way to recognize outstanding hotels across the globe. Launched in 2024, Michelin Keys mirror the Michelin Star system for restaurants, offering a reliable benchmark for travelers seeking exceptional hospitality experiences. We share the details of this new program as well as the criteria used by their team of anonymous reviewers. The Origin […]