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Just as some people have experienced “long COVID,” with symptoms lasting well beyond the initial infection, so too have some industries struggled to fully recover from the pandemic’s economic impact. The restaurant industry is a case in point, where employment has yet to climb back from pandemic-induced losses. According to the National Restaurant Association (NRA), as of October 2023 eating and drinking places were 14,000 jobs below their February 2020 level.
Time and again, we’ve seen districts and schools of all sizes across the country begin and grow their scratch cooking programs. It can take many years for a school to transition to scratch cooking, but making this shift is always worth it — here are 15 reasons why.
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Resulting from dialogues held by the Innovation Center for U.S. Dairy's Food Safety Committee, this article shares some of the learnings industry has assimilated for Cronobacter control by following the journey of a theoretical ready-to-eat (RTE) dry powder plant striving to eliminate Cronobacter in its environment.
Driven by a diverse and exciting ecosystem of passionate, ambitious, and often young entrepreneurs, the Food & Beverage (F&B) sector is a highly competitive environment full of immense challenges and exciting opportunities. Expert Market’s 2024 industry report, sponsored by Toast, is informed by a survey of 522 U.S. food and beverage professionals, from restaurant owners to food service managers, providing insights into the real-time challenges and opportunities within the industry.
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Last week marked another successful and highly attended Lodging Conference. HVS was proud to sponsor and speak at the event. Our recap on the conference sentiment follows.
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Leading global hospitality company Hilton (NYSE: HLT) today revealed plans to double its focused service presence in Asia Pacific in the coming years to surpass 1,000 hotels in the mid-market segment. With 483 focused service properties trading in the region under its Hilton Garden Inn and Hampton by Hilton brands, the company has a further 594 such properties under development.
Since the rise of online booking sites, which was somewhat poorly anticipated, tensions have risen between hoteliers and the platforms that market them. Both major and minor players in our industry tacitly acknowledge having missed a technological turn due to a lack of vision or resources. They have, at least partly, let slip direct contact with their customers by relying too easily on intermediaries.
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