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Sep 24Thu
  1. Hospitality Technology

    How Church's Texas Chicken manages tech creep

    At the Restaurant Technology Network's (RTN) September town hall, Jeff Caplan, Senior Vice President and Chief Technology Officer of Church's Texas Chicken, shared how to manage growing technology demand with limited resources. Church's has more than 1,500 locations worldwide, and the broadening scope of technology, accelerated by AI adoption, is increasing pressure. Caplan grounds every technology decision in maximizing unit-level economics, focusing on guest experience, making it easier to prepare great food, and making restaurants easier to manage. About 80% of U.S. locations are franchised. The company is building a corporate data lake producing AI-based and traditional analytics delive…

Sep 21Mon
  1. Hospitality Technology

    Tripleseat: Private Events Emerge as Hospitality's Next Growth Engine

    Tripleseat CEO Michelle Fischer argues that private events—weddings, corporate off-sites, birthdays and holiday parties—have become the fastest-growing revenue stream for hospitality operators amid rising costs, unpredictable traffic and thinning margins. Tripleseat data drawn from 20,000 venues shows average events hosted per month up 1.5% year over year, average U.S. event revenue up 6%, and corporate events growing faster than weddings. Private events deliver roughly 20% higher margins than typical a la carte restaurant business, with average event revenue up 4.4% year over year even as broader restaurant sales stayed flat. Events have historically been treated as a side hustle rather th…

Sep 14Mon
  1. China Tourism News

    CIFTIS Food Stalls Draw Crowds as Dining Brands Launch New Products

    Food stalls across CIFTIS 2026 venues drew large crowds, becoming one of the fair's most popular features. Beijing Xiangshan Hotel presented dishes such as abalone and beef brisket rice, lion's head meatball rice and xiaodiao pear soup in Hall 9. Donglaishun displayed Mid-Autumn gift boxes, co-branded snacks and new retail desserts, and launched a ready-to-eat Beijing-style walnut cream. In the outdoor area, the Jiangxi stir-fry market introduced a Waguan Fuliang Snow Mountain milk tea, JiJiHong hot pot showcased a portable 'hot pot cup', and the Qinghai family banquet · Yushu goods market brought nine Yushu grassland-direct products including hand-torn yak beef, plus 'Beijing-Yushu fusion'…

Sep 8Tue
  1. Hotel Dive Feed

    What hoteliers should watch this fall: luxury-led investment and F&B competition

    Hotel Dive rounds up trends for hoteliers to watch in fall 2026. Despite rising costs and macro uncertainty, consumers were eager to travel this summer, and hotel companies touted widespread Q2 RevPAR gains, helped in part by the FIFA World Cup, alongside conversion-fueled portfolio growth. Investors continue to concentrate on the upper end of the market, with luxury hotels seen as a 'compelling' opportunity; the U.S. led a record global hotel construction pipeline in Q2 2026, with conversions and luxury dominating. Food and beverage is playing a more competitive role in where travellers stay, with 60% of travellers this summer saying they booked a hotel specifically for its restaurant.

Sep 2Wed
  2. Hospitality Technology

    AI Back-Office Automation Drives Margin Relief in Restaurants

    A Restaurant365 study reveals that among operators using back-office AI, 69% use it for reporting and analytics, 61% report reduced food costs, and 62% report lower labor costs. About one-third of AI users see cost reductions of 6% or more, and 88% save time weekly. However, 38% of operators have no AI plans, citing data privacy (37%) and accuracy (34%) concerns.

  3. Hospitality Technology

    Hungry Howie's Rolls Out Cartwheel for Hybrid Delivery

    Hungry Howie's Pizza is in the midst of a phased rollout of Cartwheel's Hybrid Delivery technology across its nearly 500 locations, with all stores targeted to be live by Q2 2027. The technology provides a unified view of in-house and third-party delivery, powered by DoorDash Drive, and uses AI-powered auto-dispatch to cut routing decisions from up to 10 minutes to less than a second.

Sep 1Tue
  1. Skift Feed

    Accor's Paris Society: F&B Strategy Starts with Winning Over Locals

    Paris Society, the global F&B platform under Ennismore and Accor, is transforming hotel dining from a support function into a growth driver. CEO Rizwan Kassim notes that compelling F&B can account for more than half of a hotel's non-room revenue. Skift Research found that 71% of travelers plan to spend on food and culinary experiences in 2026. With over 50 F&B brands and 90+ venues, Paris Society focuses on creating restaurants that locals would choose, using emotional design and localized operations to build destinations.

Aug 29Sat
Aug 28Fri
  1. Hospitality Technology

    The Hiring Slowdown Is Here. Your Back Office Doesn't Have to Suffer

    The restaurant industry's hiring slowdown is shrinking finance teams, but invoice volume and supplier complexity continue to grow. Accounts payable automation becomes essential, reducing manual work and improving accuracy, enabling smaller teams to handle growing workloads. Automation also detects duplicate invoices and discrepancies, allowing finance staff to focus on higher-value tasks.

Aug 27Thu
  1. Hospitality Technology

    REPAY and NxtEdge Partner to Deliver Embedded AP Payments for Hospitality and F&B Operations

    REPAY and NxtEdge (an inventory, cost management, and AP automation platform by DiningEdge) have partnered to embed REPAY's Payables Platform (RPP) directly into NxtEdge's software suite, unifying invoice capture, line-item inventory matching, and payment disbursement in a single interface. The integration supports virtual card, ACH, and digital payment networks, targeting multi-unit restaurant groups, independent F&B venues, country clubs, and hotel/resort food and beverage operations. It eliminates manual data re-entry, reducing duplicate payments and billing discrepancies.

Aug 26Wed
Aug 24Mon
  1. Hospitality Technology

    How Church's Texas Chicken Built an Operational Infrastructure for 1,500 Stores

    Church's Texas Chicken, operating over 1,500 locations across 25 countries with $1.6 billion in system-wide sales, deployed the Schoox learning platform globally in January 2025 to replace its legacy LMS from 2019. The new frontline-first architecture includes native enterprise hierarchy, automated onboarding, and micro-learning at the point of work, addressing challenges of consistency, speed, frontline support, and visibility. Future plans include linking learning data to store KPIs via the Schoox Learning Impact Suite, using AI-driven pattern sensing to identify engagement lags early and deploy targeted interventions before performance dips.

Aug 22Sat
  1. Hospitality Technology

    CPK Plans 1,000 Automated Kiosks Nationwide

    California Pizza Kitchen (CPK) has partnered with T-ROC Global to deploy up to 1,000 automated retail machines nationwide over the next three years, targeting high-traffic locations such as airports, universities, hospitals, and hotels. The kiosks use Turbo-chef cooking technology to deliver a CPK pizza in about 90 seconds. T-ROC will handle operations, replenishment, and maintenance, with an initial rollout of clusters of at least 20 units across 30 major U.S. markets.

Aug 20Thu
  1. Hospitality Technology

    Panera Shifts Loyalty Strategy to Tiered, Choice-Based Rewards Model

    Panera Bread is overhauling its loyalty strategy, transforming the MyPanera program into a flexible, points-based rewards model. In the new program, members earn 10 points for every $1 spent and can redeem points for menu items, from 250 points for a free bagel up to 2000 points for an entree. The program introduces three tiers: MyPanera, MyPanera+, and MyPanera+ Sip Club subscription.

Aug 18Tue
  2. Hospitality Technology

    Wonder Rolls Out Rover Delivery Across Chicago, LA, Virginia

    Wonder partnered with Serve Robotics to bring autonomous rover delivery to the Grubhub marketplace across Chicago, Los Angeles, and Alexandria, Virginia. Wonder's Potomac Yard location in Alexandria will integrate Serve's autonomous network to deliver orders from over 25 restaurant concepts. Additionally, Grubhub and Serve introduced 'Chomp,' a custom robot for branding.

Aug 17Mon
  2. Hospitality Technology

    Digitizing the Operational Backbone: The Next Frontier in Restaurant Performance

    The article notes that while hospitality has invested in customer-facing tech, back-office operations like purchasing, inventory, invoicing, and labor planning remain manual. Digitizing the operational backbone through integrated purchasing, inventory, AP automation, and daily insights can significantly improve margins. The author emphasizes that intelligence lies in connected data flows, enabling managers to act before issues hit the P&L.

Aug 13Thu
Aug 11Tue
  1. Hospitality Technology

    Could Food Safety Technology Have Saved Taco Bell, Sweetgreen, and Other Brands?

    The U.S. is experiencing massive Cyclospora and Salmonella outbreaks, affecting 40+ states, with over 22,000 illnesses and at least two deaths. The outbreaks are linked to shredded iceberg lettuce and fresh jalapenos used by restaurants including Taco Bell and Sweetgreen. The article explores how technology can help multi-unit brands avoid outbreaks, streamline recalls, and highlights the extended FSMA 204 Food Traceability Rule compliance deadline to July 20, 2028.

Aug 10Mon
  1. Hospitality Technology

    Can Tech Rollouts Reverse Wingstop's Sales Slump?

    Hospitality Technology reports Wingstop faces its first sustained sales slump since 2003, with Q2 domestic same-store sales down 7.5%, the fifth straight quarterly decline. The company is doubling down on tech: Smart Kitchen has halved order fulfillment times, and loyalty program Club Wingstop enrollments are 22% ahead of forecasts, yet sales remain down.

Aug 6Thu
  1. Hospitality Technology

    Your Labor Cost Percentage is Lying to You

    Author Jim Taylor argues that labor cost percentage is a lagging indicator that misguides operators. He recommends using covers per labor hour (CPLH) and sales per labor hour (SPLH) as predictive metrics. BLS data shows Q4 2025 wages rose 6.3% but output only improved 1.8%. Adding staff can sometimes lower labor cost percentage, as in Chili's investment case.

  2. Hospitality Technology

    Restaurant Operators Know Where AI Belongs. Why Aren't Brands Listening?

    A Harri survey of over 600 hospitality professionals found that nearly 40% of operators see scheduling and labor optimization as AI's biggest opportunity, while about one in five see no use for AI. Operators want AI embedded in existing workflows, not standalone dashboards. Over 90% prefer AI built into existing tools or as proactive background alerts. AI should handle logistics, not personnel decisions.

Aug 4Tue
  1. Hospitality Technology

    Inside CKE's Massive POS Cleanup

    CKE Restaurants shared its POS system consolidation experience at a Restaurant Technology Network town hall. The company previously operated over 22 different POS platforms, creating significant technical debt. By standardizing to a single centralized menu database, CKE reduced new product release cycles from two weeks to under two days, improving operational efficiency.

  2. Hospitality Technology

    Salsarita's Throws Out Industry Playbook to Rethink Loyalty with Data-Driven Approach

    Salsarita's Fresh Mexican Grill, with 65+ locations, relied on vendor data showing top 75th percentile performance, but store metrics didn't match. VP of Technology Laurens Pitts shared at an RTN Town Hall how the brand formed a cross-functional team to observe stores in person, discovering only one in four customers are loyalty members, and that high-frequency customers may not be digitally connected. Analyzing DoorDash heatmaps revealed dedicated customers living 5-10 miles away. The brand shifted focus to the three out of four customers not in the loyalty platform, balancing tech tools with operational awareness.

Aug 3Mon
  1. Hilton Stories RSS

    Signia Hilton Savannah Partners with Chef Mashama Bailey for Culinary Experience

    Hilton announced a culinary partnership with James Beard Award-winning Chef Mashama Bailey and her company Grey Spaces for the Signia Hilton Savannah, set to debut in 2028. Grey Spaces will lead the culinary direction for the hotel's food and beverage program, overseeing concept development, menus, wine lists, and guest experiences across multiple venues, including a lobby bar, all-day dining restaurant, and rooftop destination. The 444-room hotel will serve as the headquarters hotel for the Savannah Convention Center, featuring over 34,000 square feet of meeting space.

Jun 15Mon
Apr 27Mon
  1. PhocusWire All News

    Non-negotiables for indulgent travelers and what makes premium worth it

    Phocuswright's research report 'Quiet Luxury in Motion' shows that for indulgent travelers, safety and security (45%) and food and beverage quality (43%) are the most common non-negotiables. Generational differences exist: baby boomers+ prioritize F&B (55%), Gen X values high-touch service (34%), and millennials prioritize unique access (32%), well-being (34%), and privacy (38%).