Meghan Carty, Skift Research
We see food tourism as being more than just a buzzy trend. Understanding what it is today can help stakeholders find their place in the potentially lucrative space.
1 week ago
Meghan Carty, Skift Research
Food tourism is one trend that we don’t see ever going away, but it will never stop evolving. Destinations and other stakeholders need to understand what it means today in order to reap the benefits food tourists can bring.
2 weeks ago
Erika Adams, Skift Table
Promoting Taco Bell’s image as anything other than a place where diets are broken and cravings are indulged is a long, lonely battle — one that Taco Bell’s in-house dietician, Missy Schaaphok, has been fighting for years.
3 weeks ago
AccorHotels + Skift
From the simplest inn to the fanciest five-star resort, hotels are adding food and beverage concepts to their amenity offerings. Not only are these designed to make money, but they’re expected to attract locals and create social media buzz.
3 months ago
Associated Press
The new food hall at Hilton headquarters could turn out to be a nice recruiting tool for employees as they can grab a seat on an attractive outdoor terrace during lunchtime or after work. Opening up the food hall to the public isn't a bad public relations tool, either.
1 year ago
Kristen Hawley, Skift
Comfort food needs to go beyond a warm dish of mac and cheese. Diners and travelers are demanding more from their fine dining and their fast food, and smart restaurants are responding.
1 year ago
James Tarmy and Kate Krader, Bloomberg
A Danny Meyer restaurant in a museum? Ya, that happens at the Whitney Museum, and it's all part of a resurgence in dining facilities at storied museums. Grab some exhibit time, and then an oxtail beignet.
1 year ago
Brian Sumers, Skift
Restaurateur Danny Meyer's take on the past, present, and future of the restaurant industry begins with genuine, traditional, face-to-face hospitality.
1 year ago
Patrick Whyte, Skift
It's clear that Redzepi's stints in Japan, Australia, and Mexico have been crucial in helping him develop new ideas. The new Noma will be very different from the old one, but that's a good thing.
1 year ago
Kristen Hawley, Skift Table
Chefs+Tech is now Skift Table. Kicking off our original coverage, here are three perspectives on the evolving business of reservations.
1 year ago
Kristen Hawley, Chefs+Tech
The Resy + Airbnb partnership signals the continued confluence of travel and restaurants. If executed well, it will be big business for restaurants on Resy's platform. Airbnb just announced a partnership with Resy.
1 year ago
Kristen Hawley, Chefs+Tech
We're pulling for Blue Bottle to maintain its indie cred even though it now has serious corporate backing.
1 year ago