AUGUST 2026

AUGUST 2026 VOLUME 8 ISSUE 3

The ACF National Convention Review

– Page 14

EXCLUSIVE INTERVIEW:

Culinary Cousins Leading Two Nations RENÉ & RYAN MARQUIS

Canadian Culinary Federation National Conference – Photos •

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The World's Quietest Blender If you are looking for the best quiet blender, the Professional 800 boasts the most advanced blending technology ever seen.

PUBLISHER EDDIE DANIELS

EDITOR-IN-CHIEF GABRIELA MOURA

EXECUTIVE ASSISTANT CAREN FRANKLIN ACCOUNT EXECUTIVE CAROL TERRACCIANO PODCAST HOST CHRIS PALMER “Go Cry In The Walk-In” CONTRIBUTING WRITERS JEANINE BANKS VERONICA MCLYMONT LINCHI KWOCK

CHEF COCO ERIC WEISS LYNN SCHULTZ

GRAPHIC DESIGNER ANABEL MARTINEZ

GROWTH STRATEGIST CHAD DANIELS

SOCIAL MEDIA ANABEL MARTINEZ

AUGUST 23 - 25 ANAHEIM CONVENTION CENTER ANAHEIM, CA AN AWARD-WINNING TRADE SHOW

245 NEWTOWN ROAD PLAINVIEW NY 11803 516.376.6862

info@hospitalitynewsny.com www.hospitalitynewsny.com

CONTENTS

NURTURING THE NEXT GENERATION OF CULINARY TALENT: 24 Chaîne des Rôtisseurs Young Chefs Competition at Walnut Hill College NAVIGATING NEW YORK STATE CANNABIS 20 Consumption Lounge’s “High” Standards

LETTER FROM THE PUBLISHER 04

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LEADING THE FUTURE OF HOSPITALITY: 06 A Conversation with Rene Marquis TWO COUSINS 05 Two Countries, One Passion for Culinary Leadership PEOPLE, PLANET, AND PURPOSE: 07 Ryan Marquis Shares His Vision for Hospitality CANADIAN CULINARY FEDERATION 2026 NATIONAL CONFERENCE PHOTOS 09

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THE INVISIBLE GUARDIAN: 34

56 TEXAS RESTAURANT SHOW 2026 PHOTOS INFLUENCER MARKETING IN HOSPITALITY: 64 Trend or Long-Term Strategy? LUXURY REDEFINED: 52 What High-End Travelers Expect Today SCALING A HOSPITALITY BRAND IN THE U.S.: 43 Challenges and Opportunities Why Remote Temperature Monitoring Is Essential in Modern Commercial Kitchens

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THE POWER OF YES: 19 How the Spirit of Hospitality Inspires the Travel Industry ACF NATIONAL CONFERENCE 2026 PHOTOS 14

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Letter from the Publisher

Dear Readers, If you've been wondering where Hospitality News has been over the past several months, you're not alone. Many of you reached out, asking when the next edition would arrive. First and foremost, thank you. Your calls, emails, and messages reminded us just how much this publication means to so many people throughout the hospitality and foodservice community. The brief pause wasn't a step backward—it was an investment in the future. Rather than simply producing another issue, we chose to take the time to rethink, expand, and strengthen what Hospitality News could become. We evaluated our content, explored new partnerships, met with industry leaders, attended conferences and trade shows, and developed exciting initiatives that will better serve our readers and advertisers. In the next few editions, you'll notice some exciting additions. We're expanding our coverage of restaurants, hotels, healthcare foodservice, education, culinary competitions, emerging products, technology, and industry events. We're also launching new sections dedicated to career opportunities, hospitality innovation, regional coverage, and a special spotlight celebrating the remarkable contributions of Latino-owned and Latino-managed hospitality businesses. Our mission has always been simple: to inform, inspire, educate, and connect the people who make this incredible industry thrive. Hospitality is evolving at an incredible pace, and so are we. Our commitment is to bring you meaningful stories, practical business insights, profiles of industry leaders, and coverage of the events, products, and people shaping the future of foodservice and hospitality. To our advertisers, contributors, readers, and industry partners, thank you for your patience, encouragement, and continued confidence. Your support has helped us return with renewed energy and an even greater vision. We're excited to be back, and we're just getting started. Thank you for being part of the Hospitality News family. We look forward to telling your stories, celebrating your successes, and growing alongside this extraordinary industry for many years to come.

Rene Marquis (Left), ACF National President, and Ryan Marquis (Right), CCF President.

Two Cousins, Two Countries, One Passion for Culinary Leadership

Chef René Marquis serves as National President of the American Culinary Federation , representing thousands of chefs, culinary educators, and industry professionals across America. His journey includes graduating from the Culinary Institute of America, serving more than 20 years in the U.S. Army, competing internationally with military culinary teams, judging competitions around the world, and ultimately rising to lead one of the most respected culinary organizations in the nation. Meanwhile, Chef Ryan Marquis has served as National President of the Culinary Federation , Canada's leading professional chefs' association. Under his leadership, the organization has focused on strengthening membership, mentoring young culinarians, and creating partnerships that support the future of Canada's foodservice industry. What makes their story truly compelling is not simply their family connection. Both men chose careers In the culinary world, it is rare enough for one person to rise to the top of a national professional organization. What makes the story of Chef René Marquis and Chef Ryan Marquis so fascinating is that two cousins achieved that distinction at the same time—one leading the largest chefs' organization in the United States and the other leading its counterpart in Canada .

centered around service, education, mentorship, and advancing the profession. Both earned the trust of their peers. Both became advocates for culinary excellence. And both accepted the responsibility of leading their respective national organizations during times of significant change in the hospitality and foodservice industries. The Marquis cousins demonstrate that leadership in foodservice is about far more than cooking; it is about building communities , developing future talent, preserving professional standards , and inspiring the next generation of chefs. For young culinarians entering the industry, their story offers a powerful lesson: a career that begins in the kitchen can lead to national influence . For the hospitality industry as a whole, it is a reminder that passion, dedication, and a commitment to helping others can create an impact that extends far beyond the plate. Perhaps the most remarkable part of this story is that while René Marquis was leading chefs across the United States and Ryan Marquis was leading chefs across Canada, both were carrying the same family name and the same commitment to elevating the culinary profession . That is a rare achievement, and one well worth celebrating.

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Why has sustainability become so important in foodservice and hospitality? Rene - Sustainability has become a critical priority in foodservice and hospitality because of growing environmental concerns, changing consumer expectations, regulatory pressures, and the economic benefits it can provide. Businesses that embrace sustainability can reduce their environmental impact, improve operational efficiency, strengthen their reputation, and contribute to a more resilient and responsible industry. Why has the BurntChef project become so important worldwide? Rene - The Burnt Chef Project has been embraced worldwide because it tackles one of hospitality's most significant challenges: the mental health and well-being of its workforce. Through education, training, research, and direct support services, it has helped transform industry attitudes toward mental health and has become a leading force in creating healthier, more sustainable hospitality workplaces across the globe. How is it that you and Ryan have ended up with such parallel career paths? Coincidence, or intentional? Rene - We have family that grew up on the same streets, and most of our families were in Trades and Building professions. It is a chance of luck and a coincidence that we both ended up as Certified At the Canadian Culinary Federation National Conference, Hospitality News spoke with Chef Rene Marquis , President of the American Culinary Federation, to gain his insights on the future of hospitality and foodservice. Leading the Future of Hospitality: A Conversation with Rene Marquis

Chefs, then Corporate Chefs, and then Presidents of our respective countries, and at the same time and during the same time frame. Chef R's Marquis is in charge of all of the Chefs in North America. What are the key similarities and differences between the foodservice industries in Canada and the United States? Rene - The biggest similarity in foodservice worldwide is that businesses must consistently deliver safe food, quality service, and financial sustainability. The biggest differences arise from culture, consumer expectations, labor systems, regulations, and local food traditions. As globalization continues, many operational practices are becoming more similar, but local culture remains the strongest influence on how foodservice is experienced from one country to another. CANUSA is so close and drivable between borders, which is why the USA and Canada are so similar.

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Why has sustainability become so important in foodservice and hospitality? Ryan- Sustainability has become one of the major pillars of WorldChefs as well as the Canadian Culinary Federation. My generation, as well as the generation coming up in industry, has to make serious choices to be more Sustainable to minimize the environmental impact. If we as an industry make these choices now, we will regret it in the future. During the Canadian Culinary Federation National Conference, Hospitality News had the opportunity to speak with Chef Ryan Marquis , President of the American Culinary Federation, about sustainability, mental health, and the future of the hospitality industry. People, Planet, and Purpose: Ryan Marquis Shares His Vision for Hospitality

Why has the BurntChef project become so important worldwide? Ryan- I was first introduced to the Burnt Chef Project a few years ago through a good friend, Rob Hood. Rob is an ambassador here in Canada. Over the years, there have been many issues with Mental heath, and this is an association that can help. The Canadian Culinary Federation is also a big advocate of this program, and we support in 100%. We as an industry cannot continue to deal with situations quietly, and we have now found a forum to speak. I have personally lost many friends and colleagues due to mental illness, and if this were readily available, there could have possibly been a change.

Hospitality News / August 2026 / Page 07

Valerie

Renee

Valerie Renee served as a keynote speaker and panelist at the American Culinary Federation Long Island Chapter event, discussing innovation, leadership, and the future of hospitality.

Valerie Renee is a keynote speaker, Master Certified Professional Coach, and connection strategist dedicated to helping foodservice and hospitality leaders elevate performance through meaningful human connection. Drawing from her experience in consulting, sales strategy, and leadership development, she helps organizations build trust, strengthen communication, and create environments where both teams and guest experiences truly thrive. MEET VALERIE Building Stronger Leaders & Teams

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The Canadian Culinary Federation 2026 National Conference brought together chefs and culinary professionals from across Canada, the United States, and beyond in Ontario's Waterloo Region. Under the theme "Rooted and Rising: Honouring Tradition and Shaping the Future," the event celebrated culinary heritage while embracing innovation through educational sessions, competitions, networking, and unforgettable dining experiences.

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Rooted and Rising: Honouring Tradition and Shaping the Future

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JUST ANNOUNCED: NEW TEXAS-SIZED OPPORTUNITY

WILL BE HOSPITALITY NEWS THERE!

Texas Bar & Nightclub Convention has been acquired by the Texas Restaurant Show. This merger, to be known as the Bar & Nightclub Showcase , creates a single destination to explore the future of beverage- driven business within the Texas Restaurant Show with upwards of an additional 100 booths and expands the show’s audience to more than 8,000 industry professionals. Quincy Barnes, owner of SMC-Events and longtime director of the Texas Bar & Nightclub Convention, will help guide the transition and elevate the experience for attendees and exhibitors as the new Bar and Nightclub Showcase takes shape. The enhanced 2026 Texas Restaurant Show will offer expanded products, services, and education designed for bars, nightclubs, and alcohol serving restaurant establishments, from beverage innovation and bar equipment to nightlife technology, compliance insights, and workforce solutions. Exhibitors will gain unmatched exposure to a larger pool of owners, buyers, and decision makers, while operators will access the tools, insights, and partnerships they need to grow .

Jon Taffer Headlines the Texas Restaurant Show 2026

Television personality and hospitality expert Jon Taffer is a featured keynote and education session speaker at the Texas Restaurant Show. The event runs from July 12–13, 2026, at the Henry B. Gonzalez Convention Center in San Antonio, Texas. Taffer’s appearances at the convention center will feature his no-nonsense strategies for turning around struggling hospitality operations and transforming them into thriving businesses. Taffer brings decades of industry consulting knowledge and his signature Bar Rescue experience directly to the convention floor.

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NEW FOR 2026: Bar & Nightclub Showcase!

LEARN MORE

At a Glance TEXAS RESTAURANT

The Texas Restaurant Show is the Texas Restaurant Association's annual restaurant and foodservice show. The largest of its kind in the Southwest, it is backed by industry leadership since 1937, and is as bold, unique and packed with opportunity as the Lone Star state itself.

JOINS THE SHOW! Bar Rescue’s Jon Taffer

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Another SUCCESSFUL CONVENTION held by the American Culinary Federation

Rene Marquis, President of the ACF National invites all to the 2027 National to take place in Orlando, Florida.

Rene Marquis, President of the ACF National, breaks from the conference to talk with Ed Daniels, Publisher of Hospitality News about the event.

Attendees took the time to visit the books for sale at the covention.

Boar’s Head Brand, one of the many iconic companies exhibiting at the ACF National Convention, stops for a moment to pose for a picture.

Thomas Russo, President of the Miami Chapter of the ACF, breaks away from the conventions to share with Hospitality News his thoughts about the event.

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Another SUCCESSFUL CONVENTION

held by the American Culinary Federation

Both the President of the Miami ACF and the Executive Chef of the Hard Rock Restaurants North East region stop for a quick photo.

Every aspect of the ACF 2026 National Convention was awesome, but traditionally the competitions takes center stage.

This company, as many, said this event was terrific, created a lot of opportunities, and expected to be back next year.

Valerie Renee connects with friends and exchanges memories from the past, and talk about the future.

As tradition has it, the ACF National Convention had several competitions which captures the interest of all.

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Another SUCCESSFUL CONVENTION

held by the American Culinary Federation

Valerie Renee, one of many attendees of the conference, took a moment to share thoughts about the event.

2026 AAC Fellows Meeting picture: There were many facets to the convention; special recognition was given to many. More pictures on the ACF website.

Spiro and Paul, Board members of the ACFLI take a moment to pose for a picture.

Bryant Woolcock, VP of Marketing & Sales at Southblend introduces innovative product line.

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Another SUCCESSFUL CONVENTION held by the American Culinary Federation

Leaders of the ACF get together for a quick picture to capture the mood of community, happy faces is indicative of the positive energy and success of the convention.

Rene Marquis, President of the ACF national, makes his way to each exhibitor to say hello and, where possible, do a little taste testing.

All exhibitors felt the event was great and expected to return next year.

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Another SUCCESSFUL CONVENTION

held by the American Culinary Federation

LIVE FIRE EXPERIENCE IGNITES THE ACF NATIONAL CONVENTION

One of the most memorable events at the 2026 American Culinary Federation National Convention was the Live Fire Experience, where chefs from across the country showcased their talents using wood- and charcoal-fired cooking techniques. Held outdoors in downtown Grand Rapids, the event featured creative dishes, live demonstrations, music, and networking in a relaxed atmosphere. Attendees sampled an impressive variety of expertly prepared foods while connecting with fellow chefs, students, exhibitors, and industry leaders. The Live Fire Experience celebrated the creativity, craftsmanship, and camaraderie that make the American Culinary Federation one of the culinary industry's premier professional organizations.

At the heart of the hospitality industry lies one simple, powerful word: “Yes.” “Yes, we can make that happen.” “Yes, we’ll find a way.” “Yes, your comfort matters to us.” From the moment a guest walks into a hotel lobby, restaurant, or steps aboard a cruise ship, hospitality professionals are trained to anticipate needs, exceed expectations, and turn even the smallest request into a memorable experience. That “yes” mindset — the willingness to serve, to solve, and to care — is what transforms a stay into a story. As a travel agent and agency owner, I’ve come to realize that this very same spirit is the foundation of success in my industry, too. While we may not be fluffing pillows or delivering room service, we are still in the business of making people feel seen, cared for, and valued. A great travel advisor approaches every client just as a great hotelier approaches every guest — with empathy, enthusiasm, and creativity. When a couple dreams of a sunset proposal on a secluded beach, or a multigenerational family needs adjoining rooms at a fully booked resort, or a business traveler calls in a panic because their flight was canceled, the answer has to be, “Yes. Let’s figure this out together.” Behind that “yes” is a lot of unseen work — the same kind of tireless effort hospitality professionals know so well. Hours spent researching, calling suppliers, negotiating upgrades, coordinating logistics, and double-checking every last detail. But we do it because we understand something deeper: service isn’t a transaction. It’s a connection. Whether it’s a front desk clerk upgrading a guest after a long day of travel or a travel advisor securing that dream villa that seemed impossible to find, both moments are born from the same belief — that people remember how we made them feel. THE POWER OF YES: How the Spirit of Hospitality Inspires the Travel Industry By Michelle Kilian, Travel Agency Owner and Travel Advisor

Michelle Killian Travel Agency Owner and Travel Advisor

In both hospitality and travel, our role is to say yes to joy, yes to possibility, yes to making the world a little brighter for someone else. We’re not just booking rooms or planning itineraries; we’re crafting experiences that stay with people long after the suitcases are unpacked. And when guests or clients walk away smiling, feeling seen, valued, and cared for, we know that “yes” was the right answer all along. Because in the end, whether you’re behind the front desk or behind a travel desk, we’re all in the same business — the business of making dreams happen. About the Author Michelle Kilian is the owner of Carber Travel, a family-owned travel agency founded in 1968. A travel professional since 1978, Michelle has dedicated her career to helping clients experience the world with personalized care and genuine hospitality. Her passion for service and her “yes, we can make it happen” attitude have earned her a loyal following and a lasting place in the travel community.

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Navigating New York State Cannabis Consumption Lounge’s “High” Standards

Unlike bars or cafés, lounges must meet strict legal and operational standards for air quality, ventilation, and safety, making their management uniquely complex. City. These licensed adult-use on-site facilities offer adults twenty-one and older safe, regulated spaces to enjoy cannabis socially. These lounges also focus on education, community, and compliance. Guests can socialize, attend workshops, or enjoy curated snacks and beverages from licensed adult-use producers. Operators must follow Cannabis Laws to ensure every aspect, from property ownership to product handling, protects patrons, employees, and surrounding neighborhoods. Why Consumption Lounges Are Needed Even after many states legalized adult-use cannabis, many adults lack safe, legal spaces to consume it. Cannabis consumption is prohibited in public spaces such as streets, parks, and public transportation, in vehicles, on federal property, and in many multi-unit housing buildings. For most residents, unless they live in an owned house, these restrictions leave few lawful options. Consuming outside designated areas can result in fines or public intoxication charges. C annabis consumption lounges are set to transform the hospitality scene in New York

Natalie C. Diaz is an attorney in the Cannabis, Hemp & Psychedelics Practice at Mandelbaum Barrett PC in New York and New Jersey.

4918-2894-9130, v. 2

Federal classification as a Schedule I narcotic adds complexity for property owners and consumers. Use is banned in federally subsidized housing, including Section 8 units, and many private apartments prohibit cannabis entirely. Residents in these settings often have no legal option to enjoy cannabis. Consumption lounges provide adults 21 and older safe, controlled spaces to use cannabis legally. They encourage responsible use, discourage overconsumption, ensure supervision, centralize ventilation and air-quality controls, and protect nearby communities. Lounges are particularly vital for apartment residents and those in subsidized housing. Statewide Licensing Status: Not Yet Finalized While the New York Cannabis Law establishes ownership, operational, and proximity requirements for consumption lounges, the Office of Cannabis Management (“OCM”) has not yet finalized regulations. These rules are expected to address ventilation standards, staff

training, safety protocols, food and infusion rules, security measures, consumption limits, and license duration and reporting obligations. License application windows will be announced on the OCM website.

Ownership, Leasing, and Location Requirements

Under New York Cannabis Law §77, applicants must own or hold a written lease covering the full license term to ensure long-term control.

Most adult-use licenses, including dispensaries and cultivators, are issued for two-year terms, and lounge licenses are expected to follow the same schedule. Ownership restrictions prevent monopolization. Under New York Cannabis Law §77(2), no individual may hold a direct or indirect financial interest in more than three consumption lounge licenses statewide. Vertical integration is prohibited; owners or investors cannot simultaneously hold any other cannabis license, including retail dispensary, cultivation, processing, distribution, or microbusiness licenses. These rules promote fairness and allow smaller businesses and social equity applicants to participate. Additionally, location restrictions also apply, and lounges cannot operate within 500 feet of schools or 200 feet of houses of worship. Sourcing Cannabis Consumption lounges are not retail dispensaries and cannot sell cannabis for off-site use, similar to a bar serving alcohol for consumption on the premises. Pursuant to New York Cannabis Law §77(7) and 9 NYCRR §125.15(e), lounges may store and make cannabis available for on-site consumption only if purchased from licensed distributors, registered organizations, cooperatives, or microbusinesses authorized to sell adult-use cannabis. All products must remain in OCM-approved containers with required labels, and lounges cannot alter or refill the contents. Operators must maintain detailed purchase and inventory ledgers documenting the origin of each product and records of cannabis “sales” for on- site use. Current law contains ambiguities, allowing

lounges to possess cannabis while prohibiting sales, highlighting the need for more detailed regulations. Operational and Regulatory Challenges Operating a compliant lounge combines hospitality expertise with strict regulatory oversight. Unlike traditional bars or cafés, lounges face unique challenges, particularly regarding air quality and ventilation. Proper ventilation and air quality are essential for compliance. Lounges must install ventilation systems meeting OCM standards, keep doors and windows closed when patrons are smoking or vaping, and submit regular air quality reports. Guest management is tightly regulated. Patrons must be twenty-one or older and verified with government-issued identification. Intoxicated

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individuals may be denied entry. Prominent signage must warn about secondhand smoke. Shared paraphernalia must be sanitized between uses. Food service is allowed under certain conditions, but lounges cannot sell cannabis-infused food. Operators may prepare and offer standard snacks or beverages, subject to local health codes, but any edible cannabis products must come from licensed producers and cannot be made on-site. Staff supervision is continuous. Employees monitor all areas to prevent overconsumption, unsafe behavior, and underage access. Time limits, consumption limits, or membership systems may be implemented to encourage responsible use. These operational and air quality requirements distinguish lounges from other hospitality businesses and reflect New York’s emphasis on safety, transparency, and regulatory compliance. Compliance, Accountability, and Community Relations The OCM treats lounge operation as a privilege. Licensees must maintain compliance at all times. Failure to maintain air quality, ensure safety, or prevent illegal activity can result in fines, suspension, or revocation. The Cannabis Control Board may require operational adjustments if complaints arise about noise, traffic, or impaired driving near the lounge. Community engagement is essential, and applicants often meet early with local leaders and residents to address potential concerns. Demonstrating a responsible approach to odor, safety, and neighborhood impact strengthens applications and supports successful community integration. The Road Ahead Clearly, opening a cannabis lounge in New York State is complex and subject to strict regulatory compliance. By providing regulated spaces outside private homes, lounges will give adults a legal, safe, and social environment to consume cannabis responsibly. Although licensing is still unavailable, New York State is laying the foundation for a cannabis lounge industry that emphasizes air quality management, operational compliance, regulatory oversight, and community engagement.

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Nurturing the Next Generation of Culinary Talent: Chaîne des Rôtisseurs Young Chefs Competition at Walnut Hill College

The future of the culinary profession was on full display as talented young chefs gathered at Walnut Hill College in Philadelphia to compete in the prestigious Chaîne des Rôtisseurs Young Chefs Competition. The event showcased not only exceptional culinary skills but also the passion, dedication, and professionalism that will shape the future of the foodservice industry. The Chaîne des Rôtisseurs, one of the world's oldest and most respected gastronomic societies, has long been committed to promoting culinary excellence and supporting the next generation of chefs. It’s Young Chefs Competition provides emerging culinary professionals with a unique opportunity to demonstrate their talents in a challenging, high- pressure environment that mirrors the demands of today's professional kitchens.

This year's competition was elevated by the outstanding hospitality and support provided by the faculty, staff, and students of Walnut Hill College. From the moment competitors arrived, it was evident that the institution takes great pride in fostering culinary education and creating an environment where young talent can thrive. The state-of-the-art facilities at Walnut Hill College provided the perfect backdrop for the competition. Competitors worked diligently to transform carefully selected ingredients into impressive culinary creations, showcasing technical skills, creativity, organization, and attention to detail. Judges evaluated not only the finished dishes but also the chefs' execution, kitchen management, and professionalism throughout the competition.

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Beyond the competition itself, the event highlighted the importance of mentorship within the culinary profession. Experienced chefs, industry leaders, educators, and members of the Chaîne des Rôtisseurs generously shared their knowledge and encouragement with participants, reinforcing the industry's commitment to developing future leaders. Special recognition must be given to the Walnut Hill College team, whose gracious hosting ensured a seamless and memorable experience for everyone involved. Their dedication to culinary education and hospitality excellence was evident throughout the day. Every detail was carefully managed, allowing competitors to focus on showcasing their abilities while creating a welcoming atmosphere for judges, sponsors, and guests. Events such as the Young Chefs Competition serve as a reminder that the culinary profession remains vibrant and full of opportunity. As the hospitality industry continues to evolve, competitions like these help cultivate the talent, discipline, and innovation needed to lead the industry forward.

Hospitality News congratulates all of the competitors for their remarkable efforts and applauds the Chaîne des Rôtisseurs for its ongoing investment in culinary excellence. We also extend our appreciation to Walnut Hill College for serving as such an exceptional host and for its continued commitment to developing the next generation of culinary professionals. The future of foodservice is bright, and judging by the talent displayed in Philadelphia, it is in very capable hands.

Pictured above are Reimund D. Pitz , Conseiller Culinaire ET DES PROGESSIONALS COMMANDEUR, and Kathy Aber , Executive Director, both of the Chaine, having an impormptude conversation.

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The judges painstakingly watch over the technique and skill executed by each young chef.

Pictured above is the changing of leadership.

Eddie Daniels, Publisher of Hospitality News, proudly celebrates his induction into The Chaine des Rôtisseurs, joining a prestigious international organization dedicated to culinary excellence, fellowship, and the appreciation of fine dining.

The young chef competitors take each moment very seriously during the competition. There were seven competing, and each one, all from different parts of the country, did a great job.

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EDDIE DANIELS

The Chaine des Rôtisseurs, one of the world's oldest and most prestigious international gastronomic societies, recently welcomed Eddie Daniels, Publisher of Hospitality News, into its distinguished membership. Daniels has spent decades supporting the foodservice and hospitality industries through Hospitality News, a publication dedicated to showcasing industry leaders, culinary excellence, educational opportunities, and emerging trends. His commitment to promoting chefs, operators, suppliers, educators, and industry associations has made Hospitality News a respected voice throughout the hospitality community. The induction recognizes Daniels' passion for the culinary profession and his ongoing efforts to connect people, celebrate achievements, and strengthen the industry through meaningful storytelling and media coverage. Publisher of Hospitality News, was inducted into the Chaine des Rôtisseurs

Hospitality News congratulates Eddie Daniels on this special honor and looks forward to continuing its support of the culinary and hospitality industries for years to come. As a member of the Chaine des Rôtisseurs, Daniels joins an international network of hospitality professionals, chefs, restaurateurs, and gastronomic enthusiasts who share a commitment to preserving the traditions of fine cuisine, fellowship, and the art of the table.

With heartfelt appreciation to our sponsors—your support makes events like this possible. Thank you for investing in our culinary community.

Jones Dairy Farm proudly shares its seven-generation family history. Click on the image above to explore their story.

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Why the Grocery Store Is Becoming the New Foodservice Player When Supermarkets Enter Hospitality

Not long ago, supermarkets and restaurants lived in completely separate worlds. Supermarkets sold groceries for people to cook at home, while restaurants provided prepared meals and dining experiences. Today, however, those lines are rapidly disappearing. Across the country, supermarkets have quietly stepped into the hospitality business, transforming themselves into destinations for fresh meals, social interaction, and convenient dining. Walk into many modern grocery stores and the shift is immediately noticeable. Instead of just rows of packaged foods and produce displays, shoppers now find full-service prepared food departments, sushi counters, pizza ovens, gourmet sandwich stations, salad bars, coffee shops, and even comfortable seating areas. What was once a place to buy ingredients has become a place to buy the finished meal.

The change is being driven largely by consumer behavior. Today’s customers value convenience more than ever. Busy families, commuters, and professionals want quality meals that are quick, accessible, and reasonably priced. Supermarkets are perfectly positioned to meet that demand. A shopper can pick up groceries for the week and dinner for tonight in a single stop. The appeal is obvious: restaurant-style food without the time commitment or often higher price of dining out. Major supermarket chains have embraced this strategy aggressively. Many stores now invest heavily in culinary teams, kitchen facilities, and prepared food programs that rival restaurant operations. The goal is no longer simply to sell products but to deliver a food experience. In many locations, the prepared food department has become one of the busiest and most profitable areas of the store.

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For supermarkets, the business case is compelling. Prepared foods and freshly made meals generally carry higher profit margins than packaged grocery items. By offering ready-to-eat options, stores can increase both sales and customer traffic. A shopper who comes in for dinner may leave with additional groceries, beverages, or specialty items. This shift also has important implications for the restaurant industry. Restaurants today are competing not only with other restaurants but also with supermarkets that have developed surprisingly sophisticated foodservice programs. A customer deciding what to eat tonight may compare takeout from a local restaurant with a prepared meal from the grocery store down the street. In many cases, the convenience and price of the supermarket option can be difficult to beat. Yet the rise of supermarket hospitality is not simply a challenge for the traditional restaurant business—it also creates new opportunities throughout the foodservice supply chain. As supermarkets expand their culinary offerings, they require many of the same products and services used by restaurants: fresh bakery items, specialty ingredients, kitchen equipment, food safety systems, and grab-and-go packaging solutions. For bakery suppliers in particular, this trend represents significant potential. Supermarket deli and prepared food departments rely heavily on quality bread products for sandwiches, paninis, and specialty offerings. Artisan loaves, brioche rolls, rye breads, and challah are all staples in modern deli programs. Companies such as Paramount Bakeries, with long traditions of producing brick-oven baked breads for foodservice, are well positioned to support these evolving supermarket operations.

Ultimately, what we are witnessing is a broader evolution in how food is sold and consumed. Supermarkets are no longer just grocery stores, and restaurants are no longer the only place to find a freshly prepared meal. The food industry is moving toward a hybrid model where retail, hospitality, and foodservice intersect. For operators, suppliers, and industry professionals, understanding this shift is essential. As supermarkets continue to expand their culinary ambitions, they are redefining the competitive landscape while opening new doors for innovation and partnership across the hospitality sector. One thing is clear: the supermarket of the future will not simply feed the pantry—it will feed the guest.

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EVENT NEWS

Three Shows, Three Pizza Markets. Three Opportunities To Grow Your Business.

The Pizza Tomorrow Summit celebrates its 5th Anniversary this October, and we're expanding! We're giving suppliers three opportunities to reach pizzeria owners, operators, pizzaiolos, Italian restaurants, and foodservice professionals in multiple markets! s the pizza industry continues to grow, so does your opportunity to A connect with qualified buyers!

The Pizza Tomorrow Summit Pavilion returns to the California Restaurant Show from August 23-25, 2026 !

Here's the really exciting part...! The Pizza Tomorrow Summit Pavilion makes its debut at the New York Restaurant Show , from March 7-9 , at the Javits Center!

The Pizza Tomorrow Summit celebrates its 5th Anniversary in Orlando , from October 25-27 , alongside the Florida Restaurant Show!

If there ever was a city that deserved a dedicated pizza marketplace, it's New York. As America's pizza capital, it's the

perfect place to connect with one of the country's largest communities of pizzeria owners, operators, and Italian restaurant professionals, ALL IN ONE PLACE!

If you're looking to break into a new region, launch a new product, or simply get your brand in front of serious pizza buyers, truly, there has never been a better time to join us!

Email Joe Carlino Today! Joe Carlino, Sales Executive Call Now: (484) 823-9611 joe@therestaurantevents.com

What Today’s Diners Really Want: Beyond the Menu In today’s competitive hospitality landscape, great food is no longer enough. While quality and flavor remain essential, modern diners are seeking something deeper—an experience that goes far beyond what’s on the plate. Restaurants that understand this shift are not just surviving; they are thriving. The Rise of Experience- Driven Dining Dining out has evolved into a multi-sensory experience. Today’s guests are looking for ambiance, storytelling, and emotional connection. From the moment they walk through the door, every detail matters—the lighting, music, service style, and even the scent of the space. Restaurants are no longer just places to eat; they are destinations. Whether it’s a rooftop lounge with panoramic views or an intimate chef’s table, diners want to feel immersed in a curated environment. The question is no longer “Is the food good?” but “How did it make me feel?”

Personalization Is the New Standard

Modern consumers expect personalization in every aspect of their lives, and dining is no exception. Guests want to feel seen, understood, and valued. This can range from remembering a returning customer’s preferences to offering customizable menu options that cater to dietary needs and lifestyle choices. Technology plays a key role here. Reservation systems, customer data, and loyalty programs allow restaurants to create tailored experiences that build long-term relationships. Personalization is no longer a luxury—it’s an expectation. Authenticity Over Perfection In an era dominated by social media, authenticity has become a powerful differentiator. Diners are increasingly drawn to brands that feel real, transparent, and purpose-driven. They want to know the story behind the restaurant, the chef, and the ingredients. This is why concepts rooted in cultural heritage, local sourcing, and sustainability are gaining traction. Guests are not just consuming food—they are engaging with a narrative. Authenticity builds trust, and trust builds loyalty.

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Creating Moments Worth Sharing In the age of social media, diners are not just customers—they are content creators. Restaurants that design visually appealing dishes, unique interiors, and “Instagrammable” moments benefit from organic marketing and increased visibility. However, aesthetics alone are not enough. The experience must be meaningful. When guests feel emotionally connected, they are more likely to share their experience—not just online, but through word of mouth. Conclusion Today’s diners are seeking more than just a meal— they are seeking connection, meaning, and experience. Restaurants that embrace this shift by focusing on personalization, authenticity, wellness, and service will stand out in an increasingly crowded market. In the end, success in hospitality is no longer defined solely by what’s on the menu, but by the memories created around it.

Wellness and Conscious Consumption

Health and wellness are reshaping the way people dine. Today’s diners are more mindful about what they eat, where it comes from, and how it impacts their well-being. This doesn’t mean sacrificing indulgence—it means offering balance. Menus that include plant-based options, clean ingredients, and transparent sourcing resonate strongly with today’s audience. Additionally, the dining environment itself plays a role in wellness, with spaces designed to promote comfort, relaxation, and connection. The Power of Service and Human Connection Despite technological advancements, one element remains irreplaceable: human connection. Exceptional service is still one of the most influential factors in the dining experience. Guests remember how they were treated just as much as what they ate. A warm greeting, attentive service, and genuine engagement can transform an ordinary meal into a memorable experience. In a world that is increasingly digital, authentic human interaction is more valuable than ever.

Hospitality News / August 2026 / Page 33

The Invisible Guardian: Why Remote Temperature Monitoring Is Essential in Modern Commercial Kitchens

Walk into any commercial kitchen and you’ll see stainless steel surfaces, controlled chaos, coordinated movement, and culinary craftsmanship at full speed. What you won’t immediately see is the infrastructure quietly protecting millions of dollars in inventory, brand reputation, and public health. Remote temperature monitoring is no longer an optional add-on for foodservice operations. It is rapidly becoming essential infrastructure — as fundamental to kitchen operations as fire suppression systems, POS platforms, and security cameras. In 2026 and beyond, kitchens that lack remote visibility will not just be behind — they will be exposed. Food Safety Is Non-Negotiable At its core, remote temperature monitoring exists to solve one critical issue: food safety. Every commercial kitchen operates within strict temperature thresholds. Refrigeration units, walk- ins, freezers, hot holding stations, and dry storage environments must remain within precise ranges to prevent bacterial growth and contamination. The food safety “danger zone” — between 41°F and 135°F — is where risk multiplies rapidly.

Traditional temperature checks rely on manual logs. A staff member checks equipment every few hours, writes down readings, and moves on. The vulnerability is obvious: equipment can fail minutes after the check is completed. Remote monitoring systems eliminate that blind spot.

Modern systems provide:

Real-time temperature tracking Automated alerts before food enters unsafe ranges Continuous HACCP compliance documentation Digital logs ready for inspections Early contamination risk detection This is not convenience. It is protection — for guests, staff, and the brand.

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The Quiet Financial Safeguard A single walk-in freezer failure can result in tens of thousands of dollars in product loss overnight. For multi-unit operations, that risk multiplies exponentially. Remote monitoring systems act as early warning networks. They detect: Compressor irregularities Power outages Door-left-open incidents Refrigerant issues

Freezer performance drops Equipment temperature drift

Instead of discovering failure the next morning, operators receive instant alerts — often before the situation escalates into total loss. The return on investment becomes clear quickly. The system does not just protect food. It protects margins. From Monitoring to Intelligence The modern version of these systems goes beyond temperature alerts. They provide operational intelligence. Advanced dashboards deliver: Performance analytics

This shifts the kitchen from operational guesswork to data-informed strategy.

The Shift from Reactive to Predictive Traditional kitchen maintenance is reactive. Something breaks. You call for service. You lose product. You lose time. Remote temperature monitoring integrates directly into predictive maintenance models. Operators can schedule early service calls based on performance irregularities. Vendors can receive automated alerts. Repairs can happen before catastrophic failure. Warranty claims are supported by digital documentation. The kitchen becomes proactive. Downtime decreases. Emergency repair costs shrink. Equipment lifespan extends. Predictive operations are no longer reserved for large industrial facilities. They are becoming standard in hospitality. Compliance, Insurance & Risk Profile Regulatory scrutiny in foodservice is intensifying. Health departments expect documentation. Insurance providers evaluate operational risk. Corporate compliance audits demand transparency.

Equipment health diagnostics Energy consumption patterns Predictive maintenance data Usage trends across locations Efficiency mapping What does this mean in practical terms?

It means kitchens can identify which refrigeration units are overworking. It means load balancing can be optimized. It means energy waste becomes visible instead of assumed. You are no longer reacting to breakdowns. You are learning from patterns.

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Remote monitoring systems simplify all of it. Digital compliance records are automatically stored. Inspection readiness becomes continuous instead of stressful. Liability exposure decreases because documentation exists to prove due diligence. Insurance providers increasingly view monitored kitchens as lower risk environments. That improved risk profile can influence premiums and coverage conditions. The system becomes not just a safety tool, but a compliance asset. Operational Freedom for Owners

Remote temperature monitoring is not a gadget. It is:

Risk prevention. Profit protection.

Compliance assurance. Operational intelligence.

In the coming years, it will be viewed not as innovation — but as necessity. The kitchens of the future will not just cook food.

They will manage data. They will anticipate risk.

They will operate predictively. They will perform intelligently.

Perhaps one of the most overlooked advantages is operational peace of mind.

And the operators who embrace that shift early will not just protect their inventory — they will protect their brand. Because in modern hospitality,

Owners and managers gain:

Remote access via mobile apps Real-time alerts Cloud-based dashboards Centralized monitoring across multiple locations Multi-unit control from a single interface

safety and strategy are no longer separate conversations. They are the same system.

The kitchens of the future won’t just cook food — they will manage data, risk, safety, and performance in real time.

In a multi-location hospitality group, executives can oversee refrigeration health across cities without stepping into each kitchen. If you can see it remotely, you can manage it strategically. If you cannot see it, you are operating on assumption.

Event Schedule National Hospitality & Foodservice Conferences

Conference Schedule & Agenda

August 23-25 Anaheim, Convention Center Anaheim, California

Hospitality News / August 2026 / Page 38

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