DECEMBER 2025 VOLUME 5 ISSUE 12
Association Mondiale de la Gastronomie
Hospitality News and the entire team wish our loyal readers a healthy and happy holiday season.
“ Fast food didn ’ t eliminate hospitality — it redesigned it for modern life and delivered it at scale .” 22 Years at Disney Chef Pitz
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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
Bachelor of Science in Culinary Arts, Tourism, and Hospitality Management Located in sunny Miami, the gateway to the Americas, our Culinary Arts, Tourism & Hospitality program offers the perfect place to study, train, and work in a global tourism hotspot. With world-class hotels, restaurants, and attractions at your doorstep, you will gain real-world experience in one of the most vibrant hospitality markets in the world. Program Overview St. Thomas University’s Bachelor of Science in Culinary Arts, Tourism, and Hospitality Management prepares students for leadership, management, and entrepreneurial success in the thriving hospitality industry. With two specialized tracks, students gain the skills to manage, innovate, and lead in their chosen field. Beyond the basics, the Culinary Arts Management track blends business acumen with culinary expertise, focusing on restaurant ownership, food service operations, and strategic menu development. The Tourism & Hospitality Management track equips students with essential management and entrepreneurial skills in event planning, hotel operations, revenue management, and destination marketing. Both tracks provide hands-on experience and industry insights, empowering graduates to launch their own ventures or excel in leadership roles within the global hospitality sector. Request Information
CHEF COCO ERIC WEISS LYNN SCHULTZ
GRAPHIC DESIGNER ANABEL MARTINEZ
GROWTH STRATEGIST CHAD DANIELS
SOCIAL MEDIA GABRIELA MOURA
245 NEWTOWN ROAD PLAINVIEW NY 11803 516.376.6862
info@hospitalitynewsny.com www.hospitalitynewsny.com
CONTENTS
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WHAT TO EXPECT IN 2026– 2027: KEY SHIFTS IN RESTAURANT HOSPITALITY 21 MARCUS HOLLANDER 25 Executive Chef, Houstonian Hotel, Houston, Texas
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THE CERTIFICATION BEHIND CULINARY AUTHORITY 42 HOW FAST-FOOD RESTAURANTS HAVE QUIETLY REDEFINED HOSPITALITY 40 52 INDUSTRY EVENTS CALENDAR LOOKING TO START YOUR JOURNEY IN A CULINARY CAREER? 46 FOODSERVICE IN 2025: 68 A YEAR OF TRANSFORMATION, TECHNOLOGY & EVOLVING EXPECTATIONS
HEALTH-CONSCIOUS DINING 04 05 LETTER FROM THE PUBLISHER
28 WHAT MAKES A
2026 FOODSERVICE FORECAST 06
GOOD CHEF TRULY GREAT?
HOW HOSPITABLE IS AIRPORT HOSPITALITY 31
GREENISLAND BAKERY 11 A Taste of Authentic Irish And European Baked Goods THOMAS RUSSO 12 A Career Defined by Service, Skill, and Leadership
33
WHITE CASTLE AUTOMATED KIOSK DEBUTS AT LOGAN AIRPORT
THE U.S. CITIES POWERING AMERICA’S HOSPITALITY INDUSTRY 35 WHY DO AIRLINE CATERERS HAVE A BAD RAP 36
ACF MIAMI CHAPTER HOLIDAY DINNER 13
FOODSERVICE FUTURE FORECAST: 2026–2027 72
Health-Conscious Dining
Consumers today are more conscious of how food affects their long-term wellness. Instead of approaching health through restrictive diets or temporary fads, they’re focused on balanced eating, nutritional quality, and the way meals make them feel. Many guests now browse menus online before stepping into a restaurant, scanning for terms like fresh, organic, plant-forward, or locally sourced. Transparency, once an extra, has become essential. If a restaurant doesn’t clearly communicate what’s in its food or how it’s prepared, it risks being passed over for one that does. Diners are making more thoughtful, informed choices, and health has moved to the center of how people decide where to eat. In 2026, the definition of dining out has evolved far beyond simply enjoying a good meal. One of the most significant forces driving this change is a clear and growing demand for healthier food options. What was once a niche preference has now become a mainstream expectation. Is No Longer a Trend — It’s an Expectation Another factor accelerating this shift is the widespread use of GLP-1 medications, which are reshaping the way many Americans eat. These medications often reduce appetite, leading diners to seek smaller portions and lighter meals. As a result, restaurants are adapting their menus with more flexible portion sizes and lighter, protein-rich offerings that leave guests satisfied without being overly heavy. This change isn’t confined to upscale restaurants; fast casual and quick-service brands are adjusting just as rapidly. Plant-forward dining is also gaining momentum. For restaurants, embracing this shift isn’t just smart business; it’s becoming essential for staying relevant in a changing dining landscape.
This change isn’t confined to upscale restaurants; fast casual and quick-service brands are adjusting just as rapidly. Plant-forward dining is also gaining momentum. This doesn’t necessarily mean fully vegan menus, but rather an emphasis on vegetables, grains, and clean proteins, with meat presented as an option rather than the default centerpiece. For many diners, plant-forward dishes strike the right balance between health, sustainability, and flavor. Restaurants that can creatively craft these kinds of meals are finding they attract not just health-focused customers but a broader base of curious, open-minded eaters. Trust plays a major role in these decisions. Guests increasingly want to know where their food comes from, how it was grown or raised, and whether it aligns with their values. Terms like grass-fed, regeneratively farmed, and locally sourcedcarry weight. They signal not just health benefits but also authenticity and integrity — qualities that resonate strongly with younger generations in particular. Ultimately, healthy dining is no longer about offering a token salad or a low-calorie option tucked at the bottom of the menu. It’s about creating an experience that supports how people want to live and feel. Price, taste, and atmosphere remain crucial, but wellness has joined them as a decisive factor.
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Letter from the Publisher
Dear Readers,
As 2025 comes to a close, I’m reminded of how resilient and creative our industry truly is. This year brought new technologies, new challenges, and new expectations—but it also brought innovation, growth, and a renewed focus on what hospitality does best: taking care of people. Operators, chefs, suppliers, and service teams adapted with remarkable strength. Smart kitchens became practical tools, sustainability moved forward, and guest experience remained at the heart of everything we do. As we look ahead to 2026, I’m confident the hospitality world will continue to evolve with the same energy and determination we’ve seen all year. At Hospitality News, we’re committed to telling these stories and supporting the industry every step of the way. Thank you to our readers, partners, and advertisers for your trust and support. Wishing you a successful year ahead—and a very happy New Year.
See you in 2026.
Foodservice Forecast What Operators Need to Prepare for Now The New Consumer Mindset Today’s diners want more than just a meal. They want personalization, purpose, and proof of integrity. Expect “made-to-order everything” — from flavor combinations to portion sizes — alongside a surge in functional foods focused on gut health and wellness. Regional 2026
As the hospitality industry strides into 2026, foodservice operators face a landscape defined by rapid change, smarter technology, and evolving consumer expectations. The next year will not be about catching up — it will be about staying ahead. From automation to authenticity, the operators who thrive will be those who plan boldly and pivot quickly. Labor and the Human Factor Staffing challenges aren’t vanishing anytime soon. Despite economic recovery, many kitchens and front-of-house teams still struggle to fill roles. Operators are realizing that retention — not recruitment — will drive success in 2026. Expect to see more cross-training, flexible scheduling, and wellness initiatives designed to make restaurant work sustainable again. Meanwhile, robotics, AI ordering systems, and self-service kiosks are moving from experiment to necessity. The best operations will pair high tech with high touch — empowering staff to focus on hospitality while automation handles the repetitive tasks. Costs, Inflation, and Smarter Spending Food and supply costs continue to fluctuate, and consumers remain sensitive to price. The operators who win in 2026 will take a surgical approach to spending: locking in supplier contracts, reducing waste, and optimizing inventory through data analytics. Menus are tightening too — with fewer items, sharper profit margins, and more creative use of ingredients. Dynamic pricing, bundle offers, and loyalty programs will help maintain margins while giving guests a sense of value in a cost-conscious market.
authenticity will be hot, as will global comfort foods and fusion flavors with a story behind them. Sustainability and inclusivity are now table stakes. Whether it’s carbon-smart menus, transparent sourcing, or inclusive dietary options, consumers will reward brands that walk the talk. Technology and Automation Take Center Stage The great digital leap continues. In 2026, AI and automation won’t just enhance operations — they’ll define them. Smart kitchens are now using predictive analytics to forecast demand, optimize prep schedules, and even route deliveries dynamically. Operators should invest in integrated POS and back-of-house systems, test robotics in low-risk areas, and take cybersecurity seriously. The more connected your business becomes, the more critical it is to safeguard customer data and financial systems.
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Menus and Formats Evolve The menu itself is transforming. Expect a “small plates renaissance” — more shared dining, sensory experiences, and dishes engineered for visual and textural excitement. Frozen and take-home gourmet meals are gaining traction as operators explore premium retail channels. The goal is flexibility: menus that can adapt quickly to market shifts while offering memorable dining moments. Functional ingredients, nostalgia-inspired comfort foods, and “Instagrammable” presentation will dominate creative development. Experience Is Everything The experience economy is back — and thriving. Consumers want to feel something when they dine out. Pop-ups, chef residencies, interactive tastings, and immersive design will be powerful draws. Even casual dining is seeing a rebirth as operators elevate ambiance and storytelling to create “value + vibe.” Operators should plan for design refreshes, special event programming, and staff training focused on guest engagement. Experience is the new marketing — and it spreads fast. Building Resilience in a Volatile World If the past few years have taught us anything, it’s to expect the unexpected. Operators must build resilience into every layer of their business: diversify suppliers, maintain emergency inventory, strengthen compliance systems, and prepare for disruptions — whether environmental, political, or digital. Data protection, ESG regulations, and transparency requirements will expand. Operators who prepare now will avoid costly surprises later.
Your 2026 Playbook To stay competitive, every foodservice operator should have a playbook that includes: • Horizon scanning for ingredient and technology trends. • Technology pilots to test automation, AI forecasting, and delivery systems. • Menu rationalization to focus on high- margin, flexible items. • Workforce development through mentorship, benefits, and career paths. • Brand storytelling that communicates sustainability and authenticity. • Crisis preparedness for cyber threats, supply chain shocks, or PR issues. • Metrics matter too. Track your food costs, labor efficiency, and automation ROI monthly. The speed of change demands fast feedback loops and constant iteration. 2026 will reward the brave. Foodservice success will hinge on operational agility, smart technology investment, and genuine human connection. Those who embrace change — not fear it — will shape the future of hospitality.
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Page 08 | HOSPITALITY NEWS DEC 2025
Hospitality News in 2026 will be showcasing Job and Career Opportunities. The pandemic is behind us, and doors have opened to unprecedented and amazing opportunities. The Future of Hospitality Careers
HOSPITALITY NEWS DEC 2025 | Page 09
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Page 10 | HOSPITALITY NEWS DEC 2025
A TASTE OF AUTHENTIC IRISH AND EUROPEAN BAKED GOODS GREENISLAND BAKERY
GreenIsland Bakery was established in 2020 and is an Irish & European bakery inspired by family recipes handed down through generations. The full range of freshly baked goods are ideal for catering events, corporate gifting and special occasions. Specializing in a melt in your mouth shortbread range that can be found in multiple retail stores and online.
As a social enterprise, Greensland Bakery partners with organizations to support women who are recovering from traumatic experiences. Greensland’s unique program focuses on personal and professional development for marginalized women and those who have previously experienced gender-based violence, mental health issues and food insecurity.
All boxes are produced as a part of GreenIsland Bakery’s Survivor Program, where we support vulnerable women through baking therapy and professional mentorship. WWW.GREENISLANDBAKERY.COM
HOSPITALITY NEWS DEC 2025 | Page 11
Thomas Russo, Certified Executive Chef, joined the US Marines out of High School. He rose to the top of his field and was selected to hold positions as the private chef for the most senior Marine Corps General Officers. After a 20- year career, he transitioned into the civilian sector and went from Four-star Generals to four-star Hotels, where, with few exceptions, he has held the position as Executive Chef for brands such as the JW Marriott, Sheraton, PGA National, Renaissance, Pier House Resort, Westin, Sonesta, and Newport Beachside Resort. Chef Russo also taught at Johnson & Wales University in the capacity of Chef Instructor, both at the Norfolk, Virginia, and North Miami Beach Campuses. During the COVID crisis, he served as an Inspector with the State of Florida Division of Hotels and Restaurants, where he provided standardized inspections of public food service and lodging establishments. He is now serving as the Director of Culinary Operations at the iconic landmark @thebiltmoremiami He has been an ACF member since 1987 and earned his designation of CEC in 2000. He was honored by representing the United States as a member of Culinary Team USA, United States Armed Forces Culinary Arts Team. Competing as a national Team at the 96 Culinary Olympics’ (IKA / Olympiade der Koche, Internationale Kochkunst Ausstellung) the world’s oldest, largest, and most prestigious Culinary Competition where over three thousand Chefs from thirty-two countries quadrennially compete in real live Iron Chef Fashion. Chef Russo Brought home two Gold’s as well as tipping a silver under his Toque. Cooking is the easy part, leading people, especially in crisis situations where they have never gone before is the challenge that most leaders struggle with, but with 20 years in the US Marines, and 20 years in hotel kitchens, this professional leads by example, and with confidence. Thomas Russo The Hospitality News team and Ed Daniels, Publisher, thanks Chef Thomas Russo for his many years serving the country.
Currently, Chef Thomas Russo holds the position of President of the Miami Chapter of the American Culinary Federation.
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ACF MIAMI CHAPTER HOLIDAY DINNER The dinner enjoyed by all was prepared by St. Thomas University students under the mentorship of renowned Chef Thomas Russo and held at the university. Below are a few pictures of the event.
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DISCOVER YOUR FUTURE AT WHITSONS. Whitsons is committed to building a varied workplace that is welcoming to people of all backgrounds. If you share our values, you belong here.
As part of our team, you’ll be contributing to a mission that prioritizes excellence in every meal and every interaction.
WHY WORK WITH US?
Whitsons is different from other food service management companies because we offer a fresh approach to dining, focusing on personalized, innovative, and wholesome menus and services.
NEW APPLICANTS
CURRENT WHITSONS TEAM MEMBERS
TEAM MEMBER RECOGNITION At Whitsons, we believe that our success is driven by the dedication and hard work of our team members. Recognizing and celebrating their contributions is a cornerstone of our company culture. Our comprehensive recognition programs are designed to honor the exceptional efforts and achievements of our staff, fostering a supportive and motivating work environment.
ARE YOU READY TO JOIN OUR FAMILY?
Whitsons Culinary Group
OPPORTUNITIES AT WHITSONS
Celebrating 40 Years: Nourishing New York Since 1985
We’re celebrating 40 years of nourishing our neighbors who are affected by illness, and 40 years of making a real difference in the lives of those who are sick and have nowhere else to turn. Beginning with one meal delivered on a bicycle to a man living with HIV/AIDS, we now deliver millions of meals annually for New Yorkers living with HIV, cancer, heart disease, and other illnesses. We have been Nourishing New York since 1985, with our volunteers, supporters, and all of you, we have so much more to do in the next 40 years and beyond.
Being Sick and Hungry is a Crisis That Demands an Urgent Response.
God’s Love We Deliver cooks and home-delivers nutritious, medically tailored meals for people affected by severe and chronic illness. To support the health of our clients, we also provide ongoing nutrition assessment, education, and counseling.
All our services are provided free to clients and full of love. God’s Love is a non-sectarian organization and the premier non-profit provider of medically tailored meals and nutrition education and counseling in New York City.
HOSPITALITY NEWS DEC 2025 | Page 15
How do you define personal success?
If you’re ready to embrace your own definition of personal success and get closer to your “front row,” this video is for you!
Don’t forget to like, comment, and share how you define your own personal success!
In this inspiring episode of Front-Row Fridays, motivational speaker Marilyn Sherman challenges us to reflect on what personal achievement truly means. While it's easy to measure business success through numbers and goals, Marilyn encourages us to look deeper, beyond material accomplishments. Discover her insightful advice on creating a “to be” list, not just a “to do” list—focusing on qualities like kindness, compassion, peace, and gratitude. Marilyn shares moving personal stories and talks about the transformative power of music and art, urging us to intentionally add more color, joy, and meaning to our lives. Start your new year with a fresh perspective! Redefine your goals, think about the impact you make, and become the person you aspire to be—one kind action at a time.
Defining personal success Personal growth Success beyond money Peace and contentment Compassion and kindness Impact on others Joy in everyday life Bucket list ideas
New Year's resolutions To be list vs to do list How to measure success Self-reflection
Intentional living Fulfillment and gratitude Living with purpose Adding color to life Music and art inspiration Front row challenge
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I had the pleasure, and the honor of spending a lot of time with Chef Pitz at the recent Florida Restaurant Show in Orlando Florida, and wow, did I learn much not only about him and the American Culinary Federation, but also about La Chaîne des Rôtisseurs. Being the publisher of a foodservice magazine, I have the opportunity to meet many people who are very accomplished and distinguished, this gentleman is certainly one of them. ACF Leadership: Served as National President of the ACF and was inducted into the ACF Hall of Fame. International Roles: Holds significant positions with La Confrérie de la Chaîne des Rôtisseurs (the world's oldest gastronomic society) and is an International Ambassador for Turkish Tastes. From Disney to Hall of Fame: The Culinary Journey of Chef Reimund Pitz Chef Reimund Pitz is a renowned German-American chef, restaurateur (owner of Orlando's Le Coq Au Vin), and a highly decorated figure in the American Culinary Federation (ACF), known for his leadership, international roles with the Chaîne des Rôtisseurs, and distinguished career including executive chef roles at Walt Disney World. He's recognized for culinary excellence, mentorship, and promoting global gastronomy, serving as an ambassador for Turkish Tastes and receiving honors like induction into the ACF Hall of Fame. Disney Career: Started with Disney World in 1976, becoming the youngest Executive Chef at Disney- MGM Studios in 1988. Key Highlights Le Coq Au Vin: Opened his acclaimed restaurant in Orlando in 2007, a staple for French cuisine.
Awards & Recognition: Earned multiple Gold Medals at the Culinary Olympics and was recognized by French President Macron. TV Appearances: Featured on Great Chefs of the South and other culinary programs.
Eddie Daniels Publisher Hospitality News
Bailliage of the United States Chaîne des Rôtisseurs Association Mondiale de la Gastronomie
Read more about the Chaine in
Welcome to the Bailliage of the USA La Chaîne des Rôtisseurs Association Mondiale de la Gastronomie
A global community whose focus is brotherhood, friendship, camaraderie and sharing a passion for the culinary arts. With nearly 25,000 members, the Chaîne des Rôtisseurs is an International Association of Gastronomy now established in over 80 countries bringing together enthusiasts who share the same values of quality, fine dining, the encouragement of the culinary arts and the pleasures of the table. The distinctive character of our association is to bring together amateurs and professionals, from all over the world, whether they are hoteliers, restaurateurs, executive chefs or sommeliers, in the appreciation of fine
The Chaîne des Rôtisseurs invites all lovers of gastronomy, good food and fine wines to share its values of excellence and brotherhood, uniting us in the continuation of great culinary traditions
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History of the Chaîne des Rôtisseurs
It was in the year 1248, under Saint Louis, King of France, that the Guild of Rôtisseurs was formed. Originally limited to roasters of geese (“Ayeurs”), the Guild expanded in scope and in numbers, and in 1610 it received the present coat of arms by royal warrant. (Note the crossed broches, or turning spits, on this seal. A symbolic broche is used during the Chaîne’s induction ceremony for new members and elevation in rank of deserving members). One of the most prosperous of the Guilds, La Chaîne comprised many members who were attached to the noblest of families of France. This proved less advantageous during the French Revolution, for along with most other Guilds, La Chaîne s uffered significant loss of membership and was dissolved. Gastronomically speaking, 160 uneventful years passed until the revival of La Chaîne in 1950. Following recovery from World War II, three gastronomes and two professionals joined in Paris with a common goal – to restore the pride in culinary excellence which had been lost during a period of wartime shortages. In that year La Confrèrie de la Chaîne des Rôtisseurs was officially incorporated, and the seal and coat of arms of the predecessor Guild were restored by Act of the French Government.
The Chaine Today
Today La Chaîne des Rôtisseurs is the oldest and largest gastronomic organization in the world. Tens of Thousands of people have participated in Chaine events annually in its activities throughout the world with 6,000 members in the USA alone. Bailliages (Chapters) in more than 80 countries coordinate their programs through La Chaîne’s international headquarters in Paris. In the United States, La Chaîne has approximately 130 local chapters. The National office is located in Madison, New Jersey on the Farleigh Dickinson University Campus. Underlying La Chaîne’s growth is the organization’s sense of purpose. A key criterion which distinguishes La Chaîne from other organizations involved in wine or food is the interrelation between amateur and professional.
In La Chaîne we strive for balanced membership representing professionals involved in food preparation, service in hotels, private clubs and restaurants; wine, food and equipment suppliers and world- renowned lecturers, writers and critics, as well as knowledgeable laymen who, due to their interest in learning and/or well- traveled backgrounds, are in a position to enjoy the pleasures engendered by good cuisine, good wine and good company.
HOSPITALITY NEWS DEC 2025 | Page 19
CHAINE ORLANDO
HOSPITALITY NEWS has been invited to share stories and news of the La Chaine De Rotisseurs.
Orlando Chapter of the Confrérie de la Chaîne des Rôtisseurs January 11, 1976 was the birth of the 38th Bailliage of the Chaîne de Rôtisseurs. It took place at a magnificent dinner in the Maison et Jardin in Orlando, Florida. Robert Uttal, who organized the Chapter, was inducted by Bailli Deleque Roger Yaseen supported by this predecessor, Zenon C.H. Hansen, Membre du Conseil d’ Honneur. We hold dear all the good friends and memories we have of the past forty-plus years and hope to continue for many more in harmony with the Chaîne.
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What to Expect in 2026–2027: Key Shifts in Restaurant Hospitality
Smarter operations and automation become mainstream Widespread adoption of AI-powered tools: restaurants will increasingly use AI for inventory forecasting, demand prediction, waste reduction, dynamic pricing, and personalized menus. More backend automation: scheduling, ordering, stock — freeing staff to focus more on service and guest experience than logistics. Restaurants (and hospitality venues) will lean on tech to stay profitable amid cost pressures and labor shortages. Menus and dining concepts become more creative, global, and value-driven Expect a surge in global-flavor influence: cuisines from Southeast Asia, Pan-African, regional Indian, etc., gaining more presence as diners seek new tastes and experiential value. Comfort food gets reimagined — classic favorites with global or modern twists. Dining will increasingly combine flavor, presentation, and value: smaller plates, shared dishes, tasting-style menus — especially as consumers remain cost- conscious and value savvy. Dining becomes more experiential — hospitality as storytelling Restaurants and food venues will lean into atmosphere, narrative, and immersive experiences: ambience, culturally rich menus, storytelling, even design or entertainment-driven dining. Dining-out will feel more like an “event” again — combining food, culture, social experience, and comfort, not just a meal.
Wild-Card Scenario #1: Dynamic, Real-Time Menu Pricing Becomes Normal What it means Restaurants begin adjusting prices hour by hour based on ingredient costs, demand, weather, reservations, or even flight schedules in airport dining. Think of it like Uber’s surge pricing — but for food. Why it might happen AI can predict peak times, shortages, or slow periods. Restaurants face rising food and labor costs. Guests become more accustomed to real-time pricing in other industries Impact Guests see higher prices during peak hours and lower prices mid-day. Operators improve margins. Transparency becomes critical — or backlash grows. Sustainability, transparency & mindful consumption shape choices Growing demand for sustainable sourcing, zero- waste or low-waste kitchens, eco-friendly packaging, and clear ingredient sourcing. More menus offering dietary-conscious or “better-for-you” options, as health, wellness, and environmental awareness grow among diners.
HOSPITALITY NEWS DEC 2025 | Page 21
“The Menu That Never Sleeps: 2027’s Real-Time Restaurant Pricing Revolution” Wild-Card Scenario #2: AI-Assisted Kitchens Replace 30–50% of Back- of-House Labor What it means By 2027, whole segments of kitchen prep could be handled by: Robotic line cooks Automated grill and fry stations AI-run dishrooms Self-cleaning, self-diagnosing kitchen equipment Human staff remain — but in smaller, more skilled, more tech-focused roles. Why it might happen Continued labor shortages Higher minimum wages Equipment manufacturers offering turnkey “smart kitchen ecosystems” Investors favor efficiency + scalability. Impact Kitchens run faster and more consistently Entry-level kitchen jobs shift into technician or supervisor roles New restaurant concepts emerge built entirely around automation.
Wild-Card Scenario #3: Cities Begin Mandating Zero-Waste Restaurants
What it means Starting with major cities like NYC, Seattle, or San Francisco, local legislation could require: Food-waste diversion Composting and recycling Packaging reform
Impact Restaurants must redesign kitchen workflow Menus evolve to use whole ingredients and waste-friendly prep Guests become accustomed to “eco-scores” on menus Public demand for transparency Cities competing to be sustainability leaders.
Energy-efficient equipment Mandated waste reporting
Restaurants might be graded on sustainability the way they’re currently graded on health compliance.
Why it might happen Growing climate pressure
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Hybrid business models, flexibility and new formats increase Growth of ghost kitchens, delivery-first restaurants and virtual dining — allowing flexibility, lower overhead, and easier scaling for operators. Restaurants combining dine-in and takeout/takeaway in smarter, more integrated ways — meeting changing consumer demands for convenience and speed. Personalization becomes standard: menus and service tailored to known preferences, dietary needs, past orders, etc., powered by data and AI. Seamless experiences: integrated guest journeys from reservation to table to takeaway — making dining feel more effortless, predictable and satisfying. Focus on value without sacrificing experience As costs — food, labor, overhead — continue to rise, restaurants will find ways to offer perceived value through clever menu engineering, experience-based dining, and flexible pricing/portioning. Hospitality meets tech-driven guest personalization Customers may pay more attention to how much they “get” beyond just food — ambiance, service, convenience, story — making hospitality intangible qualities more important.
What This Means for Operators, Restaurateurs & Hospitality Media
Restaurants must embrace tech and agility: operators who adopt AI, streamline operations, and plan for hybrid formats will be better positioned to thrive. Culinary creativity and authenticity will matter more than ever: menus that blend global flavors with local sourcing and conscious choices will stand out. Hospitality becomes a full sensory and emotional experience — meaning décor, service, storytelling, and consistency must align with food quality. Transparency and values — sustainability, health, sourcing — will increasingly influence guest loyalty and brand reputation.
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Marc was born and raised in Houston, Texas and grew up learning how to cook. After graduating in 2003 from the Arts Institute of Houston with a Bachelor’s of Culinary Arts, he started his career at The Houstonian and at Shadow Hawk Golf & Country Club. He continued his career by taking the Sous Chef position at the Manor House and was promoted to the Banquet Sous Chef at The Houstonian Hotel , where he spent most of his years developing and growing his culinary skills. Marc spent 15 years with The Houstonian family before moving on and becoming the Banquet Chef at The Woodlands Resort in 2018. During this time he gained more experience in banquets and fine dining, as well as learning different styles in plating for large parties. Marc visited Chicago to become a RATIONAL Certified Chef to gain experience in different cooking techniques and reduce labor costs. He was also given the award for quarterly employee and ‘Employee of the Year.’ After the pandemic, he was promoted to Executive Sous Chef where he was handling food and labor cost. After 4 years at The Woodlands, he went on to become the Executive Sous Chef at Hotel Granduca, learning Italian cuisine under Chef Maurizio Ferrarese. After gaining this experience he felt that he was ready to take on a new role by joining The Houstonian Club and becoming the Club Executive Chef. Chef Marc now lives in Katy, Texas where he is married to his wife Gina and has three kids and two dogs. Marcus Hollander Executive Chef, Houstonian Hotel, Houston, Texas He is ready and happy to be back at The Houstonian Hotel & Club, ready to take on a new journey.
Eddie Daniels, publisher of Hospitality News (right below), with Chef Hollander, spent the weekend at the Houstonian and enjoyed several meals at the hotel, including filet mignon, tomato bisque soup, and a basic grilled cheese sandwich, which was one of the best I ever had.
HOSPITALITY NEWS DEC 2025 | Page 25
BIG MILESTONE IN THE "LITTLE APPLE: Chipotle Opens its 4,000th Restaurant, Located in Manhattan, Kansas
NEWPORT BEACH, Calif., Dec. 12, 2025 /PRNewswireOpens in new window/ -- Chipotle Mexican Grill (NYSE: CMG) today announced the opening of its 4,000th restaurant, located in Manhattan, Kansas, known as the "Little Apple." To commemorate this achievement, Chipotle's executive leadership team and restaurant leaders will ring The Opening Bell® at The New York Stock Exchange today at 9:30 a.m. ET in the "Big Apple." The new Manhattan, Kansas restaurant includes the brand's signature Chipotlane, a drive-thru pick-up lane that allows guests to retrieve digital orders without leaving their cars. It also features Chipotle's new High-Efficiency Equipment Package, which consists of a Three-Pan Rice Cooker that enables higher cooking volumes and consistent batching, a Dual Sided Plancha that reduces cook time for steak, chicken and fajita veggies, a High-Capacity Fryer that improves throughput for fresh chips, and a Produce Slicer that automates the slicing of produce to streamline prep. The package allows staff to be deployed more effectively during peak hours and is designed to simplify cooking processes for employees while maintaining Chipotle's high culinary standards.
"Our 4,000th restaurant in Manhattan, Kansas is both a milestone for our growth and a celebration of the guests who have asked us to bring Chipotle to their communities," said Stephen Piacentini, Chief Development Officer. "This location showcases more convenient access points, sustainable design features and equipment upgrades that elevate the experience for our team members and our guests."
Page 26 | HOSPITALITY NEWS DEC 2025
Chipotle's Continued Growth Since current CEO Scott Boatwright joined Chipotle in 2017 as Chief Restaurant Officer, the company has grown from over 2,300 restaurants to 4,000 locations, a 70% increase in only eight years. Chipotle will open between 315 to 345 restaurants for the full year 2025, with at least 80% featuring a Chipotlane. For 2026, management is anticipating 350 to 370 new restaurant openings, including 10 to 15 international partner-operated locations. "Achieving 4,000 restaurants underscores the strength of our strategic initiatives and commitment to Cultivate a Better World," said Scott Boatwright, Chief Executive Officer. "Most importantly, our continued growth has allowed us to bring real food made with responsibly sourced ingredients to more communities throughout the world and create new career opportunities for our team members." Chipotle's International Expansion To date, Chipotle has over 100 restaurants outside the U.S., including 75 in Canada, 28 in Europe and 11 partner-operated locations in the Middle East. Last month, in partnership with Alshaya Group, the first Chipotlane outside of North America opened at Bneid Al Gar in Kuwait. Additionally, the company signed a development agreement to open restaurants in Mexico for the first time next year with Alsea, S.A.B. de C.V.
(Alsea), a leading restaurant operator in Latin America and Europe. Through a joint venture with SPC Group, a leading South Korea-based food company, the first Chipotle restaurants in South Korea and Singapore are also scheduled to open in 2026. Chipotle Mexican Grill, Inc. (NYSE: CMG) is cultivating a better world by serving responsibly sourced, classically-cooked, real food with wholesome ingredients without artificial colors, flavors or preservatives. There are over 3,900 restaurants as of September 30, 2025, in the United States, Canada, the United Kingdom, France, Germany, and the Middle East and it is the only restaurant company of its size that owns and operates all its restaurants in North America and Europe. With over 130,000 employees passionate about providing a great guest experience, Chipotle is a longtime leader and innovator in the food industry.
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HOSPITALITY NEWS DEC 2025 | Page 27
What Makes a Good Chef Truly Great?
Creativity With Purpose Creativity alone isn’t enough; great chefs pair it with intention. Their dishes tell stories — about regions, traditions, farmers, sustainability, or the future. They innovate without relying on gimmicks. Their menus evolve, but always with a clear sense of identity and a respect for the guest. Leadership That Inspires Today’s kitchens require more than technical authority. Great chefs cultivate teams. They coach, mentor, and model professionalism. They refuse to let ego overpower the need for a positive, structured, respectful environment. Their influence lifts not only the food, but the entire staff — from prep cooks to dishwashers to managers. Calm Under Pressure In a world where rushes, equipment failures, and staff shortages are part of the job, the great chef remains steady. They think clearly, solve problems quickly, and protect their team from spiraling into panic. Their composure becomes the backbone of the operation.
Greatness in the modern kitchen blends technical mastery, leadership, emotional intelligence, innovation, and an unwavering commitment to hospitality. It’s a combination that shapes not only memorable dishes, but also the culture, profitability, and long-term success of an entire operation. Mastery of Craft At the heart of greatness is the chef’s relationship with their craft. Great chefs understand ingredients intimately — their seasons, textures, behaviors, and limitations. They recognize the difference between “done” and perfect, and they know how to coax flavor from every element on the line. This mastery becomes instinctive, powering consistency even on the toughest nights. emotional intelligence, innovation, and an unwavering commitment to hospitality. It’s a combination that shapes not only memorable dishes, but also the culture, profitability, and long-term success of an entire operation. n today’s rapidly evolving foodservice world, the difference between a good chef and a I great one goes far beyond the plate. Greatness in the modern kitchen blends technical mastery, leadership,
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A Business Mindset The great chef knows that passion must meet profit. They understand food cost, labor strategy, purchasing, vendor relationships, menu engineering, and the mechanics that turn culinary vision into a sustainable business. They see the full picture — from inventory to guest experience to brand reputation. A Commitment to Hospitality Greatness is ultimately measured by how the guest feels. The chef may never meet the diner, but they influence every moment of the experience. A great chef understands that hospitality begins long before a plate hits the table — it begins with intention. A Lifelong Student Above all, great chefs never stop learning. They test new equipment, study global cuisines, adopt new technologies, and embrace sustainability. Their curiosity pushes the industry forward. The next generation of great chefs isn’t defined by fame. It’s defined by influence, integrity, and a relentless commitment to excellence. In every kitchen across the country, greatness is developing one plate, one team, and one thoughtful decision at a time.
HOSPITALITY NEWS DEC 2025 | Page 29
Why Kitchen Automation Is Changing the Job — Not Eliminating It Are Robots a Threat to Chefs? For decades, the chef has been the heart of the kitchen—part artist, part leader, part firefighter. Now, as robotics and automation move steadily into foodservice, a new question echoes through the industry: Are robots coming for chefs’ jobs? The short answer: No. The longer, more important answer: They’re changing what the job looks like. The Rise of Robotics in the Modern Kitchen By 2026, robotics in foodservice is no longer experimental. Automated fryers, robotic grills, dishwashing systems, prep assistants, and AI-driven inventory tools are already operating in restaurants across the U.S. But despite the headlines, most kitchen robots are not designed to replace chefs. They’re designed to solve problems the industry has struggled with for years:
Robotics didn’t enter kitchens because chefs failed They entered because the system around chefs was breaking. What Robots Do Well — And Why That Matters
• Chronic labor shortages • Rising wage pressures • Inconsistent execution • High injury and burnout rates • Tight margins in high-volume operations
Robotics excels at repetitive, high-risk, and high- volume tasks, including:
• Frying and basket management • Grilling to precise temperatures
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Hospitality at Modern Airport Restaurants How Hospitable is Airport Hospitality Better quality + variety of dining options Airports have moved well beyond greasy fast-food grab-and-go. Many now offer sit-down restaurants, curated café menus, regional and local cuisines, and even full-service dining — giving travelers choices Adding local brands, regional dishes, or unique culinary flair has become common — and research shows this approach significantly boosts passenger satisfaction. Convenience & modern service amenities Airports are embracing digital ordering, contactless payments, self-service kiosks and mobile apps, which reduces long waits and handles high traveler volume smoothly. Restaurant Times+1 This makes dining easier even if you’re tight on time, stressed, or juggling luggage. Overall satisfaction is rising According to a 2025 survey, improved food, beverage, and retail offerings have become a major factor in rising airport passenger satisfaction — indicating that many travelers now find airport dining significantly more pleasant. What Still Varies & Where “Hospitable” Is Conditional Not all airports are equal: Some major hubs remain crowded, hectic, or rushed — especially where comparable to good city restaurants. Local flavor and experiences
Security, gate-changes or delays hamper time for a relaxed meal. Fast-service convenience vs. ambiance: Many “airport restaurants” remain fast-food or quick-service oriented — useful when time is tight, but not necessarily “hospitality-focused.” Cost / Value tradeoffs: Airport dining still tends to carry a premium — convenience and speed often outweigh value for money. Consistency: Some travelers report variability in food quality and service — when airports or concessions are overwhelmed, the “restaurant experience” can slip back toward stale stereotypes. When it hits the sweet spot, a hospitable airport restaurant in 2025 feels: Welcoming and well-designed (clean space, comfortable seating, clear signage) Efficient and tech-savvy (pre-ordering, digital payment, minimal wait) Diverse in cuisine — reflecting local tastes or traveler expectations Flexible to traveler needs (quick bites, sit-down meals, take-out, late flights) Reliable in quality — clean, fresh, consistent meals and friendly service What “Hospitable Airport Dining” Looks Like Today
HOSPITALITY NEWS DEC 2025 | Page 31
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FOOD NEWS
It will serve sliders in under two minutes. White Castle automated kiosk debuts at Logan Airport
By Frances Klemm December 3, 2025 | 4:54 PM
Boston Logan welcomed a surprising new arrival — an automated White Castle slider kiosk. At first glance, it might look like your average airport vending machine. But instead of coffee or phone chargers, this one dispenses hot sliders in under two minutes. According to a Dec. 3 release, the kiosk was developed with food-tech partners Just Baked and Evolvending, and offers several of White Castle’s most popular items: the 100% beef Original Slider, Classic Cheese Sliders, Cheddar Bacon Cheese Slider, and the Chicken and Cheese Slider. Travelers can find it in the Terminal A satellite concourse, directly across from the childens’ play area. “Our retail division has been bringing Sliders to Cravers outside of restaurants for nearly 40 years,” said Sarah Paulson, director of retail marketing, innovation, and licensing at White Castle.
The launch comes after White Castle continues to lean into automation and robotics. The company worked with Miso Robotics on its newest AI-powered fry station robot , Flippy, and announced over the summer a new robot delivery service for some of its Uber Eats orders in Chicago. READ MORE
HOSPITALITY NEWS DEC 2025 | Page 33
Houstonian Voted #1 Resort in Texas
Voted the best resort in Texas by Travel + Leisure readers, The Houstonian Hotel, Club & Spa offers luxury accommodations, award-winning wellness experiences, and exceptional dining in the heart of Houston. Travel + Leisure has announced the results of its prestigious 2025 World’s Best Awards , and The Houstonian Hotel, Club & Spa has been named the No. 1 Resort in Texas as voted upon by its readers. Each year, Travel + Leisure invites readers to participate in their World’s Best Awards survey, seeking the top travel experiences worldwide, including hotels, resorts, cities, islands, cruise ships, spas, airlines, and more. Based on location and amenities, properties are evaluated as resort hotels, city hotels, inns, or safari lodges. They are then evaluated on criteria such as rooms and facilities, location, service, dining, and value. Whether visiting for romance, wellness, or family fun, The Houstonian offers thoughtfully curated packages for every stay. The Unwind & Dine package is a favorite among couples, including nightly food and beverage credits, floor-to-ceiling wooded views, and access to The Houstonian Club and Trellis Spa. Families can enjoy the Stay & Play Getaway, which includes in-room movies, age-appropriate welcome gifts, and access to the Houstonian Kids Fitness & Fun calendar.
www.houstonian.com |
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