Hotel room? Ha, I'll take the whole brand.

Over the next three years, Starwood Hotels & Resorts Worldwide expects to have so much money they may consider adding an entirely new luxury brand to their family. This would be their tenth brand.

(Some of us can't even afford a luxury hotel room, let alone an entire hotel! But back to the story...)

Company executives said during an investor and analyst day (in Dubai) that they would rather just purchase a brand than start from scratch.

But there is a challenge, said CEO Frits van Paasschen in a statement. That would be finding a brand for sale.

“It’s not clear that there's a lot that are sort of fluidly traded and open for buying,” he said. “It's been that reason largely, more than anything else, that's prevented us from doing anything in the last seven or eight years."

Not Just Blowing Hot Air

Expand your menu and impress customers with smoke-flavored foods without purchasing a separate smoker oven.

Cleveland Range has released the ConvoSmoker, a built-in smoker box filled with flavored briquettes, for their electric Convotherm Combi ovens. How does this work? A low-watt heating element below the smoker box is designed to make the briquettes smolder and infuse the food with flavor.

The company says it is suited for overnight smoking, provides faster cooking times and can use steam in smoking recipes, without flavour transfers after the cleaning cycle. 

The ConvoSmoker is designed for fish, beef, pork, poultry, cheese and vegetables, and is able to do both hot and cold smoking.

D'oh! (nut)

Have you noticed lately that fancy cupcakes are no longer all the rage? They used to be super popular last year, but are now being replaced by doughnuts.

Doughnuts are now on six per cent of all fine-dining menus, a 100 per cent increase in four years, according to a Restaurant News article.
“People are always looking for anything that is tasty, that is sweet, that is not a cupcake,” said Tom Henneman in a statement, co-owner of Federal Donuts, a wildly popular fried chicken and doughnut shop in Philadelphia.

At Henneman's shop, some doughnut flavours include cherry almond, French toast, strawberry-lavendar and chocolate peanut butter. It looks like Tim Horton's will have to step up its game!

Plastic Foam Ban

New York City is considering banning plastic foam from restaurants. This would include cups, takeout containers and trays. The alternative would be environmentally friendly but more expensive.

New York’s annual waste stream includes about 20,000 tons of plastic foam, according to the New York Times.

Plastic foam is currently the cheapest option, according to Andrew Moesel, spokesperson for the New York State Restaurant Association.

Los Angeles, San Francisco, Portland and Seattle have already banned plastic foam.

Perhaps the restaurants will increase menu prices to make up for the extra cost of more environmentally friendly options?

Female CEOs in the hotel industry

Kathleen Taylor, CEO of Four Seasons Hotels and Resorts, has resigned from the job after three years.

What's the big deal? Now, there's even fewer female leaders in the hotel business, according to a Hotel News Now article. Sure, it's definitely news that a major CEO has resigned - but the article is so concerned that now there are less female leaders.

But really, what's the big deal? Why are we so concerned with females having leading roles in the workforce? Instinctively, naturally, in our DNA, men are "breadwinners" and women take care of the home and children. Occasionally, they switch roles, but overall, that's just the way it is. Women naturally aren't dominating, powerful, business-minded creatures. And that's okay. Why must we masculinize women? Why are we so obsessed with making men and women gender-less and neutral? Since men are the dominating, powerful ones, it makes more sense to leave those kind of roles up to males. Women are softer, gentler, empathetic - which is why they make excellent school teachers, nurses, and caregivers. We should play to our own natural strengths.


These are some of the leading women in the business:

Denise Coll, president of Starwood’s North American division;
Angela Brav, CEO of Europe for InterContinental Hotels Group;
Liia Nou, senior VP and CFO, Pandox AB;
Sophie Stabile, global CFO, Accor;
May Wu, chief strategy officer; Home Inns & Hotels Management; and
Nancy Johnson, executive VP of development for Carlson Hotels, who also served as chairwoman of the American Hotel & Lodging Association in 2012.

Good for them that they are successful and making big bucks! It takes hard work, but let's just remember that success doesn't always mean leading a business. Success also means teaching young children to tie their shoes, or taking care of a home all day.

Is there something Facebook DOESN'T do?

Facebook has recently hired a "head of travel" and has come up with two new travel products which will directly influence hotel performance, according to this Hotel News Now article. The two products, Graph Search and Nearby, are predicted to be boost up the hotel industry.

What does Nearby do? People with Facebook on their mobile device can easily search up what hotels are, well, nearby. This app will also provide comments and recommendations of those hotels from their Facebook friends.

Graph Search is similar. When a person searches something on Facebook, those results will also have friends' comments and recommendations.

"They're game changers," Lee McCabe, Facebook's new head of travel, said in a statement. "Graph Search and Nearby are going to be huge for hotels. And they're pretty good, and they're a long way off from their potential."

I'm not sure if this is bigger news for Facebook or for the hotel industry!

No Bones About It

Inhaling as many chicken wings as possible is clearly important to many restaurant diners, but the darn bone just seems to get in the way. No problem, though - boneless wings are the latest thing.

In 2012, sales in boneless chicken wings grew faster than any other menu item - including the old-fashioned chicken wings, according to research from GuestMetrics.

Chicken wing sales overall rose by 10.7 per cent, but 81 per cent of that came from the boneless version. Restaurants, on average, sell the boneless wings for a higher price than the bone-in wings, but customers clearly didn't mind.

Technically, though, it's breaded chicken breast pieces, not actual wings. Perhaps adults just feel too mature to order chicken nuggets?