By: Stanley I. Buchin, D.B.A. Last year, restaurant trends stretched from a rise of dining in retail stores to paleo and gluten-free menus. According to Baum + Whiteman 2015 Food & Beverage Forecast, this year’s trends will include technology like tablets immersed into the dining experience, expanding on diners restless palates who have had enough […]
By: Bradford Hudson, Ph.D. The steamship Britannia arrived in Boston Harbor on a July evening in 1840. This concluded the inaugural voyage for the flagship of the newly established Cunard Line, which has since become one of the oldest and most distinguished travel companies in the world. To commemorate the occasion, Cunard will send its […]
By: Rachel DeSimone At the historic intersection of Cambridge Street and Brighton Avenue in Allston, Mass., you might find yourself wondering if you’ve been blasted back in time, say, to the ’50s. Before you stands a small retro-diner style building with a shiny silver overhang and an enormous sign towering over the roof that reads, […]
By: Christopher Muller, Ph.D. A century of commercial competitive conflict between the grocery (food at home or “FAH”) and restaurant (food away from home or “FAFH”) distribution channels is now being fought on an unexpected but previously contested battlefield: who will own the “convenience” of delivery in the consumer’s mind. Just one hundred years ago […]
By: Andrea Foster & Jenna Finkelstein Business is back for hotels across the United States with occupancy levels surpassing long-run averages and hotels raising room rates more aggressively. According to PKF Hospitality Research (PKF-HR)’s forecast, occupancy is estimated to be above the long-run average in 49 of the 55 U.S. markets they track, 14 of […]
By: Nicco Muratore Tastes, purchasing and consuming habits, cooking methods, and customer expectations; they’re all changing. The farm-to-table trend is a growing trend and for some, it’s a demand when cooking at home or eating out. Dan Barber’s book, The Third Plate, Field Notes on the Future of Food, reflects on the history of thriving […]
As we enter the third year of the Boston Hospitality Review and our second year as Editor and Publisher, we continue to be inspired by the focus of this publication. To quote our colleagues and predecessors, Brad Hudson and Chris Muller, “The Boston Hospitality Review is an interdisciplinary publication devoted to scholarship and reflection about […]