7 BUDGET PRIORITIES TO TURN YOUR HOTEL F&B FROM AMENITY TO MAIN REVENUE DRIVER IN 2027
Why mobile ordering should be at the top of every hotelier’s investment list for the year ahead
For years, hotel F&B has often been treated primarily as an amenity rather than a serious profit centre. But as hotels set their budgets for 2027, IRIS, the global leader in digital F&B ordering and guest experience solutions for hotels, believes there is a significant opportunity to change that mindset - using technology to capture more guest spend, improve operational efficiency and make F&B a much stronger contributor to overall hotel performance.
As guests place more emphasis on culinary experiences, hotels need to do more than offer great F&B: they need to unlock investments that make it as easy as possible for guests to discover, order and spend throughout their stay – and mobile ordering is key to achieving this.
So, here are IRIS’s top tips on how mobile ordering can maximise hotelier’s 2027 F&B budget spend to unlock rapid ROI:
- Go digital and make spending effortless
Every extra step between a guest wanting something and being able to order it creates an opportunity for that sale to disappear.
Mobile ordering removes those barriers. Guests can browse, order and pay from their own device - anywhere, at any time and without downloading an app. They can pre-order breakfast, schedule delivery, arrange collection or order room service without making a call.
And convenience can translate directly into revenue: IRIS clients have reported 20–40% increases in average transaction value through digital ordering.
That makes mobile ordering much more than a guest-facing technology investment. It creates a digital shop window for all your F&B outlets whenever - and wherever - a guest decides to spend.
- Build upselling into every order
Digital ordering turns upselling from a manual process into an automatic revenue opportunity.
Menus can highlight related items, upgrades, add-ons and promoted specials at the point of purchase - whether that's an extra side with dinner, a bottle of wine with room service or pastries with a morning coffee.
Pre-ordering can also help hotels capture spend earlier, making it easy for guests to schedule tomorrow's breakfast before they start considering alternatives.
The aim isn't simply more orders. It's more value from every order.
- Turn the whole property into an F&B revenue opportunity
Why restrict F&B mobile ordering to the restaurant or room service?
Hotels can offer it across other outlets in their property to boost sales. With strategically placed QR codes, and guests can order online wherever the moment takes them - from guestrooms, pools and beaches to lobbies, terraces, spas and meeting spaces.
That could mean coffee while working in the lobby, cocktails by the pool, lunch on the terrace or late-night room service.
For resorts and properties with neighbouring villas or residences, click-and-collect and takeaway services can extend that commercial reach further still.
Plus, mobile ordering can turn previously unmanned areas into revenue-generating spaces without the need to permanently staff them.
Every guest touchpoint has the potential to become an F&B touchpoint.
- Give guests menus that inform - and sell
Digital menus can do far more than list dishes and prices.
High-quality imagery and engaging descriptions help drive appetite and discovery, while ingredients, allergen information and dietary attributes give guests greater confidence when ordering.
Hotels can also make updates instantly. Sold out of a dish? Remove it. Launching a seasonal special? Add it. Changing a price? Update it without reprinting a single menu.
Guests get accurate, current information, while hotels gain greater control and consistency over how their F&B offer is presented.
- Remove the language barrier
International guests shouldn't have to struggle to understand what's on the menu.
Multilingual digital menus allow guests to browse dishes, descriptions, modifiers and allergen information in their preferred language, helping them order more confidently and accurately.
It reduces friction and makes the experience more inclusive - while giving every guest a better opportunity to explore the full F&B offer.
- Integrate ordering with your hotel technology
Digital ordering delivers the greatest operational benefits when it connects directly with the hotel's existing technology.
Integrated POS and payment systems mean orders go direct from the guest's device to the kitchen or bar, removing phone calls, manual order-taking and duplicate data entry.
Kitchen teams can start preparation sooner, staff workload is reduced and service becomes faster. IRIS clients have reported delivery-time savings of more than 10 minutes per order.
The best technology doesn't add another process. It removes one.
- Free up staff time
When guests can self-serve for F&B orders, staff spend less time answering phones, entering orders and handling administration.
That gives them more time for the interactions that really matter: welcoming guests, handling special requests, and delivering memorable hospitality.
Technology should complement, not replace personal service.
Make F&B work harder in 2027
Budget season is about identifying investments that will genuinely move the business forward.
Hotels already have the guests, kitchens, bars, pools, terraces and teams. The opportunity is to make those existing assets work harder by making F&B easier to discover, order and buy.
A digital F&B ordering platform is one of those rare solutions that boosts incremental revenue and guest convenience, while reducing operational friction. It also gives hotels a digital ordering experience that matches — and in many ways exceeds — what third-party platforms such as Uber Eats and DoorDash offer, helping operators retain F&B revenue within their hotels.
If digital F&B ordering isn't already on the budget line, now is the time to put it there and maximise every opportunity in 2027 and beyond.
LE CHEF ENTERS A NEW ERA WITH A REFRESHED IDENTITY, NEXT-GENERATION CHEFWEAR AND A MOVE TO TENCEL™ LYOCELL
One of the UK's best-known professional chefwear brands is entering a new chapter as Le Chef unveils a refreshed brand identity, innovative new product range and the introduction of TENCEL™ Lyocell across its chef jackets and trousers.
The relaunch marks the most significant investment in the brand for many years, bringing together a refreshed visual identity, new product architecture and garments designed to meet the changing needs of today's professional kitchens while remaining true to Le Chef's long-standing philosophy of being Built to Last.
Founded in 1993 by award-winning chef and designer Mark Gregory MCA, Le Chef has earned a reputation for combining practical kitchen experience with thoughtfully designed, durable chefwear worn by hospitality professionals around the world. Made by Dennys since its launch in 1993 and part of Dennys Brands since 1997, Le Chef has continued to evolve and is now worn by chefs in more than 40 countries.
As part of the relaunch, Le Chef has introduced a clearer brand architecture designed to make the range easier to navigate while better reflecting the diverse needs of today's hospitality professionals.
Le Chef Pro replaces the previous Professional collection, bringing classic chefwear into the modern professional kitchen. Thoughtfully redesigned with lighter, technologically advanced fabrics and practical features including Le Chef’s StayCool ventilation system, the range is built around the performance, comfort and durability required through the heat, movement and long hours of professional service.
Alongside Pro, Le Chef Artisan brings a more relaxed approach to modern chefwear, combining contemporary style, comfort and practicality. Designed for chefs, cooks and food professionals who want greater individuality from their workwear, the collection includes fashion-led garments and premium aprons that bring together craftsmanship, versatility and the durability expected from Le Chef.
Extending the refreshed Le Chef identity beyond professional chefwear is Le Chef Casual, a new collection of premium leisurewear and accessories for life beyond the kitchen. Featuring hoodies, joggers, T-shirts, caps, socks and bags, the range has been created for commuting, travel and downtime while maintaining a connection with the profession.
Supporting the refreshed identity is a new dedicated Le Chef website at www.lechefuniforms.com. The site brings the new brand architecture to life online, allowing chefs, operators and distributors to explore the Le Chef Pro, Artisan and Casual ranges, review product features and access stockist and buying information in one place.
A significant part of the relaunch is the move towards TENCEL™ Lyocell across Le Chef jackets and trousers. Produced from sustainably sourced wood fibres using a closed-loop manufacturing process, TENCEL™ Lyocell offers significantly lower water consumption than conventional cotton while also delivering improved comfort, breathability and durability for busy professional kitchens.
The relaunch was marked with an event at Le Chef's Berners Street showroom in London on 14 September. Chefs were invited to bring a rising star from their team, with each rising star receiving a Le Chef jacket in recognition of the next generation of hospitality talent. All attendees also received a Le Chef goody bag.
Mark Gregory MCA, founder of Le Chef, said:
“Le Chef was created because I believed chefs deserved clothing designed by someone who truly understood the realities of the kitchen. That principle has never changed. What has changed is the way chefs work, the environments they work in and the expectations placed on their kit. This next chapter is about staying true to the original spirit of Le Chef while making sure the brand continues to serve the chefs of today and tomorrow.”
Richard Ebbs, Managing Director of Dennys Brands, added:
“Le Chef has enormous heritage, but heritage only has value if you continue to invest in it. This relaunch gives the brand the focus, clarity and momentum it deserves, while making it easier for chefs, operators and distributors to understand the role Le Chef can play in modern professional kitchens. It is an important step for Dennys and a clear signal of our commitment to chefwear.”
For Dennys Brands, the relaunch represents more than a visual refresh. It signals renewed investment in one of hospitality's most respected chefwear brands, positioning Le Chef for the next generation of professional kitchens while remaining true to the values on which it was founded.
THE BALMORAL'S SCOTCH UNVEILS HAND-FILLED BOTTLING EXPERIENCE FEATURING EXCLUSIVE 21-YEAR-OLD DEANSTON
SCOTCH at The Balmoral has announced a unique new experience for whisky enthusiasts, offering guests the opportunity to personally hand-fill, sign and take home a bottle of the oldest single malt ever released by Deanston.
The experience is available solely at SCOTCH, allowing guests to fill their own bottle directly from the bar's very own barrel. The exceptional 21 year old liquid, a rich, full-bodied Highland single malt matured in Palo Cortado sherry casks, was carefully selected by SCOTCH Manager, Ross Barr and his team of expert Whisky Ambassadors, and is not available anywhere else.
APALEO AND IDEAS ANNOUNCE EXPANDED INTEGRATION WITH ADVANCED REVENUE CONTROLS
Partnership combines real-time operational data and dynamic value-based revenue controls to help hotels capture more profitable demand
Apaleo, the open, API-first hospitality platform, and IDeaS, a SAS company and the world’s leading provider of AI-powered hospitality revenue management software, today announced the availability of an enhanced integration designed to simplify hotel operations and strengthen revenue performance and improve profitability.
The integration enables seamless, two-way data flows between Apaleo’s property management system (PMS) and the IDeaS revenue management platform, allowing hotels to execute pricing, inventory, forecasting, and revenue optimization strategies using real-time operational and demand data.
By automating the exchange of reservation, inventory, pricing, and performance data through seamless, two-way data flows, the integration reduces manual processes and provides operators with more accurate inputs for forecasting and pricing decisions.
Apaleo shares live reservation and stay data with IDeaS, while IDeaS returns pricing, forecasting and advanced revenue control recommendations, including overbooking, minimum length-of-stay and Last Room Value (LRV) decisions into Apaleo, ensuring revenue decisions are consistently informed by the latest operational and demand signals. The result is a more connected technology stack that improves revenue management and day-to-day operational efficiency.
Key features and benefits
The integration delivers a range of operational and commercial advantages, including:
- Real-time, two-way data exchange between Apaleo’s API-first PMS and the IDeaS revenue management platform
- Automated pricing and forecasting outputs at the room-type, product-type, and market-segment level, driven by unified and more accurate data
- Reduced manual data entry, improving efficiency and lowering the risk of errors
- Improved decision-making through integrated performance and demand insights
- Scalable architecture that supports multi-property portfolios and growing hotel groups
- Advanced automated controls for overbooking, minimum length of stay (LOS), and LRV (hurdle rate) decisions, supporting stronger RevPAR and occupancy outcomes
Customers will be able to access the integration through Apaleo’s integration marketplace and IDeaS’ partner ecosystem.
Uli Pillau, CEO and Founder of Apaleo, said:
“Partnering with IDeaS strengthens our mission to give hospitality operators the flexibility to build a tech stack that works the way they do. By connecting Apaleo’s open platform with IDeaS’ market-leading revenue management capabilities, we’re enabling hotels to reduce complexity, automate critical processes, and make more confident decisions using consistent, high-quality data. For Apaleo, this integration is in particular an important one considering our close relationship with the founders and management of IDeaS”.
Klaus Kohlmayr, Chief Evangelist and Development Officer at IDeaS, said:
“Like IDeaS, Apaleo has been at the forefront of innovation in hospitality technology, and both companies are well positioned to harness leading-edge AI capabilities to deliver even greater value to the industry. We’re very excited about what this partnership can achieve.”
Olga Tolle-Rodrigues, Director of Global Alliances at IDeaS, said:
“The hospitality industry is moving beyond simply connecting systems toward creating technology ecosystems that help operators make better commercial decisions. Our expanded relationship with Apaleo is built around that vision. By bringing together open connectivity and advanced revenue expertise, we’re bringing powerful, leading-edge capabilities to a broader range of hoteliers - all without adding unnecessary complexity to their daily operations.”
RADISSON HOTEL GROUP AND GDS-MOVEMENT LAUNCH ROADMAP TO HELP CLOSE THE SUSTAINABILITY ACTION GAP
The new guide provides Associations and professional conference organizers (PCOs) with practical tools, destination data, and measurable frameworks to turn sustainability ambitions into action.
While sustainability has become a strategic priority for many organizations, implementation remains a significant challenge across the meetings and events industry. New findings show that although 66% of Associations consider sustainability highly important, fewer than 34% have embedded it into their operations, and only 3% report having an advanced sustainability program.
To help close this gap, Radisson Hotel Group (RHG) and GDS-Movement have partnered to launch Accelerating Sustainable & Regenerative Events: A Guide for Associations & PCOs, a practical roadmap designed to help Associations and Professional Congress Organizers (PCOs) integrate sustainability into event planning, delivery and reporting.
The guide was unveiled to industry stakeholders in Brussels and developed using insights from destinations participating in the GDS-Index, the leading benchmarking and performance improvement program for destination sustainability. For Associations, the challenge extends beyond a single event. Many organizations manage multiple meetings across different destinations, suppliers and planning cycles, creating complexity when trying to implement consistent sustainability standards and reporting frameworks.
"The industry does not have a sustainability awareness problem; it has an implementation challenge," said Inge Huijbrechts, Chief Sustainability and Security Officer at Radisson Hotel Group. "As a global hospitality company, we work closely with Associations, event organizers and destinations around the world and understand the practical barriers they face. This guide is designed to move the conversation from ambition to action by providing planners with practical tools, trusted frameworks and stronger collaboration models."
Addressing the sustainability action gap
Despite growing awareness of environmental and social responsibilities, many event organizers continue to face barriers, including perceived costs, limited access to sustainability data, fragmented supplier ecosystems and a lack of practical implementation frameworks.
The guide argues that successful sustainable events require more than individual initiatives. They depend on collaboration between Associations, destinations, venues and suppliers to create measurable and repeatable approaches that can be applied consistently across event portfolios. For organizations managing recurring congresses, annual conferences and regional meetings, this need for consistency is particularly important.
The role of destinations in driving progress
A central theme of the guide is the growing role of destinations in helping event organizers achieve their sustainability objectives.
Through the GDS-Index, destinations are assessed against 74 qualitative and quantitative indicators aligned with the United Nations Sustainable Development Goals (SDGs) and the Global Sustainable Tourism Council (GSTC) Destination Criteria, helping create transparency and accountability across the events ecosystem.
"Destinations play a pivotal role in accelerating the transition toward sustainable and regenerative events," said Guy Bigwood, CEO and Chief Changemaker of GDS-Movement. "Through the GDS-Index, we help destinations measure and improve their sustainability performance while providing event organizers with the information they need to make informed decisions. Collaboration between destinations, venues and suppliers is essential to creating events that generate meaningful social, environmental and economic value."
Five actions for more sustainable events
The guide outlines five practical actions that Associations and PCOs can implement to strengthen sustainability performance across their events:
- Collaborate with destination partners earlier in the planning process
- Prioritize certified supplier networks and sustainability credentials
- Integrate social impact and legacy initiatives into event design
- Incorporate low-carbon mobility strategies for delegates and stakeholders
- Implement sustainability-linked measurement, reporting and incentive frameworks
Together, these actions provide planners with a practical foundation for delivering more sustainable and regenerative events while improving consistency across multiple meetings and destinations.
A shared commitment to industry progress
The partnership between Radisson Hotel Group and GDS-Movement reflects a shared commitment to accelerating sustainability across the meetings and events industry through practical action, collaboration and measurable outcomes.
Building on initiatives such as Verified Net Zero and the implementation of Hotel Sustainability Basics across its portfolio, Radisson Hotel Group continues to work with Associations, destinations and industry partners to support more responsible event delivery and help create a more sustainable future for meetings and events worldwide.
The full guide, Accelerating Sustainable & Regenerative Events: A Guide for Associations & PCOs, is available here.
ROSEWOOD HONG KONG NAMED NO.1 IN THE 50 BEST HOTELS 2026 FOR THE SECOND CONSECUTIVE YEAR
Spanning 22 territories across six continents and accompanied by a selection of special awards, the prestigious list was unveiled at a live ceremony in Paris
- Rosewood Hong Kong (No.1) has once again been named The World’s Best Hotel 2026
- Hotels in Europe feature prominently in the ranking (21), followed by Asia (18), North America (6), South America (2), Africa (2) and Oceania (1)
- The list features 10 new entries spanning seven destinations including Türkiye, the US and Japan
Special Awards – these accolades complement The 50 Best Hotels ranking, recognising outstanding hotels and individuals who represent the very best in their field.
- Patina Osaka in Japan (No.33) is named the winner of the Nikka Best New Hotel Award
- Las Ventanas al Paraíso (No.25) in Los Cabos, Mexico wins the WhistlePig Highest Climber Award after rising 19 places in the ranking from No.44
- Casa Maria Luigia (No.18) in Modena, Italy wins the Lavazza Highest New Entry Award
- The Best Beach Hotel Award is presented to Atlantis The Royal (No.4) in Dubai
- Chablé Yucatán (No.9) in Mexico takes home the Bombay Sapphire Eco Hotel Award after a rigorous audit by the Sustainable Restaurant Association
- The Best Boutique Hotel Award is awarded to Passalacqua (No.5) in Lake Como, for a third year
- In its second year, the Johnnie Walker Art of Design Award is presented to Hôtel du Couvent (No.38) in Nice, France
- James McBride, founder of Nihi Hotels, is celebrated with the SevenRooms Icon Award
- The Ferrari Trento Most Admired Hotel Group Award goes to Rosewood
The fourth annual edition of The 50 Best Hotels has been unveiled at a prestigious awards ceremony, recognising exceptional and pioneering hospitality experiences from across the globe.
For the first time since its inception, the awards ceremony was held outside London, bringing travel industry leaders and enthusiasts together at Les Salles du Carrousel in Paris to celebrate exceptional hotel experiences from around the world. The event showcased new benchmarks in hospitality excellence while inspiring travellers and industry professionals alike.
The full list of The 50 Best Hotels 2026 can be found here.
Rosewood Hong Kong (No.1) has once again been recognised as The World’s Best Hotel, following its ranking as No.1 in 2025 and No.3 in 2024. The hotel also therefore clinched The Best Hotel in Asia title.
Rising 65 storeys above Victoria Harbour, this contemporary landmark has become a distinctive presence on Hong Kong’s skyline since opening its doors in 2019. The hotel was conceived by acclaimed Taiwanese designer Tony Chi, whose refined approach is reflected throughout its 413 rooms and suites, as well as its impressive collection of eleven restaurants and bars. Wellness is central to the experience, with the renowned Asaya occupying multiple levels of the property. Its nine treatment rooms offer an extensive programme spanning therapeutic, aesthetic and holistic treatments, complemented by a spectacular infinity pool overlooking the harbour. For those seeking a more private retreat, two Asaya Lodges sit apart from the main building on a sun terrace, each offering its own spa chamber and sleep-enhancing technology for an immersive approach to rest and wellbeing.
Faye Huggett, Director of Community for The 50 Best Hotels, comments: “The 50 Best Hotels 2026 captures a defining moment for global hospitality, and we are delighted to celebrate the world’s most exceptional hotels that continue to shape how people travel, connect and experience culture. Rosewood Hong Kong retaining its No.1 position for a second consecutive year underlines Asia’s continued influence at the very highest level, while Europe’s strong representation and this year’s ten new entries point to a dynamic, diverse and competitive global hotel landscape. As The 50 evolves, our ambition is to continue to champion the people, places and ideas setting the agenda for the future of hospitality.”
The No.2 spot goes to Capella Bangkok, a refined riverside retreat set along the east bank of the Chao Phraya River. The hotel, which ranked No.1 in 2024, has risen from its No.3 ranking in 2025. Elsewhere in the Thai capital, Four Seasons Bangkok at Chao Phraya River takes the No.3 spot.
Asia is home to 18 ranked hotels in total, including two additional properties in Bangkok, further solidifying the city’s reputation as a global travel hub: Mandarin Oriental Bangkok (No.10) and new entry, Aman Nai Lert (No.48). Mandarin Oriental Qianmen in Beijing takes the No.7 spot. In Hong Kong, Upper House Hong Kong ranks at No.8 and The Peninsula Hong Kong features at No.46.
Japan is home to four ranked hotels: Aman Tokyo (No.11), Bulgari Tokyo (No.24), Patina Osaka (No.33) – recipient of the Nikka Best New Hotel Award - and Park Hyatt Kyoto (No.37). Further enhancing Asia’s presence, Raffles Singapore places at No.17 and The Taj Mahal Palace in Mumbai (No.30) climbs eight places. Two hotels in Indonesia feature on the list: Desa Potato Head (No.21) and Nihi Sumba, which has re-entered the list at No.35. In Dubai, Atlantis The Royal (No.4) is winner of both The Best Hotel in the Middle East and the Best Beach Hotel Award, and Jumeirah Marsa Al Arab (No.15) has climbed five places.
Europe leads the 2026 rankings, with 21 hotels featured among The 50 Best Hotels, making it the continent with the strongest representation on this year’s list. Italy and France both have six properties featured, whereas the UK is home to four. Austria, Greece, Monaco, Switzerland and Türkiye each have one hotel included.
The highest-ranking European entry is Passalacqua (No.5) in Lake Como, which additionally wins the Best Boutique Hotel Award for the third consecutive year. This award recognises the highest-ranked hotel that meets the criteria of a boutique property. According to The 50, a boutique hotel is defined as having fewer than 50 rooms, operating independently of a major hotel chain or group, and offering personalised service alongside distinctive characteristics that reflect its destination. The following Italian hotels also featured: Four Seasons Firenze (No.12), Bulgari Roma (No.32), and new entries Casa Maria Luigia (No.18) in Modena, which has also won the Lavazza Highest New Entry Award, Portrait Milano (No.39) and San Domenico Palace in Taormina (No.50).
In Paris, Hôtel de Crillon (No.14) has climbed nine places, with three other hotels in the capital included: Le Bristol (No.19), Cheval Blanc Paris (No.20) and new entry, Plaza Athénée (No.41). Elsewhere in France, Hôtel du Couvent in Nice ranks at No.38 and wins the Johnnie Walker Art of Design Award, while Hotel du Cap-Eden-Roc re-enters the list at No.44.
The UK is home to four winning properties, with the capital city claiming three: Claridge’s (No.13), Raffles London at The OWO (No.28) and The Connaught (No.49). Outside of London, Estelle Manor in Witney (No.43) has risen four places. Elsewhere in Europe, Four Seasons Astir Palace (No.27) in Greece, SeiBellissimi Art of Hospitality Award winner Badrutt's Palace (No.36) in Switzerland, Hôtel de Paris Monte-Carlo (No.40) in Monaco and Hotel Sacher Vienna (No.42) secure places in the list. In Türkiye, The Peninsula Istanbul (No.31) has also entered the list for the first time.
North America is home to six winning properties. Chablé Yucatán (No.9) in Chocholá is one of four hotels in Mexico to make the ranking, including One&Only Mandarina (No.23) in Riviera Nayarit, Las Ventanas al Paraíso (No.25) in Los Cabos, winner of the WhistlePig Highest Climber Award, and Maroma (No.47) in Riviera Maya. The United States has two new entries on the list: San Ysidro Ranch (No.22) in Santa Barbara and Amangiri (No.45) in Canyon Point. Elsewhere, in South America, Rosewood São Paulo (No.6) has risen 18 places and, also in Brazil, Copacabana Palace in Rio de Janeiro ranks at No.29.
Africa is home to two hotels on the list: Royal Mansour (No.26) in Marrakech and Mount Nelson in Cape Town, which re-entered the list at No.34. Oceania has one hotel included: Capella Sydney (No.16) in Australia.
The Johnnie Walker Art of Design Award has been presented to Hôtel du Couvent in France. The award reflects how design in hotels goes beyond architecture to create a multi-sensorial experience for visitors, shaping the guest experience and often elevating the expected into the extraordinary.
Rosewood wins the Ferrari Trento Most Admired Hotel Group Award. Voted for independently as part of the overall awards process, this special accolade recognises an exceptional hotel group that has introduced outstanding initiatives, innovations or improvements over the past three years. The award celebrates those whose efforts have had a demonstrable and meaningful impact on the wider hospitality industry.
Chablé Yucatán in Mexico is the winner of the Bombay Sapphire Eco Hotel Award. Chablé Yucatán places sustainability at the heart of its operations, with solar panels generating around 60% of the resort’s energy and a commitment to eliminating plastic water bottles. Its kitchens draw on produce grown in traditional Mayan ka’anche gardens, while the resort supports biodiversity through initiatives such as the protection of the endangered Melipona bee. As with its other global awards, The 50 partnered with the Sustainable Restaurant Association on the Bombay Sapphire Eco Hotel Award, inviting every hotel on the list to submit details of its sustainability initiatives and credentials for a rigorous assessment.
James McBride is voted by the Academy as the winner of the SevenRooms Icon Award. McBride is a South African-born hotelier and Co-Founder and CEO of Nihi Hotels, the hospitality group behind the acclaimed Nihi Sumba in Indonesia. With more than 35 years of experience, he has held leadership roles at some of the world’s leading luxury hotels, beginning his career with The Ritz-Carlton Hotel Company. In 2012, he partnered with entrepreneur Christopher Burch to acquire Nihiwatu, a remote surf resort on Sumba Island, transforming it into the globally recognised luxury retreat we know today, centred on an “Edge of Wildness” philosophy. In 2026, Nihi Rote, sister property to Nihi Sumba, opened in southeastern Indonesia.
The evening also celebrated the recipients of the special awards announced in the lead-up to the ceremony. Among them was The Fifth Avenue Hotel (No.78) in New York City, which received the American Express Travel One to Watch Award. In addition, Switzerland’s Badrutt’s Palace (No.36) was honoured with the SeiBellissimi Art of Hospitality Award, recognising its exceptional service, meticulous attention to detail and outstanding guest experience.
The highest-ranked hotel in each continent is, by default, named The Best Hotel in that respective territory:
- Rosewood Hong Kong (No.1) wins The Best Hotel in Asia
- Passalacqua (No.5) in Italy wins The Best Hotel in Europe
- Atlantis The Royal (No.4) in Dubai wins The Best Hotel in the Middle East
- Chablé Yucatán (No.9) in Mexico wins The Best Hotel in North America
- Rosewood São Paulo (No.6) in Brazil wins The Best Hotel in South America, sponsored by Bocktailed
- Capella Sydney (No.16) in Australia wins The Best Hotel in Oceania
- Royal Mansour (No.26) in Marrakech wins The Best Hotel in Africa, sponsored by Monte Vibiano
The 50 Best Hotels 2026 marks the fourth edition of the prestigious global ranking, further cementing The 50’s position as a leading authority on exceptional hospitality. As the organisation continues to expand its global reach, its rankings celebrate the finest experiences across the world of restaurants, bars and hotels.
MAY CHOW BRINGS MODERN HONG KONG FLAVOURS TO LITTLE BLUE NOODLE BAR AT THE PENINSULA LONDON
The award-winning Hong Kong chef takes over the intimate Little Blue Noodle Bar from 5 October to 1 November with a menu centred on Siu Mei and Hong Kong comfort food
This autumn, The Peninsula London welcomes award-winning Hong Kong chef May Chow for her UK debut and a month-long takeover of Little Blue Noodle Bar, from 5 October to 1 November 2026. Created with creative culinary agency Tribe & Gather, the residency pairs masterful Cantonese technique with the late-night energy of modern Hong Kong.
An influential figure in modern Chinese cuisine, Chow has helped shape Hong Kong’s dining scene through her restaurants Little Bao and Happy Paradise. The youngest recipient of the Asia’s Best Female Chef Award, Chow has also featured on Anthony Bourdain’s Parts Unknown and appeared as a finale judge on Top Chef Masters.
For her residency at The Peninsula London, Chow takes inspiration from Hong Kong, a city shaped by movement: Chiu Chow traders, Shanghainese arrivals and a Cantonese diaspora that carried its food across the world and brought new flavours home again.
Taking over Little Blue Noodle Bar’s intimate 25-seat space, which operates via an independent street entrance, the concept is designed for drinking and eating at the same time. Combining a fast-paced, high-energy atmosphere with an à la carte menu celebrating the diverse regional flavours of Hong Kong, the experience brings together great music, convivial energy and Chow’s belief that culinary heritage should feel alive, contemporary and craveable.
The menu centres on the craft of Siu Mei, or roasting. Using a vertical Apollo drum oven inspired by those found in Hong Kong’s neighbourhood roast shops, premium British meats are air-dried, roasted at high heat and finished with carefully layered glazes. Alongside two distinctive styles of Char Siu, the menu includes sharing plates and exclusive rice and noodle dishes created especially for the residency.
The Siu Mei selection includes Tamworth Pork Collar Char Siu, marinated with red fermented bean curd, red yeast rice and aromatic Mei Kuei Lu rose wine before being slow-roasted and finished with a glossy maltose glaze. An exclusive Wagyu Beef Short Rib Char Siu offers a richer, savoury interpretation, pairing the marbled beef with black fermented bean, five spice, aged tangerine peel, peanut and honey.
Elsewhere, the menu includes Raw Scallop with cucumber, coriander and green peppercorn; Salt Marsh Lamb Tartare with fermented bean curd, pickled mustard greens and fried bean curd; Crispy Cuttlefish with seaweed and black garlic; Warm Eggplant with chilli garlic and pine nuts; and a Pan-Fried Dumpling with braised short rib and black vinegar.
Further dishes include Sand Ginger Fried Chicken; Emperor Stir-Fry with flowering and yellow chives, anchovies and hazelnuts; Prawn Peanut Noodles with prawn chilli oil; Mushroom Noodles with sweet soy, kombu and salted lemon; and Crab Fried Rice with ginger and roasted sesame oil.
Created exclusively for the takeover, the King Prawn and Peanut Braised Noodles feature fresh egg noodles wok-braised with king prawns, ginger, garlic, shallot, spring onion and yellow chives. The dish is finished with roasted sesame-peanut dressing and house-made prawn-head chilli oil.
For dessert, Duckshit Oolong Ice Cream is served alongside hot, crisp, deep-fried Apple Mochi. The ice cream is infused with single-origin Ya Shi Xiang Dan Cong oolong tea, prized for its intensely floral aroma.
The drinks programme has been developed to complement the food, with a focus on drinks that are curious, generous and rooted in place while remaining open to influences from elsewhere. The programme explores the relationship between Cantonese food and acidity, salinity, savouriness, fermentation and age, with an emphasis on wines and sake with texture and depth. The concise selection will spotlight small producers, traditional methods and lesser-known regions across wine, sake, cocktails, zero-alcohol serves and independent beers.
Cocktails include a Hong Kong Lemon Tea with Bison vodka, black tea, lemon and sweet soy; a Spritz with Cynar, honey, lemon and grapefruit soda; a Chrysanthemum Margarita with blanco tequila, chrysanthemum and Cointreau; and a Five-Spice Gin & Tonic with cinnamon, clove, star anise, orange and ginger. Zero-alcohol options include Yuzu Maple Soda, combining yuzu, maple, sea salt and soda, and Guava & Salted Plum Soda with grapefruit, guava and salted plum, alongside a premium house-carbonated tea.
May Chow is an award-winning Hong Kong chef, entrepreneur and cultural figure whose approach to modern Chinese cuisine combines Chinese heritage with global influence and contemporary culture. Her debut restaurant Little Bao became a Hong Kong icon in 2013, followed by Cantonese gastropub Second Draft and Happy Paradise, her love letter to Chinese cuisine. Happy Paradise was named one of TIME Magazine’s World’s Greatest Places in 2018 and selected for World’s 50 Best Discovery.
May’s personal and innovative approach to modern Chinese cuisine has positioned her as one of the most dynamic figures in the global culinary landscape. Beyond her restaurants, Chow sits on the board of EAT Forum and is an outspoken supporter of LGBTQ+ rights, diversity and female empowerment.
The residency has been created with creative culinary agency Tribe & Gather, with support from the Hong Kong Tourism Board and Hong Kong airline Cathay Pacific. As one of Cathay’s dining partners, members can earn 2 Asia Miles for every £1 spent at Little Blue Noodle Bar when paying with a Visa or Mastercard linked to their Cathay account, bringing added rewards to a distinctive London dining experience this autumn.
Dates & Timings
May Chow at Little Blue Noodle Bar will run at The Peninsula London from 5 October to 1 November 2026.
12pm – 11pm (Monday to Wednesday)
12pm – 12am (Thursday, Friday & Saturday)
12pm – 11pm (Sunday)
Food orders until 10pm
For further information please visit: Little Blue Noodle Bar. For reservations please visit: Little Blue Noodle Bar Reservations
HOTEL MOTTO CELEBRATES FIVE YEARS OF JOIE DE VIVRE IN VIENNA
On 1 October 2026, Hotel MOTTO, the boutique art and design hotel in the heart of Vienna, will celebrate five years of world-class hospitality in the Austrian capital. Since opening in the 6th district on the famous Mariahilfer Straße, the hotel, owned by renowned Austrian entrepreneur and restaurateur Bernd Schlacher, as well as its restaurant CHEZ BERNARD, and bakery MOTTO Brot, have become staples in the city for locals and visitors alike, thanks to their distinct artistic style and exceptional service.
RAISING A GLASS TO FIVE YEARS
Over five years, the hotel has been the backdrop to thousands of stories, memorable moments, and milestone occasions - nearly 1,400 birthdays have been celebrated at the hotel and at least seven marriage proposals have unfolded under the MOTTO roof. Since opening its doors in 2021, Hotel MOTTO has welcomed more than 213,000 guests. At CHEZ BERNARD, nearly 400,000 lunch and dinner covers have been served, alongside 86,000 glasses of Crémant, 33,800 plates of Coq au Vin and 29,000 oysters. Downstairs at MOTTO Brot, over 190,000 croissants have made their way fresh from the oven into the hands of hungry guests.
CHEZ BERNARD is marking five years of service in Vienna with a new Birthday Signature Cocktail, ‘Joie de Vivre’ created exclusively for Hotel MOTTO’s fifth anniversary. The limited-edition birthday serve is a twist on the hotel’s signature cocktail of the same name and captures the spirit that has been at the heart of Hotel MOTTO from the beginning - the joy of living. Fresh, floral and effortlessly light, Joie de Vivre combines Hendrick’s Gin, Beefeater Gin, cucumber syrup and lychee liqueur. Available for a limited time, the cocktail invites guests to raise a glass, share special moments and celebrate unforgettable evenings.
DESIGN & ARCHITECTURAL HISTORY
Hotel MOTTO’s distinctive design remains central to its identity. Created by renowned Viennese practice Arkan Zeytinoglu Architects, the interiors bring together the elegance of Vienna and the romance of Paris, with an eclectic edge inspired by the avant-garde and punk rock. Fabric-covered walls, richly patterned rugs and distinctive furniture, tiles and lighting have been reimagined from vintage designs, including original pieces from the Hôtel Ritz Paris.
For the past five years, guests have been welcomed through its lobby which recalls the opulence of the 1920 - golden lamps and traditional serving carts sit alongside floral wall coverings, artistic mirrors and playful chandeliers, immediately introducing the hotel’s theatrical character.
The building’s own story stretches back much further, having welcomed hotel guests for more than three centuries. It was also the birthplace of Austrian composer Josef Strauss, son of Johann Strauss I, in 1827. Its architecture combines Renaissance and Baroque influences with Gothic and Byzantine details. The original towers, domes and distinctive façade—crafted by leading artisans of Vienna’s historic decorative-arts movement—have been carefully preserved and remain central to the character and layout of the hotel today.
RESTAURANTS & PUBLIC SPACES
At the heart of Hotel MOTTO’s culinary offering is CHEZ BERNARD, its seventh-floor restaurant and bar. Above it, an eighth-floor rooftop terrace provides an additional setting for drinking and dining during the warmer months, while the hotel’s organic bakery, MOTTO BROT, welcomes guests and locals on the ground floor.
Set beneath a striking glass dome, CHEZ BERNARD is flooded with natural light and filled with lush greenery. Its menu celebrates modern Austrian cuisine with French and Mediterranean influences, placing fresh preparation, organic ingredients and warm, attentive service at its heart.
The bar serves as a lively meeting place throughout the day, with sweeping views from its terrace and a bespoke coffee blend created especially for the hotel. Owner Bernd Schlacher, who has received multiple accolades for his approach to sustainability, also produces Brewdi, the hotel’s signature beer made using surplus bread from the bakery. By night, prominent Viennese DJs provide a soundtrack inspired by the energy of the city.
On the ground floor, the aromas of freshly baked bread and pastries draw guests into MOTTO BROT. Wood panelling, gold accents and high ceilings create the atmosphere of a chic Parisian bakery, where croissants, sourdough loaves and delicate pâtisseries are made using locally sourced organic ingredients and served alongside expertly brewed coffee.
FITNESS & WELLNESS AREA
Wellbeing has also been part of the Hotel MOTTO experience since its opening. The hotel’s 65-square-metre fitness and wellness area offers guests a peaceful place to recharge, with a rain shower, relaxation room with fresh spring water, unisex sauna and intimate steam bath.
The adjoining fitness suite is equipped with a stationary bicycle, treadmill, weight bench, free weights and yoga mats. Boxing lessons can be arranged in advance nearby, while the hotel partners with a neighbouring Pilates and yoga studio to offer additional classes.
ART AT HOTEL MOTTO
Art has remained a prominent feature at Hotel MOTTO, reflecting the property’s distinctive character, history, and creative spirit. Paintings, photography and illustrations invite guests to encounter different perspectives and discover new ways of looking at the hotel and the city around it. The distinctive silhouettes of renowned fashion illustrator Andrea Ferolla appear across the hotel’s walls, while powerful works by Mexican photographer Victoria Barmak celebrate and create visibility for the LGBTQI+ community.
Artist Sasha Knezevic, also known as SASA, has brought his playful energy to eight of the guestrooms. Bold quotations appear across mirrored walls in his signature graffiti-inspired style, creating spaces that feel edgy, witty and unexpected—an enduring expression of the individuality Hotel MOTTO continues to celebrate five years after opening.
AGILYSYS TO SPOTLIGHT THE POWER OF A CONNECTED ECOSYSTEM IN THE AGE OF AI AT NOVACANCY 2026
Agilysys CMO Frank Pitsikalis to deliver keynote and participate in two expert panels during Australia’s leading hotel and accommodation industry event.
Agilysys, Inc. (Nasdaq: AGYS), a leading global provider of hospitality technology solutions and services, announced that Frank Pitsikalis, Senior Vice President of Product Strategy and Chief Marketing Officer, will participate in three educational sessions at NoVacancy 2026, taking place 23-24 September at ICC Sydney.
Across a keynote presentation and two expert panels, Pitsikalis will explore some of the most pressing opportunities facing hospitality operators today, including how artificial intelligence is already being applied across hotel operations, how AI is reshaping guest expectations and how properties can unlock incremental revenue by merchandising more of the guest experience.
“AI is quickly moving from experimentation to practical application across hospitality, creating opportunities for operators to better understand guests, empower employees and make smarter decisions across the business,” said Pitsikalis. “At the same time, guest expectations continue to rise, making connected data and technology increasingly important to delivering personalized experiences while identifying new opportunities to grow revenue. NoVacancy brings together hospitality leaders from across the region, and I look forward to sharing practical approaches operators can apply as they plan for what comes next.”
The sessions being presented by Pitsikalis at NoVacancy include:
From Front Desk to Revenue: How Properties Are Using AI Right Now
Wednesday, 23 September | 10:40-11:00 a.m. | Hotel Tech Summit
In this keynote address, Pitsikalis will examine how hospitality organizations are putting AI to work today across the guest journey and hotel operation. Drawing on real-world hospitality use cases, he will explore how connected guest data, conversational AI, intelligent automation and AI-powered decision-making can help properties address labour challenges, improve productivity, personalise guest interactions and identify new revenue opportunities. Attendees will gain a practical perspective on where AI is delivering value today and the foundations operators need to scale its impact across their organisations.
Changing Guest Expectations in the Age of AI
Wednesday, 23 September | 12:15-12:55 p.m. | Hotel Tech Summit
AI is changing how consumers interact with brands in nearly every aspect of their lives, raising expectations for faster, easier and more personalized experiences. In this panel discussion, Pitsikalis will join hospitality industry leaders to examine what these changing expectations mean for hotels and resorts. The discussion will explore how properties can use technology and guest data to anticipate needs, remove friction and deliver more relevant experiences while maintaining the human connection at the heart of hospitality.
Thinking Outside the Box: Maximizing Your Revenue Beyond Your Rooms
Thursday, 24 September | 10:40-11:25 a.m. | Revenue & Distribution Summit
The guest stay represents a much larger revenue opportunity than the room alone. In this panel discussion, Pitsikalis and fellow industry experts will explore how hospitality organizations are generating incremental revenue by merchandising dining, activities, amenities, upgrades and other experiences throughout the guest journey. The session will examine strategies for using guest insights, dynamic offers and experience-led commerce to increase ancillary spend while delivering more personalised and memorable stays.
NoVacancy 2026 will be held 23-24 September at ICC Sydney Exhibition Centre in Darling Harbour. Agilysys is a Gold Sponsor of this year’s event and also will exhibit at Booth # 941, where attendees can learn how the company’s comprehensive hospitality technology ecosystem helps operators personalize guest experiences, streamline operations and maximise revenue opportunities across every stage of the guest journey.
To book a meeting with the Agilysys team at NoVacancy, or to request a complimentary guest pass, please click here. For more information, please visit agilysys.com.
CLERMONT HOTEL GROUP RECOGNISED FOR ITS PEOPLE STRATEGY AT HR IN HOSPITALITY AWARDS
Clermont Hotel Group (CHG) has been recognised for its approach to people and culture at the 2026 HR in Hospitality Awards, with Group HR Director Heather Harris taking home the highly coveted HR Leader of the Year Award.
Now in its 30th year, the awards, held at The Chancery Rosewood London on 11 September, brought together more than 400 hospitality and HR leaders to celebrate the sector’s achievements in people and culture, with CHG also winning the Excellence in Employee Wellbeing Award and being highly commended for HR Team of the Year.
The recognition is the result of a refined approach to people and culture at CHG in recent years led by Heather Harris, with a strong focus on understanding what its people need, developing talent from within and using employee insight to shape the way the business operates.
Alongside helping to make CHG take the 8th spot in the UK’s Best Workplaces in the Super Large category this year, the impact of Heather’s work has also been recognised when it comes to employee engagement and retention.
Since 2023, employee engagement has increased from 77% to 85%, while turnover has more than halved, falling from a peak of 66% to 29%. Additionally, in the past 12 months, over 90 employees have been promoted internally, showcasing more opportunities for progression within the Group.
Alongside the recognition for Heather, CHG’s win for Excellence in Employee Wellbeing reflects the wider work taking place across the Group to support its people.
CHG has significantly expanded its mental health support, increasing the number of Mental Health First Aiders from eight to 40, while initiatives including menopause support, wellbeing zones and greater support for work-life balance have been introduced across the business, with the proportion of employees who feel encouraged to balance their work and personal lives having now also increased from 73% to 83%.
Speaking on the wins from the night, Heather Harris, HR Director at Clermont Hotel Group, said:
“We’re incredibly proud to be celebrating such a fantastic result at this year’s HR in Hospitality Awards. Walking away with two wins and a highly commended is a brilliant reflection of the work happening across our People & Culture team and throughout Clermont Hotel Group.
“Winning HR Leader of the Year is a huge honour, but these awards mean a great deal to me and the team because they recognise the work that sits behind the everyday experience across our hotels, from how we support wellbeing to how we develop our people and create a culture where every individual can thrive.
“We’re incredibly proud of what the team has achieved and very excited to see what we can achieve together next.”