Think Hospitality Consulting

Here's the latest edition of this week's F&B Hospitality News Highlights.

Discover the difference of working with Think Hospitality Consulting: 01. Expect board-level gravitas, thinking & challenge 02. We are hyper-connected with extensive global hospitality networks 03. We have extensive knowledge from living and travelling internationally 04. We are true sector specialists, bring insights and experience from other industries 05. We put our money where our mouth, investing and operating our own brands, not just telling others how to do it.

This week has been all about food at Think Hospitality Consulting. Here's a glimpse into the diverse projects we've been working on: Baltic Sea Exclusive Wellness Retreat: We're finalising an agreement with a Michelin-starred chef to lead the kitchen at this new wellness retreat. The vision includes communal mealtimes that not only nourishes the mind and body, but also creates moments of connection, featuring produce from a kitchen garden and locally foraged ingredients. Iconic Luxury Hotel & Resort Group: We're developing a global in-room dining (IRD) menu strategy and concept to carve out a distinctive market offering; to be rolled out to more than 80 properties in 30 countries. Kids Experiential Leisure Concept: We’ve crafted the menu proposition and philosophy for a grab-and-go solution for a soon-to-open kids experiential leisure concept in London, focusing on healthy and nutritious options that cater to young, growing minds. I am Doner: Currently in Canada, I'm collaborating with our new franchisee to localise the menu, finalise recipes, and develop brand partnerships for seasonal specials ahead of our flagship North American store opening in Q4. Meanwhile, back in the UK, we're launching a special collaboration kebab with Max Cavalera, the legendary lead singer of Soulfly, tied to their UK tour. Michael Ingemann, Heleri Rande, Jennifer Pettinger-Haines, Georgia Mangham, Andrew Sakowicz, Claire Scullion, Laura Vana, Erin Robb

Amazing project to be involved with!

Having worked alongside KERB Ventures extensively on the development of the Saluhall project in San Francisco, we worked with the team to introduce and curate another unique concept: a lunch food hall at Danske Bank's new HQ in Copenhagen. Eight local entrepreneurs now cater to over 5000 staff members daily in this space, and soon, part of the food hall will also be open to the public. Unlike traditional food halls, a corporate lunch food hall serves a different purpose: it must consistently – day in and day out – deliver nutrition, variety, deliciousness, convenience, sustainability and affordability to a captive and demanding audience. Without being repetitive. Not an easy task! Michael recently returned for a visit with Paul Burridge, the project manager, and it was truly rewarding. The bank is happy, the staff are happy, and the traders are getting into their stride, tweaking offers and operations where necessary to meet demand and the special circumstances. It's fascinating to witness how a large corporate entity like Danske Bank embraces a popular trend, such as food halls, to enhance its employer branding and staff retention. And also how this transformation of the traditional corporate catering model presents new opportunities for collaboration with entrepreneurial ventures. We are proud to have been involved.

In this week's F&B news highlights: - Major US QSR brands, including McDonald's and Subway, are engaging in a value war with new or more competitively priced offers. - Danish restaurant group DiningSix expands its footprint with a new KöD location in London's Soho, marking its eighth restaurant across three countries. - The latest season of Netflix's Emily in Paris spotlights the journey of a chef striving for a Michelin star. - Chick-fil-A is entering the entertainment industry with plans to launch a family-friendly streaming service. - Yann Couvreur Pâtisserie opens it's first US patisserie in Miami, following success in Paris and Dubai. - The Dinex Group - Daniel Boulud partners with Aramark to launch a high-end catering company through. - UAE-based Epik Foods opens its first brick-and-mortar restaurant, Healthy & Co, in Riyadh as part of its GCC expansion. - Duck & Waffle, the London restaurant concept, will debut in Dubai this autumn at DIFC. - Michelin-starred chef Michel Roux Jr. extends his partnership with Cunard for Le Gavroche at Sea residencies in 2025. - Sydney’s Liquid & Larder will manage F&B at the upcoming Eve Hotel, featuring an all-day bar and restaurant, plus a Mexican rooftop venue. Stay tuned for more industry updates! #HospitalityNews #FandB #GlobalExpansion #RestaurantIndustry

We are thrilled to announce our sponsorship of the Propel Summer Conference & Party this year, which promises to be a standout event, featuring an impressive line-up of speakers including Meg Farren, Managing Director of KFC UK & Ireland; Steve Holmes, Chief Executive of the Azzurri Group; and our client Simon Mitchell, Chief Executive of Kerb. This evening event offers a wonderful opportunity to unwind and network with industry leaders in a relaxed setting. As a UK operator, you are entitled to free tickets for this event. If you haven’t secured yours yet, don’t delay! It’s one of our highlights of the year and truly an occasion not to be missed.

We are proud to count Martti Siimann and Tõnis Siigur at Siigur Restaurant Group as one of our longest-standing clients. This standout Estonian hospitality group operates a range of contemporary and fine dining restaurants and was among the first in Estonia to be awarded a Michelin star. Over the past seven years, we have supported them in enhancing organisational capability, strategic planning, analysing new opportunities, and preparing for growth.

This Week’s Top F&B News Highlights 📰 Check out our curated news highlights for this week, featuring key updates from the US, Europe, Asia, and the Middle East. Discover the latest from SUSHISAMBA GROUP, Virgin Hotels, Gasoline Grill, Roasting Plant Coffee, BrewDog, and Krispy Kreme.

The Alchemist has always been one of our favourite spots for cocktails or team dinners. We are excited to be working with Simon Potts, Victoria Stewart, and the board at The Alchemist to explore growth options. This brand excels where many others fall short, seamlessly transitioning from day to night as both a bar and restaurant. Their success lies in their unwavering focus on constant evolution and innovation.