KRABI, THAILAND—The much-anticipated “Fodor’s Finest Hotels 2026” was announced, featuring the 100 “most incredible” hotels and resorts in the world, a prized list that included just 15 hotels in Asia, and only one in Thailand—Banyan Tree Krabi. “We are proud to say that every single property on this list has been vetted by our team of editors and writers,” said U.S.-based Fodor’s, a major publisher of travel guides since 1949, noting that the selection process to narrow down the list to just 100 hotels was at times “brutal and fastidious”. Fodor’s Managing Editor Rachael Levitt said that each property is evaluated on its...

BEACON FALLS, CONN.—The nation’s capital in Washington D.C. is more than just the federal home of government in the United States. It is also one of the most competitive markets for the hotel industry. In addition to catering to a broad range of corporate visitors who attend business meetings, hotels in the District of Columbia also serve many domestic and international leisure travelers and government workers. For nearly a quarter century, Metro Laundry Service (MLS) has gradually grown while making its mark. They expanded from newcomer status to a highly respected player in the metro area by winning new business...

CUYAHOGA FALLS, OH—Getting lost in the FOG? When your foodservice operation generates all of the “Big 3”—fats, oils, and grease—a one-size-fits-all collection solution can seem out of reach. No more. Frontline International’s FOG Machine is the only equipment you need. It collects FOG waste generated by a wide range of cooking apparatus including cooking oil fryers, combi ovens, convection ovens, and other commercial ovens. This is the answer that large, decentralized foodservice operations have been looking for. Supercenters, malls, sports stadiums with concession stands, conference centers, airports, casinos, colleges and universities, and more can all benefit. It comes from Frontline...

CAYO, BELIZE—The annual Earth Hour may be officially marked on March 28 at 8:30 p.m. local time but at The Rainforest Lodge at Sleeping Giant in Cayo, Belize, Earth Hour is a monthly event. Each full moon, the lodge invites guests and locals to join in “Lights Out”—a candlelit evening that blends sustainability, community, and Belizean magic. As the lodge dims its non-essential lights, guests gather for dinner under the stars, surrounded by the hum of the rainforest and the glow of candlelight. The experience offers more than ambiance—it serves as a gentle reminder of how small actions can have...

LONDON—Leading hospitality groups including Hilton, Accor, Marriott, Mandarin Oriental and IKEA are now collectively saving more than $100 million a year by cutting food waste across their kitchens—enabled by AI-powered food waste tracking from Winnow. The milestone reflects growing momentum in the sector to address one of hospitality’s most persistent challenges. Globally, food waste represents an estimated $1 trillion in economic loss each year, with $147 billion attributed to surplus food in the U.S. foodservice sector alone (source: UNEP, ReFED). Winnow’s mission is to help the hospitality industry recover $1 billion of that loss by giving chefs the tools to...

Hospitality food and beverage professionals, sustainability experts, general managers, and operators should plan now to attend the American Hotel & Lodging Association’s first-ever joint Responsible Stay and Food & Beverage Summit, happening March 3 to 4, 2026 at Hilton McLean Tysons Corner in McLean, Va. “Cross-summit” sessions will explore strategies for reducing food waste (via programs like Hotel Kitchen) and responsible sourcing, in addition to specific programming for food and beverage and sustainability professionals. Responsible Stay programming will cover recent advances in sustainable technology, insights on decarbonization and more. Designed for hospitality food and beverage and sustainability professionals, as well as general managers...

In hospitality, differentiation is everything. A guest’s first impression is shaped by every unique amenity and offering. From curated mini bars to spas, each element crafts the guest experience from check in to check out. At Full Leaf Tea Company, we believe a thoughtfully designed tea program is one of the most elegant, low-risk, high-return strategies a hotel or resort can adopt. It enhances wellness, elevates branding, delights guests, and yes, it can even boost profits. I might be biased, but when I stay at hotels, I love looking at the tea menu. The tea offerings have the potential to...

MINNEAPOLIS—BOKSER Textiles, a premier supplier of high-performance hospitality textiles, is taking a major step into sustainable bedding with the launch of its Vermilion Sheeting Collection. This new line, blending 52 percent Polyester infused with CiCLO technology and 48 percent Modal, provides hotels with an advanced solution to two of the biggest challenges in hospitality: reducing carbon emissions and tackling microplastic fiber pollution—tiny plastic particles that can enter waterways from washing fabrics. Hotels face unique sustainability pressures: constant laundry, high occupancy, and increasing guest expectations for eco-conscious practices. The Vermilion Sheeting Collection enables hotels to deliver the quality guests expect while...

GLENVIEW, ILL.—ITW Food Equipment Group announced that effective January 2026, it will introduce its new ITW Total Kitchen Solutions Project & Design Team to support foodservice consultants and specifier partners. Dan Montgomery, previously Director of Design & Project Business at Vulcan, Laura Gutkowski, previously Director of Marketing at Traulsen, and Shayne Varnum, previously Director, Consultant Services & Government Sales for the ITW Food Equipment Group will each serve the role of Director, Design & Consultant Support. Montgomery will cover the Western U.S.; Gutkowski will be responsible for the Central U.S.; and Varnum will cover the Eastern U.S. Combined, this team...

NATIONAL REPORT—Commercial lodging facilities handle massive water volumes daily. Daily wastewater output from guestrooms, kitchens, and laundry services places continuous pressure on aging or undersized sewer infrastructure. When sewer issues emerge, the fallout often disrupts revenue, damages brand reputation, and requires costly emergency responses. Identifying repeat failure points and infrastructure risks can help facility operators take preemptive action before problems escalate. Undersized or Outdated Infrastructure Many hotels operate in buildings constructed decades ago with sewer systems designed for a lower capacity. As facilities expand services or add more rooms, outdated plumbing often fails to keep up with the demand. Pipe diameters that once...