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September 02, 2026

Menus Should Become Smarter Without Losing Their Soul | Chef Suksant Chutinthratip, known as Chef Billy, Executive Chef, Meliá Chiang Mai

September 02, 2026/ hospemag.me

Chef Billy of Meliá Chiang Mai explores how focused menu design, seasonal ingredients, culinary storytelling, sustainability, technology, and guest experience can create menus that deliver both commercial value and lasting memories.

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September 02, 2026/ hospemag.me/
All Things Menu
All Things Menu, The Business of Menus, Menu Design, Menu Strategy, Menu Psychology, Menu Language, Culinary Storytelling, Guest Experience, Guest Behaviour, Menu Engineering, Menu Profitability, F&B Strategy, Restaurant Management, Hospitality Leadership, Fine Dining, Sustainable Sourcing, Local Ingredients, Ingredient Provenance, Seasonal Menus, Zero Waste, Culinary Innovation, Restaurant Branding, Menu Planning, Menu Operations, Digital Menus, AI in Hospitality, Technology in Hospitality, 360-Degree Cuisine, Thai Cuisine, Northern Thailand, Meliá Chiang Mai, Chef Billy, Hospitality Trends
August 15, 2026

The Art of Saying Just Enough: Peter Ye, Resort Manager, The Anam Mui Ne

August 15, 2026/ Editor Hospemag

How thoughtful menu language can create desire, communicate place, and leave room for the story to unfold at the table

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August 15, 2026/ Editor Hospemag/
All Things Menu
The Art of Saying Just Enough, Menu Language, Menu Writing, Culinary Storytelling, Menu Psychology, Guest Experience, Guest Behaviour, Menu Design, Menu Descriptions, Food Storytelling, Culinary Communication, Restaurant Branding, Vietnamese Cuisine, Local Ingredients, Ingredient Provenance, Cultural Heritage, Sense of Place, Destination Dining, Fine Dining, Luxury Hospitality, F&B Strategy, Menu Strategy, Menu Engineering, Menu Profitability, Guest Engagement, Hospitality Trends, The Anam, Lang Viet, Mui Ne, Bánh căn
August 14, 2026

When a Menu Becomes a Journey: Executive Chef, Nguyen Duy Anh, The Anam Cam Ranh

August 14, 2026/ Editor Hospemag

Why the future of fine dining lies in authenticity, storytelling, and menus designed to live beyond the last course

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August 14, 2026/ Editor Hospemag/
All Things Menu
All Things Menu, The Business of Menus, Menu Strategy, Menu Design, Menu Psychology, Culinary Storytelling, Fine Dining, Guest Experience, Guest Behaviour, Menu Engineering, F&B Strategy, Restaurant Management, Hospitality Leadership, Culinary Innovation, Local Ingredients, Ingredient Provenance, Sustainable Sourcing, French Cuisine, Vietnamese Cuisine, Indochine Cuisine, Degustation Menu, Experiential Dining, Luxury Hospitality, Restaurant Branding, Menu Profitability, Guest Journey, Culinary Destination, Future of Dining, Hospitality Trends
August 12, 2026

The Power of a Simpler Menu: Le Thi Cam Van, F&B Manager, The Anam Cam Ranh

August 12, 2026/ Editor Hospemag

How clarity, focus, and guest understanding can turn a menu into a stronger business tool

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August 12, 2026/ Editor Hospemag/
All Things Menu
All Things Menu, The Business of Menus, Menu Strategy, Menu Design, Menu Simplification, Guest Experience, Guest Behaviour, Guest Satisfaction, Menu Psychology, F&B Strategy, Restaurant Management, Hospitality Leadership, Menu Engineering, Menu Planning, Menu Profitability, Local Ingredients, Culinary Storytelling, Sustainable Sourcing, Seasonal Menus, Personalisation, Restaurant Branding, Food and Beverage, Hospitality Trends, Dining Experience, Restaurant Operations
August 12, 2026

When the Menu Becomes the Brand: Norbert Meyer, Resort Manager, The Anam Cam Ranh

August 12, 2026/ Editor Hospemag

How The Colonial turns French technique, Vietnamese ingredients, and guest expectations into a distinctive dining experience

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August 12, 2026/ Editor Hospemag/
All Things Menu
All Things Menu, The Business of Menus, Menu Strategy, Menu Engineering, Menu Design, Menu Psychology, Guest Experience, Guest Behaviour, F&B Strategy, Restaurant Management, Hospitality Leadership, Culinary Storytelling, Fine Dining, French Cuisine, Vietnamese Cuisine, Restaurant Branding, Menu Pricing, Menu Profitability, Sustainability, Culinary Innovation, Hospitality Trends, Food and Beverage, Restaurant Experience, The Colonial, Duy Anh Nguyen, Hospitality Perspectives
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Wedding Season 2026: The Multi-Function Wedding Is Now a 12-Month Economy. Is Your Contract Ready?
November 10, 2026
Wedding Season 2026: The Multi-Function Wedding Is Now a 12-Month Economy. Is Your Contract Ready?
November 10, 2026

Hilton data puts weddings at about 12% of room revenue across South Asia, and above 25% with food and beverage counted. Jefferies expects the wedding calendar to keep expanding. For hotels, the opportunity is the total account, and the risk is the contract. Attrition clauses, block releases and deposit discipline decide whether the biggest celebration of the year is also the most profitable.

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November 10, 2026

Latest Updates!

Featured
Wedding Season 2026: The Multi-Function Wedding Is Now a 12-Month Economy. Is Your Contract Ready?
Wedding Season 2026: The Multi-Function Wedding Is Now a 12-Month Economy. Is Your Contract Ready?

Hilton data puts weddings at about 12% of room revenue across South Asia, and above 25% with food and beverage counted. Jefferies expects the wedding calendar to keep expanding. For hotels, the opportunity is the total account, and the risk is the contract. Attrition clauses, block releases and deposit discipline decide whether the biggest celebration of the year is also the most profitable.

Read more →
Sugar House Hotel Opens in Winooski as Marriott's First All-Electric, Net-Zero Design
Sugar House Hotel Opens in Winooski as Marriott's First All-Electric, Net-Zero Design

The 115-room Tribute Portfolio hotel in Winooski, Greater Burlington, is Marriott’s first property globally designed for all-electric, net-zero energy operations and LEED Platinum certification.

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Navi Mumbai Leads India's New Hotel Pipeline, Hotelivate-Savills Finds
Navi Mumbai Leads India's New Hotel Pipeline, Hotelivate-Savills Finds

A Hotelivate-Savills report puts Navi Mumbai’s branded hotel pipeline at 3,689 rooms — 2.25 times current stock — led by a JW Marriott, a Radisson Collection and a Hyatt Regency.

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Regenta SGS Greenotel Marks Seven Years in Lonavala
Regenta SGS Greenotel Marks Seven Years in Lonavala

The solar-powered Lonavala hotel has marked seven years, with an infinity pool, five room categories, two vegetarian restaurants and banquet lawns in the Sahyadri hills.

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Six Post-Diwali Getaways Near Delhi, From Corbett Forests to the Kasauli Hills
Six Post-Diwali Getaways Near Delhi, From Corbett Forests to the Kasauli Hills

Six hotels in Jim Corbett, Haridwar, Rishikesh, Nainital and Kasauli are offering short forest, river and hill breaks from Delhi NCR after Diwali.

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Perspectives
The Concierge-to-Rental Handoff: What the Guest Should Not Have to Repeat
November 10, 2026
The Concierge-to-Rental Handoff: What the Guest Should Not Have to Repeat
November 10, 2026

Frank Lynch, operations manager at Monarq Motors, on how hotel concierges and rental teams can agree the meeting point, contacts and updates before a guest arrives, so the handoff is not repeated at the door.

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November 10, 2026