#hospitality

#hospitality

If you thought Myrtle Beach was just funnel cakes, mini golf, and sunburns, think again. The Grand Strand is getting a serious glow-up in 2026, and the food and beverage industry is leading the charge. We're talking Guy Fieri's largest entertainment concept yet, Tennessee's favorite distillery heading south, a 100-foot roller coaster, and enough live music to make Nashville jealous.

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.

As an American who's traveled to 44 countries over the last 30 years, I've seen my fair share of unforgettable places. But if I had to choose one place to visit again and again, it would be Bali, an island and province in Indonesia that combines vibrant culture, natural beauty, and a pace of life that feels both energizing and restorative. After spending a month on the island in 2023, I fell in love. Here's what made my trip to Bali so special.

We were expecting to see houses and buildings dot the shore, as well as the hawkers who'd typically crowd around piers in Indonesia with food and wares to sell. There was none of that. It was just a pier next to a tiny village. After disembarking, we set off walking and within 100 metres ran out of houses, surrounded only by rice paddies and farmland. There was nothing to do and nowhere to go, and not even a tree to seek shade under.

John Vincent said the upcoming rises in business rates along with overall cost increases means the High Street is no longer as profitable. Leon has been losing 10m a year. Vincent, an original co-founder of the chain, bought the company back from Asda last year. But last month the firm appointed administrators and announced a major restructuring of its 71 restaurants, which employ 1,000 people.

Often, we have stated in advance that it is our treat and then we are surprised when more than half of the meal ordered by our friend or family member is boxed up to take home. Last night took the cake when we treated two of our dear friends to a dinner at a very nice restaurant. The wife barely touched her entree before having it boxed to take home.

This year, I'm making my own celebrations and reaching my peak social potential by hosting at least one dinner party a month, going all out each time. First on my lineup is a Ham Party - I was just gifted a 12-pound hock, so I'm using it as an excuse to gather friends on a Sunday. The invitation I made features a tiny watercolor ham with a bow, the dress code is pink, and I'm serving French 75s and homemade sides.

It's no coincidence that my last name, Mesa, translates to "table." I believe I was born to work in the hospitality industry, and my passion for hosting people was nurtured from a young age. Growing up in the Dominican Republic with my maternal grandparents not only introduced me to an immaculate home but also a beautifully decorated dining table. My grandmother took pride in creating bright floral arrangements, polishing silverware, and making name cards with magic markers.

I'd gently suggest that you're not helpless against the changing tide. You've noticed a pattern that seems to be in conflict with your hopes and expectations for the holiday. So, for next year, you have the opportunity to talk about it with your daughters in advance and find a solution that makes everyone happy. Every holiday meal is, of course, about the food, but its primary purpose is togetherness as a family.

At 22, deeply hungover, Lindsey Lauten lingered in her apartment in Little Rock, Arkansas, weighing a decision: whether to call in sick from her job as a server. It was a Sunday morning, and for the recent college graduate, the thought of navigating the smell of burnt coffee, the clatter of plates, and the constant demands of a packed breakfast rush felt almost unbearable. Still, she pushed herself out the door, unaware that the unremarkable act of showing up would become the starting point

New accounts show that Breanagh Catering Ltd, the company overseeing the celebrated nightclub, had revenues of €11.7m, down from €11.78m, in the 12 months to the end of January 31. New accounts for Cathal and Paula Jackson's company record nightclub and bar sales of €10.45m, which was down marginally on the €10.46m under that heading in the prior year.

For 35 years, Palio has been a fixture in San Francisco's Financial District, an Italian restaurant built on family legacy, craft, and the deep-rooted belief that dining is about far more than food. Owner Martino DiGrande, son of an immigrant Italian restaurateur, says he was raised with hospitality in his DNA. As he puts it, "when someone walks in the restaurant, I view it like they're walking into my home."

Hospitality has always relied on a diverse, global workforce,

Each year, the AD100 issue is our love letter to the extraordinary minds shaping the way we live,

A journey is best measured in friends, rather than miles, as travel writer Tim Cahill said. As a Pacific Northwest writer who frequently travels to Canada, I couldn't agree more. Living barely an hour south of the Canadian border, I've had the pleasure of hopping the 49th parallel countless times. The real magic of crossing that line is not just the immediate sense of spaciousness, but the feeling of a familiar, open-hearted welcome.

The milkshake tax is another blow to businesses already drowning in complex taxes and soaring fixed costs. If this isn't balanced with meaningful business rates reform for hospitality, leisure, and retail, it's a clear net negative for growth. While the levy targets only packaged drinks, not fresh café-made shakes, it still shakes up a struggling sector, and piles on administrative burden and cost at a time when margins are already diluted and consumer demand dwindles.

"We help F&B businesses build lean, profitable, and resilient models that give owners freedom, not burnout. Our focus is on streamlining operational structure, eliminating debt, and embedding robust financial systems that boost profit and cash flow. Ultimately, our goal is to help F&B owners step back, enjoy the reward of their hard work, and build a lasting legacy through their business."

We had this really unique culture, and we had sort of lost touch with it,