Innovation

💰 IRIS renews a 10-year exclusive digital F&B ordering agreement with Marriott International, the world's largest travel company with 8,700 properties. Since partnering a decade ago, Marriott's guest mobile orders and revenue have seen a double-digit increase. Kansas City Marriott Downtown reported a 30-minute reduction in customer wait times and an 87% year-on-year increase in order volumes, plus a 94% rise in F&B revenue. Digital orders command 20-30% higher checks than traditional orders. Marriott also incorporates brand-approved content and IRIS integrates with third-party systems like Oracle Simphony Cloud. IRIS's new features include allergen filters, split bill options, and call wait staff functions. IRIS also introduces digital staff ordering to streamline services and reduce wait times.

🆔 IHG Hotels & Resorts' Vignette Collection has reached over 50 open and pipeline properties three years after its 2021 launch, aiming for 100 in 10 years. There are currently 19 open Vignette Collection hotels, with another 34 planned, including in Japan, Vietnam, and The Maldives. The collection offers unique properties, like the CIEL Tower in Dubai and the RIHGA Royal Hotel Osaka, blending individuality with IHG's global scale.

📌 Vasily, mentored by Frédéric Frère in the Glion Alumni Association Entrepreneurship Commission's Accelerator program, has developed Poynto—inspired by Japan's capsule hotels but redesigned for style and comfort. Poynto targets young professionals, digital nomads, and value-seeking travelers, offering luxurious interiors with facilities such as coworking spaces and lounges, all at a competitive $69 per room. Capsules are prefabricated in Ukraine and shipped to hotel sites, with London being the first target city due to its unused office space and strong tourism demand. Despite challenges, including the COVID-19 pandemic and the war with Russia, Vasily's hospitality ventures have proven resilient.

📈 Subway unveils Fresh Forward 2.0 prototype, aimed to enhance dining experience and convenience, set for systemwide rollout in 2025. The design promises significant increases in dine-in likelihood and repeat visits. CAVA's Project Soul focuses on physical and digital guest connections through a welcoming environment. Starbucks' CEO Brian Niccol plans to reinvigorate the brand's community coffeehouse feel by reintroducing personal touches and reviewing cafe designs. These initiatives respond to American adults experiencing loneliness, with a 70% social interaction decrease among 15 to 24-year-olds over two decades.

🍕 Wonder set to acquire Grubhub in Q1 2025, potentially shaking up the delivery industry and challenging Uber Eats and DoorDash's market dominance. The Access Group to purchase Paytronix, aiming to expand business management software offerings. Brown Bacon AI launches "SomAI" chatbot this month, targeting server training and customer service in restaurants. Punchh introduces a digital wallet feature, integrating payments with loyalty programs. Picnic secures $5 million led by Cercano Management for scaling pizza robotics operations.

💰 Marriott International, the world's largest travel company with 8,700 properties, renews its 10-year exclusive digital F&B ordering agreement with IRIS. Kansas City Marriott Downtown, with over 970 rooms, experienced a 30-minute reduction in customer wait times and significant revenue increases: 87% in order volumes and 94% in F&B revenue. IRIS integrates with third-party systems like Oracle Simphony Cloud and Stripe. Digital orders through IRIS's app are 20-30% higher than traditional orders, signaling a shift towards a mobile-first trend. IRIS's new features aim to improve operational efficiency and revenue potential amid recruitment and inflation challenges.

🏠 Scott Steinberg, during the Hotel Technology Forum, explained exponential technology growth, innovation, and adopting a futurist mindset. He used Wembley Stadium to demonstrate exponential growth, mentioning it could fill with water in 49 seconds with rates doubling every second. He encouraged hospitality leaders to embrace trends and technology proactively. Innovation involves repurposing existing resources, and thinking like a futurist requires challenging assumptions and considering strategic alternatives.