| | 6 HOSPITALITY BUSINESS REVIEWJANUARY - FEBRUARY 2025 JANUARY - FEBRUARY 2025, Volume 05 - Issue - 02 (ISSN 2837-1615)Published by ValleyMedia, Inc. To subscribe to hospitality business reviewVisit www.hospitalitybusinessreview.comManaging EditorJudy ChristinEditorial StaffEmail: Alex D'SouzaJoe PattrickVisualizersales@hospitalitybusinessreview.comeditor@hospitalitybusinessreview.commarketing@hospitalitybusinessreview.comEditorialJudy ChristinManaging Editoreditor@hospitalitybusinessreview.comIn today's hospitality industry, operational costs are rising and sustainability is no longer optional. This has paved the way for many innovations that address challenges and drive business profitability and sustainability. Trends like the rise of frying oil saver devices, AI-powered inventory management, plant-based dining and waste-reduction initiatives are shaping the future of food in hospitality. The most impactful advancements is the introduction of frying oil saver devices--technology that's transforming commercial kitchens and reshaping the economics of food preparation.Frying oil saver devices are extending oil life, reducing waste and improving food quality--offering significant savings for businesses. More than just a cost-saving tool, they support sustainability goals, enabling restaurants and hotels to lower their environmental footprint, boosting profitability.Driven by these trends, the hospitality market is poised to reach $6189.59 billion in 2028, growing at a CAGR of 6.8 percent. This edition provides insights into recent developments in the hospitality market and how companies are offering services aligned with the latest trends.The magazine features a thought leadership article from Sasha Manoli, Marketing Director at Dana Hospitality, highlighting the significance of adopting a user-centric approach that revolves around understanding the profound role food plays in people's lives. Rodolfo Estrada, Director of Innovation, R&D and Culinary, Jack in the Box, sheds light on the importance of consumer engagement, cost management and ongoing innovation in the food industry. The edition also includes insights from industry experts, like Chris Huxtable, President from Frylow, discussing frying oil saver devices and Diane Corcoran, Beverage Director from Lettuce Entertain You Restaurants, who emphasizes significance of POS systems and the challenges in the industry. In this edition, featuring the Frying Oil Saver Device Company of the Year in Canada 2025 - Hospitality Business Review Canada, we hope you find the right partner to meet your organization's needs.Let us know your thoughts!Less Oil, More Profit; Frying Oil Saver Devices Changing Kitchen OperationsCopyright © 2025 ValleyMedia, Inc. All rights reserved. Reproduction in whole or part of any text, photography or illustrations without written permission from the publisher is prohibited. The publisher assumes no responsibility for unsolicited manuscripts, photographs or illustrations. Views and opinions expressed in this publication are not necessarily those of the magazine and accordingly, no liability is assumed by the publisher thereof.Julia ThomasMatthew JacobRichard TaylorVictor MorrisDisclaimer: *Some of the Insights are based on our interviews with CIOs and CXOsRober
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