Emirates is organizing invitation-only cabin crew recruitment events in Ankara, Bodrum, and Istanbul in September. Candidates must first apply online. The company's current criteria include being at least 21 years old, high school graduation, English proficiency, and at least one year of customer service or hospitality experience.
As online booking platforms transform travel, the role of travel agency employees is also changing. Today, alongside sales and reservation knowledge, skills in destination expertise, crisis management, operations, foreign languages, and the use of digital tools are being added. So, who is travel agency work suitable for, and in which areas can one specialize in this profession?
The Beyond Borders International Mentorship Program, launched by MPI Turkey in 2026, brought together 15 mentors and 15 mentees from Turkey, Italy, and Poland, completing its first term in Istanbul. The program was not just about career conversations; young participants established regular contact with industry professionals, experienced Istanbul's MICE infrastructure, and connected with industry organizations like TÜRSAB and ICVB during the final meeting. The true value of the small-scale model lies not in the number of participants but in its systematic approach to bridging tourism students with the international meetings sector.
KFC Global has appointed Maria Cacciapuoti as Chief Operations Officer effective September 1, 2026. Cacciapuoti, who has held various managerial positions in different geographies within KFC since 2015, will be responsible for the operational functions of over 34,000 restaurants in more than 150 countries. The timing of the appointment is significant: KFC is simultaneously renewing its menu, restaurant design, and brand experience on a global scale.
Muğla Employment Office and BODER signed a cooperation protocol to match open positions in tourism businesses in Bodrum with suitable candidates more quickly. The model aims not only to publish job postings but also to integrate candidate competencies, career activities, mass recruitment, and vocational training processes into the same system.
A low employee turnover rate in hospitality does not always mean strong employee engagement. During times of economic uncertainty, employees may avoid changing jobs, which can decrease their motivation. Hospitality Net experts argue that hotels should evaluate retention data alongside engagement, absenteeism, internal promotions, performance, and guest feedback.
Williams Refrigeration celebrated the total 170 years of service of six employees with long service awards. Two employees have 40 years, one has 30, and three have 20 years of tenure. According to the company's current employee welfare data, 60% of employees at the King’s Lynn facility have been with the company for over 10 years. While skills shortages and employee retention remain significant issues in the manufacturing sector, this picture shows that high tenure can be evaluated not only in terms of employee engagement but also in terms of technical knowledge, quality control, training, and process continuity.
Davidson Hospitality Group has launched the GM Edge program to prepare nine high-performing managers for future general manager and senior leadership roles. Participants will work not only on hotel operations but also on financial management, technology, reporting, people and culture, compliance, and corporate decision-making processes. For Davidson, which operates 87 hotels and resorts and over 230 restaurants, bars, and lounges, the main goal of the program is to base growth on a stronger internal talent pool rather than external management transfers.
While tourism employment in Turkey increased by 3.2% in the first half of 2026, the number of employees in hotels decreased by 2%. The growth in F&B and aviation indicates that employment movement within the sector did not progress in the same direction.
Approximately 200 unionized employees of Southern Glazer’s Wine & Spirits in New York approved a new five-year collective bargaining agreement after a 24-hour strike. The agreement includes wage increases and retirement contributions, along with employee protections regarding artificial intelligence and automation.
As AI and automation change hospitality jobs, the need for workers remains. The new competitive landscape is recognizing skills, cross-training employees, making career paths visible, and positioning technology alongside humans, not in place of them.
Freddy’s has promoted Rick Petralia to Executive Chef and Vice President of Training & Innovation. The appointment will strengthen the management of product development, profitability, employee training, and field implementation within the same structure in the chain with over 580 restaurants.
Working on an official holiday in France does not automatically mean double pay in every case according to the HCR collective labor agreement. Seniority, whether the holiday is 'guaranteed' or not, and whether the employee works that day or not affect the outcome.
The number of paid employees in accommodation and food services rose to 1 million 503 thousand 537 in June 2026. The record employment is noteworthy not only for seasonal activity but also for growth in the F&B sector.
Restaurants and food service businesses in the U.S. lost jobs consecutively in June and July. The decline in open positions indicates that the sector has shifted to a more cautious labor market compared to the intense hiring period post-pandemic.
Despite loving their profession, workers in the event industry are reassessing their careers due to long working hours, insufficient staffing, wage pressure, and constant high performance expectations. Data from 2026 shows that burnout is no longer just a worker health issue, but a talent retention and operational problem as well.
In the hospitality and food service sector, retaining employees is becoming as challenging as finding them. The new workforce expects a predictable work schedule, development opportunities, recognition of their skills, and technology to facilitate their work, in addition to salary.
Women’s Foodservice Forum will offer training on organizational culture, accountability, and leadership behaviors to over 8,000 members as part of a new collaboration with Culture Partners.
The decline in cash usage can affect the tip income of hotel employees, especially those in housekeeping, bellboy, and valet roles.
The American fast-casual chain CAVA is investing in employee wages and in-restaurant leadership structure while maintaining strong sales growth.
The Lazio Region of Italy has limited outdoor deliveries, including riders, to between 12:30 and 16:00 on days with high temperature risk.
A 19-year-old kitchen professional's experience of working up to 16 hours a day brings the discussion of long shifts and unpaid overtime in the restaurant industry back to the forefront.
According to a 2026 study of 750 hourly restaurant workers in the U.S., 61% of participants report skipping multiple meals a week due to not being able to afford food in the past month. While 75% live paycheck to paycheck, this rate rises to 83% among non-managerial employees. The findings indicate that the discussion about wages in the restaurant industry goes beyond pay, suggesting a need to reevaluate employee meals, benefits, emergency financial support, and staff retention policies. Given that the study was funded by Instant Financial, the results regarding the company's wage access solutions should be read with commercial context in mind.