Food and Beverage
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Smoked foods gain popularity on restaurant menus   2 Apr, 2015

The trend is moving beyond main dishes like meat and fish to drinks, salads and a variety of desserts.More>>

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NRA publishes sustainability report   2 Apr, 2015

The study looks at environmentally stable trends and initiatives within the restaurant industry, such as food waste reduction.More>>

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Grand Rapids DoubleTree opens Ganders restaurant   2 Apr, 2015

The casual dining spot, which replaces a seafood eatery, is serving a menu of from-scratch dishes made using Michigan ingredients.More>>

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Rosewood commits to farm-to-table strategy   2 Apr, 2015

Three of the company's Caribbean properties create partnerships to source as much food locally as possible.More>>

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Celery, kalettes and seaweed seek to unseat kale's popularity   27 Mar, 2015

Kale is a big hit on restaurant menus, but other vegetables are hoping to have their own turn in the culinary spotlight.More>>

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TIME Hotels launches slow food initiative   26 Mar, 2015

Supporters are committed to using high-quality, locally sourced ingredients and preparing food per local tradition.More>>

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BDK Restaurant & Bar unveiled at Hotel Monaco San Francisco    26 Mar, 2015

The 113-seat ground-floor location offers a casual environment with playful, modern American classics and comfort food. More>>

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W Union Square Hotel opens Irvington   26 Mar, 2015

The renovated and renamed restaurant serves a menu described as New American with Mediterranean influences.More>>

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Kempinski property in Qatar opens three restaurants   20 Mar, 2015

The Marsa Malaz Kempinski, The Pearl – Doha will open three additional restaurants and a rooftop lounge later this year. More>>

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Afternoon menus gain traction at D.C. restaurants   19 Mar, 2015

Eateries that offer expanded offerings during the hours between lunch and dinner are seeing a steady stream of customers.More>>




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