Food and Beverage
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2014 wine consumption grows slightly   4 Dec, 2014

The U.S. wine market is expected to continue its long-term growth streak in 2014, at a modest 0.3 percent projected increase.More>>

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Greenbrier holiday display: more than 1,000 pounds of chocolate   4 Dec, 2014

The display was built by the resort's executive pastry chef, Jean-Francois Suteau, and his team. It took three months to complete.More>>

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New Le Méridien in Indianapolis debuts Spoke & Steele    4 Dec, 2014

The bar, lounge and dining rooms can seat 160 patrons. The main bar/dining room will serve breakfast, lunch, dinner and snacks.More>>

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AMEA Holiday Inns to launch new kids' menu in 2015   4 Dec, 2014

A core menu will be developed to provide nutritious, fun and delicious meals for children. Items will include regional dishes.More>>

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Restaurant spending constrained by low consumer confidence   20 Nov, 2014

A new study shows that cautious Americans are not eating out as often as they would like because of their financial standing.More>>

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Godfrey Hotel to open signature restaurant in late spring   20 Nov, 2014

LDV Hospitality, the group chosen to develop the restaurant, operates a number of eateries nationwide with Italian food concepts.More>>

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Q&A: How Disney deals with diet restrictions   20 Nov, 2014

Gary Jones, Disney's culinary dietary specialist, discusses how the company's resorts and restaurants handle food allergies.More>>

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Florida Hard Rock to open $12 million Japanese restaurant   20 Nov, 2014

The 240-seat Kuro, which will be led by executive chef Alex Becker, will have a farm-fresh approach to Japanese food.More>>

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St. Kitt's luxury hotel unveils restaurant outlets, executive chef   20 Nov, 2014

Christophe Letard will oversee all culinary operations, including The Kitchen restaurant, The Mill bar and other dining options. More>>

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Smyth Tribeca restaurant, bar transformed   13 Nov, 2014

Gachot Studios reinvented the existing architecture and transformed the ground floor into a collection of intimate spaces.More>>




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