Consumers are looking to switch their drinks up this year, with wine flights, coffee on draft and fat washing expected to be some of the hot trends.
Ryan Fredstrom will oversee the food-and-beverage operations for Hotel Key West as well as two of Stock Island’s upcoming restaurant openings.
Maximizing a hotel spa’s performance leads to enhanced customer satisfaction and revenue. Here are five ways to bolster a hotel spa’s revenue.
Chef Bruce Nguyen is the new executive sous chef of Terranea Resort and Chef DJ Eusebio is chef de cuisine of bashi.
Following a substantial renovation, the location features à la carte dishes and two set menus—one for lunchtime and another, longer one for the evening.
Heavlin Management Company now manages more than 51 percent of full-service hotel rooms (781 rooms) in the Phoenix airport submarket.
Laura Mutterperl has nearly a decade of hotel experience, and was previously VP and associate general counsel at Starwood Hotels & Resorts Worldwide.
Hotels have been capitalizing on the popularity of wine (and other alcoholic beverages) for pretty much always, but they are getting more creative with their…
From hearty soups and house honey infusions to a multisensory twist on salads, the winter 2017 lunch and dinner service presents a unique experience.
Three master chefs from Marseille, Berlin and Amsterdam will prepare cuisine inspired by their own interpretation of the Israeli culinary scene.
When celebrity chefs Geoffrey Zakarian and José Andrés canceled plans to open restaurants in Donald Trump's D.C. hotel, they had to know they were in for…