Participating properties reduced food waste at least 10 percent and in some cases properties lowered food costs by 3 percent or more.

Larry Eells joined the Hyatt Regency Indian Wells Resort & Spa team with 40 years of culinary experience, 30 as executive chef.

Diego Lemasson joins the Renaissance Aruba Resort & Casino, which includes the renovated Fresco restaurant, as director of beverage & food.

The Chef’s Table offers guests the specialized service and cuisine of a fine-dining restaurant without sacrificing the variety and indulgence of a buffet.

The company is working with Grubhub and OpenTable to offer members a takeout and dining out point-earning benefit.

The events are designed to give attendees a first-hand look at Las Vegas’ top nightlife venues and hotel properties.

The experience immerses guests in the local food culture while giving them a glimpse into how a chef shops in local street markets and grocery stores.

Prior to joining Rosewood, Emiliano Andres Di Franca served as the GM of the SLS Brickell’s Fi’lia by Michael Schwartz in Miami.

InterContinental's new cocktail selection and Residence Inn's elevated wine and beer program are intended to capitalize on guests' desire for…