Zero-proof cocktails crafted with the same care and techniques as alcoholic beverages are increasingly slaking nondrinkers’ thirst at hotels and theme parks and on cruise ships.
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Hotels Refurbish to Take Advantage of More Guests Dining in Their Rooms
A guestroom at Four Seasons Jackson Hole will soon look a lot more different than it did three years ago.
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JW Marriott Anaheim rolls out seed-to-table program
Well-being initiatives have certainly been on the rise in the hotel industry, with sustainability and sanitation measures trending upward, especially post-COVID…
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Shortages from vanities to stemware: Supply chain woes hit hotels
For many hotels and resorts, snags in the global supply chain have made it incredibly challenging to procure everything from headboards to cabinets -- even chicken.
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Premier Inn launches breakfast vegan sausage
Premier Inn has added a new vegan sausage option to its breakfast menu, to coincide with November’s World Vegan Month.
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BUTLER HOSPITALITY NABS $35M TO GROW HOTEL “GHOST KITCHEN” CONCEPT
Hospitality startup Butler Hospitality has raised $35 million to expand its “ghost kitchen” dining concepts.
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Hotel Food and Beverage Pivots to Doing 'Less is More' Better
As hotel operations shift to accommodate smaller labor pools and guests at varying comfort levels, hotel restaurants, bars and other food-and-beverage outlets have followed suit.
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The Covid19 Impact: Keeping Dining Experiences Memorable, Affordable and Profitable
Over the past 35 years of my hospitality career, I have seen a great many things…
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Emirates Palace’s Michael Koth on taking good and making it great
The general manager says Mandarin Oriental will make people love the iconic property in new ways
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Cellars in the Sky 2020: Best airline wines revealed
The winners of Business Traveller’s Cellars in the Sky Awards 2020 have been announced, with Qatar Airways winning five gold awards including Best Overall Cellar.
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MSC Cruises unveils Rob the robot bartender
MSC Cruises will have a humanoid, robotic bartender at the MSC Starship Club onboard its newest ship, the MSC Virtuosa, which is entering service April 16.
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Hospitality Financial Leadership – Serving Lunch
Almost 40 years ago now I was a busboy at a large and busy resort in the Canadian Rockies. I had transferred west a few months earlier from another hotel in the same chain where I had worked for two years…
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Breakfast in the age of intermittent fasting
Let’s all just take a break from the constant news cycle on active COVID-19 case numbers and the rest of worldly distresses. While we’re at it, let’s take a break from eating, too.
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After a year marred by a global public health crisis, 2020 has left many thirsty for in-person social gatherings with friends and family…
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MasterChef final is dream come true for Nepal’s Santosh Shah
Getting to finals week of MasterChef: The Professionals is a dream come true for Santosh Shah. The Nepali chef now based in London wowed the judges on his way to making this week's final six.
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Ghost kitchens help to maximize hotel F&B space
Food-and-beverage experts from Davidson Restaurant Group, Butler Hospitality and C3 explain how embracing “ghost kitchens”—a term with different connotations for different businesses—can benefit hoteliers…
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To survive and thrive, hoteliers must reinvent hotel sales, marketing and operations. Here’s how to do that.
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Hotel industry performance: EHL's Pulse-Taker reveals 5 pain points
The year 2020 will be marked in history, surely for the travel and hotel industry. Most hotels suffer from a sudden disruption due to COVID-19 crisis and the consequent travel regulations…
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