Slow down, relax; take the time to savor. A growing trend in the hospitality business is promoting just that—the whiskey/bourbon bar experience. The reviving interest in fine whiskey is a simple concept—enjoying “a drink that’s actually better when you drink ...

For a resort the size of Mandalay Bay in Las Vegas, it can be challenging to implement organic and sustainable food strategies. The 120-acre, 4,000-room resort brings in about $65 million in banquets and another $60 million in restaurants per ...

At Auberge Resorts, a luxury hotel company that owns and operates nine boutique resorts located in the western United States and Mexico, the baby-boomer generation makes up the majority of the brand’s business. But according to John Washko, vice president ...

From the buffet salad bar greens to the ice clinking in drinks served poolside, hotel administrators are finding that protecting guests from food and water illness outbreaks is a continuous challenge. It’s also a necessary undertaking to demonstrate the hotel’s ...

Hotels that have cultivated sustainable food practices are discovering that what is good for the planet also can be good for business and the surrounding community. The burden on the Earth’s food supply is at an all-time high, and the ...

Move over, Starbucks. Looks like you’re not the only game in town. At the Embassy Suites San Diego Bay-Downtown hotel, guests can now enjoy the offerings of Dunkin’ Donuts and sister brand Baskin-Robbins without leaving the premises. Located inside the ...