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Check Out: the Albert Restaurant at Hotel EMC2

Check Out: the Albert Restaurant at Hotel EMC2

Chicago’s Hotel EMC2, an Autograph Collection Hotel, celebrates the junction of art and science in all aspects of its design, food and beverage service, and guest experience. The brainchild of Scott Greenberg, president and CEO of management company SMASHotels (which ...

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Concord Hospitality Puts More Focus on F&B

Concord Hospitality Puts More Focus on F&B

Full-service hotels in crowded hospitality markets are finding themselves at a crossroads when it comes to their F&B programs. More traditional offerings may no longer attract travelers looking to get out and explore an area through their dining experiences. That’s ...

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Restaurants and Hotels Commit to 475 Apprenticeships

Restaurants and Hotels Commit to 475 Apprenticeships

WASHINGTON, D.C.–Several leading restaurant and hotel management companies—including Golden Corral, FATZ Café, Firehouse Subs, Hilton, Wyndham, Hyatt—have committed to registering 475 restaurant and hotel apprentices, surpassing the goal for the industry’s first Hospitality Sector Registered Apprenticeship (HSRA) program. Developed by ...

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Blue Mermaid in Fisherman’s Wharf Completes Renovation

Blue Mermaid in Fisherman’s Wharf Completes Renovation

SAN FRANCISCO–The Blue Mermaid Restaurant & Bar in San Francisco’s Fisherman’s Wharf announced the completion of extensive renovations to its indoor and outdoor dining areas. Known for its sustainably farmed seafood dishes and wharf-side ambiance, the 7,000-square-foot venue is located ...

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Holiday Inn Scottsdale Resort Opens New Cantina

Holiday Inn Scottsdale Resort Opens New Cantina

SCOTTSDALE, Az.–Orange Lake Resorts, home to the Holiday Inn Club Vacations brand, recently opened ArteZania Kitchen & Cantina, a new Southwestern-themed restaurant at its Holiday Inn Club Vacations Scottsdale Resort. Foodies can choose from an assortment of tortas including the ...

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BENCHMARK Names 2017’s Top Food Trends

BENCHMARK Names 2017’s Top Food Trends

This year, chefs are becoming farmers, old-fashioned drinks are in vogue, and onions are appearing in unlikely places, according to an analysis of food trends by hospitality company, BENCHMARK. The company attributes many of the trends to so-called “millennials” with ...

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