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LODGING Staff

LODGING Staff
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60-Second Profile: Joe Smith, Chesapeake Hospitality

When you can’t find Joe Smith on the job at Chesapeake Hospitality, you’re likely to find him out on the water, fishing for bass. The executive vice president at the Maryland-based management company fishes...

4 Questions for David Kong, Best Western International

Last year at this time, Lodging featured a cover story on Best Western’s first Premier hotel. It was the beginnings of the company’s descriptor program, which created the Premier and Plus designations for its...

Willing and Ready

In December, Red Roof Inn rolled out its first complete NextGen redesign renovation at the Red Roof Inn Miami Airport. During the renovation, the property’s guestrooms, lobby, and meeting rooms were transformed into a...

Against the Grain

When guests have a diet-dependent condition like celiac disease, it takes the fun out of dining if they aren’t confident in the hotel’s chef and kitchen staff. Celiacs manage this lifelong digestive disorder—and prevent...

2011 Innovators: Frank Widmer, Executive Chef, Park Hyatt Zurich, Switzerland

Healthy eating has been a global hot button in recent years. Anyone who has attended hotel-hosted conferences and corporate meetings has experienced food choices that are often high in calories and low in nutritional...
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