Casey Gale
An Opulent Baltimore Hotel’s Historical Roots
Situated in Baltimore’s posh Mount Vernon neighborhood, the Ivy Hotel features everything a boutique hotel guest could possibly want: An all-inclusive experience with fireplaces in every guestroom, unique artwork adorning the walls, tea time,...
Guests Test Homewood’s Home-Cooked Meals
In an attempt to further enhance its extended-stay program, Homewood Suites by Hilton recently launched a pilot project with new partner PeachDish, a meal kit delivery service. Through the “Home Cooked Meals” program, guests...
Maximizing the Potential of Food and Beverage Offerings
When it comes to food and beverage, there are several moving parts to keep operations afloat. Lara Latture, principal and chief operating officer of Washington state-based The Hotel Group, gives six quick tips on...
Yotel Flexes Design with Expanding Portfolio
With plans to open 12 new hotels by 2018 and up to 50 in the next five years, Yotel needs an adaptable design that’s able to keep up with its rapid expansion plans. In...
Catering to Food Tourists
Tom Conran, principal at Greenwood Hospitality, discusses how his company has applied food tourism trends to its sizable portfolio, which includes brands such as Aloft, Homewood Suites, Hyatt Place, Renaissance, and Embassy Suites.
Bring Something...