Meghan Rabbitt
5 Ways Healthy Menus Add Up
Offering more local, organic, and healthy fare is better for a hotel’s bottom line than one might think. Here are a few reasons why:
1. You can charge a premium for good-for-you grub. One recent...
Think Fresh: Harvest the Benefits of Healthy F&B
The guests who meet Alan Muskat in their Asheville, North Carolina, hotel lobby at 10 a.m. are in for a different experience than most travelers wandering downstairs for breakfast. There’s no ordering coffee or...
John Fitzpatrick Tells an Innkeeper’s Story
In the early 1970s in Killiney, Ireland—a town just south of Dublin and near the Irish Sea—young John Fitzpatrick wasn’t like most of his grade school friends.
While they spent their free time at...