Verdical: Bringing the Farm to the Hotel
As the farm-to-table movement continues to evolve, hotels and restaurants are looking for ways for their chefs—and, by extension, their guests—to get closer and...
Food Halls: The Next Wave of Hotel F&B?
Food halls are on the rise in the United States. These multi-outlet spaces combine the made-to-order convenience, quick service, and affordability of food trucks...
Happy Hour for Kids? Holiday Inn’s Brand Head Explains
For the second year, Holiday Inn is sponsoring a “happy hour” for its youngest guests. As described by Rebecca Indarte, brand head of Holiday...
Hilton Garden Inn Engages Guests and Staff to Enhance F&B
Last year, Hilton Garden Inn announced plans to refresh the brand and better cater to the evolving needs of the modern traveler. The updates...
How Hyatt Is Sourcing Sustainable Seafood Across its Portfolio
While there are many seafood-eaters in the world, the ocean's resources are limited, and people are eating more than it can produce. When hotels...
Putting an Upscale Flair on Economy Dining
Pedro Sanchez began his career working at independent restaurants and tenured with Marriott International before settling in as the first executive chef of Paramount...
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Best Western Breaks Ground on GLō McCook Outside of Chicago
Phoenix—Best Western Hotels & Resorts broke ground on its latest GLō location in the Chicago suburb of McCook, Illinois. The hotel is owned by...
Social Media Hits and Misses
Social media connects our world, providing travelers a means to explore places and cultures before actually experiencing them. An account, hashtag, or a single...
Four Companies Innovating Hotel F&B in 2018
A multi-faceted industry, there are more opportunities in hospitality to innovate, disrupt, and generally shake things up than in other business arenas. Innovating is...
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