Great Wolf Caters to Families by Kicking F&B Up a Notch
When Chris Hammond became corporate food and beverage director of Great Wolf Resorts about two years ago, he wanted to change guests’ perception of...
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....
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...
Calorie Count Legislation Transforms Menus Nationwide
The hospitality industry is already acutely aware of the far-reaching effects of the FDA’s 2010 legislation requiring restaurants that are part of a chain...
New GM Revamps F&B Concepts at The Vinoy
When Barbara Readey took over the general manager position at The Vinoy Renaissance Resort & Golf Club in St. Petersburg, Fla., last March, one...
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Off to a Slow Start: U.S. Hotel Transactions at Lowest First-Quarter Dollar Volume Since...
The U.S. hotel industry saw 800 transactions in the first quarter of 2024, according to data from CoStar. Higher interest rates continue to take...
DoubleTree by Hilton Surpasses 100 Properties in Asia-Pacific
SINGAPORE—DoubleTree by Hilton surpassed 100 properties in the Asia-Pacific region. This milestone is being driven by recent and upcoming hotel openings across the region,...
The Westin San Diego Bayview Completes Renovation
SAN DIEGO, California—The Westin San Diego Bayview has completed a comprehensive $20 million renovation, marking a transformation of its 436 guestrooms and meeting spaces.
“In...
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