Marriott Hotels Debuts Healthy Vending Machine
BETHESDA, Md.—Marriott Hotels today launched its first traveler-inspired innovation—a healthy vending machine, featuring handcrafted salads, sandwiches, and snacks made fresh everyday using local ingredients....
The Maritime Hotel Welcomes Batali & Bastianich
NEW YORK, N.Y.—Mario Batali and Joe Bastianich, owners of B&B Hospitality Group (B&BHG), announce that they will take over the food and beverage program...
3 Trends Impacting Restaurant Design and Menus
The dramatic expansion of quick-service and fast-casual restaurant options has made dining out even more popular. In 2013, 83 percent of U.S. consumers ate...
Food for Thought: Staying Up to Date on Snack Trends
With the average number of snacks eaten per person per day rising from 2.1 in 2009 to 3.2 in 2015, it’s time to take...
Hyatt Launches Long-Term Seafood Sustainability Strategy
CHICAGO—Hyatt Hotels Corporation announced today a global initiative to increase procurement of responsibly sourced seafood at Hyatt hotels, starting with an initial goal of...
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How Technology Can Help Hotels Adapt to Changing Group Business Needs
Group business for hotels has changed dramatically in recent years. To meet the evolving needs of this segment and to remain competitive, hotels need...
UrVenue and Club Med Develop Group Itinerary Builder
CHARLOTTE, North Carolina—A new tool developed by UrVenue and Club Med has been unveiled at HITEC 2024. The Group Itinerary Builder provides a way...
Amadeus Incorporates Gen AI Into New Chatbot Offering
Amadeus detailed plans to incorporate Gen AI into a new chatbot for its business intelligence suite, debuting with Agency360+. The Amadeus Advisor chatbot by...
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