F&B Remains a Key Driver of Hyatt’s Business
During Hyatt’s first quarter 2015 earnings call, CEO Mark Hoplamazian took a deeper dive into its food and beverage business, which continues to be...
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...
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...
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...
Serving Up Successful F&B Solutions
When creating new food and beverage concepts, hotels have a tricky situation on their hands. From market research and competitive set analysis to the...
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A Louisiana-Style Guest Getaway
Opened in January, the Origin Hotel Baton Rouge, a Wyndham Hotel, is housed in the Baton Rouge Savings & Loan Association Building, which is...
Booking.com: Annual Research Shows New Challenges With Sustainable Travel
AMSTERDAM—Booking.com released research with insights gathered from more than 31,000 travelers across 34 countries and territories, exploring the latest consumer attitudes, priorities, and influences...
Marriott Verifies Emissions Reduction Targets With SBTi
Marriott International, Inc. has verified its near and long-term science-based emissions reduction targets with the Science Based Targets initiative (SBTi). SBTi is a global...
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