Hotel Bars Raise a Glass to the Whiskey Revival
Slow down, relax; take the time to savor. A growing trend in the hospitality business is promoting just that—the whiskey/bourbon bar experience.
The reviving interest...
Mandalay Bay Brings Sustainability to the Table
For a resort the size of Mandalay Bay in Las Vegas, it can be challenging to implement organic and sustainable food strategies. The 120-acre,...
Auberge’s Culinary Program Bridges Traveler Age Gap
At Auberge Resorts, a luxury hotel company that owns and operates nine boutique resorts located in the western United States and Mexico, the baby-boomer...
Food and Water Quality an Ongoing Challenge for Hotels
From the buffet salad bar greens to the ice clinking in drinks served poolside, hotel administrators are finding that protecting guests from food and...
Hotels Satisfy Demand for Sustainable Food Practices
Hotels that have cultivated sustainable food practices are discovering that what is good for the planet also can be good for business and the...
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Radisson Hotel Group Signs Five U.S. Properties
MINNEAPOLIS — At its Americas Business Conference taking place this week in Las Vegas, Radisson Hotel Group (RHG) announced the signing of five hotels...
Super Preparedness: What It Takes to Host High-Profile Events Like the Super Bowl
With its 653 guestrooms and suites, along with 35 meeting rooms and four ballrooms, hotels like Miami’s InterContinental are literally built to host large gatherings. However, as director of sales and...
This Week’s Comings and Goings
InterContinental Hotels Group (IHG) has appointed new chief technology officer Daniel Blanchard. His responsibilities include leading security operations, application development, and infrastructure. Before joining...
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