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...
Chef Eric Warnstedt Dishes on Hen of the Wood’s New Location
Before nose-to-tail eating became a huge restaurant trend, there was Hen of the Wood in Waterbury, Vt. Chef Eric Warnstedt and wine specialist William...
Dunkin’ Donuts Expands Hotel Sector Presence
Move over, Starbucks. Looks like you’re not the only game in town. At the Embassy Suites San Diego Bay-Downtown hotel, guests can now enjoy...
Craft Beer Programming Gives Hotels a Local Edge
In 2012, national retail sales for craft beer—produced by small and independent brewers—hit $11.9 billion, up 17 percent from the year before, according to...