Verdical: Bringing the Farm to the Hotel
As the farm-to-table movement continues to evolve, hotels and restaurants are looking for ways for their chefs—and, by extension, their guests—to get closer and...
Food Halls: The Next Wave of Hotel F&B?
Food halls are on the rise in the United States. These multi-outlet spaces combine the made-to-order convenience, quick service, and affordability of food trucks...
Happy Hour for Kids? Holiday Inn’s Brand Head Explains
For the second year, Holiday Inn is sponsoring a “happy hour” for its youngest guests. As described by Rebecca Indarte, brand head of Holiday...
Hilton Garden Inn Engages Guests and Staff to Enhance F&B
Last year, Hilton Garden Inn announced plans to refresh the brand and better cater to the evolving needs of the modern traveler. The updates...
How Hyatt Is Sourcing Sustainable Seafood Across its Portfolio
While there are many seafood-eaters in the world, the ocean's resources are limited, and people are eating more than it can produce. When hotels...
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Dimension Development Updates Meeting Offerings With Meet Hybrid
NATCHITOCHES, La. – With the vast majority of event professionals believing that hybrid events will become the new normal, combining the best of digital...
Environmentally Conscious: Marianne Balfe on Highgate’s Sustainability Efforts
Environmentally friendly efforts have been at the forefront of the hotel industry in recent years, but “sustainability isn’t a new concept for Highgate,” says...
STR: U.S. GOPPAR Reached 50 Percent of Comparable 2019 Levels
BROOMFIELD, Colorado — Gross operated profit reached 50 percent of the comparable 2019 level, according to STR‘s March 2021 monthly profit and loss data...
