Menin Hospitality Expands F&B Operations and Grows Bodega Brand
Jared Galbut and Keith Menin have been business planning since they were children–as cousins, the pair worked in various hospitality businesses before coming together...
Using Business Intelligence to Drive Hotel Restaurant Profitability
As managing a hotel restaurant grows increasingly complex with ever-changing labor laws, high employee turnover, and slim margins, operators are turning to technology to...
Holiday Inn’s Burger Theory Is Giving Away 10,000 Cheeseburgers
National Cheeseburger Day on Sept. 18 glorifies one of America’s most famous food staples, and Holiday Inn’s Burger Theory brand is giving guests a...
Five Ways to Reduce and Manage Food Waste in Hotels
Up to a third of all food is discarded or spoiled prior to consumption, according to the Food and Agriculture Organization of the United...
St. Regis Atlanta Turns a Daily Ritual Into an Ongoing Dining Experience
A mid-1800s English duchess enjoyed gathering with friends over tea, bread, and butter between lunchtime and dinnertime. And after the founding family of The...
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...
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Microtel by Wyndham Introduces New Prototype
PARSIPPANY, N.J.—Microtel by Wyndham today unveiled its newest prototype, a re-imagined interior and exterior concept designed to further elevate the brand, reduce building costs,...
Home on the Road: In-Room Wellness On Demand
Travelers who exercise and meditate often want to do so at their leisure in the comfort of their guestrooms. In-room workouts, which can be...
This Week’s Comings and Goings
Davidson Hotels & Resorts has promoted Thom Geshay from chief operating officer to president. Geshay is succeeding John Belden, who will continue in the...
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