Frontline International, a leader in cooking oil management solutions, knows safer grease-handling practices are integral to lowering risk and protecting employees from injury. The hot grill area is one of the most challenging when it comes to the safe collection and disposal of grease, because grill grease tends to coagulate quickly when cooled.
American Metalcraft has come up with some pretty cool product ideas in recent years, but nothing as sharp as these new Evolution™ Cheese Knives. Clean lines and satin stainless steel give them a contemporary look that’s right out of a retail catalog. In seven different styles, there are knives for hard, semi-hard, and soft cheese as well as a cheese spreader. Best of all, American Metalcraft’s Evolution Cheese Knives are all sold individually and not in sets.
Hotel Chicago-Illinois Medical District (IMD) has partnered with Eat Purely, a fast-growing Chicago startup that provides chef-crafted, organic meals delivered on demand. The exclusive new in-room dining partnership between the West Loop boutique hotel and the health food delivery app is the first of its kind in the local hotel industry, according to a statement from the hotel.
Courtyard Lake George (New York) has introduced new F&B offerings, including a full-service restaurant, Peak 365, and a rooftop terrace perfect for private events, group meetings, or intimate evenings spent in the open air.
Select Holiday Inn hotels are hosting on-property events through a new collaboration with Scholastic as well as Chocolate Milk Happy Hours, all designed to make families smile this summer. Chocolate Milk Happy Hour is an fun take on a classic afternoon snack. Once a week throughout the month, select hotels will host this complimentary event featuring fairlife ultra-filtered milk and the new Delicious Essentials cookies from Otis Spunkmeyer.
Riviera 31, the sophisticated cocktail bar lounge at Sofitel Los Angeles at Beverly Hills, launched its new look on May 31 with a luxurious remodel of style and offer. The redesign accentuate Riviera 31’s sultry space that combines the opulence of the French Riviera with the modern refinement of California design, to create an ideal space for fortified live music and performances as well as seasonal cocktails and cuisine
Led by beekeeper-chef Liam Nealon, Four Seasons Resort Bali at Sayan has teamed with local farmers to save Bali’s bees and produce its own honey for use in the resort’s restaurants, cocktails, cooking classes, and spa treatments.
Employees who come to work with marijuana in their system may be putting themselves, other employees, and hotel guests at risk. Here are five things hotel executives need to know to maintain a safe and healthy work environment in the age of legalized marijuana.
Young consumers today are driving demand for more filling, entrée-worthy soups. They’re exploring and embracing new flavor profiles and seeking more seafood menu options, specifically clam chowder, lobster bisque and shrimp*. To support operators and cater to the rising consumer trend, Campbell’s Foodservice is updating its entire seafood portfolio and introducing three new seafood soups that deliver rich, diverse flavors, leaving no room for artificial ingredients.
In its inaugural Hotel Pain Index, experience management company Qualtrics surveyed 1,000 recent hotel patrons ranking annoyances they encountered, ranging from bad nights to horror stories. As a result, it found that nearly one in five guests say their hotel experience was so bad it ruined their vacation.