Revenue Rising

Didier Lailheugue has tried it all. As Executive Chef at the InterContinental Buckhead Atlanta, he first used housemade pastries, until reduction of labor costs...

Brunch Ideas: Fresh-Air Frolik-ing

The merger of rooftop space and brunch is a no-brainer, where an option. One such place is at Frolik Kitchen + Cocktails at Motif...

Cool Beans

A survey conducted earlier this year by the Vegetarian Research Group, Vegetarian Times, and Harris Interactive provides a fresh set of statistics about vegans...

Patty Politics

While the election may be churning out a lot of bull, depending on one’s perspective, the Hilton Hartford sees it as a prime opportunity...

Shrub ‘n’ Mary Mornings

The palate can recognize true passion. For hotels, it’s just a matter of getting that passion to the table. At VERGE restaurant at the...

Summer Menu Trends: Health and Wellness at Sofitel

Oh, the hunt for healthy gourmet fare while traveling. It can be found, but guests often trek outside the walls of their hotel to...

A Break for the Better

Some of Executive Chef Manfred Lassahn’s inspiration for healthier breakfast options at the Watertable restaurant at the Hyatt Regency Huntington Beach Resort & Spa...

Night of the Living Salads! Hilton Chicago/Oak Brook’s ‘Multi-Sensory Twist’

An innovative selection of winter offerings has been introduced at the acclaimed farm-to-table restaurant called B located at the Hilton Chicago/Oak Brook Hills Resort...