Summer Trends: Wildflower F&B

Locally sourced, seasonal menus are so ubiquitous today, that they're no longer enough to differentiate a hotel from the competition. One property taking the...

Front-Porch Friendly

After undergoing complete multi-million dollar renovations in 2014, Le Méridien Charlotte, with 65,000 square feet of meeting space, believes the way to drive group...

Super Foods

Now that the State Fair is over (see my earlier blog) and after splurging on some 60 foods on a stick, I can conclude...

Millennial Moxy

“Our research shows that next-generation travelers prefer self-service over full-service options,” explains Vicki Poulos, global brand director for Moxy Hotels. “They want to feel...

New Manitowoc Foodservice CEO to Lead Separation from Manitowoc

The Manitowoc Company, Inc. (NYSE: MTW) announced the appointment of Hubertus M. Muehlhaeuser as chief executive officer of Manitowoc Foodservice, Inc. Mr. Muehlhaeuser will...

Artful Basil Cocktail: Recipe from Sonesta Coconut Grove Miami

Art Basel in Miami Beach is quickly approaching. While paintings, sculptures, installations, and photographs will be on display, Sonesta Coconut Grove Miami has created...

Restaurant Outsourcing vs. In-House Operated

You know, much has been said of late regarding whether or not restaurants in hotels should be outsourced or not. The truth is,...

Fresh Practices

With a downtown location and rich history dating back to 1909, Provenance Hotel group’s Hotel Lucia delivers a unique sense of place to guests...