There’s more than meat-and-three on Executive Chef Michael Rigot’s menu though, like this recipe for shrimp and grits—the #1 seller at Rye—using shrimp from the Carolina coast, and North Carolina-sourced grits and cheddar.
Since Rye opened two years ago, it’s already among the top-three highest-grossing restaurants in Interstate’s portfolio of 85 and helped the Raleigh Marriott City Center win Interstate’s 2016 F&B Operation of the Year.
File this one with your ideas for how to attract guests and locals to your hotel over the Memorial Day holiday. Gateway Canyons Resort & Spa in Gateway, Colorado has announced the inaugural Gateway to Craft Beer, a four-day craft beer-focused event taking place Memorial Day Weekend, May 26-29, 2017. The weekend will offer guests the opportunity to enjoy the resort’s activities and serene location while indulging in craft beer from two of Colorado’s top brewing companies. Dave Thibodeau, owner and founder of Ska Brewing Co., and Matt Thrall, the director of brewing for Left Hand Brewing Co., will share their passion
All eyes are on Brent Moss as he mans the charcuterie station and raw bar at Bar Margot. In an upcoming issue of Hotel F&B, we take a look into the success of Bar Margot, an idiosyncratic concept that tempers the potentially stuffy image of the Four Seasons Atlanta to locals.
Hotel Montefiore, a 12-room boutique property in the UNESCO-appointed White City of Tel Aviv, aims to attract revenue with two all-new packages available in Spring 2017, including the "Tel Aviv Wine & Dine" and "Sommelier's Experience," offering guests fine dining and a flash wine workshop paired with hotel stays and culinary experiences.
Samphire, the new signature restaurant at Salishan Spa & Golf Resort in Gleneden Beach, Oregon, will specialize in coastal range cuisine. Inspired by succulents found near the sea, Samphire focuses on locally sourced ingredients from the ocean, mountains and neighboring valleys.
If you dig away a little bit at that snowdrift from the blizzard, I promise you can see Spring on the horizon. Plan ahead, because when it comes, your guests are going to celebrate. Here's some refreshing inspiration from Sonesta Fort Lauderdale Beach.
Pullman Miami Airport, the first hotel of the upscale brand to enter the North American market, has refreshed its guest experience with the completion of a property-wide redesign and reinvigorated culinary approach. Key common spaces and guest rooms have been entirely transformed; signature restaurant La Riviera presents elevated new menus; and Le Bar now offers dining concepts including "on-demand" tapas and an exclusive wine-tasting experience at Vinoteca by Pullman. These contemporary improvements align with Pullman Hotels & Resorts’ brand pillars of style, art, design, and connectivity and aim to offer an experience that appeals to modern business and leisure travelers. Under
Dubbed “The Great Room” over 10 years ago, the lobby concept at many Marriotts, as the name implies, resembles a formal living room. Of course, a decade ago might as well be 50 years ago from the perspective of how the use and atmosphere of hotel lobbies have changed in that span. Two hotels with the Great Room that have found a way to answer the more contemporary demand from guests in lobby function are the Charleston (South Carolina) Marriott and the North Charleston Marriott. “They saw that everyone was converging in the lobby, and the idea was to open
It’s a quandary that sometimes keeps hotel F&B directors up at night: What is the weak link that’s holding back growth? First thoughts often rush to the cuisine and the menu. But it just might be environmental. One property keeps putting its finger on just the right move again and again.