While food waste is a target topic for the entire hotel industry in 2018 (which we covered in our January/February issue) we asked Eve Turow Paul her thoughts on how the larger, often interconnected world of foodservice, grocery stores, farmers, and individual consumers can help tackle the problem and make a collective impact.
The matchup for Sunday's New England/Philadelphia Super Bowl is set, but perhaps your gameday menu isn't? Here are three easy adds to plug the gaps and keep your appetizers from being sacked, courtesy of Destination Hotels & Resorts.
The 37-room Waterline Marina Resort & Beach Club is now open on Ana Maria Island in Florida, and within this boutique property is Eliza Ann's Coastal Kitchen, featuring fresh seafood and locally sourced cuisine by Chef James Baselici, and Florida-inspired cocktails in a rustic atmosphere. Click through the slideshow above to see some mouthwatering menu highlights from this new Mainsail Lodging & Development property.
Many organizations price bottled wine to meet specific cost percentage objectives. While it might be the easiest way to meet budget objectives, there are a number of problems with this approach. It used to be normal to double or triple the retail price of wine for restaurant menus.
Blue Ribbon Sushi Bar & Grill from Chefs Bruce and Eric Bromberg began pre-grand opening operations at the Plymouth Hotel on January 18, 2017. Think Hospitality Group (real estate developers Shawn Vardi and Hunter Gellin along with Michael Satsky and Brian Gefter) has opened the Plymouth, its first boutique hotel. The restaurant is located off the hotel lobby and includes both an indoor dining room and pergola covered poolside dining. The chefs will also operate the Plymouth’s all-day lobby food and bar program, as well as offer distinctive poolside eats and room service, an announcement stated. Located in the emerging Collins Park
Each year, the National Restaurant Association surveys nearly 1,300 professional chefs, members of the American Culinary Federation (ACF), to explore food and beverage trends at restaurants in the coming year. The annual “What’s Hot” list gives a peak into which food, beverages, and culinary themes they predict will be the new items on restaurant menus in 2017. According to the survey, menu trends that will be heating up in 2017 include poke, house-made charcuterie, street food, food halls, and ramen. Trends that are cooling down include quinoa, black rice, and vegetarian and vegan cuisines. TOP 20 FOOD TRENDS 1. New