hotel

Operations

TGI Fridays sees 'massive white space' in hotels and airports

The bar and grill chain said its hotel outlets do better than traditional stores and are more cost-effective to develop.

Leadership

Sam Bakhshandehpour named global CEO of José Andrés Group

The Washington, D.C.-based multiconcept operator also received an investment to fuel its growth.

Known for concepts like Carbone, The Grill and Dirty French, the multi-concept operator will bring dining options to both existing and new properties under development.

Demographics have changed, spirit-free products are better and more plentiful, and operators are realizing that zero-proof drinks are revenue-boosters.

The boring hotel breakfast is being tossed aside, as brands reimagine what the morning meal can be.

Members of the Culinary and Bartenders Unions gave their leaders a green light for a walkout if negotiations continue to stagnate.

Hotel guests looking for a quick meal or snack don’t need to be limited to vending machine options. Learn more about frozen heat-and-eat options today.

Menu Feed: From elevated breakfasts and snacks to partnerships with celebrated chefs and mixologists, Adam Crocini is changing up the F&B scene.

The Toast to Total Wellness Menu offers customers a spirit-free beverage lineup with health benefits, including a Kombucha Mocktail, Berry-Infused Coconut Water and Matcha Latte.

Consumers, the FTC and even President Biden are calling for more transparency around the mysterious charges that hotels tack onto guests’ bills.

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