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hotel

Operations

Labor is a top challenge as hotels get up to speed

By Patricia Cobe on Jul. 15, 2020

Food and beverage managers have to balance staffing with uncertain occupancy rates.

Consumer Trends

Consumers remain wary of travel

 By Patricia Cobe on Jul. 01, 2020

The summer vacation season is here, but Americans are sticking close to home.

Operations

Hotels reimagine food and beverage service with new models

By Patricia Cobe on Jun. 29, 2020

To lure guests back to restaurants, bars, catered meetings and overnight stays, hotels are creating strict guidelines and innovative changes.

Food

What restaurateurs can learn from hotel guests

By Patricia Cobe on Nov. 08, 2019

Changing tastes are driving change in hotel F&B programs.

Top 100 Independents

Bryant Park Grill & Cafe

Nov. 01, 2019

The New York Times called it "one of Manhattan's lovelist spaces."

Top 100 Independents

Komodo

Nov. 01, 2019

Southeast Asian tastes meet South Florida vibe at this multilevel complex.

Workforce

Talking restaurant careers with the Trumps

By Peter Romeo on Aug. 09, 2019

19-year-old Johnny Brummit visited the White House as living proof the hospitality industry abounds in opportunity.

Leadership

Marriott’s Fred Malek dies at age 82

By Peter Romeo on Mar. 26, 2019

In a career that shifted from politics to business and back, the West Point graduate headed one of the industry’s largest foodservice operations and later invested in several others through The Carlyle Group.

Top 100 Independents

Prime 112

Dec. 31, 1969

Prime's 30-day dry-aged steaks include a $74, 22-ounce bone-in rib-eye and a $140, 48-ounce porterhouse for two.

Top 100 Independents

Bazaar Meat by Jose Andres

Dec. 31, 1969

Jose Andres and his World Central Kitchen spent much of 2017's later months feeding the hungry in Puerto Rico.

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