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Lodging_Tyson

Food

Adapting to current foodservice trends in a post-pandemic landscape

By learning all about these trends, as well as maintaining a deep understanding of consumer demands and habits, operators can be well-prepared for whatever comes next.

Operations

With pandemic innovations in place, hotels are ready for a restart

After hotels had time and motivation to rethink service, space and menus over the last year, some operational changes are becoming permanent in hotels big and small.

A Unite Here local says the money will further enrich owners and operators without necessarily trickling down to workers. It's pressing for direct aid to unemployed members.

A new spinoff called GR Kitchen & Taps will be paired with a hotel.

He wants to raise the kitty for direct grants to $4 billion, saying that would be the highest in the nation.

From extra sanitation measures, to offering foods in a grab-and-go manner, to contact-free room service delivery, here are some ways to ensure safety without sacrificing a great experience.

Hotel owners and the hospitality workers union are urging Congress to pass the “Save Hotel Jobs Act.”

The lodging giant’s Fairfield Inns brand is providing hot breakfast sandwiches and an array of cold a.m. standards via kiosks, with snacks and beverages offered throughout the day.

The two will split the duties held by the late Arne Sorenson.

She joins the family chain from Marriott.

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