Biden administration looks to let more immigrant workers temporarily into the U.S.

The executive branch said it will request an immediate 20,000 increase in H-2B visas, a first for this time of year.


Chefs put new spins on charcuterie

Unique ingredients, artisanal sourcing and creative presentations are taking the traditional meat-and-cheese board to the next level.

Chicago’s Selina targets remote workers and millennial/Gen Z travelers with its plant-forward menu items and zero-alcohol drinks.

Here are some best practices for reintroducing the breakfast buffet with consumer priorities, safety and margins in mind.

The cafe chain will offer its products in the lodging giant's new Tempo line.

The lodging giant intends to roll a new hot buffet into 3,000 properties. The spread emphasizes quality, customization and sustainability.

Top trends that emerged over the last year continue to drive menu innovation and service at the hotel chain.

A key source of sales for expense-account-dependent operations of all types, corporate customers are canceling trips and cutting back their plans.

A majority of consumers—75%—have at least one snack per day, and typical eating behavior is shifting away from the standard “three meals a day.”

The operator of six restaurant concepts has added 20 lodging properties to his holdings in a $211 million deal.

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