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Lodging_Tyson

Leadership

Bill Marriott to step away from his family's namesake lodging empire after 58 years

 By Peter Romeo on Feb. 14, 2022

Upon his retirement in May, the son of founders Allie and Willard Marriott will relinquish his chairman's title to his son, David.

Workforce

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

 By Peter Romeo on Dec. 21, 2021

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

Food

Chefs put new spins on charcuterie

By Patricia Cobe on Dec. 13, 2021

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

Marketing

A hotel built for nomadic guests focuses on wellness

By Patricia Cobe on Nov. 30, 2021

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

Operations

Best practices for reintroducing the breakfast buffet and other self-service amenities

Sponsored content from our partner Tyson Foodservice-Lodging Team on Oct. 12, 2021

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

Beverage

Bluestone Lane inks a co-branding deal with Hilton

By Peter Romeo on Oct. 08, 2021

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

Food

Marriott revamps its free breakfasts to address new concerns

By Peter Romeo on Sep. 29, 2021

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

Beverage

Marriott evolves its food and beverage program in step with the times

By Patricia Cobe on Sep. 14, 2021

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

Consumer Trends

Delta variant keeps more business travelers out of restaurants

By Peter Romeo on Aug. 31, 2021

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

Operations

Top trends driving grab-and-go snack sales

Sponsored content from our partner Tyson Foodservice-Lodging Team on Aug. 26, 2021

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.”

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