We explore the development and launch of Appellation, a revolutionary new culinary-first hospitality concept with Ed Skapinok, Chief Commercial Officer.
Rick Stein Sandbanks teams up with The CRUMBS Project
A Dorset restaurant has been praised for its “invaluable support” after teaming up with The CRUMBS Project for a skill-sharing workshop on all things fish.
Ovolo launches global ‘Plant’d’ initiative
The designer hotel collection will become the world’s first to commit to an ongoing vegetarian-lead offering.
Singita opens Community Culinary School in Rwanda
Run in partnership with Muhabura Integrated Polytechnic College, the Rwanda SCCS is located at the MIPC campus in Musanze close to Singita Volcanoes National Park.
The first ever Four Seasons culinary boat experience
The First Nile Boat is set to be Cairo’s newest trendy culinary and lifestyle location accessible from the Nile Street via a contemporary, carefully-designed dock area that exudes simplistic luxury.
New culinary tourist guide certification program
World Food Travel Association (WFTA) and the European Federation of Tourist Guide Associations (FEG) signed an agreement to offer the world’s first truly online, comprehensive Culinary Tourist Guide Certification training programme.
Plan and Cost Basic Menus – Course of the Week
Effectively managing food cost can mean the difference between profit and loss. The Plan and Cost Basic Menus course is ideal for culinary teams, individuals and students studying menu planning and cost control.
Al Khozama’s Matthew Cropp on F&B in Saudi Arabia ahead of Hospitality Business Conclave
Matthew Cropp, Corporate Director Food & Beverage Culinary & Concept Development at Al Khozama Management Company — Hospitality Division talks about F&B innovation ahead of the Hospitality Business Conclave on January 25.
Culinary & cocktail trends forecast for 2016: cauliflower is the new kale
At the bar, gin is the spirit of the moment, closely followed by rum and bourbon.
Offer culinary experiences to increase hotel bookings
It goes without saying that food is a fundamental part of the human experience—but today, it has become multimillion-dollar entertainment. The past three years have seen 27 million American culinary leisure travelers, and 88 percent of hospitality destinations consider food tourism a major part of their branding.
