Using the theme of animal portraits, each artwork created by Samantha has been designed to engage kids and their parents and encourage them to explore nutritious eating in a fun way.
Bartech unveils wireless eTray
The flexible in-room product presentation solution is designed to allow hoteliers to sell non-refrigerated items in the guestroom, without the need for existing minibars.
Joseph Grossi appointed Hilton Chicago’s Director of Events and Catering
Most recently, Grossi served 20 years as the director of events and catering at the Hilton Minneapolis.
Brian Healy appointed Executive Chef at Hotel Nikko San Francisco
Chef Healy has more than 25 years of experience in the luxury hotel industry, both in the U.S. and abroad.
Cornell University’s Statler Hotel promotes Thomas Gisler to director of food & beverage
Gisler had served as executive chef of the Statler since 2005. In his expanded role, he will leverage his substantial culinary wisdom and experience as he oversees both front-of-the-house and back-of-the-house food-and-beverage (F&B) operations at the hotel.
Hotel Matilda promotes Carlos Zamora Larios to Chef de Cuisine of Enrique Olvera’s Moxi
Chef Zamora has held a variety of positions at restaurants and hotels in Cancun, Puerto Vallarta, Veracruz and San Miguel de Allende.
Alberico Nunziata appointed new Executive Chef at The Beverly Hilton
Chef Nunziata will be responsible for overseeing the menus and staff of CIRCA 55, in addition to banquet operations, in-room dining and menus for the hotel’s high-profile events and galas.
Marc Segarra named Executive Chef at Spain’s Abadía Retuerta LeDomaine
Segarra assumes responsibility for LeDomaine’s Refectorio, the hotel’s One Michelin Star restaurant where he has put the finishing touches on new signature menus that are paired with the award-winning wines produced on the Abadía Retuerta LeDomaine estate.
Will charging for restaurant reservations gain acceptance?
Researchers behind a Cornell University study say it is a logical extension of the revenue management principle of pricing a service to match demand.
Millennials and military meals
The military needs to maintain the all-important balance in providing the dietary lifestyle that military millennials are looking for and need to do their jobs, but in the wider social and cultural context of the meal experience.
