There’s an interesting fallout effect whereby these sugary morning foods are finding new life as an ingredient in an indulgent dessert.
From digital disruption to human connection: five hospitality trends to watch in 2018
Benot-Etienne Domenget, CEO of Sommet Education, highlights five trends that will shape travel and tourism in 2018.
Crossing the Pacific: an interview with Executive Chef Mervin McLeod, Sheraton Grand Hiroshima Hotel
While everyone knows that Japan’s culinary fare is quite different from that of other cultures, it’s even more interesting to hear from a chef with a North American background who has come to master the country’s food preparation style.
Lodging food and beverage programs forecast to thrive in 2018
Breakfast remains a critical touchpoint for hotels and a daypart where hotels can reach more guests.
A fresh perspective on Casual Dining
Casual Dining operations are finding new ways to get traction and drive incremental sales and traffic.
How $40k worth of dinner plate covers taught an invaluable lesson
How this $40k dinner plate learning lesson that taught more then just a lesson in ordering
Virgin Hotels announces Jay Wetzel as new Vice President
Virgin Hotels, the lifestyle hotel brand by Richard Branson, welcomes Jay Wetzel as the new Vice President of FoodÊand Beverage. Wetzel will oversee the overall direction of foodÊand beverage for the company, working on the various restaurant and bar concepts within the hotels while strengthening culinary partnerships across the brand.
The historical future: chefs embrace back-to-basics cooking techniques
In a back-to-basics trend, chefs are honouring primal cooking techniques, returning to fire and water, exploring indigenous cuisines and delving into the past to create a new culinary future.
Aruba Marriott Resort appoints three new executive culinary team members
Teddy Bouroncle has been promoted from Complex Executive Chef to Director of Food & Beverage Operations, Romeo Penacino from Complex Executive Sous Chef to Complex Executive Chef and Aruba-born Ever de Peña joins the team as Complex Executive Sous Chef.
Faced with waste: ways to combat the food waste issue
With global food production struggling to keep pace with population growth, how are diners, restaurateurs and chefs cooking up solutions to produce more with less?
