Some of the new strategies that were implemented during the pandemic may prove to be equally profitable in a post-pandemic world.
View the best and most informative eHotelier articles from the year of 2016 on Food & Beverage and the Sharing Economy
As they have a profound impact on hotel operations, guest satisfaction, revenue growth and overall profitability, here are some of the questions that hoteliers should explore with POS solution providers before they invest.
With more than a decade of hospitality experience, Rejbi will be responsible for the creation, planning and supervision of the production of pastries, desserts and baked goods for Hilton Chicago.
The property has grown more than 7,000 heads of lettuce over the past year, vastly reducing waste and harvesting only what is needed for the property and its guests.
Chef Palma was classically trained at the Florida Culinary Institute in Boca Raton, FL, and received additional formal training under two Michelin-starred chefs, Joel Robuchon and Peter Rudolph.
Chef Miralles returns to Casa Palopó with new techniques and ideas inspired by his experiences abroad.
He arrives at Seychelles from his most recent posting as executive sous chef at the St. Regis Princeville Resort in Hawaii.
Never miss a trend.