Customers no longer wanted the white linen table treatment, tuxedo-dressed waitstaff and chateaubriand carved tableside. They became food explorers, looking for new vistas with a definite reduction in formality. And we were in large part too slow t
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Food As A Reason To Visit By Larry MogelonskyRewind half a century and you'll find that the best hotels always had the best restaurants. Everyone knew that fine dining could be found at the luxury downtown properties. |
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Today's Supplier News
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