Aimbridge Hospitality, a global hospitality company, and its lifestyle division, Evolution Hospitality, announce the newly created Taste & Theory Restaurant Group. Taste & Theory will be reimagining hospitality concepting through experience, innovation, performance, and unwavering passion to drive revenue and results.
Four Seasons Hotel Atlanta has added two new dishes to its menu as part of a special collaboration with Atlantan Chef India Johnson - Chef India’s Honey Hot Lamb Chops and Chef India’s Honey Hot Salmon. However, this joint effort goes beyond just another pop-up; what began as a moment of appreciation for a local, self-taught cook has evolved into an inclusive partnership between the Hotel’s globally trained chefs and an up-and-coming local culinary talent, debuting her first home-cook brand.
In this episode of HNtv Insiders, Emma Banks, VP F&B Strategy & Development EMEA at Hilton talks with Naim Maadad, chief executive and founder at Gates Hospitality, about the past 18 months in business and the revival of the F&B industry post-pandemic... as a preview and scene-setter for their session on this topic at the 17th edition of the Arabian & African Hotel Investment Conference (AHIC), taking place at Madinat Jumeirah in Dubai live in person from 20-22 September 2021.
Porto’s newest cultural destination, World of Wine (WOW), has announced the first line-up of vinicultural workshops and wine tastings at The Wine School, which opened in May 2021. Designed to cater to the curious, the connoisseur and the professional, The Wine School is the ideal place to learn everything about wine including how to differentiate, analyse and choose wine, and how to pair it with food and chocolate.
Scarlet Pearl Casino Resort proudly announces a new food and beverage leadership team to guide the award-winning restaurants and VIP experiences at the nationally recognized property. Industry veteran Ryan Hayes leads the team as Director of Food & Beverage along with four new managers supporting key functional areas: John McCusker as Manager, Scarlet’s Steaks and Seafood, Rachel Thompson as Beverage Manager, Zachary Wester as Food and Manager, Under the Oak Café and Melissa James as Executive Pastry Chef.
Culinary Arts Academy Switzerland (CAAS), rated one of the world’s finest culinary schools, held its second annual Cook ‘N’ Battle virtual competition, live-streaming the global finals on July 24.
Charlestowne Hotels, the innovative, full-service hospitality management company, emerges as a leader in the food and beverage space with the debut of six new concepts this year, including the company’s first standalone bar and restaurant.
After ten happy years at “the Pont de Brent”, punctuated by numerous distinctions rewarding a resolutely modern, local and thoughtful approach to gastronomy, Stéphane and Stéphanie Décotterd, together with Glion Institute of Higher Education, are delighted to announce the creation of two "Stéphane Décotterd" restaurants located in the former Bellevue Hotel in Glion.
It is said that ‘Food is the way to one’s heart’ – and rightly so. While the pandemic brought the joy of eating out to a grinding halt, food continued to be the catalyst that kept people connected with family and loved ones. Qmin, the food delivery platform by Indian Hotels Company (IHCL), which was launched in 2020, has won over hearts as it brought popular dishes from IHCL’s signature restaurants to the safety of guests’ homes.
Harrah's Resort Southern California announced their partnership with celebrated multi-Michelin-starred chef and television personality Gordon Ramsay to launch a brand-new HELL'S KITCHEN restaurant, set to debut in Spring 2022.
ALL – Accor Live Limitless and Zrou have announced their partnership to bring innovation to the dining arena in hospitality. This first-of-its-kind cooperation aims to launch a plant-based creative menu concept across Accor branded hotels as part of a substantial step toward the two parties’ commitment to bringing gastronomic modernization to the culinary scene across Greater China.
Solo diners represent one of the fastest-growing markets in the restaurant sector, but little is known about the factors that influence their menu choices. Do solo diners express their uniqueness through their selection of dishes, or do they seek a sense of belonging? This is just one of the questions answered by Dr YooHee Hwang of the School of Hotel and Tourism Management (SHTM) at The Hong Kong Polytechnic University and co-authors in a study that sheds light on the interplay between power, food choices, and crowding in the solo dining context. As restauranteurs seek new ways to tap into this lucrative and rapidly expanding market of diners, such findings are more relevant than ever.
Renaissance Hotels, part of Marriott Bonvoy’s portfolio of 30 extraordinary brands and the brand known for celebrating the spirit of the neighborhood through an unexpected hotel experience, declares today that the Cosmopolitan is having a renaissance this summer.
Charcuterie boards are an impressive way to welcome guests at any gathering, and as people finally begin to reunite after long lockdowns, what better way to toast family and friends than by offering up this impressive treat.
If you’re at all familiar with the food world, you’ve probably heard of gastronomy and bistros. Put them together and you have bistronomy. This idea has turned into a food movement that has spread throughout France.
INNSiDE by Meliá, part of Spain's largest hotel group Meliá Hotels International, has agreed a strategic partnership with the UK's favourite Italian chef Gino D'Acampo.
Porto's newest cultural destination, World of Wine (WOW), is delighted to announce the opening of The Wine School.Housed in the old Croft Port building and offering a combination of workshops and wine tastings, The Wine School is another great experience to open at WOW, designed to cater to the curious, the connoisseur and the professional.
Today, UK boutique hotel brands Malmaison and Hotel du Vin, alongside Fraser Suites and Fraser Place properties across the UK, are partnering with The Burnt Chef Project, a non-profit campaign committed to removing the stigma and raising awareness of mental health issues within the hospitality industry.
Have you ever wondered how food manufacturers come up with product innovations, or how restaurants, coffee shops or hotels develop new menu items that aren't just original but also uniquely delicious? Well, it turns out that behind these types of food innovations sits someone with a unique background in not only the culinary arts but also food science, and that's a research chef.
As summer creeps in, social media channels are flooded with images of open-air oases, jaw-dropping sun-kissed skylines, insta-worthy lounge seating and post-work/weekend fun. It can only mean one thing: it's officially rooftop season, something we in the hotel business know a thing or two about.