Hotel breakfasts aren’t what they used to be. The pandemic has changed them, sometimes making them better, sometimes making them more expensive and sometimes making them vanish. And as many travelers are about to discover this summer, the changes may be permanent.
One of my last restaurant meals before the shutdowns started last year was at Swan Oyster Depot in San Francisco. I waited on the street by a fishy-smelling puddle until I was waved toward a seat at the well-worn counter.
With cold winter weather on the horizon and ever-changing local COVID-19 rules limiting indoor dining, Wendy and Rich Tucciarone began worrying about the fate of their Steamboat Springs, Colorado, craft brewery and restaurant last fall.
Richard Zaro always wanted to open a chicken cutlet joint inspired by the deli sandwiches served across northern New Jersey, but the challenge was coming up with the required capital. The pandemic finally gave him an opportunity.
Burger King on Thursday revealed two new restaurant designs that offer a totally "touchless" experience, along with solar panels, conveyor belts that deliver orders to customers and outdoor seating.
Celebrity chef Robert Irvine joins "Closing Bell" to talk about a new app that can help restaurants reopen safely.
More hotels and resorts plan to offer cannabis-based menu items and wellness treatments, as laws around the country relax toward medicinal and recreational use of the drug. And customers — both locals and guests — seem to be thoroughly enjoying them.
Breakfast is traditionally the most eaten meal in a hotel, and hotels invest a lot of time and effort to discover the most popular menu items. But how much leeway and budget does a chef have on creating the breakfast menu? It turns out that big brands do things much differently than independent hotels.
Plans by one of the largest hotels in New York City to jettison room service could spur other hotels to scrap the luxury to improve profits, Hilton Worldwide Inc reported its chief executive said on Monday. The New York Hilton Midtown, a 2,000-room, full-service hotel, plans to eliminate room service this summer and open an on-site eatery that will offer gourmet take-out. The company said it does not have current plans to roll out the initiative more broadly at its 4,000 hotels worldwide.
Foodies: You'll eat up Bon Appétit magazine's inaugural roundup of top 10 hotels for food lovers. In a nod to the food-driven travel craze, Bon Appétit this month describes the properties in the USA that its editors say are worth your vacation time and money. The properties range from countryside inns where there are no other restaurants nearby to hipster-filled boutique hotels.
Several weeks ago, we were invited to Marriott's Bethesda, Maryland headquarters to meet with hotel executives and experience the "belly of the beast," so to speak - the Marriott Test Kitchen, where dishes for the chains' more than 1,000 restaurants are created, tested and perfected. For this experience, we, along with several other food and travel bloggers, offered our opinions on dishes for the chain's new "Eat. Drink. Connect." Bistro concept, which was first unveiled 2007 and is expected to be implemented across all U.S. Courtyard hotels by 2012. At present, more than 338 hotels have the Bistro concept in place.
Forget those late-night cheeseburgers ordered from room service. Hotels increasingly are filling menus with low-calorie, low-fat options so you can eat healthy on the road. Among nods to the health-conscious: Hilton will feature low-calorie, low-fat breakfast options at all its hotels by the end of April.
SO exclusive is this restaurant on an industrial stretch of Queens Boulevard in Long Island City that it isn’t open to the public and it doesn’t even have a name. But: linens? Check. Floral centerpieces? Check. Sleek gold-ish décor? Check. Daily printed menu? Why certainly: a recent luncheon offered white bean soup with Parmesan crisps and grilled salmon with ratatouille sauced in Provençale herb emulsion. This restaurant’s existence goes to the heart of an issue that could dominate New York’s first major restaurant labor donnybrook in years: the capability of the staff at Tavern on the Green, members of New York Hotel Trades Council.
Hilton Worldwide’s focused-service Hilton Garden Inn and Homewood Suites brands have redone their menus recently to better serve guests while also saving on costs. aAccording to Mark Nogal, Hilton Garden Inn vice president of brand performance and sales support, “We have engineered three different menu options for our hotel operations, meaning that we have worked with the main food purveyors to look at products that are regularly stocked with a long shelf-life to create meals that are nutritious as well as cost effective for hotels to offer.”