For hotel events, what COVID safety practices will stick?

Jul 27, 2021

Sanitation stations and pre-packaged to-go food are expected to remain well beyond the pandemic

How hotel foodservice execs are managing the labor crisis

Jul 27, 2021

Tips from lodging experts include outsourcing, cross training and boosting retention by meeting worker lifestyle needs

Kristen Burman treats suburban diners at Oaken Bistro & Bar

Jul 09, 2021

The restaurant within a hotel within a business park is doing brisk business

Ian Schrager, John Fraser and Diego Muñoz open new Peruvian concept at Public Hotel in NYC

Jun 24, 2021

The globally inspired menu at Popular reflects New York City and all three chef’s influences

Chefs on the Move: Springtime appointments at hotels and restaurants across the country

Jun 15, 2021

Culinarians take up new positions as the hospitality industry strives for recovery

Chef and restaurateur Sean Brock is back with The Continental in Nashville, Tenn.

Jun 03, 2021

This homage to the Gilded Age of fine dining in America brings art back to the plate

Restaurateur Sam Fox expands his empire with luxury hotel

Jun 02, 2021

The Global Ambassador, including five original restaurant concepts, is set to open in Phoenix in 2023

Chefs on the Move: Sushi Ginza Onodera in New York has a new leader, and the latest jobs for Eli Kaimeh and Kwame Onwuachi

Mar 31, 2021

Plus new positions for Amanda Barnes, Eddie Barrett, Justin Barroza, John Boudouvas, Kirstyn Brewer , Chris Cantrel, Dave Daniels, Brandon Duley, Paul Fabre, Dontrell Ham, Mark Hopper, Daniel Jackson, Nikolaos Kapernaros, Kyle Knaub, Dan Landsberg...

Former chef at the Plaza Hotel and The Modern Willis Loughhead finds pandemic-era stability at a country club

Mar 25, 2021

In this podcast Loughhead discusses his career path, his changing priorities and the memories he has created along the way.

C3 expands with Graduate Hotels, preps wide rollout of hybrid virtual restaurant model

Feb 04, 2021

More hotels and shopping malls are on deck to become hubs for multiple concepts available for takeout and delivery