Casa di Langa Debuts World’s First Hotel Truffle Concierge
Faula Ristorante’s Chef Manuel Bouchard Offers New Culinary Experiences for Piedmont’s Fall Truffle and Harvest Season.
Food and Beverage
Splendour Revisited in Legendary Wangzilou: Kempinski Hotel Nanjing Unveils Gourmet Landmarks Jin Kai Lou Chinese Restaurant and Frieda Restaurant
Kempinski Hotel Nanjing recently announced the opening of its newest addition to the hotel’s current inventive dining options: Chinese restaurant Jin Kai Lou and the second Frieda Restaurant in China.
Peacock Room & Gospel Coffee And Boozy Treats Bring Exciting New Flavors And Experiences To New Orleans Rich Food And Beverage Scene, New Concepts Opening May 11, 2021
NOLA’s Central Business District gains show-stopping cocktail lounge and stylish corner café.
Will F&B ever be the same again?
HotStats talks about how F&B operations have changed due to the pandemic and the way service has drastically altered so that guests and staff feel safe.
SPOTLIGHT ON Marc Marrone, Culinary Consultant at Dream Doha
A glimpse of the Dream Hotel & Residences, Doha, Qatar, concept and the story behind the culinary superstar playing a senior role in making it happen.
PROCUREMENT- Not a Dirty Word
Those who can, design. Those who can’t, procure. At least, that’s how I feel sometimes being surrounded by so many talented designers delivering award-winning projects while I build fancy spreadsheets and schedules.
HOTSTATS: 6 Ways to Keep Your F&B Costs in Check
Outside of fast-food and fast-casual restaurants, which are predicated on familiarity and uniformity, no two food and beverage operations are the same. Each has its own characteristics; its own challenges.
FAIRMONT CHATEAU WHISTLER Announces New Outdoor Dining Domes
With the ski season just around the corner, Fairmont Chateau Whistler today announced three new outdoor private dining experiences.
The Next Challenge for Hotels: 5-Star, Contactless Dining
The latest 5-star restaurant concept in today’s pandemic-persistent climate is in-room dining. As hotels seek to create contactless experiences while upholding service standards, bringing the restaurant to the room is now the focus. How will hotels achieve this seemingly impossible combination of touchless service with 5-star in-room dining? By thinking differently about what room service used to be.
100 Ideas for the Food & Beverage Industry Post COVID-19
The COVID-19 crisis led to major structural and operational changes for the restaurant industry, from the implementation of new health standards to adaptation to new customer expectations. We offer 100 ideas to allow independent restaurateurs or operating in hotels to meet these challenges and choose from this list the most suitable ideas for their activity.
Six Senses Introduces Six Weeks of Summer
The captivating story of #AtHomeWithSixSenses adds exciting new characters
SPOTLIGHT ON Sebastien Silvestri, CEO, The Dinex Group
It is inspiring to see such a dynamic and purposeful approach to a catastrophic event. Sebastien talks about Chef Daniel’s generosity towards his team and first responders as his restaurants closed. He also outlines their plan for the future, with safety a priority and innovative ideas to keep guests entertained.
