NOLA’s Central Business District gains show-stopping cocktail lounge and stylish corner café.
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.
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.
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.
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.
With the ski season just around the corner, Fairmont Chateau Whistler today announced three new outdoor private dining experiences.
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.
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.
The captivating story of #AtHomeWithSixSenses adds exciting new characters
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.
As former chief operating officer for Nobu Restaurants and director of operations for Nobu Hotels, Santi is the opening task force manager for this global brand.
In these times, as existing restaurants face the challenges of re-opening as beacons of moving forward, the launch of a new venture is an unusual milestone — a pursuit to ride with, not against, the headwinds…
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