Delicious Digs: Hotels Add F&B Outlets
Delicious Digs: Hotels Add F&B Outlets

hotelbusiness.com · 14 Aug

The hotel industry is feasting its eyes on new and reimagined restaurants in Los Angeles, Seattle and abroad in Portugal. Hotels are getting creative

Davidson Hotels & Resorts Launches Davidson Restaurant Group
Davidson Hotels & Resorts Launches Davidson Restaurant Group

hotelbusiness.com · 12 Jun

Davidson Hotels & Resorts has launched Davidson Restaurant Group. The in-house restaurant division, led by Greg Griffie, SVP of F&B at Davidson Hotel

When transitioning to mobile, don't forget about F&B
When transitioning to mobile, don't forget about F&B

hotelbusiness.com · 21 Apr

There was a time when great service at a restaurant meant a friendly smile, an attentive—but not too attentive—server, and hot, well-prepared food. T

Rocco Forte Hotels Unveils Renovations, New F&B
Rocco Forte Hotels Unveils Renovations, New F&B

hotelbusiness.com · 27 Mar

Rocco Forte Hotels has launched projects across its portfolio, including the comprehensive redesign and reopening of Hotel Savoy in Florence, Italy;

Suites Hotels Are Reaping Rewards of F&B
Suites Hotels Are Reaping Rewards of F&B

hotelbusiness.com · 7 Mar

Suites hotels are leading the lodging pack for increased traffic in food and beverage, according to new data. Datassential’s “The Keynote Report: Lod

Aloft's New F&B Format Gives a Boost to Breakfast
Aloft's New F&B Format Gives a Boost to Breakfast

hotelbusiness.com · 23 Feb

Today, Aloft Hotels revealed the U.S. launch of the brand’s revitalized Re:fuel by Aloft food & beverage program, with a new breakfast format. The re

Embassy Suites Serves Up Fresh F&B Concepts
Embassy Suites Serves Up Fresh F&B Concepts

hotelbusiness.com · 23 Jan

Embassy Suites by Hilton is undergoing a complete refresh of its food & beverage program. The evolution of the brand’s dining options will begin with

In the Spirit: What's Trending in Cocktails
In the Spirit: What's Trending in Cocktails

hotelbusiness.com · 15 Jan

Some might say that good bartenders are born, not made. The basics of the job—accurate pours, ingredient selection and good conversation—can go a lon