foor & beverage
Larry and Adam Mogelonsky | September 14, 2022
By Larry and Adam Mogelonsky If you’ve spoken to us before or we’ve broken bread together, then you know that the two of us are wine nuts. Not only does the beverage never cease to amaze in its production and regional variations, but we write about it for hotels because we see it as a great way for any restaurant to boost revenues. This running column has been all about wine, but alas this age-old alcohol is only a subset of the overall F&B program for any hotel property. After all, a wine strategy is part of a bigger picture – the F&B program – and it must serve the role of generating profit. As well, wine, like all ...
Benchmark Resorts & Hotels® | July 2, 2019
Eight Sizzling Recipes from Coast to Coast The Woodlands (Houston), Texas, July 2019 … It’s the steak and the sizzle, the tang of a barbecue sauce and marvelous marinades made with the bite of a pepper or the sweetness of a fresh peach. It’s the Catch of the Day, reeled in just this morning and the snap of a cold beer opening. It’s the smoky aroma of a Texas Barbecue brisket that transforms a suburban patio into a home on the range. It’s July, National Grilling Month and Americans will be firing up grills of every size this summer, celebrating the season with friends and family. Inspiring the festivities are eight leading chefs fro...
Chef Carlos Alvarez Named Executive Chef at Caerula Mar Club in The Bahamas
Silverado Resort and Spa Names Patrick Prager New Resort Executive Chef
Hotel Effie Appoints Matthew Krueger to Executive Chef
Valor Hospitality Parners, ICD Hospitality, and Leisure Form JV to Support Dubai Vision 2040
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