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Hotel Bars Raise a Glass to the Whiskey Revival

Hotel Bars Raise a Glass to the Whiskey Revival

Slow down, relax; take the time to savor. A growing trend in the hospitality business is promoting just that—the whiskey/bourbon bar experience. The reviving interest in fine whiskey is a simple concept—enjoying “a drink that’s actually better when you drink ...

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Mandalay Bay Brings Sustainability to the Table

Mandalay Bay Brings Sustainability to the Table

For a resort the size of Mandalay Bay in Las Vegas, it can be challenging to implement organic and sustainable food strategies. The 120-acre, 4,000-room resort brings in about $65 million in banquets and another $60 million in restaurants per ...

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Auberge’s Culinary Program Bridges Traveler Age Gap

Auberge’s Culinary Program Bridges Traveler Age Gap

At Auberge Resorts, a luxury hotel company that owns and operates nine boutique resorts located in the western United States and Mexico, the baby-boomer generation makes up the majority of the brand’s business. But according to John Washko, vice president ...

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Food and Water Quality an Ongoing Challenge for Hotels

Food and Water Quality an Ongoing Challenge for Hotels

From the buffet salad bar greens to the ice clinking in drinks served poolside, hotel administrators are finding that protecting guests from food and water illness outbreaks is a continuous challenge. It’s also a necessary undertaking to demonstrate the hotel’s ...

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