Food & Beverage
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BITAC Food & Beverage 2026: Partnering with Vendors on Menu Innovation, Technology and Design
From the Hotel Interactive Newsroom Senior living dining is often overlooked in broader hospitality conversations, but during a recent session at BITAC Food & Beverage 2026, two executives explored how vendor partnerships are central to the success of this segment…
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BITAC Food & Beverage 2026: SCM Strategies
From the Hotel Interactive Newsroom Strategic Cost Management (SCM) is no longer a back-office function for hospitality leaders trying to shore up guest experience while facing volatile costs and fragile supply chains. At a session on SCM at the recent…
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BITAC Food & Beverage 2026: Creating the Restaurant Experience in the Burgeoning Upscale Hospitality Sector
From the Hotel Interactive Newsroom In today’s luxury hotels, the real money isn’t just in the room rate: It’s in everything that guests do once they walk off the elevator. As the sector continues to outperform, operators are designing guest…
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Ferraro’s Ristorante Las Vegas Announces Feb. 7 Taste & Learn
Ferraro’s Ristorante invites guests to experience its next Taste & Learn on Saturday, Feb. 7 at 5 p.m. with wines from Argiolas. Taste & Learn is Ferraro’s popular, monthly wine-tasting event that provides illuminating wine education along with a menu…
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The Dewberry Charleston Appoints New Culinary Team Helmed by Executive Chef Alex Ursprung
Charleston, SC — The Dewberry Charleston announces the appointment of a vibrant and skilled new culinary team led by Executive Chef Alex Ursprung. With over 10 years of fine dining expertise developed while cooking alongside some of the world’s most…
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Hotel Lucine taps new culinary team with a revamped menu at The Fancy & “Unplugged” Brunch service
GALVESTON, TX — Beachfront boutique Hotel Lucine in Galveston, Texas, announces the hiring of Matt Sweeney of Houston’s Georgia James Steak as executive chef and the appointment of community force Daya Myers-Hurt as chef de cuisine to oversee its on-site dining…