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How Innovative Hotels Serve Up Breakfast

elm3145reWriter Robert A. Heinlein once famously wrote, “One should not attend even the end of the world without a good breakfast.” A hotel breakfast,especially one included with the price of the room, used to mean a buffet-style smorgasbord of stale offerings — rubbery scrambled eggs, burnt toast and undercooked bacon free-floating in a shallow pool of grease. Today, the industry’s biggest players are reinventing the most important meal of theday, and they’re paying special attention to those menu items customers request most often — the healthy ones.

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Last Updated on Thursday, 13 March 2014 11:28
 
Hotelier Celebrates 25 Years By Reflecting on 10 Influential Leaders in Hospitality
Friday, 07 March 2014 15:26

Isadore_Sharp_OHIIsadore Sharp As founder and chairman of Four Seasons Hotels, Isadore Sharp has long been regarded as one of the industry’s pilgrims and icons. A humanitarian, award-winning hotelier and author, Sharp has undoubtedly made his mark on the industry in the 50 years since founding the company. “There was no vision, there was no grand dream, but there has always been a consistent thread and it propels us forward today, as we continue to grow globally, and that’s service,” says Sharp.

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From the Editor: A Riot of Change
Written by Rosanna Caira   
Friday, 07 March 2014 15:20

Rosanna-150x150One of the outcomes of an anniversary issue is the research process affords us a touch of nostalgia. After all, not only does one recall the industry’s touchstones, but, on a more personal level, the journey back in time is often bittersweet as it’s tinged with reliving one’s past. As we all know, looking back often frames the past in a better light as we tend to forget the challenges that once existed. Interestingly, from an historical perspective, the passage of time sometimes also allows us enough objectivity to examine whether or not the industry has truly grown and evolved. Often, we find that the more things change, the more they stay the same.

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How to Find the Right Kitchen Equipment for Your Hotel

chefstoveWhether a hotel’s kitchen facilities are cavernous or tiny, choosing the best equipment for the property in question means striking a balance between practicality and indulgence. The staples — refrigerators/freezers, ovens, dishwashers and ventilation — are a given when it comes to budgeting, but there’s also considerable effort put into choosing equipment that is energy-efficient, versatile and can reduce footprint and labour requirements.

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Last Updated on Thursday, 13 March 2014 11:27
 
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