Dine n' Dish
While food and beverage operations aren’t necessarily the darling of year-end profit and loss statements, hotels are increasingly recognizing the need to respond to diners’ demands. Today’s guests are far more adventurous and wine savvy, while at the same time, increasingly health conscious. Meanwhile some hotels are placing as much emphasis, if not more, on attracting non-lodging diners to their restaurants by providing sophisticated, irresistible culinary experiences.
To read the rest of this article please subscribe to Hotelier Magazine
