For more than 90 years, Marriott has lived by a core value established by our founder, JW Marriott, Sr., to “take care of our guests and associates.” This enduring value guides us as we face the difficult challenge of responding to the coronavirus (…
Marriott Travel Information: COVID-19 Update
We are closely monitoring the Centers for Disease Control and Prevention and World Health Organization’s statements regarding the novel coronavirus (COVID-19) cases and following guidelines from these agencies and the local health departments. The w…
Hampton by Hilton Strengthens Leadership Position in the Upper-Midscale Category with Milestone 2019 Year
MCLEAN, Va. – Hampton by Hilton has a long legacy of success, and 2019 was no exception. In its more than 35-year history, Hampton has continued to dominate the upper-midscale segment with robust global expansion, industry-leading innovation, and a …
3 Undistributed Expense Trends to Watch
Hotel operating departments can be divided into two main groups: those that generate revenue and those that don’t. Typically, hoteliers focus on the first group when analyzing financial performance— after all, that’s where the money comes from! Thus…
Tender opportunity: The Vincent, Bristol
A food and drink operator is being sought for The Vincent, which is a new development amid the greenery of Redland.
How Michel Roux transformed the British culinary landscape and shaped a generation of chefs
Yesterday the culinary world lost one of its greatest masters in Michel Roux. The chef transformed the British culinary landscape founding two restaurants with brother Albert that achieved the pinnacle of three-Michelin stars and shaping the generation that followed him through the Roux Scholarship.
Hospitality Heroes 2020 competition open for entries
Entries are now open for the 2020 Hospitality Heroes competition, which recognises foodservice and hospitality industry professionals under 35 who go above and beyond their job role, giving something back in their spare time.
Students impress at Dolmio and Uncle Ben’s Professional competition at HRC
Dominykas Salvaitis, a student chef at the University of West London was awarded with the Best Free-From, World Food Menu for his efforts in the Dolmio Professional and Uncle Ben’s Professional Foodservice Student Catering Challenge held at HRC at ExCel last week.
The route to wellness at work
Following shocking statistics around drug abuse published by *The Caterer* last week, where more than half blamed working hours, stress and workplace culture as contributing factors, *Katherine Price* looks at how businesses are prioritising staff wellbeing
Nico Simeone gifts original Glasgow restaurant to head chef
Chef-restaurateur Nico Simeone has gifted his Glasgow restaurant 111 by Nico to his head chef Modou Diagne, who joined as kitchen porter six years ago.