Business & Finance

Senate Confirms John Bryson for Commerce Secretary

October 24, 2011 - The U.S. Travel Association today applauded the U.S. Senate confirmation of John Bryson for commerce secretary. Bryson succeeds Gary Locke, U.S. Ambassador to China, who had been a strong advocate for improved traveler facilitation as commerce secretary.

“Thanks to his extensive experience in both the public and private sectors, John Bryson knows firsthand the important role that the $1.8 trillion travel industry plays in stimulating our economy and employing 14.1 million Americans,” said Roger Dow, president and CEO of the U.S. Travel Association. “We look forward to working with him on ways the travel industry can stimulate economic recovery, particularly through regaining America’s historic share of the overseas travel market, which would help meet the President’s stated goal of doubling U.S. exports.”

The U.S. Travel Association is the national, non-profit organization representing all components of the travel industry that generates $1.8 trillion in economic output and supports 14.1 million jobs. U.S. Travel's mission is to increase travel to and within the United States. Visit www.ustravel.org.

Coming Up In The August Online Hotel Business Review




Feature Focus
Food and Beverage: Going Local
"Going local" is no longer a trend; it’s a colossal phenomenon that shows no sign of dissipating. There is a near obsession with slow, real, farm-to-table food that is organic, nutritious and locally sourced. In response, hotel chefs are creating menus that are customized to accommodate all the vegans, vegetarians, gluten-free, paleo, diabetics and other diet-conscious guests who are demanding healthy alternatives to traditional restaurant fare. In addition, there is a social component to this movement. In some cases, chefs are escorting guests to local markets to select fresh ingredients and then visit a local cooking school to prepare their purchases. Other hotels are getting guests involved in gardening activities, or exploring local farms, bakeries and the shops of other culinary artisans. Part of the appeal is in knowing the story behind the food - being personally aware of the source and integrity of the product, and how it was handled. In addition to this "locavore" movement, there are other food-related developments which are becoming popular with hotel guests. Small plate and tasting-only menus are proliferating around the country. Tasting-only special event menus offer numerous benefits including guaranteed revenue per customer, reservations usually made weeks in advance, and an exciting dining option for guests to experience. Bread and butter are also getting a makeover as chefs are replacing bread baskets with boards, and replacing butter with custom-flavored spreads. One dining establishment offers a veritable smorgasbord of exotic spreads including garlic mostarda, vanilla tapenade, rosemary hummus, salsa butter, porcini oil and tomato jam, to name just a few. The August issue of the Hotel Business Review will document some current trends and challenges in the food and beverage sector, and report on what various leading hotels are doing to enhance and expand this area of their business.