Sometimes new is old, and old is new. In time for the 2015/2016 Miami Beach season we, together with our new Ownership, launched Jaya, a modern Asian cuisine restaurant whose concept was made to be a true departure from a traditional luxury hotel restaurant. Jaya, which means 'victory' in Sanskrit, was chosen by our team to honor The Setai Miami Beach's renowned interior designer Jaya Ibrahim and the hotel's first decade of successful Asian-inspired hospitality. My sous chef, Vijay Veena, and I collaborated to create dishes that much like the Hotel, did not focus on just one Asian country but featured cuisine from a number of Asian regions. READ MORE

In biology, symbiotic mutualism describes a dynamic where two species living in close proximity to one another engage in a mutually beneficial relationship. Iconic examples include the oxpecker-small birds that feed on ticks and other parasites found on large mammals-and the clownfish, which live in and around sea anemones, enjoying the protection afforded by their stinging tentacles while providing the anemone with nutrients, and predator and parasite defense. The commercial real estate market is filled with a number of similarly structured relationships: mutually beneficial connections that serve to raise interest, drive traffic, provide resources and conveniences for shoppers and guests, and ultimately create a positive feedback loop that has a meaningful and sustained impact on the bottom line-for all parties. READ MORE

To Spa or not to Spa? If that is your question for your hotel or resort, you are reading the right article. Luckily, there are more good answers from experts in the hospitality and spa fields than Hamlet ever imagined. If your property has the space and financing to install a spa, this is certainly a time to do it. Your guests are now conditioned to expect not only a fitness facility, but stress reduction massages and rejuvenating facials -- as well as the nurturing escape of a well-planned and run spa. READ MORE

Marriott first launched the SpringHill Suites brand in 1998 to accommodate the next generation of traveler. At the time, the hospitality industry lacked an all-suites hotel, which inspired Marriott to differentiate their services by providing guests with progressive design that was both comfortable and stylish. This fusion of modern luxury transformed into the SpringHill Suites brand that currently embodies +350 properties throughout the United States and Canada. Benedict Cummins, Publisher of HotelExecutive got the opportunity to converse with Loren Nalewanski, Vice President and Global Brand Manager for SpringHill Suites and TownePlace Suites by Marriott, for an overview of the SpringHill Suites brand and the direction it is taking. READ MORE

Regardless of the reason, customers are becoming savvy to the age old phrase adopted back in the 1970's “have it your way” in almost any dinning atmosphere across the continental United States. As an empowered hotel guest, one opens a menu at a restaurant and entertains the opportunity to choose their ingredients. Whether it be to lose weight, help fight off disease, or the presence of food allergies, this allows the diner to take ownership of what they are putting into tier bodies. Many of these are considered preference diets. Many can be more than a request for a vegetarian or vegan menu. READ MORE