The Paris restaurant scene is constantly evolving. Many trends have been emerging in the past couple of months and travelers are more adventurous with taste, but more conservative on quality. They're eager for new experiences and can't wait to try out new restaurants, but without compromising taste and excellence. Parisians are very selective about their dining options. They want to know where the products on their plates come from - especially with all the recent misleading labels in France and Europe. A guest-friendly dining experience combined with food chain transparency is the most important criteria guests look for in a Paris restaurant. READ MORE

The main point of discussion and the key topic elaborated on in this article is the rapid growth of wellness centers (including spa, fitness and pool) within hotels and resorts in developing countries. When looked at “Maslow's pyramid of Human Needs”, the development and education of most humans, then compare this with the business and operation side of the hotel or resort it will not make much sense at all to build or integrate a wellness center into some of the new hotel projects. The “why” and “because” will hopefully be reasoned enough in the article below. READ MORE

The hotel industry has come a long way since operators had to count the cars in their competitors' parking lots to gauge their performance in the marketplace. For many years the STAR report has replaced car counting with hard data and analysis. But what about F&B? For full service hotels, F&B may account for a third of a hotel's total revenue, even more at the luxury end of the market. Yet F&B market share goes unmeasured. Until now. READ MORE

Embracing the cuisine of any state means embracing the land it grows on. The fruits and vegetables native to an area create the flavor profile that makes up that specific taste of place. When I say a taste of place, I'm referring to flavors that have evolved over centuries with influences from the cultures of that land. I believe that cooking with local, native foods, connects us to a rhythm and life cycle that we've lost over the years and that's why sourcing local food for my restaurant is so important to me. READ MORE

For Four Points by Sheraton, creating a bar experience that would drive customer loyalty was ultimately as simple as handing ownership of each hotel's beer program to its general manager, with a local craft brew at is core. Perfectly suited to Four Points' road warrior demographic, the innovative Best Brews℠ program is centered on the simple pleasure of enjoying a great beer with a unique, local story to tell. It has proven to be a home run with guests and owners/franchisees, and a business builder for Starwood's “best for business” brand. READ MORE