The Blue Canyon restaurant has been wowing guests ever since opening in June. The rustic lodge building is reminiscent of the lodges found in our national parks like Yosemite or the Grand Canyon. On Sundays a Jazz Brunch draws a crowd of music lovers for delicious food from the heartland served with up with great jazz music. Read More
What is the right role of food and beverage in a hotel? Can it be a profit producer, even though catering is the only segment that probably makes any money? Is it an amenity that just like the swimming pool, few guests use but all expect to be there? Or can it add significant dollars to the bottom line, keep your guests satisfied and prevent them from going off property for meals?
"An increasing number of hotel owners and operators are convinced that f&b should no longer be the black sheep of the lodging industry. Rather, they say, foodservice is worth the effort, both because it is an amenity many guests want and because it can make major contributions to the bottom line. What they don't agree on, however, is the best way to provide profit-producing hotel f&bRead More
The South's warm climate and diverse landscape have made it a haven for resorts for decades. And while the region is home to hundreds of resorts of all shapes and sizes, that's not stopping developers from developing new products or completely transforming existing ones into virtually new resorts. From the beaches of South Florida to the Tennessee Mountains to the Texas countryside, here are 18 new–or virtually new–resorts and the reasons they're hot sites for events. Read More