Food and Drink

Hotels and restaurants continue to lag in filling positions in the post-pandemic recovery, and new research suggests that it's anger — rather than fear, laziness, pay disputes, or another factor…

We all know this having paid nose-bleed rates for anything in travel these days: U.S. hotel rates in April were the highest ever in recorded rate history, according to latest…

The proverbial handwriting is on the wall for Airbnb, Facebook, Google, Tripadvisor, and Yelp, among others. The regulators are coming! The regulators are coming!

There may be too many (celebrity) cooks in the kitchen, and how that evolves from here on out could signal a similar editing of voices in the world of travel and hospitality.

It’s not enough for the waitstaff at The Argyle Steakhouse in San Diego to pick up on the personalities of their customers. The staff of this high-end Park Hyatt Aviara eatery also has to learn about the personalities of their steak knives.

We see food tourism as being more than just a buzzy trend. Understanding what it is today can help stakeholders find their place in the potentially lucrative space.

Food tourism is one trend that we don’t see ever going away, but it will never stop evolving. Destinations and other stakeholders need to understand what it means today in order to reap the benefits food tourists can bring.

Promoting Taco Bell’s image as anything other than a place where diets are broken and cravings are indulged is a long, lonely battle — one that Taco Bell’s in-house dietician, Missy Schaaphok, has been fighting for years.

From the simplest inn to the fanciest five-star resort, hotels are adding food and beverage concepts to their amenity offerings. Not only are these designed to make money, but they’re expected to attract locals and create social media buzz.