Want to see how hospitality is going green? From banning plastic to reducing food waste. Discover what Melià, AccorHotels, and Radisson are doing!

Fashion designers are recognized for their craftsmanship, progressive ideas, and creativity. So,...

This was the question that played on the minds of 561 international hospitality students for the past three months. From India to Australia, students went head-to-head in the Take Off! competition, the most forward-thinking hospitality competition of the year!

We’ve brought you stories about the world of culinary trends, from the history of the Michelin guide to the global boom in food truck culture to the rise of on-call personal chefs through today’s sharing economy

On March 23, 2016, the day following the Brussels terror attacks, the 23-room Hôtel des Galeries received 255 cancellations, according to its GM at the time, Miguel Plantier. The independent boutique hotel is just a 17-minute train ride from the airport and located right in the center of Brussels, one of the most impacted areas following the attacks. For any small hotel, that number of cancellations can negatively affect a P&L. But Plantier says that with a bit of “gymnastics,” he and his team were able to manage the crisis with minimal loss to revenue. Although he is no longer working for Hôtel des Galeries, we spoke to Plantier in June, just 10 weeks after the Brussels attacks, to see how his hotel had coped with the disaster.

In the 2012 movie “Chef,” Jon Favreau plays a character who loses his high profile executive chef job at a chic Miami restaurant and, after a bit of soul searching, opens a food truck. He ditches the haute cuisine for simple, delicious Cuban sandwiches, and he finds success and happiness. Is it really as easy as Hollywood makes it out to be?