Articles tagged “danny meyer”

Most hotel operators will say that food and beverage can be a money loser for brands, but offering some version of it remains an essential part of the guest experience. Hyatt just stepped up its game.

Restaurateur Danny Meyer's take on the past, present, and future of the restaurant industry begins with genuine, traditional, face-to-face hospitality.

The term "fast-casual" seems loosely defined as fast food steps up its game and full service restaurants become more casual to adapt to changing times. Now, some of the elements that define fine dining are showing up in more casual formats. Lines = blurred.

Any restaurant opening from Union Square Hospitality Group is one to watch. Operations at Martina, which its chef calls "fine-casual," are a look at current industry trends set to go big.

How does the essence of a restaurant persist over time? This week's New York Times review of 32-year-old Union Square Cafe's new location explains how to successfully preserve a classic.

Whether you're a hotelier, restauranteur, an airline CEO, or a cruise director, Danny Meyer's universal principles for good hospitality apply to every sector of the travel industry.

In the race to offer stand-out first class service, gourmet food is an important tool. With a famous chef, Delta gets a step up.