Hannah Sampson, Skift
Virgin Voyages is intent on setting itself apart, and its food choices do stand out: no buffet, no main dining room, no restaurants with an extra charge. Execution will be key.
2 weeks ago
Samantha Shankman, Skift
In a day when exclusive access and intimate experiences are heralded over material goods, a meal prepared by world-class chefs in a spectacular setting is something luxury consumers are willing to travel for.
3 weeks ago
Dennis Schaal, Skift
Can a budget carrier like AirAsia also be an aspirational brand, and a hotel and activities booking site? The dual operations — running an airline and an online-travel-agency-like operation — seem like a big stretch. That's especially so when the airline is facing intense pressure from rising fuel costs.
2 months ago
Allan Leibowitz, Skift
As social media shines a spotlight on dining experiences, delegate expectations are placing pressure on food and beverage budgets. Meeting organizers don’t just have to deal with allergies and intolerances; they also have to wow attendees while keeping costs under control.
5 months ago
Dennis Schaal, Skift
Yelp's efforts to see tighter regulation of Google's business practices could have more success this time around than several years ago, when the U.S. Federal Trade Commission dropped the ball. European Union regulators have really cast the previous U.S. effort in a shameful light, and the Trump team may be more sympathetic than the Obama administration.
6 months ago
Deanna Ting, Skift
It certainly helps to have your hotels named after a wildly successful global restaurant chain, but making sure people don't only think of your brand as a place to eat can be a challenge.
8 months ago
American Airlines + Skift
American Airlines’ focus on its Flagship dining options is a clear example of how travel providers are integrating premium food and beverage experiences to stay competitive and drive loyalty.
12 months ago
JWU Online + Skift
Tipping is seen by some as an outdated concept in America, and a few vanguard restaurateurs have been trying to change how employees are compensated. But old habits die hard for both servers and customers.
1 year ago
Andrew Sheivachman, Skift
The democratization of travel in the U.S. has led to a smaller share of spending on cars and transportation over the last 30 years. It's disheartening, though, that transportation costs still account for the second largest spending bucket for U.S. residents.
1 year ago
James Tarmy and Kate Krader, Bloomberg
A Danny Meyer restaurant in a museum? Ya, that happens at the Whitney Museum, and it's all part of a resurgence in dining facilities at storied museums. Grab some exhibit time, and then an oxtail beignet.
1 year ago
Nikki Ekstein , Bloomberg
As long as the non-ticketed visitors don't add to wait times for passengers, this sounds like a good opportunity to boost revenue and customer satisfaction while keeping security precautions in place. But it would be hard to see the idea working at airports that deal with bigger crowds and smaller spaces.
1 year ago
Kristen Hawley, Chefs+Tech
It'll take more than just a new logo to compete in the crowded healthy-food-fast market. The Tender Greens refresh looks great, but its new restaurant practices, menu items, and technology will make or break the growing business.
1 year ago