Updated May 26 at 5:24am
Hospitality & Tourism
188 results total, viewing 151 - 160
Robert Fitzpatrick has been president of the all-volunteer nonprofit Neutaconkanut Hill Conservancy in Providence since January 2014. A lifelong resident of Providence, he also is a 25-year veteran of the Providence Police Department. Here he discusses the conservancy’s challenges and assets. more
The Procaccianti Group is seeking a 12-year tax stabilization agreement, including a three-year introductory period with no property taxes, to level the Fogarty Building downtown and construct a nine-story, extended-stay hotel. more
Having their hotel-tax funds cut equally is a pill tourism-district leaders say they are willing to swallow in order to help pay for the launch of a statewide brand. Yet, just how they will integrate that still undeveloped brand with … more
PROVIDENCE – United Natural Foods Inc. has completed its acquisition of rival Haddon House Food Products Inc. In February, United announced it had entered into the agreement to acquire Haddon for approximately $217.5 million. The final … more
Alex Broadbent has been named general manager of Mill's Tavern, returning to work for Encore Hospitality Group after beginning his career at Red Stripe. He brings more than 10 years of food industry experience, and holds a bachelor's degree from the … more
An issue that some restaurateurs and chefs are keeping an eye on may affect one of the first interactions you and I have when we dine out, namely the menu. Especially in chef-centric restaurants, which include most of the nearly 3,000 eating and … more
Hiring a Rhode Island-based consultant to brand the Ocean State could give the effort stronger momentum than hiring an outsider, say some tourism professionals and observers here. But is that more important than hiring the firm with the … more
Rhode Island is no stranger to celebrations designed to boost local eateries and promote Ocean State fare. It was unusual, however, to see Gov. Gina M. Raimondo and her husband, Andy Moffit, front and center with the R.I. Department of Environmental … more
It has taken more than two decades, but the restaurant community has finally grown up. On both sides of the table, the conversation no longer is confined to how many great restaurants there are in Rhode Island or the influence of the … more
Three students who created a pizza-parlor business model that mimics the Subway sandwich shop assembly-line approach to making food won a Rhode Island ProStart competition, based on their studies during a two-year curriculum offered at their school. … more
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