Hospitality
89 results total, viewing 11 - 20
Hotel rooms in Nice, France were running $400 per night and Wendy York of Cranston needed to find more reasonably priced accommodations in time for her best friend’s wedding. more
Forty-two Rhode Island restaurants, tourist attractions, historic sites, hotels and local businesses were named 2014 Editors’ Choice winners in the Yankee Magazine Special Travel Guide’s “Best of New England” section. Featured in the May/June edition of the travel guide, on newsstands April 29, the Editors’ Choice winners were selected by Yankee Magazine’s editors and contributors and include more than 300 establishments throughout the New England region. more
American fast food had hit a dry patch in dessert trends when frozen yogurt returned in a blur of neon lights, pop music and smashed candy-bar toppings. more
The last 12 months have brought numerous highlights to the region’s tourism industry, according to Martha Sheridan, president and CEO of the Providence Warwick Convention & Visitors, including hotel occupancy rates that exceeded 80 percent in multiple months. more
The Rhode Island Hospitality Association gave out dozens of awards Wednesday night recognizing exceptional work in the hospitality, food service and tourism industries. more
When Jon Hyde wants a glass of wine, the resident of the Saunderstown section of North Kingstown favors cabernet sauvignon and shiraz. When buying a bottle, though, he isn’t always sure what brands match his taste. more
Ari Heckman, principal in Providence’s newest hotel, The Dean, finds the label “boutique hotel,” too limiting for the lodgings being fashioned by his group out of the old Sportsman’s Inn strip club on Fountain Street. more
The last five years have seen some dramatic changes in the way we dine out, the expectations we have of our favorite restaurants and even what we like to eat. In addition, the culture surrounding technology has changed the dining-out experience in some subtle and some very noticeable ways: more
The old mantra “location, location, location” suggests that where one opens a business is crucial to success. It does not, however, define a good location. That definition is up for interpretation by the developers who roll the dice – and their capital – on a location for their business. more
Chefs, like other artists, are always looking for inspiration to create new tastes or interesting variations of signature dishes. Often after-hours or during off-peak times, a restaurant’s kitchen can resemble a laboratory with new ingredients awaiting just the right touch. more
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