Hospitality
88 results total, viewing 21 - 30
The Break Hotel, a $2 million boutique hotel under construction in Point Judith, has booked its first guest for the first weekend in June, owner Jim Durkin said Friday. more
It’s a corporate outing with a good beat for a team of five Hasbro Inc. employees. more
CRANSTON – Hospitality-development company The Procaccianti Group last week announced that industry veteran Paul Sacco has joined the company as chief development officer to grow its hospitality-management affiliate, TPG Hospitality. more
When chef Charlie Trotter passed away suddenly in early November at the age of 54, he left a legacy of changing our tastes in American dining. Trotter was influential over a quarter-century ago in creating a revolutionary style of dining out that is still in vogue today. Trotter perfected the multicourse tasting menu, a radical departure from the standard three-course meal. Over an evening, diners are dazzled by flavors and presentations which hopscotch the globe – sometimes on one plate. more
Known best for its culinary-arts program, Johnson & Wales University offers degrees in the arts and sciences, business, education, nutrition, hospitality and technology. Not typically considered a school for athletes, the university in fact has 22 varsity athletic sports at the Providence campus. Three programs debuted in 2013 –- women’s field hockey and men’s and women’s lacrosse – while women’s hockey was added as a club sport this year. This past year, the university also completed construction of the school’s first athletic fields. more
The Hotel Viking may soon have a new owner. LaSalle Hotel Properties, based in Maryland, announced this week that it has entered into a contract to sell the hotel for $77 million. more
There is a popular saying that goes, “Go big or go home.” It applies to a select number of restaurants in Rhode Island that are proven successes and are at the top of any list of dining traditions in the state. They may even be described as legends. They are large-capacity facilities that operate primarily as restaurants. This distinction is important to note and to separate these giants from banquet halls and hotel ballrooms. Such facilities may hold more patrons but are function venues with catering menus that open, cook and serve for events only. This is a clear difference from an eatery that is open to the public during regular hours, offering a varied menu to its patrons for its entire business day and night. more
Meal and beverage tax collections from local restaurants totaled $1.61 million in November, an increase of 1.3 percent compared with the $1.59 million collected in November 2012, the R.I. Department of Revenue reported Friday. more
Advocacy, mentoring, social responsibility, giving back: These days, it is likely that your restaurant meal comes with a serving of at least one of these good works on the side. more
Taxes are always more popular when they’re paid by someone else, such as, say, television personality William Shatner. more
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