Hotel execs: Farm-to-table concept in hotel restaurants is here to stay

06/26/2014 |

The farm-to-table philosophy that some hotel restaurants have been adopting is shaping up to become a permanent aspect of hotels' food-and-beverage operations, according to a panel of hotel leaders at the recent AH&LA Food & Beverage Council meeting. The concept has also evolved to include getting hotels and their guests engaged with the local communities that produce the resources, one executive said.

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