The newly constructed, purpose-built Bed & Breakfast at Tiffany Hill is renowned for its Southern hospitality and serene setting in the foothills of western North Carolina, affectionately known as the “Playground of the South.” The B&B developed an identity and culture that complements the city of Asheville, N.C., which is one of the hottest destinations in the U.S. today, to create unforgettable personalized experiences guests are demanding.

Inspired by Southern Living magazine and the first Bed & Breakfast to be a part of its Southern Living Hotel Collection, this Select Registry inn is set amid pastoral surroundings on six well-manicured acres in Mills River situated on the edge of Pisgah National Forest. 

It may be cliché, but there really is a sense of magic in the air during the New York City Wine and Food Festival. New York City is abuzz in October with high-energy events happening throughout the city and rubbing elbows and celebrity chefs around every turn.  

Leisure & Hospitality International attended a variety of events during the festival held by Food Network chefs. We listened to them share life experiences that led to their culinary careers and tasted some of the greatest food and beverages on the market today.

Although the parties were amazing, it was just as important to remember why the festival exists – to raise funds for No Kid Hungry Campaign and the Food Bank for New York City – and learn how leaders in the food industry are making a difference in terms of food education with the next generation. 

Host! The word carries a variety of meanings, each painted in the color “help.” It conjures thoughts of a maître de escorting a guest to the best table; a hotel concierge taking the stress out of a tourist’s holiday; or the greeter at a large party ensuring no detail is overlooked. 

And it is the perfect moniker for the front-line service person during the busy holidays. It is also the antidote to the stress that comes from being constantly under-the-gun! 

Hotels are no longer just a place for lodging. The best hotels today offer the crème de la crème of culinary experiences featuring top-notch restaurants run by the most renowned chefs in the world.  

In New York City alone, Jason Atherton runs the Clocktower at the New York Edition, John Delucie runs the Bedford & Co. at The Renwick Hotel, Harold Moore heads Harold’s Meat + Three at the Tommie, and Geoffrey Zakarian runs The National at the Benjamin. In California, Gordon Ramsey has the Boxwood at The London West Hollywood; in Las Vegas, Nobuyuki Matsuhisa has Nobu at Caesar’s Palace; in Miami, Alex Guarnaschelli has Driftwood Room at the Nautilus South Beach.  

I had a call recently with a vice president of marketing for a rapidly growing restaurant chain. We’d chatted at a recent conference, and I asked him to make a few remarks on a collection of Food & Drink International columns I’ve put together. He read them and said, “It’s tricky. You see how the problems exist in your own organization, but the next thing is – what am I going to do about it? If I make this change, it begins a lot of other changes.”  

Big problem, isn’t it? An honest, everyday problem: it’s overwhelming to contemplate making core brand changes, yet even little tweaks precipitate big stuff. A brand overhaul is potentially expensive, full of “ifs” and “hopefullys” – the sort of thing a committee will want to influence. It’s glib to say, “That’s great! The little changes will have their intended effect! You can create a brand based on measured customer reaction and a growing understanding of your own strengths!”

It used to be enough to treat customers to exceptional service through polite exchanges, remembering a favorite wine or room, or having high-quality amenities, but today’s customers view service and experiences much differently. 

Technology that enhances a customer’s ability to interact with a brand, share the experience and even reduce human interaction is a critical component of today’s hospitality ecosystem. Customization through technology will become the new differentiator in how customers define excellent service. 

Pizza Hut is piloting interactive tabletops, developed by Chaotic Moon Studios, which deliver perfect customization through technology. Customers interact with the tabletops to build and order pizzas, select additional items throughout the evening and pay without flagging down a waiter. The tables also let people play games while they wait. This concept is appealing because it is personalized, unique and entertaining. 

Did you know that humankind’s ancestors began encasing mastodon meat two-and-a-half-million years ago or that people shared the streets of Chicago with cattle in 1913? 

It is the mission of Chicago’s first nonprofit food museum – Foodseum – to provide a central location for anyone to learn about, celebrate and be inspired by food. The first exhibit, “The Hot Dog and Encased Meat of the World,” opened Sept. 19. 

Chicago is known for its “red hots,” so what better way to kick off this venture than by sharing the history of a symbolic piece of its hometown’s food culture?  

The Federal Alcohol Administration Act (FAA Act), the federal law adopted post-Prohibition in conjunction with the 21st Amendment, turns 80 this year. 

The past 80 years have seen much change within the alcoholic beverage industry, but the basic framework adopted shortly after the repeal of Prohibition remains the same. That basic framework created three tiers of participants in the alcohol industry: (1) suppliers or manufacturers, which includes brewers, distillers and wineries; (2) wholesalers or distributors; and (3) retailers. 

Each of the three tiers is subject to a variety of federal, state and local laws that affect business relations and trade practices among alcoholic beverage industry participants. 

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