Hospitality
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With restaurant seating, comfort is what matters
“We’ll take a booth, please.” According to restaurant designers, one of the appeals of booths is that they can create perceived barriers between us and the rest of the diners in the restaurant. A booth can give at least the perception of privacy. The conventional wisdom from the other side of the table is that restaurant guests want to be able to carry on private conversations and enjoy their own personal space, even when they’re out in public. more
2/25/13
Alfresco dining boosts bottom line
Last year, the businesses on Washington Square in Newport found a way to boost foot traffic and sales that had been sitting on the sidewalks in front of their establishments all along. more

By Patrick Anderson
PBN Staff Writer | 4/15/13

Hotels in select company
Rhode Island as a tourist destination is as vibrant and popular as ever, perhaps more so this year. Our state is attracting culinary tourists, boating and sailing enthusiasts and other groups who share common interests, in addition to vacationers looking for a beach getaway. Many who belong to these groups are also discerning travelers seeking a premium level of accommodations. more
4/15/13
Luring tourists off beaten paths
For nonprofit museums and historical sites off the beaten path or public radar, there’s never enough publicity, promotion or cross-organizational cooperation to get the word out. more

By Rebecca Keister
PBN Staff Writer | 5/13/13

‘Five stars’ fading for hotels on profit squeeze
Developers are shunning luxury hotels in the U.S. as room rates fail to rebound to peak levels and profits are squeezed by the costs of offering swanky amenities such as spas and trendy restaurants. more

By Patrick Anderson
PBN Staff Writer | 4/15/13

Storm-damaged Cliff Walk expected to stay open
Newport dodged the worst of Hurricane Sandy last fall, but the damage it did sustain threatened a key piece of the city’s expansive tourism infrastructure: the Cliff Walk. more

By Patrick Anderson
PBN Staff Writer | 5/13/13

Student chefs show their wares
Cranston Area Career & Technical Center students David Vargus, left, and Terrell Paci, right, prepare their menu starter of pesto grilled toast, homemade fresh ricotta, tomato and onion, topped with honey. They were among 34 students who competed March 28 in the 2nd annual Rhode Island Hospitality Education Foundation ProStart Culinary competition at Warwick’s Radisson Providence Airport Hotel. Students from Exeter Job Corps and William M. Davies Jr. Career & Technical High School will move on to represent the state in a national competition. more
4/8/13
Farmers markets and sweet Providence memories
The big story in food this year may well be the emerging culture of “farm to table.” The movement to bring, or more accurately, bring back the relationship between growers and chefs and home cooks alike as well has matured. more
5/6/13
Summer sounds fill R.I. coffers
Music is one of Rhode Island’s top summer draws, headlined by the Newport jazz and folk festivals, which unfold enticingly on the grounds of Fort Adams State Park along Newport Harbor, framed by the Pell Bridge. more

By Rhonda Miller
PBN Staff Writer | 5/13/13

City to host foodie conference
It was a palm-in-the-face kind of moment that led Seth Resler, a culinary enthusiast and social enterpriser, to realize Providence was the place to hold what he calls the nation’s first food-tourism conference. more

By Rebecca Keister
PBN Staff Writer | 5/13/13

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