Hospitality
84 results total, viewing 31 - 40
It seems that these days, there is no such thing as “too many chefs in the kitchen.” Invited guest chefs have proven as popular in restaurants as they are at food and wine festivals. more
The recent release by the Founders League of a map of the startup ecosystem in Rhode Island is long on identifying the traditional Knowledge Economy innovators (not that there is anything wrong with that). But one sector of the economy that does not seem to get as many startup props as it could is the restaurant scene. 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
The Rhode Island Hospitality Association gave out dozens of awards Wednesday night recognizing exceptional work in the hospitality, food service and tourism industries. more
We return to our favorite restaurants time and time again for a variety of reasons, not all having to do with the food. So it is with celebrity chefs who return to Rhode Island for many different reasons, some of which are not readily apparent. 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
Usually when the talk turns to the James Beard Foundation, it is in the spring. The annual James Beard Awards are to chefs, restauratuers, cookbook authors and food writers (and broadcasters) the Oscars of the food world. Of late, the Beard Foundation has gradually become a year-round presence. In selected cities the organization sponsors cooking collaborations and this year, a challenge. 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
Tropical Storm Irene left this small, coastal town feeling powerless two years ago in more ways than one. But a successful marketing campaign, Explore Bristol Rhode Island, has dramatically changed the outlook of some local officials and businesses for the better. 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
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