Gray is the New Green Part 9: The Luxury Boomer

Gray is the New Green Part 9: The Luxury Boomer

I have written on this topic since August of last year, but as the grand horde of boomers among us continues to gradually work their way into retirement, this topic is once again worth addressing. Normally when we discuss retirement, we talk about the nuances of balancing a tighter budget with far fewer inbound monetary(…)

Four Successful Traits for Your Next Executive Chef

Four Successful Traits for Your Next Executive Chef

Do you remember the times when the top restaurants in most cities happened to be located in the best downtown hotels? This was the era of the carving station serving chateaubriand for two, Caesar salad with dressing made by the waiter tableside and flambéed desserts. Today, however, this isn’t a guarantee. Excellent restaurants can be(…)

A Formula for Success in Miami Beach

A Formula for Success in Miami Beach

As a hotelier, what does one think of when considering Miami Beach? Perhaps the hustle of the South Beach strip crammed with Art Deco micro-properties. Or, is it the top brass of properties like SLS, Setai, The W, Ritz Carlton or Fontainebleau? Leave it up to Singapore-based COMO Hotels & Resorts to take its turn(…)

In Vino Veritas XXX: Small Batch Liquors

In Vino Veritas XXX: Small Batch Liquors

Alcoholic beverages are far more than a vessel for inebriation. They are a pillar of the dining experience. While wine and beer are the two most common meal accompaniments in this category, there’s something interesting happening in the world of spirits and other distilled elixirs. Much like that of microbreweries and limited-barrel wines, small batch(…)

Too Many Cooks in the Hotel Kitchen

Too Many Cooks in the Hotel Kitchen

You’ve undoubtedly heard the phrase ‘Too Many Cooks in the Kitchen’ before, used to describe a situation where instead of a leader bestowing a project, product or company with a singular, unified vision, said mission gets watered down to something safe, bland and often incomprehensible. We know this ‘design by committee’ exists – as it(…)

Get On Track For 2015

Get On Track For 2015

The coming New Year is mere hours away, and as perfunctory as it may be, it is nevertheless an excellent time for self-reflection. Normally, I’d devote this time to predictions. But, at this point I don’t foresee 2015 to be a landmark year for revolutionary changes or wild new entrants with far-reaching effects on the(…)

The Future of Facebook for 2015 and Beyond

The Future of Facebook for 2015 and Beyond

Now over a decade old, Facebook is a mature product. No longer the rebellious upstart of 2004 promising to change the way we connect; it’s now the status quo. For better or for worse, it has done its job in this regard. With over a billion users, Facebook’s monthly growth rate is now close to(…)

Getting Ready for the Winter Season

Getting Ready for the Winter Season

Merry early Christmas to all (and Happy Chanukah as well). Take the much-vaunted time of to reflect on your successes and failures in 2014 as well as what actions you will take in 2015. Rest, relax, and then return to work fully recharged and ready for another round. While most of you are already half(…)

Would The Real St. Regis Please Stand Up?

Would The Real St. Regis Please Stand Up?

Here’s an interesting case study for you. The St. Regis Hotel in the heart of downtown Vancouver, British Columbia, is an independent property and not part of the international St. Regis brand in the Starwood family. Copyright claims are nullified by the fact that the St. Regis Hotel in Vancouver – established in 1913 –(…)

In Vino Veritas Part XXIX: Champagne!

In Vino Veritas Part XXIX: Champagne!

Once you pop, the fun don’t stop! That’s the marketing slogan for champagne, am I right? In any case, with it being December with holiday gatherings and New Years parties galore, it’s the best time of the year to discuss this classic celebratory drink. I previously talked about Moscato D’Asti sparkling wines usurping the popularity(…)

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