Nestled in downtown Aspen, Colo., the 68-room luxury boutique hotel MOLLIE Aspen offers guests a chic, yet comfortable, experience in this mountain town.

Russ Streett, Boelter

Different types of operations face different pressures and different challenges. This series from Service Insights provides advice to specific types of foodservice establishments from long-time veterans of the equipment service and repair sector. The first story in this series focused on maintenance tips and ideas for quick-service and fast-casual restaurants and the second one focuses on hospitals

After a couple of bleak years caused by the pandemic, the hotel industry may be turning the corner.

Outdoor commercial kitchens can be profit centers, although they don’t come without numerous hurdles.

Like so many other hospitality providers, hotel restaurants have undergone an identity shift.

Built-in flexibility, from vendors to equipment, add to the resiliency of food halls.

This past year has seen tremendous change in the foodservice industry. One thing that remains the same, however, is a continuing desire among both operators and consumers for open kitchens.

Kevin Atkinson was named executive chef for Angeline’s and Merchant & Trade, a pair of Charlotte-based restaurants. Both concepts are owned by multiconcept operator Kimpton Restaurants.

Eric Brownlee was appointed executive chef for The Katharine Brasserie & Bar, a restaurant inside the Kimpton Cardinal Hotel in Winston-Salem, N.C.

Bay St. Louis, a quaint seaside city in southern Mississippi, recently welcomed Thorny Oyster, an upscale seafood bistro and bar in the new Pearl Hotel. The restaurant’s focal point, a display kitchen, allows guests to watch culinary staff create Southern-style menu items ranging from bouillabaisse and red snapper amandine to seafood plateaus.

A creative footprint and equipment layout promote efficient production systems that allow this new hotel's restaurant, bar, room service and catering menus to showcase local and fresh ingredients.

Some say the Kimpton Hotel group was ahead of its time almost a decade ago when they started introducing environmentally friendly initiatives before the term "green" had washed over the country.