Hotel Management - By Elyse Glickman
As on-premise “farm-to-table” promotions and multi-course tasting dinners have evolved from trendy to mainstream in the past few years, more people are seeking dining experiences that expand their horizons beyond a sit-down dinner. In response, an increasing number of hotels and resorts are developing and launching chef-led food tours, cooking classes, local producer partnerships, branded retail products, and inventive takes on room service that amplify customer engagement and promise personal enrichment in addition to a great meal.
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