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February 4, 2013
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News for luxury hospitality professionals

  • Best Western eyes growth opportunities in Myanmar
    Best Western International says it is looking to open more properties in Myanmar after its debut hotel opening this year. The government is taking steps to attract foreign investment in the country amid an increase in inbound tourism. "There are huge opportunities in the country, following new investment regulations. The hotel sector is severely undersupplied, especially in the midscale segment, so there will be big opportunities for first movers," said Glenn de Souza, a vice president for Best Western in Asia. Bloomberg Businessweek (2/4) LinkedInFacebookTwitterEmail this Story
  The Concierge Desk 
  • Loews CEO Paul Whetsell details expansion
    Paul Whetsell, CEO of Loews Hotels & Resorts, said a $27 million renovation on the Loews Hollywood Hotel is set to begin in March. Since taking office, he has either acquired properties or reached deals for hotels in Los Angeles, Chicago, Boston and elsewhere. Travel Weekly (2/4) LinkedInFacebookTwitterEmail this Story
  • $750 cupcake takes luxury lead at Las Vegas' Palazzo hotel
    Travelers who want to indulge in the ultimate cupcake should head over to Sweet Surrender at The Palazzo Resort-Hotel-Casino in Las Vegas for the Decadence D'Or, this feature suggests. The $750 chocolate cupcake contains a ganache filling made of the Valrhona chocolate Porcelana, rich French A.O.C butter, and Tahitian Gold Vanilla Caviar donned with edible gold flakes. The cupcake is served in a cracked-gold plate and bowl. HotelChatter (2/1) LinkedInFacebookTwitterEmail this Story
  • Spas leading the way on healthy food and lifestyle
    Spas are playing a leading role in helping clients live healthier lives and promoting local and sustainable foods. "ISPA member spas are doing their part within their local communities and are partnering with farms to bring their clients nutrient-rich components as part of their experience and visit to the spa. This is such a natural fit for an industry that has spent decades promoting to the health-conscientious consumer," said International SPA Association President Lynne McNees. Skin Inc. magazine (2/2013) LinkedInFacebookTwitterEmail this Story
  • Other News
  Hospitality Trends and Technology 
  • AGA: Casino companies take the lead in recycling
    Major casino companies are proving to be the leaders in conservation and recycling programs, according to a report put together by the American Gaming Association. The "All in for the Environment" report shows how companies save on energy and reduce waste while cutting costs. "Their recycling and conservation efforts have not only had a positive impact on the environment, but they have also streamlined and cut costs for their businesses," AGA President Frank J. Fahrenkopf Jr. said. The Press of Atlantic City (N.J.) (2/2) LinkedInFacebookTwitterEmail this Story
  • Other News
  Spotlight on Development 
  • Work on Wynn's Cotai resort to begin this month
    The construction of Wynn Resorts' casino resort in Macau's Cotai Strip will begin on Feb. 11. Chairman Steve Wynn said that work to stabilize the site of the resort has already been completed. "We're the first (light-rail) stop on Cotai between the ferry terminal and the airport. The stop is right at the middle of the lake we're building that's roughly the size of Bellagio," Wynn said of the design details of the casino project, which may cost up to $4 billion. (Las Vegas) (1/31) LinkedInFacebookTwitterEmail this Story
  • Other News
  International Update 
  • Other News
  • Hotels offer ways to warm up in winter
    Bar Pleiades at New York City's Surrey hotel offers cocktails and snacks, the perfect location after a winter walk in nearby Central Park, this blogger says. Six Seven restaurant at Seattle's Edgewater hotel is a great place to warm up in; it features views of Elliot Bay along with affordable drinks and snacks. The Huffington Post/The Blog (2/1) LinkedInFacebookTwitterEmail this Story
  Luxury Hoteliers News 
  • Has "foodstagramming" gotten out of control?
    How are chefs and restaurant owners dealing with snap-happy patrons taking pics of their dishes to share online? Ban photos altogether, or just flash photography? Provide customers with digital pics of their meal -- or take them to the kitchen and assist them with the shoot? Read more here. LinkedInFacebookTwitterEmail this Story
  • Who are the 10 richest hotel magnates in the U.S.?
    Wonder who the powerful leaders are behind the most successful U.S. hotels? Here's a list and a little interesting background to pique your interest. Read more here. LinkedInFacebookTwitterEmail this Story
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