As hotel foodservice operators respond to economic challenges, the industry’s second-tier lodging brands are offering new dining options and attractions to capture travelers’ money. “The economy is definitely the biggest challenge now and in the near future,” says Fernando Salazar, vice president of food and beverage at Wyndham Hotels and Resorts of Parsippany, N.J. “Hotels face higher prices for food and beverages. It is the traditional cycle: Farmers pay ...
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Contact: Desiree Torres Desiree.Torres@penton.com