Restaurant News Resource - Benchmark Hospitality Restaurant Industry News

The Woodlands (Houston), Texas, Benchmark Hospitality International, a leading U.S.-based hospitality management company, has just released its Top Five Dining Trends for 2011. The trends were observed by its 40 properties coast to coast and off shore, and were announced by Giorgi Di Lemis, vice president of food & beverage.

Benchmark Hospitality International, a leading US-based hospitality management company, which operates 30 award-winning hotels, resorts, and conference centers coast to coast and off shore, announces its 'Top Ten Meeting Trends for 2011' as observed by its properties.

Beverlie Terra, Executive Chef at Chaminade Resort & Spa, Santa Cruz

In Partnership with The James Beard Foundation, New York

Benchmark Hospitality International, a leading US-based hospitality management company, has just released its Top Ten Beverage Trends for 2010. The beverage trends were released in response to requests following the distribution of the company’s popular annual dining trends this past June.

Cultural Diversity and Authenticity Reign Supreme - Health and Wellness Begin at Home

Benchmark Hospitality International has opened new corporate offices in The Woodlands, Texas, outside of Houston. After nearly 30 years in the previous location, Benchmark outgrew the premises, necessitating the move. During the past few years in the previous location, the company had grown to occupy two floors.

Benchmark Hospitality International, the leading privately held hospitality management company in the United States, which operates 30 award-winning hotels, resorts, and conference centers nationwide, announces its annual "Top Ten Meeting Trends" as observed by its properties in 2010.

Benchmark Hospitality has appointed Brian West executive chef for Hotel Contessa, the Personal Luxury Hotel(TM) on the Riverwalk in San Antonio, Texas, and its acclaimed restaurant, Las Ramblas. Eric Adame, Benchmark's general manager at Hotel Contessa, made the announcement.

The trends were observed by its properties and are announced by Robert Zappatelli, vice president of food & beverage, together with his team of 20 culinary professionals.