NEW YORK—In celebration of September’s National Honey Month, New York Hilton Midtown is welcoming 450,000 adopted bees to the hotel’s fifth floor, 16,000-square-foot green rooftop, five blocks from Central Park’s bevy of nectar. The six buzzing hives were escorted via a vintage yellow taxi to the hotel where hotel team members awaited their colleagues’ arrival. The Italian, Russian and Carniolan honeybee queens—one for each hive—have been named Shelby, Ruby, Phoebe, Suite B, Beatrice, and lastly Connie as a tribute to Hilton founder, Conrad Hilton. As important as VIP guests, theVIBees will quickly become part of the landmark hotel’s ecosystem with...

INWOOD, N.Y.—Laundrylux knows first-hand how destructive a hurricane can be. “We’ve had employees and customers who lost their homes and businesses, and were completely devastated by hurricanes for a long time,” shared John Sabino, President of Laundrylux. “That’s why it was so important for Laundrylux to launch its Disaster Relief Program for laundromats, apartment buildings, and on-premises laundry facilities affected by these devastating hurricanes. “All of us at Laundrylux send our support to the people in Texas, Florida, Georgia, and all areas affected by these recent hurricanes,” Sabino says. “We want to do our part to help during this extremely difficult time. We are...

ODESSA, FLA. & SINGAPORE—September 18, 2017—Green Lodging News, lodging’s leading environmental news source, and Greenview, a leader in advancing hotel sustainability, have released the Green Lodging Trends Report 2017. The second annual report details the results of the Green Lodging Trends Report Survey and is available at no cost by clicking here. The report is based on data from 2,093 hotels in 46 countries and provides industry trends on topics ranging from energy management to communication to—for the first time in its own category—Health & Wellness. The report includes results of 110 best practices in 12 categories. Sponsors this year...

MONTEREY, CALIF.—Leading chefs on five continents have pledged to keep Pacific bluefin tuna off their menus until there’s effective international action to manage the fishery in ways that reverse a precipitous decline in the bluefin tuna population. Nearly 200 globally prominent chefs and culinary leaders—including Brazil’s Alex Atala, James Beard Award nominee Michael Cimarusti of the United States and Annabel Langbein of New Zealand—say that Pacific Rim nations must act immediately to recover Pacific bluefin tuna. Bluefin tuna is among the planet’s most iconic and prized fish. In recent decades, global demand for Pacific bluefin tuna has driven the population down...

OSHKOSH, WIS.—Continental Girbau Inc. (Continental) and its Houston distributor, Skyline Equipment Inc., have initiated disaster assistance for Hurricane Harvey business victims. The disaster relief initiative includes special commercial laundry equipment financing and rental programs, as well as quick equipment and parts replacement, according to Continental President Mike Floyd. Visit www.cgilaundry.com/disaster-relief.html for more Hurricane Harvey relief details and tips. “Working together, Continental and Skyline Equipment have secured additional warehouse space in Houston, managed by Continental, for surplus equipment and parts inventory,” said Floyd. The joint relief program also encompasses special financing on all Continental, LG, Econ-O and Girbau Industrial branded vended...

PUNTA MITA, MEXICO—Four Seasons Resort Punta Mita, a five-star luxury resort tucked into the lush landscape of the Riviera Nayarit, announced a culinary partnership with celebrated vegan chef and healthy living educator Leslie Durso to create new plant-based offerings at the resort’s three dining destinations—Aramara, Bahia by Richard Sandoval and Ketsi. Inspired by a commitment to fresh, local ingredients and a desire to cater to an array of healthy lifestyles, the resort is elevating its vegan dining with the addition of 25 new innovative, plant-based dishes designed by Durso, including appetizers, soups, salads, entrees and desserts. “Through our partnership with the talented Leslie Durso we...

ODESSA, FLA.—Hasek Communications, the Odessa, Fla.-based publisher of Green Lodging News, welcomes 3E Technologies, Inc. as a Green Product & Service Directory partner. 3E Technologies is a recognized management consulting firm specializing in laundries for hotels, resorts, cruise ships, hospitals, institutions and commercial facilities as well as in the specific development of energy conservation projects. Thirty-five years of professional laundry experience in management, operations and consulting has enabled 3E Technologies to build a reputation based on creativity, research, and objectivity. 3E Tech bases its service around its clients’ needs for professional expertise and unbiased advice. Call (828) 859-0464 or...

The restaurant business is a unique field. Almost every job that is done there is something we all do at home on a daily basis. For that reason, many people in the food service industry—even managers—mistakenly assume that there is no need for in-depth training for their personnel. Of course, nothing could be further from the truth. To begin with, there are regulatory reasons for getting personnel trained. One misstep in an area such as alcohol service could lead to massive fines and potentially the loss of the license to sell liquor. Given the profitability and drawing power of serving...

3E Technologies, Inc. A Consulting Firm Specializing in Laundries for Hotels 3E Technologies, Inc. is a recognized management consulting firm specializing in Laundries for Hotels, Resorts, Cruise Ships, Hospitals, Institutions and Commercial facilities as well as in the specific development of energy conservation projects. Thirty-five years of professional laundry experience in management, operations and consulting has enabled 3E Technologies to build a reputation based on creativity, research, and objectivity. 3E Tech bases its service around its clients’ needs for professional expertise and unbiased advice. Call (828) 859-0464 for more information. 3E Technologies, Inc. » Email for Details »

NATIONAL REPORT—Chefs become farmers, eggs are more edible than ever, the drinks of the ‘20s roar again, onions appear in jams and desserts, while the demand for sustainable fish is rising like the tide. It’s largely driven by Millennials with adventurous tastes, disposable income and a good bit of nostalgia for the foods they may have missed growing up. “Chefs from Benchmark Resorts & Hotels and the Gemstone Collection are not just tracking culinary trends; they are setting them with a commitment to sustainability, quality and creativity,” according to Todd Parmelee, Vice President Food & Beverage at BENCHMARK, a global hospitality company, which includes both...