With business travel all but stopped, city hotels and tourist organizations have made a full-court press to attract local and nearby leisure travelers with bottom-barrel rates and extra perks.
Tag: Restaurants
China’s Xi Jinping Declares War on Food Waste
The Communist Party’s “clean plate” campaign targets livestreaming extreme eaters, wasteful diners and others amid concerns about China’s ability to feed its 1.4 billion people.
Hong Kong Bans Eating in Restaurants. And Then It Doesn’t.
City officials did a quick U-turn in the face of public anger, after viral photos showed workers eating lunch on curbs and bridges in the hot sun.
Cold Comfort: France to Ban Heated Terraces, but Not This Winter
The ban is part of a series of environmental measures meant to curb energy consumption and push the nation toward a greener economy.
Pandemic Gives S.O.S. a New Meaning for U.K. Cheesemakers: Save Our Stilton
With pubs and restaurants closed, the six producers that make the famous blue cheese are fighting for survival.
Coronavirus Fears in China Find a New Target: Salmon
Suppliers and restaurants are scrambling after an outbreak in Beijing triggered fears that salmon may have spread it. Officials later absolved the fish of blame, but consumers are avoiding it anyway.
A Return to Dining and Restaurants in Australia
I have always loved restaurants, but the last few months have shown me how much they act as a respite from the grind of daily life.
How to Navigate Your Community Reopening? Remember the Four C’s
Close contact, confined spaces, crowds, choices — these are the considerations to ponder now.
Coronavirus Turns a Spanish Sea Delicacy Back Into Daily Fare
With high-end restaurants closed, the price of prawns has tumbled, allowing fishmongers to pick up the shellfish at a discount and offer them to a much broader clientele.
In a German Restaurant, the Sommelier Lifts His Mask to Smell the Wine
Pauly Saal, a Michelin-starred restaurant in Berlin, was one of the first restaurants in Europe to restart operations last week. How did its chefs, waiters — and diners — cope on its opening night?