Illustration by Faye Rogers.If you’re sitting at the bar at the Sofitel Hotel this summer, you might experience this scenario: After scanning the cocktail menu, you order a mojito, the perfect drink to celebrate a bright afternoon. The first sip is an explosion of flavor—like the rum, lime and mint are dancing a conga line
MoreMarvin Dixon takes lessons learned on a farm to the luxury hotel businessby Char Vandermeer
If the typical luxury hotel is a gaping hole of conspicuous consumption, then Philadelphia’s Four Seasons Hotel is anything but. With its hugely successful composting program, a commitment to reusing cooking oil, an aggressive commingled recycling program and a brand-new cogeneration
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