27
May
Executive Compensation at the New York Hotel Trades Council
Recently, I read an article in the New Yorker called “Behind the Scenes at a Five-Star Hotel” that I highly recommend if you’re the least bit interested in the restaurant and hotel industry in New York City. Prior to Covid, most people didn’t think too much about hotels and restaurants beyond the location, cost, number of stars, and quality of the food and service. But Covid changed all that in that we pretty much stopped thinking about hotels and restaurants because we stopped traveling, going to events, and eating out. Read more 
Paddock Post 