Associate Professor Dr. Tiffany Legendre was recently featured on ABC13 Houston, offering insight into the challenges and changes facing today’s restaurant industry. She discussed rising costs, menu adjustments and how evolving guest expectations are shaping operational decisions.
Bowen breaks down expected reward trends, how to determine if a travel card fits your habits and the potential pitfalls of booking through card-based travel portals.
DeFranco breaks down what consumers should consider — from income and annual fees to booking portals, lounge access and who truly benefits from premium travel perks.
For years, Eric’s Restaurant at UH’s Conrad N. Hilton College has been a favorite gathering place, offering quick, delicious meals and quality conversation in a welcoming, contemporary setting.
With more than 30 years of experience in global hospitality, Anna Schmid recently retired as vice president of corporate social responsibility at The Venetian. She led initiatives including the nationally recognized Food Rescue Alliance, embedding corporate social responsibility into operations, strengthening community partnerships and advancing innovation.
Dan and Jennifer Meaux built The Crawfish Shack in Texas into a celebrated seasonal business rooted in Cajun tradition, family values and community. With fresh Louisiana crawfish, loyal customers and succession plans for their children, the restaurant represents passion, hospitality and a lasting family legacy.
Brad Dorsey, a hospitality graduate and former fine-dining restaurateur, co-founded Crave in Houston in 2008, building a thriving cupcake-focused bakery. Emphasizing scratch baking, freshness and local partnerships, Crave blends tradition, technology and innovation while supporting philanthropy and steady growth.
Kristina Gura, general manager of Milos at The Venetian in Las Vegas, highlights authentic Greek cuisine defined by fresh, premium seafood and traditional preparation. With a signature fish market, Greek wines and a focus on hospitality, Milos blends cultural integrity, education and elevated guest experience.
Andy St. John, director of operations at Wakuda at The Venetian in Las Vegas, emphasizes branding as the foundation of success. A Culinary Institute of America graduate, he integrates cultural authenticity, technology, service excellence and education to deliver a refined, guest-centered Japanese dining experience.
Opened in June 2025 at The Venetian Resort in Las Vegas, Via Via is a seven-concept food hall led by Vice President Bryan Fyler. Featuring regional partners including Turkey and the Wolf, Ivan Ramen and Scarr’s Pizza, it offers curated signature dishes in a communal setting.