There's nothing like some exercise or a creative activity to get the blood flowing and brain working in the middle of a week's worth of meetings.
When traveling for work or leisure, the culinary scene is a big part of the experience for many. Benchmark Hospitality’s executive chefs and culinary experts at the company’s 40 hotels, resorts and restaurants, including Cheyenne Mountain Resort in Colorado Springs, identified dining trends for this year.
1. Small Plates – Served any time of day and through expo-style cooking, including show kitchens, action stations, EVO grilling and mobile kitchens, small plates get gobbled up.
There's a golden rule for out-fitting hotels with artwork. “Never do the same thing twice,” says Martha Weidmann, co-founder of Denver-based NINE dot ARTS. The firm has curated art collections for about 25 hotels in a dozen states since Weidmann founded it with Molly Casey in 2009.
Echo Canyon River Expeditions offers innovative team-building activities.
(Photo: A glimpse of what’s to come at The Ranch at Emerald Valley)