"The Traveling Fork, located inside the Radisson Hotel in Livonia, is named for its cross-cultural traveler appeal. 'This menu is driven towards good American cuisine from different parts of the country,' says Gary Bradt, Executive Chef and Director of Food & Beverage for the hotel.
'Being housed in a hotel presents its own unique set of opportunities and obstacles alike. On the one hand, you have a built-in customer base, so you must also be able to cater to a wide variety of tastes and budgets. On the other hand, it can be difficult to separate your identity from that of the hotel. In a built-up suburban monolith like Livonia, surrounded by a shopping center, competing hotels and countless big-budget monster corporate chain restaurants, forging that individual identity is a challenge..."
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