Metro Memphis hotel industry facing local, federal challenges
New federal labor regulations could cause additional labor shortages while driving costs even higher.
There are 376 articles by Sophia Surrett :
New federal labor regulations could cause additional labor shortages while driving costs even higher.
Sauced by WS is moving from Southaven to Raleigh, Little Jamaica opens in Wolfchase Galleria and Jack’s opens its first location in Memphis.
Despite last year’s declining inventory, there were 3,319 houses on the market in January, up 3.1% from December and 19% from January 2023.
Soul Fish Cafe expands the Cooper-Young and Poplar Avenue locations into adjacent properties for more parking, and CRDN moves to a 100,000-square-foot warehouse in Memphis.
The Center City Revenue Finance Corp. on Tuesday, Feb. 13, approved the 30-year payment-in-lieu-of-taxes (PILOT) and recommended the Memphis City Council approve the TDZ surcharge.
Renovation of the 792,873-square-foot building will now cost more than $282-million, a 7% increase from the previous budget when presented to the Downtown Mobility Authority in 2022.
Kevin Sullivan plans for Kitchen Laurel to serve “those staples you grew up with as a kid, made with some love and thought” in the former Farm and Fig space in Cooper-Young.
Plus, Kung Fu Tea opens its first Memphis location and Huey’s in East Memphis expands its patio.
The Hospitality Hub applied to the local Land Use Control Board for a residential corridor revocation to allow it to build Studio Village, a mix of studio and one-bedroom cabins, on Scenic Highway near James Road.
The 99-year-old Dermon Building is one step closer to becoming a Holiday Inn Express, and the Ballard & Ballard Co. building is getting a facelift.
Compass Intervention Center is growing. Plus, Kemmons Wilson Regional Shopping Center has a new occupant, and a Peabody Avenue apartment building has been sold.
The shortage of houses on the market, price increases and the rise of interest rates have resulted in a national trend of declining home sales, said the president of the Memphis Area Association of Realtors.
Restaurant co-owners, Bala Tounkara and Mady Magassa are adding to their traditional soul food menu by venturing into Memphis barbecue with a twist: West African flavors.
A hotel expert thinks the Sheraton could be a “really good opportunity for a buyer under the right circumstances.”
Despite receiving a 30-year pilot, the owners of the hotel at 250 N. Main St. are planning to sell.
City Silo Table + Pantry to have organic cocktails and wine, Sister Sump opens by Southland Mall and Guatemalan-based Pollo Campero coming to Memphis.
Kennedy View Retail Center and a Bartlett office building have been sold, a new tenant is at Goodlett Farms Parkway and 666 Riverside Drive will become an indoor climate-controlled storage facility.
The 5,000-square-foot nightspot at 6642 Winchester Road will serve hand-crafted cocktails and small plates alongside live entertainment from various musical artists.
Uncle Red’s, previously Red Bones, will leave Carolina Watershed to open its first brick-and-mortar location. Plus, Rock’n Dough opens in the FedEx Forum, and Captain D’s is coming to Summer Avenue.
A 2,500-space parking garage will be built in the eastern part of the St. Jude campus, and the Chick-fil-A Downtown is one step closer to construction.
Insight Global moves into TraVure, Chase Bank proposed to be in Cordova and TwelveStone Infusion Clinic is moving into the Wolf River Medical Building.
When completed this summer, the Avaline at River Oaks will have 90 assisted-living and 24 memory-care apartments managed by Claiborne Senior Living.
“This program will accelerate and amplify this region’s work to create more pathways to prosperity for all, and especially for people who are looking for a second chance,” said Ted Townsend, Chamber president and CEO.
JJ’s Tropical expands, Biscuits & Jams opens Downtown and A Taste of Glenny extends its hours to include Sundays.
“We’re just very grateful that people accepted us for who we are and enjoyed our food and came and supported us,” Dino Grisanti said.