Rixos Hotels Bets on Gulf Boom With $3 Billion Qatar Project
The firm will build hotels, an amusement park as well as some residential and retail properties on beach-front land north of Doha, Chairman Fettah Tamince said in an interview. They will be part of Qatar's mammoth Simaisma tourism development and the investments will be made over the next three to four years.
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- Yahoo
Live on Newsmax Today, August 13, 2025 – Venu Holding Corporation Founder, Chairman, and CEO J.W. Roth Appears for Live Interview at 2:40 PM EDT
COLORADO SPRINGS, Colo., August 13, 2025--(BUSINESS WIRE)--Venu Holding Corporation ("VENU" or the "Company") (NYSE American: VENU), a developer, owner, and operator of upscale live music venues and premium hospitality destinations, Founder, Chairman, and CEO J.W. Roth has been invited to join Newsmax for an anticipated live segment at 2:40 PM EDT during the network's American Agenda broadcast. Roth will share his expertise and insights on the booming entertainment industry and VENU's role on shaping its future. Watch live on cable, streaming platforms, or at Source: Venu Holding Corporation About Venu Holding Corporation Venu Holding Corporation ("VENU") (NYSE American: VENU), founded by Colorado Springs entrepreneur J.W. Roth, is a premier hospitality and live music venue developer dedicated to building luxury, experience-driven entertainment destinations. VENU's campuses in Colorado Springs, Colorado, and Gainesville, Georgia, each feature Bourbon Brothers Smokehouse and Tavern, The Hall at Bourbon Brothers, and unique to Colorado Springs, the over 9,000-seat Ford Amphitheater and Roth's Sea and Steak. Expanding with new Sunset Amphitheaters in Oklahoma and Texas, VENU's upcoming large-scale venues will host between 12,500 and 20,000 guests, continuing VENU's vision of redefining the live entertainment experience. Click here for company overview. VENU has been recognized nationally by The Wall Street Journal, The New York Times, Denver Post, Billboard, VenuesNow, and Variety for its innovative and disruptive approach to live entertainment. Through strategic partnerships with industry leaders such as AEG Presents and NFL Hall of Famer and Founder of EIGHT Elite Light Beer, Troy Aikman, VENU continues to shape the future of the entertainment landscape. For more information, visit VENU's website, Instagram, LinkedIn, or X. Forward-Looking Statements Certain statements in this press release constitute "forward-looking statements" within the meaning of the federal securities laws. Words such as "may," "might," "will," "should," "believe," "expect," "anticipate," "estimate," "continue," "predict," "forecast," "project," "plan," "intend" or similar expressions, or statements regarding intent, belief, or current expectations, are forward-looking statements. While the Company believes these forward-looking statements are reasonable, undue reliance should not be placed on any such forward-looking statements, which are based on information available to us on the date of this release. These forward-looking statements are based upon current estimates and assumptions and are subject to various risks and uncertainties, including without limitation those set forth in the Company's filings with the SEC, not limited to Risk Factors relating to its business contained therein. Thus, actual results could be materially different. The Company expressly disclaims any obligation to update or alter statements whether as a result of new information, future events or otherwise, except as required by law. View source version on Contacts Media Relations - Venu Holding Corporation ("VENU") Venu@ Investor Relations - Venu Holding Corporation ("VENU") Chloe Hoeft, choeft@
Yahoo
3 hours ago
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Report – Inter Milan Open To Negotiating Sale Of France Star To Galatasaray For Around €20M
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Forbes
3 hours ago
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Eleven Madison Park Abandons Its All-Vegan Menu, Bringing Back Fish, Meat And Honey-Glazed Duck
Daniel Humm, Chef-Partner of New York's Eleven Madison Park, has announced that, after four years of serving a full, multi-course vegan menu, 'It became clear that while we had built something meaningful, we had also unintentionally kept people out. This is the opposite of what we believe hospitality to be.' As a result, 'Starting October 14th, we will integrate our new language into a menu that embraces choice. We will offer a plant-based menu, of course, but also select animal products for certain dishes.' This is a remarkable but sensible change in a particularly tough time for restaurants, for despite near-full houses most nights at Eleven Madison Park (EMP) business was lagging, and highly profitable private events have fewer and fewer bookings. 'It's hard to get 30 people for a corporate dinner to come to a plant-based restaurant,' he told the New York Times. EMP has a twenty-four history, opened originally in 2001 by Danny Meyer's Union Square Hospitality Group as a high-end New York style dining room within an historic Art Deco building overlooking Madison Park, with a full-scale menu of meat, fish and vegetables. It was highly regarded by the critics for its fine cuisine under Chef Kerry Heffernan and its sophisticated service and wine list. Meyer hired Humm to continue that tradition, then sold the restaurant to him and partner (former general manager) Will Guidara, who tried to tone down EMR's formality with gimmicks like pouring clams onto newspaper in the middle of a nine-course meal, inviting guests for a cocktail at the bar in the middle of the meal, and having captains do car tricks at the table. (Guidara left the restaurant in 2019.) After closing during Covid, EMP re-opened in 2021. He contended, 'The current food system is simply not sustainable, in so many ways.' This week he announced, 'My team and I felt liberated and cracked open. The journey proved richer than any before. We created a new culinary language: mille-feuille without butter, meringue without eggs, almond-milk ricotta, sunflower butter, koji stocks, whipped cashew cream, even 'land caviar.'' Humm was betting on a trend many chefs have picked up on by offering alternative vegetarian menus alongside their meat and seafood menu, which makes capital sense, whether it's Alain Ducasse at the Plaza-Athenée and Alain Passard at L'Arpège in Paris or Massimo Bottura at Osteria Francescana in Modena, Italy. But none attempted to go total vegan. At the time Humm went total vegan at EMP, I felt he was taking a great fans of the restaurant as well as food media wondered if Humm could pull off selling nine course vegan menus for $335––now $365––before wine tax and tip, but at first EMP was booked weeks in advance, even garnering three Michelin stars––the first vegan restaurant ever to win that high honor–– although Times critic Pete Well hit hard, writing, 'With time, Mr. Humm may stop overcompensating for ditching the animal products, too. Beets aren't very good at pretending to be meat, but their ability to taste like beets is unrivaled.' Apparently that time has come. And after all, running a restaurant is a business and even if EMP drew the well-heeled curious diner who probably enjoyed his meal once, how often would an omnivore return? How many vegans would seek out nine courses for that kind of money on a regular basis? Four years later, Humm has now thrown in the towel on his experiment, recognizing that his crusading spirit and staff dedication was not enough to keep the restaurant profitable. 'The all-or-nothing approach was necessary to develop our expertise,' he now says, 'but that, too, comes with its own limitations. As a chef, I want to continue to open paths, not close them. Eating together is the essence of who we are, and I've learned that for me to truly champion plant-based cooking, I need to create an environment where everyone feels welcome around the table.' Since I have always regarded Humm as one of the finest chefs of any kind in America, I welcome his change of mind and look forward to returning to EMP, hopefully without clambakes on the table or card tricks by the waiters.
