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Mobile Menu. Feed your pumpkin-pie sugar high at the Dessert Truck, parked in New York City's Midtown. The truck's famous bread pudding and dark chocolate mousse bombe are cooked up by former Le Cirque pastry sous chef Jerome Chang. It's high-end food at street-level prices, the new recession-era way to eat. The Dessert Truck is parked on Park Avenue, between 51st and 53rd Streets on weekdays from noon to 4 p.m.; at night, from 6 p.m. to midnight, it's at Third Avenue and 8th Street...

Author: /time Magazine | Title: Travel News: A Green Hotel Made Just for Do-Gooders | 11/28/2008 | See Source »

...Hopes for upscale retailers are fading fast. The high-end customer is cutting back spending 9 percentage points more than the overall consumer, according to America's Research Group. One victim of the trend: Saks Fifth Avenue, which saw a devastating 16.6% sales plunge in October, coming on the heels of a 10.9% drop in September...

Author: /time Magazine | Title: For Retailers, 'Tis the Season to Be Nervous | 11/25/2008 | See Source »

...scrolling text box on its web site informing visitors how "very close to you" its Mexican facilities are. ("from Houston 1 hr 37 mins!" "from Chicago 3hrs 15 mins!") Meanwhile, New Zealand is trumpeting its expertise in hip and knee replacements and South Korea is enticing medical travelers with high-end non-medical amenities like golf...

Author: /time Magazine | Title: Medical Tourism | 11/25/2008 | See Source »

Retail sales are also softening. Raphael le Masne, executive chairman of Shanghai Tang, says that the high-end fashion retailer began to experience modest declines in sales from early October, especially due to fewer high-spending tourists and travelers in the city. On some days in November, Shanghai Tang's boutiques in the ritzy Central district generated half the sales they had one year ago. "Things are deteriorating by the day," le Masne says...

Author: /time Magazine | Title: Due to the Economy, Stress Boils Over in Hong Kong | 11/20/2008 | See Source »

...distinctive signatures. The interior of the car also has been fully reworked by Ford's design team. "Designing the interior of this car was like redoing your kitchen. You take everything out. You leave the plumbing in the same place and the electrical, but you put back super high-end material," Gelardi says. Jim Hall, managing director of 2953 Analytics in Birmingam, Mich., who has seen the new Mustang up close, thinks the design team succeeded. "The interior of the car is really very good," he says. "It's a 21st Century interior...

Author: /time Magazine | Title: Ford Unveils the 2010 Mustang | 11/19/2008 | See Source »

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