Associate Editor Susan O'Keefe caught up with Brian O'Day, the general manager of The Hotel Hershey, which is celebrating its 75th anniversary this year and is still as sweet as ever.

The Hotel Hershey when it opened in 1933, and the hotel today.
Hi Brian, Congratulations on Hershey Hotel's 75th anniversary. We've all heard Hershey Pennsylvania is the "sweetest place on Earth." Is it really true?
Absolutely! It's a great place to live, work and raise a family. There's always plenty to do here, yet it still maintains its small-town flavor and feel.
What's the story behind The Hotel Hershey?
The hotel had long been a dream that Milton Hershey and his wife Kitty shared. Mr. Hershey built his hotel in the 1930s, right in the midst of the Great Depression. It was his goal to ensure that nobody in town was unemployed during that time. He created 600 construction jobs, and the projects he developed are now called his "Great Building Campaign." The campaign was about building structures, obviously, but also about building hope that the country would recover and life would go on. The hotel is built on the highest point in the area—on top of what's called "Pat's Hill"—so it has the most spectacular view of the town below.
Can you tell us about Mr. Hershey, the inspirational man behind the brand? I understand he started a boy's school that continues to serve kids in the area?
It's an amazing success story. He gave his entire fortune (when he was still alive!) to establish a school for disadvantaged children. He built the entire town as an idyllic community. It's wonderful working for the hotel, because we're owned by the trust that Mr. Hershey established. So we're all working for a "higher purpose," as our profits are returned to the trust to help perpetuate the Milton Hershey School. Today there are 1,700 boys and girls living and learning in Hershey because of Mr. Hershey's generosity and foresight.
In what ways is chocolate used at the hotel?
We're
very creative in our use of chocolate and try to incorporate it into
our menus, themes and retail offerings. (Have you heard about our
chocolate diamonds or chocolate pearls, which we sell at our Jeweler?)
Naturally we use chocolate in our culinary programs; chocolate desserts
are a natural. However, Ken Gladysz, our executive chef, also
incorporates it into savory dishes and entrees. He uses it as a rub or
in sauces. One of the most popular dishes in our Circular Dining Room
is our Cocoa-Seared Scallops. We also serve chocolate butter (as well
as sweet cream butter) to accompany our chocolate cherry bread. And at
breakfast you can't miss our famous chocolate bread pudding. I'm
getting hungry just talking about it!
So what does a guest received at turndown?
Naturally...a goodnight Kiss!