Daily Update

Oregon Coastal Hotel Restaurant Gets Creative With Local Bounty

Samphire, the new signature restaurant at Salishan Spa & Golf Resort in Gleneden Beach, Oregon, will specialize in coastal range cuisine. Inspired by succulents found...

Blue Ribbon Federal Grill Opens at AKA Wall Street

Bruce and Eric Bromberg, chefs and co-owners of Blue Ribbon Restaurants in New York, Las Vegas, Los Angeles, and now Miami, have expanded their New...

Design Matters: Polishing the Pearl at the Sam Houston Hotel

H3D Hospitality Design, under the leadership of principal Candice Schiller, has completed an extensive rebrand, redesign, and re-launch of the restaurant and bar space...

Do You Have a Point of Difference?

What's memorable about your F&B experience? It could be a singular dish, or it might be a dessert. Special cakes for events are commonplace, but...

Features: Articles from recent issues

Mock You Like a Hurricane

Three years ago at B&O American Brasserie restaurant in the Hotel Monaco Baltimore, award-winning Head Bartender Brendan Dorr added a variety of mocktails to...

Shrub ‘n’ Mary Mornings

The palate can recognize true passion. For hotels, it’s just a matter of getting that passion to the table. At VERGE restaurant at the...

“Done with Oatmeal”

As a 33-year veteran of the company, Executive Chef Manfred Lassahn at the Hyatt Regency Huntington Beach Resort & Spa in Huntington Beach, California,...

To Each His Own: A New Day for Venue P&Ls

In the spring of 2016, the F&B machinery at Paséa Hotel & Spa, the Pacific Hospitality Group’s newest property, swung into operation. Its Huntington...

Bake Sale

Though the current incarnation of the Driskill Hotel in Austin only officially opened its doors 14 years ago, its history and roots in the...

Custom Cakes as a Point of Difference

Special cakes for events are commonplace, but Hotel Bel-Air’s Executive Pastry Chef Garry Larduinat has created a unique cadre of wow-worthy cakes for all...

What's Working in Hotels?

Coffee Success and Satisfaction

Guests want a quick, fresh, customized cup of coffee. Optimize profit and guest satisfaction with these six...

Influence. Inspire. Impress.

Embrace trends within your space! By Sanat Dickson, Communications, IHS Global Alliance “Flexibility within our space is...

Define Your Culture. Design the Experience

By Sanat Dickson, Communications, IHS Global Alliance The culinary and dining experience you deliver is defined...

Revenue Rising

Didier Lailheugue has tried it all. As Executive Chef at the InterContinental Buckhead Atlanta, he...

Oil Systems Go

Vats of hot oil were used as weapons in medieval warfare, so why should hotel...