Hotel F&B Print Magazine Online Library ~ March/April 2010

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Individual Articles:
Click on any title to the right to view the article.

Hotel F&B Life

• Trail To Success
  Terranea’s outdoor trail outlet goes to the dogs—and their owners—to discover more dollars.
• People & Promotions
• Supplier Notes
• Key to the Pantry
  Northwest varietal jams, lobby grab ‘n’ go islands, mini truffle desserts . . .

People & Productivity

• The Art of the Greeting
  Pump up or deflate sales with first impressions.

Banquet & Catering

• Arch Vows
  Hyatt St. Louis’ breathtaking landmark view lures weddings.
• Tasting Room Boon
  Swissôtel tasting room lets chef be a salesperson.
• Picking and Choosing
  Cocktail stations: Muddling and mixing engage attendees.
• Refreshment Breaks
  Loews Ventana Canyon Resort and W Hotel Seattle

Hotel Wine, Beer & Spirits

• Divide and Conquer
  NYLO’s chameleonic lobby does heavy F&B lifting.


• The World of Wine, Beer & Spirits
  Sofitel updates its Asia-Pacific wine program.

Outside The Banquet Room

• Closing The Gap
  Reshaping a layout into more profitable outlets at Allerton Chicago.

Cuisine & Menus

• COVER: Voices of Starwood
  Starwood customizes branded menus, connecting with guests and driving specialized satisfaction.
• Splurging Early
  Affordable breakfast indulgence pulls local clientele and makes back-of-house sense at Noble House Hotels.

The Hotel Kitchen

• Kitchen Evolution
  Compact kitchen concept at Cambria Suites becomes a leaner F&B machine.
• Safe In, Safe Out
  Safely storing valuable food and beverage inventory.

About the Table

• Parade of Flatware
  2010 flatware: Sleek, durable, and affordable.

Tools for the Trade

• Cold Control
  Efficient ice machines enable management of cube size, shape, and volume.

Back Burner

• Back Burner
  Cost creativity in feeding employees.