The Small Farmer Conundrum

Through my dealings in Localecopia I have had the pleasure of meeting some amazing local producers. They are proud of the products they grow...

My Challenge To Chefs – Move Past “Local Washing”

The chefs surveyed by the NRA ranked “locally grown produce,” as the third hottest trend for 2016, and Freeman & Co. agrees, declared vegetables...

Food Safety – Look At The Entire Picture

Unless you have been living in a cave (….and if you do then I’m not saying that there is anything wrong with that..) you...

Seasoned Hospitality Instructors: A Dying Breed

Seasoned Hospitality Instructors: A Dying Breed Hospitality U. would like to introduce a recent addition to the university staff - Professor John Smith, EdD. - Professor...

Summer Recipe: Watermelon Gazpacho

There's still a few weeks left of summer, and one way to give guests a final taste of the season is through this refreshing...

The Power Of Purchasing Power

The Wall Street Journal had an interesting article about the fast food giant, Wendy’s. They decided to launch a new menu that...

Artisan F&B: Housemade Sea Salt

What does your F&B program offer guests that they can't taste anywhere else? What gives them a true sense of place, emphasizing local, sustainable,...

Brand Standards = Bland Standards?

I've had several conversations recently with F&B professionals trying to carve a unique niche in hotels through signature, concepted bars and restaurants. One topic...