Return of the Serving Dead

When Kimpton Hotels hosted an internal meeting last summer at Hotel Monaco Portland, Jason Gordon, GM of the hotel's Red Star Tavern, planned an...

“Back to Bespoke” Boosts the Bottom Line at The Grand America Hotel

Here's a story I wrote that proves the power of patiently assessing your in-house and local demographic, your surrounding comp set, and your property's...

Prime Punch

National Punch Day is Sunday (9/20) so here's a tasty seasonal recipe from Rosewood Hotel Georgia in Vancouver, B.C. Punch is perfect for high-volume...

Oil Management Systems » Sage Wisdom

Dumping used oil into a can on the loading dock out back is as anachronistic a concept now as Willie Nelson’s tour bus...

Zero to Sixty

Portland’s Heathman Hotel was serving handcrafted cocktails with many ingredients and couldn’t keep pace with crowds—especially the incredibly fast and furious influx of show...

Ready to Roll

With the simple goal of increasing revenues at its 11 extended-stay locations in North America, Starwood’s Element brand unwittingly discovered a flexible, multipurpose solution:...

Tipple Teaser

The mini food trend—think sliders, cupcakes, and cake pops—has hit the cocktail hour. At least at the Viceroy New York. From five to six...

Ask the Staffing Doctor: Cases in Point

R. B. FROM NEW YORK... I’m a purchasing director at a large, full-service hotel in the northeast. I recently went on vacation for a week...