Food Safety: Cutting Remarks

Hello happy readers of Hotel F&B. It’s Woody, your trusted hard maple cutting board, with Polly, my polypropylene bride board. We have been elected...

Food Safety: Feed Guests, Not Pests

Outdoor F&B service is always a hit when the weather is right. You regularly have the PCO inhouse to inspect your operations and to...

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,...

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...

Fresh Fruit Purees» On Trend and On Tap

Executive Chef Jason Giles of Portola Hotel & Spa in Monterrey, California, uses Perfect Purée of Napa Valley’s fresh fruit bases and innovative...

Hop Takes

Three years ago, Executive Chef Bobby Moore of the Willows Lodge in Woodinville, Washington, was turning down catering business due to a high demand...

Secrets of Poolside Kitchen Success

Back Bay Bar & Grill is the outdoor destination point for guests at the 400-room Wyndham Grand Orlando Resort Bonnet Creek, Orlando. Centrally located...

Safe Bet: A Casino Food Cart Village

Barona Resort & Casino’s F&B Director Clark Hickey and Executive Chef Duncan Firth strive to stay ahead of guests’ needs. Player requests for certain types...