Southern Smoke and Helping Hands

I had the good fortune to attend the Southern Smoke fundraiser for multiple sclerosis last night in Houston, which was an idea hatched by...

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,...

Craft “Ex-beer-iences”

As if any more proof was needed that craft beer is a hot, on-trend marketing opportunity for hotels, properties in brew-centric cities Denver and...

Summer F&B: Promoting Bar Bites

Bars attached to hotel restaurants are no longer the "waiting room" for diners with reservations, but often the hub of F&B activity in a...

Summer Travel Trends: Kid-Friendly F&B

Family travel is at its peak right now in the U.S.—children are out of school and parents are using their vacation time—so hotels are...

Millennial Moxy

“Our research shows that next-generation travelers prefer self-service over full-service options,” explains Vicki Poulos, global brand director for Moxy Hotels. “They want to feel...

Health & Wellness Meetings: Ranch 4.0

Wellness-focused F&B for groups has been a menu staple for several years (even if attendees actually desire indulgent treats, but that's a topic for...

Executing Events: Client-Side Candor

We recently asked Los Angeles-based event pro Nina Storm about what hotels can do to improve client satisfaction, and avoid planning faux pas. Here,...