Talking Points

Gold standards are evident throughout the Waldorf Astoria Orlando property—which boasts an 18-hole Rees Jones-designed golf course, world-class spa, and a proximity to Walt...

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...

Menu Trends: Your Own Personal Farm

Buying ingredients here and there from local and regional purveyors, to work into menus, is now common practice, but have you considered arranging with...

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...

Meetings Trends: Property-Specific F&B

As meetings business continues to rebound in the hotel industry, offering unique F&B as a differentiator among the competition can be a key factor...

Lobby Trends: TREATS at Hampton Hotels

Hotel lobbies continue to be one of the most fluid and shape-shifting F&B spaces across all tiers of properties, and in particular, select and...

Where Are We Heading With The Egg Market?

Whether reading about it in the New York Times or discussing it with colleagues at work in passing, you have probably heard about shortages...