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...

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...

Identify Chronic Food Cost Problems

There are two areas where you can identify major food cost problems.  Identifying these problems and taking corrective actions can put dollars in the...

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...

From the Board: The Balancing of Your Brand

In a previous board letter, it was discussed how important it is for our F&B outlets to immerse in their authentic local character. Success...

What Happened To Customer Service?

Through a company I’m involved with, we submitted a proposal for a significant statewide bid. This 25 page submission included hours of legwork....

Don’t Discount the Web

My team is responsible for the procurement of many items at the hotel. When people hear the terms “Purchasing,” “Procurement,” and “Buyer,” they...

Linenless Banquet Tables » Southern Hospitality

Ray Gilbertson is director of event management at the JW Marriott Austin, where average group size is in the range of 500 to 1,000....