From the Board: It’s All About Soul

Great F&B is not about focus groups and a room full of MBAs with flow charts. Rather, it’s about soul, passion, and excitement. Of...

Strategies for Service Success, Part 3

I recently caught up with the husband and wife team of Amy James, director of events at the Bethesda North Marriott Hotel & Conference...

“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...

Site Visit Surprise: “Floating” F&B

We often hear about "wowing" customers and clients through F&B, and at the root of those "wows" is extra effort and creativity to separate...

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...

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...

Mind Your SOPs

Standard operating procedures (SOPs ) are rules for organizations to minimize risk, loss, and liability, while maximizing efficiencies in everyday operations. Imagine, for example, what...

Strategies for Service Success, Part Two

Whether you call it the bar chef crusade or the second golden age of the cocktail, the art and science of bartending is upon...