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...

Regional Roots: Beach Shack at Jumby Bay, Antigua (+ Photo Gallery)

Localized F&B is proven to boost the bottom line at many hotels, and when there's an experiential factor surrounding it, the potential for profit...

Summer Recipe: Watermelon Gazpacho

There's still a few weeks left of summer, and one way to give guests a final taste of the season is through this refreshing...

“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...

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,...

Regionally Inspired Recipe: Crab Avocado Napoleon

The Georgia coast is well-known as one of the most abundant sources of crab in the U.S.--particularly stone and blue crab--and that bounty provides...

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,...