Summer Trends: Wildflower F&B

Locally sourced, seasonal menus are so ubiquitous today, that they're no longer enough to differentiate a hotel from the competition. One property taking the...

Venue Trends: Pop-Up Restaurants

Pop-up restaurants are frequent in the freestanding world, combining talented chefs and unique menus in a storefront location or other uncommon space for a...

Summer F&B Trends: Weekly Poolside Pairings

It's the time of year when most hotels with an outdoor pool are jammed with guests. Some properties view poolside F&B as a practical...

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...

A Look at Sustainability and Organic Food in Hotel Restaurants

By Fred DeMicco, Dr. Food Tech and Joseph Bruno (the University of Delaware) In the 21st century, U.S. consumers desire and want organic and/or sustainable...

Jet City Salmon

Salmon is found on nearly every catering menu in the country, but few hotels can say the ubiquitous fish helps secure repeat group business....

The Natural Evolution of Food in America

They say that “You can’t please all of the people all of the time.” That may be true to a certain extent, but for...

Beware the Plight of the Pizza Box!

This story is not for the faint of heart. Be careful entering this discussion. These days you see all these discussions about things that are...