Big and Better

Making bigger even better is sometimes a challenge, and for a large property such as the Hilton Orange County/ Costa Mesa, big touches of...

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...

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...

The Lower-Hanging Fruit

After you recycle the fryer oil, the bottles, cans, and disposable batteries, you start looking around for other things. At Barona Resort and Casino...

AH&LA F&B Committee Announces New Leadership

Congratulations to Hilton's Mark Southern, and Vince Barrett from New Castle Hotels & Resorts, for being named Chair and Vice-Chair, respectively, of the AH&LA's...

Aging Gracefully

In a booze-soaked city teeming with top-notch cocktail bars and Bourbon Street tourist traps, Batch, perched in the Hyatt French Quarter New Orleans, has...

Sustainable Seafood?

Our food chain faces more challenges than ever, caused by a number of issues, not only land based but in the oceans, rivers, and...

Demand vs. Availability

New taste for quality product tends to introduce higher prices, which must be passed on to the dining patron.