Design Matters: Polishing the Pearl at the Sam Houston Hotel

H3D Hospitality Design, under the leadership of principal Candice Schiller, has completed an extensive rebrand, redesign, and re-launch of the restaurant and bar space...

Do You Have a Point of Difference?

What's memorable about your F&B experience? It could be a singular dish, or it might be a dessert. Special cakes for events are commonplace, but...

Restaurant Trends for 2017

Last week we showed you the top ten meeting trends for 2017 from Benchmark Hotels, and this week we feature several restaurant trends for...

Is Your New F&B Venue Swimming Upstream or Floundering?

I enjoyed covering the success story of Jun's Sushi at Santa Barbara Plantation in our March/April issue. What began as a simple lobby sushi...

Guests at Table 31 at One Wyndham are Making a Difference

Wyndham Grand Clearwater Beach’s Ocean Hai restaurant invites both guests and Clearwater Beach locals to dine in support of local non-profit organizations with its...

Benchmark’s Top Ten Meeting Trends for 2017

When I attended the Benchmark Resorts & Hotels F&B Conference last year at their Eaglewood Resort & Spa near Chicago (where, coincidentally, I worked...

Cocktail Inspiration: Sonesta Fort Lauderdale Beach

If you dig away a little bit at that snowdrift from the blizzard, I promise you can see Spring on the horizon. Plan ahead,...

‘Wediquette’ Series Helps Couples With Wedding Questions

The catering team at the Hilton Chicago/Oak Brook Hills Resort & Conference Center has launched a new wedding etiquette series called Wediquette. Designed for prospective...