Revenue Rising

Didier Lailheugue has tried it all. As Executive Chef at the InterContinental Buckhead Atlanta, he first used housemade pastries, until reduction of labor costs...

Restaurant Outsourcing vs. In-House Operated

You know, much has been said of late regarding whether or not restaurants in hotels should be outsourced or not. The truth is,...

Room Service

In-room dining, room service, personal culinary delivery…whatever you call it, room service needs a major shake up. I wonder who the first hotelier...

Photo Wrap-Up: Hyatt’s Good Taste Finals in Mexico City

Hyatt’s third-annual Good Taste Series is in the books, as 12 regional finalists from Hyatt properties in North America competed for the crown at...

Influence. Inspire. Impress.

Embrace trends within your space! By Sanat Dickson, Communications, IHS Global Alliance “Flexibility within our space is essential to creating a unique experience,” says Danny Wells,...

Coffee Success and Satisfaction

Guests want a quick, fresh, customized cup of coffee. Optimize profit and guest satisfaction with these six tips to set up your coffee bar for success. Tip...

Hotel F&B in Mexico City for Hyatt’s Good Taste Finals

Hyatt will crown its third Good Taste Series champion this weekend, as finalists from 12 of the brand's properties in the United States and...

The Boutique Hotel GM

Okay, this is not specifically about only F&B, but anyone who has experience with boutique hotels knows that the GM had better have their...