Taking a Stand

When a sales group approached Catering Director Randie Haber of Hotel Monaco Baltimore, seeking a setting in which to interact and connect with their...

Menu Trends: Variety vs. Quality and Consistency

An upcoming feature in Hotel F&B will delve into Holiday Inn's new F&B direction and its C.A.S.H. training program. While talking with Eric Lent,...

Menu Mechanics

Vince Barrett, VP of F&B for New Castle Hotels & Resorts in Shelton, Connecticut, discusses with Hotel F&B the mechanisms behind his company's automated,...

Engaging Culinary Creativity for Thoughtful, Healthy Kids’ Menus

Underway since June, the Mission Delicious competition has engaged Westin culinary talents from around the globe; finalists will be announced this month. The competition...

Cool Beans

A survey conducted earlier this year by the Vegetarian Research Group, Vegetarian Times, and Harris Interactive provides a fresh set of statistics about vegans...

From the Board: The Joy of a Simple Menu

Years ago, the sight of a menu filled with page after page of food choices seemed like a good thing. Lots of operators tried...

From the Editor: Push, Perfect, and Prosper

"Perfection is not attainable, but if we chase perfection we can catch excellence." Forgive me the cliche move of quoting Vince Lombardi, but this particular...

Wine Tuned

A core wine program can be tricky to apply across multiple properties, brands, and locations. But that's what many management companies and owned-and-operated (O&O)...