From the Editor: Evolution Calling

We’ve covered successful bar and restaurant renovations extensively in Hotel F&B. The first phase of those transformations—starting around 2008—turned generic three-meal and ghost town...

Deep-End Dining

Hotels blessed with a warm-weather location can sometimes take their outdoor pools for granted. After all, many guests flock there regardless of the F&B...

Artisan F&B: Housemade Sea Salt

What does your F&B program offer guests that they can't taste anywhere else? What gives them a true sense of place, emphasizing local, sustainable,...

Brand Standards = Bland Standards?

I've had several conversations recently with F&B professionals trying to carve a unique niche in hotels through signature, concepted bars and restaurants. One topic...

Lobby Trends: TREATS at Hampton Hotels

Hotel lobbies continue to be one of the most fluid and shape-shifting F&B spaces across all tiers of properties, and in particular, select and...

EVEN Better

Eating healthy is tough for travelers, and hotels continue to miss out on a golden opportunity to fill that gap. Healthy noshing on the...

Take Two

Honor bars haven’t often made waves for creativity, but Hotel de-Luxe in Portland, Oregon, looked to buck that stereotype when it began offering in-room...

Spring Forward

If, as management expert Ken Blanchard says, “feedback is the breakfast of champions,” then Marriott’s SpringHill Suites is doing everything right. Not only did...