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,...

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...

Three Family-Friendly F&B Success Stories

Family business is good for a very obvious reason: more mouths to feed. From using F&B as a hook to entice them to book...

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...

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)...

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...

Systemic Success

John Q. Hammons Hotels & Resorts (JQH) has a particularly broad-ranging portfolio that includes 35 hotels in 16 states, with a number of different...