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...

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...

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...

The Restless Revenue Uptick of Jun’s Sushi

It’s a quandary that sometimes keeps hotel F&B directors up at night: What is the weak link that’s holding back growth? First thoughts often...

The Bigg Picture

Despite its position across the street from University of Kentucky's Rupp Arena, one of the nation's most energetic college basketball venues, with one of...

Deconstructing, Ahem, Menus: Have Your Descriptions Jumped the Shark?

How cute is too cute when it comes to describing your F&B? Los Angeles Magazine has made some hilarious—and frighteningly true—observations on the state of...

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)...

Southern Accent

We spoke with Hotel Food and Beverage Leadership Association (HFAB) member Mark Southern, director, product innovation, F&B, at Hilton Worldwide, in light of his...