Summer Recipe: Watermelon Gazpacho

There's still a few weeks left of summer, and one way to give guests a final taste of the season is through this refreshing...

Regionally Inspired Recipe: Crab Avocado Napoleon

The Georgia coast is well-known as one of the most abundant sources of crab in the U.S.--particularly stone and blue crab--and that bounty provides...

Ask the Staffing Doctor: Cases in Point

R. B. FROM NEW YORK... I’m a purchasing director at a large, full-service hotel in the northeast. I recently went on vacation for a week...

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...

Summer Trends: Wildflower F&B

Locally sourced, seasonal menus are so ubiquitous today, that they're no longer enough to differentiate a hotel from the competition. One property taking the...

Venue Trends: Pop-Up Restaurants

Pop-up restaurants are frequent in the freestanding world, combining talented chefs and unique menus in a storefront location or other uncommon space for a...

Meetings Trends: Property-Specific F&B

As meetings business continues to rebound in the hotel industry, offering unique F&B as a differentiator among the competition can be a key factor...