Sourcing: Resort at Squaw Creek Puts Down Roots on its Roof

Resort at Squaw Creek, a Destination Hotel, has added a new on-property rooftop garden program. The resort has always sourced fresh produce from its...

Cost Is Boss: Increase Food Profit Instead of Sales

What’s like doubling sales, only better? What if, instead of trying to increase sales, the focus instead shifted to significantly increasing profits? Consider that...

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...

Gastro Hub

A "captive audience" could be described in hotel terms as guests who don't have easy access to F&B outside a property. This is often...

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...

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...

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...

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,...