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...

Losing Labels

The philosophy behind Executive Chef John Brand’s menus at Omni La Mansión del Rio in San Antonio can be summed up in three words:...

From the Board: Goodbye to Romance

Here at Atlific Hotels, we have a successful food distribution broadliner program with Foodbuy Canada that consistently helps us save money throughout our 60-plus properties. That...

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...
Hyatt's Canvas Wine May June 2014

Canvassing the Palate

“Before we introduced Canvas, we changed house wines every year or two, and we were always at the whim of the market, so we...

Homegrown F&B at JW Marriott Orlando

Local F&B is ubiquitous on menus these days, but JW Marriott Orlando, Grande Lakes, takes it a step further by essentially sourcing from themselves, with an...

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...

Prime Punch

National Punch Day is Sunday (9/20) so here's a tasty seasonal recipe from Rosewood Hotel Georgia in Vancouver, B.C. Punch is perfect for high-volume...