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...

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...

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...

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...

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...

Jet City Salmon

Salmon is found on nearly every catering menu in the country, but few hotels can say the ubiquitous fish helps secure repeat group business....

To Each His Own: A New Day for Venue P&Ls

In the spring of 2016, the F&B machinery at Paséa Hotel & Spa, the Pacific Hospitality Group’s newest property, swung into operation. Its Huntington...