Who’s Afraid of the Big, Healthy Wolf?

“Our guests are great at giving feedback, but we were terrible at listening to it before,” says Chris Hammond, who spent much of his first...

Revenue Rising

Didier Lailheugue has tried it all. As Executive Chef at the InterContinental Buckhead Atlanta, he first used housemade pastries, until reduction of labor costs...

Room Service

In-room dining, room service, personal culinary delivery…whatever you call it, room service needs a major shake up. I wonder who the first hotelier...

Turnkey Dinner

It takes commitment to turn a comfortable place to crash into an inviting place to nosh. Justin Alexander told a group of Holiday Inn owners...

What’s Next for Beer-Focused Concepts?

An extensive beer focus is still a winning concept, but where's it headed next? A new craft beer haven just opened at Tuscany Suites &...

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...

Brunch Ideas: Fresh-Air Frolik-ing

The merger of rooftop space and brunch is a no-brainer, where an option. One such place is at Frolik Kitchen + Cocktails at Motif...

Beverage Promotions: Go for the Gold

You may have noticed a recurring theme this summer: helping guests cool off and chill out with irresistible beverages. The Westin Cape Coral (Florida) Resort...