Farm to Fork

Recently I received the following message from our public relations department: ”Last night, Potawatomi Bingo Casino was the winning bidder of two animals during the...

From the Board: The Balancing of Your Brand

In a previous board letter, it was discussed how important it is for our F&B outlets to immerse in their authentic local character. Success...

Extra Helping: Sweet Potato Gnocchi

The cuisine for meetings and events at Seattle's Hotel Vintage is supplied by the property's Trulio restaurant; its Italian flavors have become a calling...

From Stale to Stellar (with gallery)

It was no secret that the Konditorei was struggling. Guest reviews were often lackluster, and the Konditorei, which opened at Idaho’s Sun Valley Resort in...

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...

Patty Politics

While the election may be churning out a lot of bull, depending on one’s perspective, the Hilton Hartford sees it as a prime opportunity...

Beverage Trends: Batching Cocktails and Wine on Tap

The March/April issue of Hotel F&B includes a profile of Destination Hotels' approach to breakfast as a "stake in the ground" for winning over...

Banquet Events Require Teamwork

Many hotels experience banquet revenues equal to or higher than 50 percent of total food and beverage volume. Managing the profits from the...