Menu Trends: Variety vs. Quality and Consistency

An upcoming feature in Hotel F&B will delve into Holiday Inn's new F&B direction and its C.A.S.H. training program. While talking with Eric Lent,...

Super Foods

Now that the State Fair is over (see my earlier blog) and after splurging on some 60 foods on a stick, I can conclude...

Breakfast Trends: Change the Scenery—and More

It’s not an option for every hotel, but MGM Grand Detroit decided to give its breakfast service a little sense of action. While the...

Shrub ‘n’ Mary Mornings

The palate can recognize true passion. For hotels, it’s just a matter of getting that passion to the table. At VERGE restaurant at the...

Menu Trends: Allergy-Sensitive Offerings

Even if you're not a Disney property, if you have a large demographic of families—or want to secure more business from families—consider what you're...

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...

Pints of Call

As craft beer and cocktails and a focus on local products still surge around the world, Norwegian Cruise Line realized its beverage program needed...

Southern Comfort

Having hosted heads of state, sports legends, movie stars, and performing artists, the Hermitage Hotel is a Nashville landmark, a member of Historic Hotels...