Chefs Predict “What’s Hot” for Menu Trends in 2017

Each year, the National Restaurant Association surveys nearly 1,300 professional chefs, members of the American Culinary Federation (ACF), to explore food and beverage trends...

Trends: Days of Oil Lang Syne

B&B Ristorante at the Venetian will host what it declares a first for Las Vegas: a multi-course feast centered around the first pressing of...

Cost Is Boss: Increase Food Profit Instead of Sales

What’s like doubling sales, only better? What if, instead of trying to increase sales, the focus instead shifted to significantly increasing profits? Consider that...

Larb, Have Mercy! Annual Pork Crawl Tours Los Angeles

A handful of F&B editors converged upon Los Angeles last week for the National Pork Board's annual Pork Crawl, this time focusing on regional...

Don’t Wait for Traffic; Blitz Your F&B Guests

You could idly sit back and hope to intercept the pigskin of profit, or you could proactively sprint to the backfield and sack some...

On the Verge: No Matter How Good You Are, Watch Others

An upcoming issue of Hotel F&B will feature a profile of F&B innovations at the Toll House Hotel in Los Gatos, California. Stay tuned...

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 &...

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...