F&B Venues: Flexible Lobby Spaces

Hyatt Regency Chicago this summer launched a new F&B outlet, the Living Room, serving as a quick breakfast stop from 7 a.m. to 2...

Recipe: Tiradito de Hiramasa, Salsa de Ají Amarillo, and Ensalada Fresca

Last year, Jonathan Félix, executive sous chef at the Hyatt Regency Mexico City, took the top prize in The Good Taste Series final in...

Bars & Lounges: Vintage Cocktails With a Sense of Place

Are you capitalizing on the uniqueness of your immediate area, at the bar? Here's a snapshot of what one hotel is doing. The Hotel Monaco...

Insights From the Year: Is Outdoor the New Lobby Scene?

The outdoor F&B space of The Firefly at the Marble City Kitchen at the Hilton Knoxville plays to the idea that has driven lobby...

Beverage Trends: Building Packages Around Beer

We're seeing more and more hotels using packages built around great beer to attract bookings. Portola Hotel in Monterey, California is in especially good...

The Magic of Mystery

In June, the Fairmont Olympic Hotel in Seattle played host to Fairmont Hotels & Resorts 2015 Cocktail Ideation Session, a corporate event organized to...

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,...

Insights from the Year: Holding on to Up-and-Coming Kitchen Stars

Tired of watching your most talented chefs and kitchen staff learning the ropes with you and then being plucked by a competitor around the...