Cocktail Experience Fail: The Notwow Mule

The hotel shall remain nameless and apparently shameless. I had dinner last night at the hotel where I'm staying and saw a Moscow Mule on...

Soup? There It Is! With Recipes and Photo Gallery

Please pardon the corny pun in my headline above, but, hey, Omni Hotels & Resorts is making the most of its *ahem* liquid assets. Doh! There...

World’s Largest Marriott Launches Central Pantry

In response to consumer demand for gourmet food on the go, the world’s largest Marriott, Orlando World Center Marriott, today announced the launch of the Central Pantry, a...

Boutique Plymouth Hotel Opens With Sushi and All-Day Lobby F&B

Blue Ribbon Sushi Bar & Grill from Chefs Bruce and Eric Bromberg began pre-grand opening operations at the Plymouth Hotel on January 18, 2017. Think...

Promotional Events: Ritz-Carlton, Half Moon Bay’s Sea Urchin Celebration

Sea Urchin, or uni, a delicacy of the sea harvested off of the shores of Half Moon Bay and other California locales, has turned...

Bigger Production, Same Footprint

Rapid, high-volume growth in an F&B operation is a sure sign of success and a boon to the bottom line. But that success can...

Custom Cakes as a Point of Difference

Special cakes for events are commonplace, but Hotel Bel-Air’s Executive Pastry Chef Garry Larduinat has created a unique cadre of wow-worthy cakes for all...

To Each His Own: A New Day for Venue P&Ls

In the spring of 2016, the F&B machinery at Paséa Hotel & Spa, the Pacific Hospitality Group’s newest property, swung into operation. Its Huntington...