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...

Five Keys to Better Banquet Food and Service

Sure, cooked-to-order service for banquets is a profitable upsell from buffets and can pull groups that buffets would not. But the reality is that...

Philadelphia Freedom From F&B Complacency

When Taste restaurant opened six years ago at the Sheraton Philadelphia Society Hill, it replaced an already successful bar/restaurant combo (the 45-seat Wooden Nickel...

Safe Bet: A Casino Food Cart Village

Barona Resort & Casino’s F&B Director Clark Hickey and Executive Chef Duncan Firth strive to stay ahead of guests’ needs. Player requests for certain types...

Secrets of Poolside Kitchen Success

Back Bay Bar & Grill is the outdoor destination point for guests at the 400-room Wyndham Grand Orlando Resort Bonnet Creek, Orlando. Centrally located...

Forward-Facing Open Kitchen Excites Guests

At Osteria Pronto in the JW Marriott Austin in Texas, every guest—even when lingering in the lobby—snags a front-row seat to the back-of-house process, thanks...

Beverage Trends: JW Marriott’s Cocktails With a Purpose

The JW Marriott Chicago’s lobby lounge features a new menu of cocktails using liquors infused with herbs regularly recommended by health experts for their...

Catalina Kitchen Reopens at Terranea Resort

Terranea Resort, an oceanfront Los Angeles property and a Destination Hotel, has reopened of Catalina Kitchen. The new restaurant features redesigned interior and exteriors and food...