Strategies for Service Success, Part 3

I recently caught up with the husband and wife team of Amy James, director of events at the Bethesda North Marriott Hotel & Conference...

Linenless Banquet Tables » Southern Hospitality

Ray Gilbertson is director of event management at the JW Marriott Austin, where average group size is in the range of 500 to 1,000....

High-Volume Blender » Dream Machines

All professional kitchens should be outfitted with Vitamix's Vita-Prep line of mixers, which includes the Vita-Prep and the Vita-Prep 3. At least that's what...

Specialty Beverage Solutions » Automatic Satisfaction

When Mario Grisanti, F&B director at the DoubleTree Hotel Memphis, began revamping his property’s concierge lounge, he asked vendors if they knew of...

Oil Management Systems » Sage Wisdom

Dumping used oil into a can on the loading dock out back is as anachronistic a concept now as Willie Nelson’s tour bus...

Fresh Fruit Purees» On Trend and On Tap

Executive Chef Jason Giles of Portola Hotel & Spa in Monterrey, California, uses Perfect Purée of Napa Valley’s fresh fruit bases and innovative...

One-Touch Pancake Machine » Pancakes at Night and on the Street

For Holiday Inn Express’s 2015 Stay Smart campaign, the hotel brand looked to American Quick Foods, maker of the Quickcakes one-touch pancake machine,...

From the Editor: Evolution Calling

We’ve covered successful bar and restaurant renovations extensively in Hotel F&B. The first phase of those transformations—starting around 2008—turned generic three-meal and ghost town...