Food Safety: Feed Guests, Not Pests

Outdoor F&B service is always a hit when the weather is right. You regularly have the PCO inhouse to inspect your operations and to...

Managing Asset Managers

The role of asset manager is often misunderstood by hotel F&B pros, who themselves often feel misunderstood by asset managers. But F&B leaders at...

Ask the Staffing Doctor: Cases in Point

R. B. FROM NEW YORK... I’m a purchasing director at a large, full-service hotel in the northeast. I recently went on vacation for a week...

Brand Standards = Bland Standards?

I've had several conversations recently with F&B professionals trying to carve a unique niche in hotels through signature, concepted bars and restaurants. One topic...

Lobby Trends: TREATS at Hampton Hotels

Hotel lobbies continue to be one of the most fluid and shape-shifting F&B spaces across all tiers of properties, and in particular, select and...

Welcome to Our Kitchen

Most of us have been asked to tour individuals and groups through our operations at one time or another. We take pride in our...

Strategies for Service Success, Part Two

Whether you call it the bar chef crusade or the second golden age of the cocktail, the art and science of bartending is upon...

Bedroom Baristas

An episode of the IFC television series Maron finds caffeine-seeking comic Marc Maron asking a barista for iced coffee. The purist barista tells him...