Coffee Success and Satisfaction

Guests want a quick, fresh, customized cup of coffee. Optimize profit and guest satisfaction with these six tips to set up your coffee bar for success. Tip...

Chefs Predict “What’s Hot” for Menu Trends in 2017

Each year, the National Restaurant Association surveys nearly 1,300 professional chefs, members of the American Culinary Federation (ACF), to explore food and beverage trends...

Larb, Have Mercy! Annual Pork Crawl Tours Los Angeles

A handful of F&B editors converged upon Los Angeles last week for the National Pork Board's annual Pork Crawl, this time focusing on regional...

Don’t Wait for Traffic; Blitz Your F&B Guests

You could idly sit back and hope to intercept the pigskin of profit, or you could proactively sprint to the backfield and sack some...

Besting Breakfast

In what seems to be a neverending quest to find a way to guests’ hearts through their stomachs, Phoenix-based Best Western Hotels & Resorts...

Gastro Hub

A "captive audience" could be described in hotel terms as guests who don't have easy access to F&B outside a property. This is often...

Jekyll Can’t Hide

When it opened in 2010, no one would have guessed that a 14-seat bar backed by a food prep area the size of a...

Extended Stimuli

My picture of a manager's reception is tepid, with chafing dishes, says Marriott International Director of Culinary Sustainability Kathleen Wellington. "In extended stay,...