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...

Spanish-Themed, Lobby-Located F&B Gives AC Hotels Unique Draw

When Marriott International acquired Spain-based AC Hotels in 2011, they inherited a lifestyle brand already established across Europe but not on this side of...

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...

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...

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,...

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...

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...

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...