Hampton by Hilton Cover Story May June 2014

Matrix Revolutions

“There is sometimes a perception in Europe that if anything is free, it’s not very good, especially breakfast,” says Jonathan Sharp, director, product quality...

Second Guest

A few years ago at Country Inns & Suites, part of the Carlson Rezidor Hotel Group, the Be Our Guest complimentary breakfast was primed...

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...

Tapas and Tiers

Before Hyatt House introduced an evening menu featuring comfort foods and cocktails, most guests at the 58 extended-stay properties ordered takeout or dined at...

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...

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...

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...

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...