“Done with Oatmeal”

As a 33-year veteran of the company, Executive Chef Manfred Lassahn at the Hyatt Regency Huntington Beach Resort & Spa in Huntington Beach, California,...

Who’s Afraid of the Big, Healthy Wolf?

“Our guests are great at giving feedback, but we were terrible at listening to it before,” says Chris Hammond, who spent much of his first...

Man-agement Cave

When Troy Knapp started as Executive Chef for the Driskill Grill at the historic Driskill Hotel in Austin, Texas, he noted a cluttered, stuffy...

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...

Photo Wrap-Up: Hyatt’s Good Taste Finals in Mexico City

Hyatt’s third-annual Good Taste Series is in the books, as 12 regional finalists from Hyatt properties in North America competed for the crown at...

Turnkey Dinner

It takes commitment to turn a comfortable place to crash into an inviting place to nosh. Justin Alexander told a group of Holiday Inn owners...

Fire and Rain

Social space sometimes needs a breath of fresh air. And a sip of whiskey doesn’t hurt. The outdoor F&B space of The Firefly at the...

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...