Token it to the Streets

The age of advising children not to take wooden nickels is over. Primarily known as a Canadian company, JHM Hotels opened its first stateside hotel...

Beverage Trends: In-Room DIY Cocktail Kits

The hotel industry is so dynamic, from small boutiques to mammoth convention hotels. The demographics and appurtenant F&B offerings are just as varied. It's...

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,...

Communication Breakdown

It’s no secret that executive chefs face enormous daily stress. Maintaining food costs, managing staff, and the pressure to create and deliver meaningful menus...

A Slice of History

Living up to a reputation as the “Crown Jewel of Pennsylvania Avenue” is not easy. It keeps the culinary staff at the Willard InterContinental...
Pimm's Cup

Tipsy Tea

L’Ermitage, a Viceroy boutique hotel located on a tree-lined residential street in Beverly Hills, embodies the spirit of both swanky club and dignified home,...

Linenless Banquet Tables » Southern Hospitality

Ray Gilbertson is director of event management at the JW Marriott Austin, where average group size is in the range of 500 to 1,000....

Specialty Beverage Solutions » Automatic Satisfaction

When Mario Grisanti, F&B director at the DoubleTree Hotel Memphis, began revamping his property’s concierge lounge, he asked vendors if they knew of...