Oil Management Systems » Sage Wisdom

Dumping used oil into a can on the loading dock out back is as anachronistic a concept now as Willie Nelson’s tour bus...

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...

From the Editor: Evolution Calling

We’ve covered successful bar and restaurant renovations extensively in Hotel F&B. The first phase of those transformations—starting around 2008—turned generic three-meal and ghost town...

Fine-Dining Trends: La Chine

While many of today's hotel restaurants rely heavily on ultra-casual, cross-cuisine menus, and perhaps a wide-umbrella concept to tie it all together, the Waldorf...

The French Confection

In 2005, when Paris-born Le Méridien brand, currently including nearly 100 properties in more than 40 countries, was acquired by Starwood Hotels & Resorts,...

From the Board: The Future of Room Service

As consumers’ dining habits have changed throughout the years, so too has the approach to room service. Today, creative minds are developing alternatives that...

Artisan F&B: Housemade Sea Salt

What does your F&B program offer guests that they can't taste anywhere else? What gives them a true sense of place, emphasizing local, sustainable,...

Site Visit Surprise: “Floating” F&B

We often hear about "wowing" customers and clients through F&B, and at the root of those "wows" is extra effort and creativity to separate...