Marcus Hotels & Resorts Pumps the Breaks

Last fall, Milwaukee-based Marcus Hotels & Resorts challenged all 17 of its hotels to invent inspiring meeting breaks during a nine-week internal contest. “We...

Gallery: Le Méridien Chicago-Oakbrook Center Break Menus

Le Méridien Chicago–Oakbrook Center, a Wishermann Partner’s property, is ambitious with its locally-inspired themed break menus. The hotel is nixing the typical bagels and coffee and...

Promotional Events: Ritz-Carlton, Half Moon Bay’s Sea Urchin Celebration

Sea Urchin, or uni, a delicacy of the sea harvested off of the shores of Half Moon Bay and other California locales, has turned...

Five Keys to Better Banquet Food and Service

Sure, cooked-to-order service for banquets is a profitable upsell from buffets and can pull groups that buffets would not. But the reality is that...

Warming Lodge: F&B Ski Country on a New York Rooftop

A year ago, in our January/February 2016 issue, we looked at FelCor Lodging Trust using its rooftop venue at The Knickerbocker Hotel in New York City as...

Pastry Display Snapshots: Omni Los Angeles at California Plaza

Ed Moreno, director of F&B at the Omni Los Angeles at California Plaza shared this snapshot with us of one of the hotel's creative...

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...

Happy Holidays: Go Rogue

"Help me F&B director; you're my only hope..." On Christmas Day, here's a quick glance back at the interstellar sensation the Sheraton Seattle Hotel created last...