Revenue Rising

Didier Lailheugue has tried it all. As Executive Chef at the InterContinental Buckhead Atlanta, he first used housemade pastries, until reduction of labor costs...

Influence. Inspire. Impress.

Embrace trends within your space! By Sanat Dickson, Communications, IHS Global Alliance “Flexibility within our space is essential to creating a unique experience,” says Danny Wells,...

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...

Return Bookings of the Jedi

Many hotel B&C operations place limits on what they’re willing to try. But when it comes to dazzling B&C displays, as Jedi master Yoda...

Taking a Stand

When a sales group approached Catering Director Randie Haber of Hotel Monaco Baltimore, seeking a setting in which to interact and connect with their...

Essential Food Cost Control

Most hotel food cost control revolves around a transfer model. Inventory is counted monthly in every venue including one or more restaurants, banquets,...

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...

A Break for the Better

Some of Executive Chef Manfred Lassahn’s inspiration for healthier breakfast options at the Watertable restaurant at the Hyatt Regency Huntington Beach Resort & Spa...