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...

Cost Is Boss: Increase Food Profit Instead of Sales

What’s like doubling sales, only better? What if, instead of trying to increase sales, the focus instead shifted to significantly increasing profits? Consider that...

Creative Promotions: Hair Today, Gone Tomorrow

Travelers wishing to celebrate NBC’s production of Hairspray Live! hitting the airwaves on December 7 can live like Tracy Turnblad in the city that...

Shrub ‘n’ Mary Mornings

The palate can recognize true passion. For hotels, it’s just a matter of getting that passion to the table. At VERGE restaurant at the...

Define Your Culture. Design the Experience

By Sanat Dickson, Communications, IHS Global Alliance The culinary and dining experience you deliver is defined not only by the service, the waiter's attire, or...

On the Verge: No Matter How Good You Are, Watch Others

An upcoming issue of Hotel F&B will feature a profile of F&B innovations at the Toll House Hotel in Los Gatos, California. Stay tuned...

“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,...

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...