Breakfast Trends: Change the Scenery—and More

It’s not an option for every hotel, but MGM Grand Detroit decided to give its breakfast service a little sense of action. While the...

Brewing Brilliance

  Hubert Keller, a Frenchman classically trained by France’s top chefs, is a well known name in the states. His restaurants Fleur de...

Morning Capture

When it opened in 2010, the JW Marriott Chicago offered standard morning options: omelets and salmon plates from in-room dining, full sit-down breakfasts at...

Big Breakfast [With Little China]

When Hyatt Place Waikiki Beach opened in 2011, the local staff and Hyatt corporate knew the property would need to approach the brand’s signature...

The Brainy Brunch

A recent brunch trend at many hotels has been to retreat from the traditional template of buffet stations and one-price “all you can eat”...

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...

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...