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...

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...

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...

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”...

Sand Dollars

To boost the number of private events held at El Conquistador Resort, a Waldorf Astoria hotel in Fajardo, Puerto Rico, the F&B team engages...

Stake and Eggs

Breakfast may boast the highest capture rate of internal guests, but the meal period has often been strictly safety first. Not so at Destination...

Celluloid Heroes

In the 1990s, the continental breakfast at the Hollywood Hotel in Los Angeles consisted of coffee and prepackaged donuts. “At that time, it was...

Executing Events: Client-Side Candor

We recently asked Los Angeles-based event pro Nina Storm about what hotels can do to improve client satisfaction, and avoid planning faux pas. Here,...