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,...

To Each His Own: A New Day for Venue P&Ls

In the spring of 2016, the F&B machinery at Paséa Hotel & Spa, the Pacific Hospitality Group’s newest property, swung into operation. Its Huntington...

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...

Safe Bet: A Casino Food Cart Village

Barona Resort & Casino’s F&B Director Clark Hickey and Executive Chef Duncan Firth strive to stay ahead of guests’ needs. Player requests for certain types...

Forward-Facing Open Kitchen Excites Guests

At Osteria Pronto in the JW Marriott Austin in Texas, every guest—even when lingering in the lobby—snags a front-row seat to the back-of-house process, thanks...

Humble Pie

Arrogant behavior too superior to serve...

What happened on July 1, 2007?

On this day, HACCP—space-age technology designed to keep food safe in outer space—became the standard for public schools in the country. The armed forces...

Venue Trends: Pop-Up Restaurants

Pop-up restaurants are frequent in the freestanding world, combining talented chefs and unique menus in a storefront location or other uncommon space for a...