Oil Systems Go

Vats of hot oil were used as weapons in medieval warfare, so why should hotel staff be transporting large, unwieldy, dangerous vessels through a...

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...

Restaurant Outsourcing vs. In-House Operated

You know, much has been said of late regarding whether or not restaurants in hotels should be outsourced or not. The truth is,...

Room Service

In-room dining, room service, personal culinary delivery…whatever you call it, room service needs a major shake up. I wonder who the first hotelier...

Turnkey Dinner

It takes commitment to turn a comfortable place to crash into an inviting place to nosh. Justin Alexander told a group of Holiday Inn owners...

Fire and Rain

Social space sometimes needs a breath of fresh air. And a sip of whiskey doesn’t hurt. The outdoor F&B space of The Firefly at the...

What’s Next for Beer-Focused Concepts?

An extensive beer focus is still a winning concept, but where's it headed next? A new craft beer haven just opened at Tuscany Suites &...

Homegrown F&B at JW Marriott Orlando

Local F&B is ubiquitous on menus these days, but JW Marriott Orlando, Grande Lakes, takes it a step further by essentially sourcing from themselves, with an...