“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,...

Who’s Afraid of the Big, Healthy Wolf?

“Our guests are great at giving feedback, but we were terrible at listening to it before,” says Chris Hammond, who spent much of his first...

Man-agement Cave

When Troy Knapp started as Executive Chef for the Driskill Grill at the historic Driskill Hotel in Austin, Texas, he noted a cluttered, stuffy...

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,...

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...

Marcus Hotels & Resorts Pumps the Breaks

Last fall, Milwaukee-based Marcus Hotels & Resorts challenged all 17 of its hotels to invent inspiring meeting breaks during a nine-week internal contest. “We...