Hotel Cuisine & Menus
The comprehensive information resource for industry professionals
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Recipe Showcases
Recipes developed specifically for foodservice operations.
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Spice It Up
Spice up your menu with these recipes from TABASCO®.
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Sweet and Slim
Low-carb and sugar-free recipes from Splenda meet the special requests of the hotel restaurant patrons and banquet guests.
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Special Reports
Hotel Cuisine & Menus email newsletters.
- Fall 2008: Custom ice cream at the Muse, Hyatt Regency Sarasota replaces its restaurant, Carefree Resort & Villas features menu of history-rich cuisine, Chef John Brand joins Omni La Mansion del Rio, Hilton Toronto Airport "Bliss" restaurant lifts traveler dining to a new level.
- Spring 2008: Hilton and Doubletree's organic banquet menus, Marriott updates an underperforming menu, Four Seasons' plate presentation, Sheraton's local food sourcing, Holiday Inn's small footprint hot breakfast, and Beverly Hills balances burger basics.
- Summer 2007: Hilton's color-coded menus, Surf N' Turf helps lower food costs at Interstate hotels, Caribbean-themed "Fish Camp" at Gaylord Palms, Holiday Inn's Sporting News Grill, Rosen Centre's Vine & Dine, and Hotel Indigo's seasonal menus.
- Subscribe to Hotel Cuisine & Menus email special reports.
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Innovations in Cuisine & Menus
As featured in Hotel F&B, the magazine for hotel food and beverage operations.
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Signature Menus (Registration Required)
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Menu Trends & Guest Preferences
Technomic shares insights on issues related to away-from-home eating and drinking.

For more information on the studies referenced above or on other issues related to away-from-home eating and drinking, please contact David Henkes at 312-506-3927 or at dhenkes@technomic.com.
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Reader Picks Product Testimonials
Hotelier experiences and vendor insights about items that you purchase and use on a daily basis.
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On The Front Line
Selected Cuisine & Menus posts from the Hotel F&B Observer blog, written by hotel food and beverage professionals nationwide.
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