Hotel F&B Magazine - Cuisine & Menus

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Hotel Cuisine & Menus The comprehensive information resource for industry professionals
Bloggers \| Product Testimonials \| Menu Trends \| Signature Menus Feature Stories \| Special Reports \| Recipe Showcases
Recipe Showcases Recipes developed specifically for foodservice operations. Spice It Up Spice up your menu with these recipes from TABASCO®. Sweet and Slim Low-carb and sugar-free recipes from Splenda meet the special requests of the hotel restaurant patrons and banquet guests.
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.
Innovations in Cuisine & Menus As featured in Hotel F&B, the magazine for hotel food and beverage operations. March/April 2009: Restaurant Reverb Menu makeover at the Jefferson Hotel. March/April 2009: Perking Up Breakfast AmericInn's coffee shop design blends expanded breakfast with an approachable space. January/February 2009: Breakfast Flights Airport hotels change menus on the fly. January/February 2009: Core Competancy Davidson Hotel Company's new core menu program emphasizes the tried and true. November/December 2008: A Moveable Feast American Dim Sum Brunch at David Burke’s Primehouse at the James Chicago assumes a global personality. November/December 2008: Water for Choosy Guests Bottled, filtered, and personalized water all have a place in hotels. September/October 2008: Behind Closed Doors Ritz-Carlton room service menus appeal to guest indulgence in comfort food. September/October 2008: Eventful Green Menus InterContinental Chicago's banquets featuring local vendors draw praise. July/August 2008: Kids Rule Great Wolf Lodge delights kids and adults with creative and healthy menus. July/August 2008: Tea Tables Asian tea service with a twist. May/June 2008: Green Eggs and Ham Green breakfasts get the green light from guests. May/June 2008: Fizz Bizz Selling and pairing fancy sodas. May/June 2008: Breakfast Bounty Spotlight on traditional breakfast products with a modern appeal. March/April 2008: My Way Menus Doubletree Bethesda's gourmet great room. March/April 2008: Let Them Eat Cake - If They Choose Radisson's Tasteful Choices: The name says it all. March/April 2008: Hot Water Bottles Bottled water: What's hot with guests.
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Simplot UpSides Savory Side Dish Recipe Gallery featuring recipes by Chef Cat Cora Gingerbread House Recipe from Chef Duane Hendershot of the Bernards Inn 2007 World Tea Expo Winning Recipes Drake Hotel Menus FireLake Seasonal Menus and Promotions Chef Frederic Morineau's Photos & Farm Tasting Menus Recipes from Hilton's Eat Right Healthy Eating Initiative
Menu Trends & Guest Preferences Technomic shares insights on issues related to away-from-home eating and drinking. March/April 2009: A salute to breakfast January/February 2009: Smart strategies for success in 2009 November/December 2008: Bullish Outlook for Beverage Programs September/October 2008: Give Guests Permission to Indulge July/August 2008: Tea Trends May/June 2008: Looking Beyond Traditional Soft Drinks March/April 2008: Bottled Water: On-Trend or Losing Steam? 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.
Reader Picks Product Testimonials Hotelier experiences and vendor insights about items that you purchase and use on a daily basis.
Appetizers & Hors d'oeuvres Breakfast Foods Condiments Sauces & Ingredients Desserts Fine Meats, Poultry & Seafood	Fresh Fruit, Vegetables & Produce Menus Pizza Prepared Vegetables & Side Dishes
On The Front Line Selected Cuisine & Menus posts from the Hotel F&B Observer blog, written by hotel food and beverage professionals nationwide. *Cooking With Integrity* by Len Elias *Would You Like To See Our Dessert Menu?* by Joe Dunbar *Mardi Gras* by Peter Gebauer In Search of the Great Pumpkin by Karl Prohaska

See Gaylord Opryland's execution of a
mega-banquet for thousands, featuring logistical details and commentary from Executive Chef Michael Swann.

Current Issue
	Banquet Breakfasts Refreshment Breaks Staffing Doctor Action-Station Kitchens Food Cost Control

Associations & Affiliations

American Hotel & Lodging Association

BPA

Women's Foodservice Forum

North American Association of Food Equipment Manufacturers

National Restaurant Association

Technomic

International Foodservice Manufacturers Association

Caribbean Hotel Association