Hotel F&B Magazine - Hotel Wine, Beer & Spirits

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Hotel Wine, Beer & Spirits The comprehensive information resource for industry professionals
Product Testimonials \| Special Reports \| Signature Drinks & Menus \| Cocktail Stations \| Creative Pairings \| World of Wine, Beer & Spirits \| Feature Stories
Innovations in Wine, Beer & Spirits As featured in Hotel F&B, the magazine for hotel food and beverage operations. January/February 2010: Destination Vodka Sheraton Universal revamps lobby bar for local success. November/December 2009: Streamlining wine and Spirits Hotels trim total beverage selections while maintaining appealing dynamic. September/October 2009: Afternoon Escape Extended happy hour wakes up sleepy afternoons at Hotel Phillips. May/June 2009: C'Mon, Get Happy Savvy hoteliers meet the competition with clever happy hour marketing strategies. May/June 2009: GranGala Recipes Spotlight: Recipes March/April 2009: Home Run Gaylord's successful sports bars reach out to men, women, and locals. November/December 2008: Roll The Dice Renaissance adds an element of chance to its cocktail hour with guest-designed drinks.
The World of Wine, Beer & Spirits by Fred Tibbitts Beverage program strategies at the world's top hotel companies. September/October 2009: Phillips Seafood Restaurants' John Knorr July/August 2009: Starwood Hotels & Resorts' Brian Abel May/June 2009: Taj Hotels, Resorts & Palaces' Shirin Batliwala March/April 2009: Four Seasons' Guy Rigby January/February 2009: Ritz-Carlton's Mark Weiss November/December 2008: Loews' Ellen Van Slyke September/October 2008: Omni's Stephen Rosenstock July/August 2008: Kimpton Hotels & Restaurants' Niki Leondakis May/June 2008: Accor's Jean-marc Jalbert March/April 2008: The big picture at Interstate January/February 2008: Red Lion's Tom Maier November/December 2007: Hyatt in Focus with Barry Prescott September/October 2007: Fernando Salazar of Wyndham Worldwide July/August 2007: Pre-selling wine with the dinner reservation
Creative Pairings July/August 2009: Keeping It Local Stowe Mountain Lodge’s commitment to local sourcing results in a house ale—and a special reputation among foodies. January/February 2009: Bringing It Home A Greek wine dinner belies traditional stereotypes. September/October 2008: Chef's Brew Cathedral Hill Hotel's culinary beer dinners. January/February 2008: Vegetable Alchemy Vegetarian Pairings September/October 2007: Beer & Pâté Polo's beer and pâté pairings May/June 2007: Chef Foley's Beer & Food Pairings Pairings with Everyday Beers
Cocktail Station Innovation Some of the most successful ideas in today's marketplace January/February 2009:Wyndham Worldwide November/December 2008:Mohonk Mountain House September/October 2008: Sonoma Mission Inn Spa July/August 2008: Bernards Inn May/June 2008: Mauna Kea Beach Hotel March/April 2008: Hilton Lake Placid Resort January/February 2008: Renaissance Orlando Resort
Signature Drinks & Menus (Registration Required)
Dinner with the Brewmaster Beer Chef's dinner menus. Elements Lounge Signature drinks and small plates. Chef Wertz Beer pairings and recipes. Loews Hotels Signature Cocktails
Reader Picks Product Testimonials Hotelier experiences and vendor insights about the items that you purchase and use on a daily basis.
Bar Equipment Cocktails & Smoothie Mixes Glassware Ice Machines	Minibars Spirits, Liqueurs & Cordials Wines & Beers
Special Reports Hotel Wine, Beer & Spirits Trends email newsletters. Summer 2008: Loews banquet wine stations, Hotel Sax's popular Crimson Lounge, Stephen Beaumont on beer education, Maison 140's weekly wine tastings, XYZ bar's organic cocktails Winter 2008: Customized wedding cocktails, Chef Steven De Bruyn's beer and food pairings, Opryland's new Vegas-style nightclub, Mondavi wines now at Hyatt, How to handle "corked" wines, Signature dessert cocktails Spring 2007: Holland America Lines wave-making cocktails, News from the 2007 WSWA Convention, Interstate's seasonal menus turn to cocktails, Wine pairings at the Torrance Marriott, Beverage trends show customers more sophisticated, Ballantyne Resort offers Flight School for sampling 40 single malt scotches

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