January/February 2015: Table of Contents

2015 JanFeb coverLetters

From the Editor: At Its Essence

People & Productivity

On The Move: People and Promotions.

Strategies for Service Success, Part One. Quick Hits: Ways to be a better hotel restaurant server. By Bob Brown


Cold Comforts. The Frozen Few: New York’s Loews Regency finds dessert success with ice cream sandwich trio. By Tracy Morin

Banquets & Catering

Local Jam Gels. Spreading the Jam: Festival success is music to Topnotch’s ears. By Denny Lewis

High-Octane Hospitality. Refreshment Breaks: EPIC Hotel Miami. By Nancy Fox

Outlets: Restaurants

Meat, Cheese, Beer. Happy Days Again: Millioke is a Wisconsin windfall for Milwaukee Marriott Downtown. By Michael Costa

Bars & Lounges

Zero to Sixty. Pull ‘n’ pour cocktails and other quick-serve tactics satisfy Heathman bar and restaurant patrons in a hurry. By Tad Wilkes

Extra Helping. Recipe: Northwest Grapefruit Negroni from the kitchen of Kathy Casey of Liquid Kitchen, for the Heathman Restaurant & Bar, The Heathman Hotel, Portland, Oregon

Cuisine & Menus

Bedroom Baristas. A look at the brewing controversy over in-room coffee and alternative strategies. By Tad Wilkes

Focus on Breakfast

Celluloid Heroes. The Hollywood Hotel’s breakfast, a star and point of difference in the area, is ready for its close-up. By Jodi Helmer

2015 F&B Forecast

The Eyes of the Industry. Hotel F&B Corporate Editorial Advisory Board and National F&B Council Members share insights, observations, and predictions. By Michael Costa

2015 F&B Forecast.  Hotel F&B Corporate Editorial Advisory Board and National F&B Council Members share insights, observations, and predictions.

Marion Edwards,
Principal, Creative, FOODTHINgK
Elizabeth Blau,
Owner, Blau & Associates
C.W. Craig Reed,
Director of F&B, The Broadmoor, Colorado Springs
Giorgi Di Lemis,
VP of Corporate F&B, White Lodging
Nate Tanner,
Corporate Director, F&B, Pacific Hospitality Group
Robert Gilbert,
Executive Chef, Magic Kingdom Park, Walt Disney World Resort
Geoffrey Sagrans,
Assistant Director of Materials Management, The Breakers Hotel, Palm Beach
Don Falgoust,
VP F&B, FelCor Lodging Trust
Peter Gebauer,
Executive Chef, Potawatomi Hotel & Casino, Milwaukee
Frank Weber,
VP, Product Development, Norwegian Cruise Line
Shawn McGowan,
Senior Director F&B, Brand Initiatives and Programs, Hilton Worldwide
Duncan Firth,
Executive Chef, Barona Resort & Casino
Chef William Bloxsom-Carter,
Executive Chef, Beacon Vatel Hospitality Group
Rainer Zinngrebe,
Corporate Chef, Ritz-Carlton Hotels & Resorts


Spotlight: Coffee Essentials
Key to the Pantry. Tools and ingredients to improve your operations.
Supplier Notes. Noteworthy announcements from the hotel vendor community.

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