July/August 2016: Table of Contents

Jul/Aug 2016 CoverLetters

From the Editor: A Galaxy Not Far Away
From the Board: The Joy of a Simple Menu 

People & Productivity

On The Move: People and Promotions.



Cover Story. Great Wolf Resorts transforms F&B from nothing special into a robust, healthy, allergy-sensitive attraction to equal its amusements. By Tad Wilkes


Extra Helping. Great Wolf Resorts Corporate Director of Culinary Russ Meeks’ recipe for Roasted Wild Mushroom Risotto


4Roots of Revenue. Q&A with Jan Russell, head craftologist at Bardessono Hotel & Spa, on the property’s garden-to-glass glory. By Beverly Stephens



6Patty Politics. A presidential burger promo at the Hilton Hartford Downtown’s m&m Bistro makes light of partisan politics for heavy profit. By Tad Wilkes



Career Perspectives

Voice of Experience. F&B veteran Craig Reed, director of F&B at the Broadmoor in Colorado Springs, discusses lessons learned from 40 years in the industry—and the road ahead for NRA. By Michael Costa


Catering & Events

5Return Bookings of the Jedi. The Force is with the Sheraton Seattle’s F&B team, conjuring an entire gingerbread galaxy to impress the community and attract business. By Tracy Morin


Capture2Breaks: Hermitage Hotel’s meeting breaks reflect the hotel’s iconic and historic Southern roots. By Nancy Fox



Focus on Breakfast

IrvineFizz is What It Is. A simple change in presentation and pricing of mimosas takes flight at Hotel Irvine. By Denny Lewis



Featured Content

Easier, Better, More. State-of-the-art coffee equipment makes high-quality, premium coffees fast, easy, and much more profitable.


Cool Beans. With 23 million Americans following a plant-based diet, vegetarian events are on the rise.





16JulAug_PR_AmericanMetalcraftKey to the Pantry. Tools and ingredients to improve your operations.


16JulAug_SupplierNotes_Haber1Supplier Notes. Noteworthy announcements from the hotel vendor community.