March/April 2013: Table of Contents

March/April 2013 TOCLetters

From the Editors. Competitive Set

From the Board. Competitive Edge


Bipartisan Beverages. Eden Roc’s bipartisan cocktail promotion.

People & Productivity

The Guided Tour. The Guided Tour: The Eight Keys to Dining Sales Success, Part 4.

Charging Up. The Staffing Doctor: Recharging your skills and instincts.


Cornering the Market. The lure of the Toasted Oak Grill & Market takes local share.

Banquets & Catering

Supersized Sustainability. Supersizing a sustainable menu for large events.

Culinary Convoy. Food trucks infuse JW Marriott Los Angeles L.A. LIVE with cultural relevance.

Island Ingenuity. Authentic Aruban cuisine can be a refreshing getaway from typical island-themed menus.

Feeding the Masses. Offsite Inspirations: Church events are righteous.

Cuisine & Menus

COVER STORY: Twenty-Five Minute Workout. Hilton Garden Inn creates an efficient full-service breakfast model for all properties.

“Guts” to Glory. When it comes to leveraging housemade condiments, Fairmont’s got the guts.

Hotel Bars & Lounges

Ace of Space. Underused space becomes a happy hour haven for professionals at Eldorado Hotel & Spa in Santa Fe.

The Hotel Kitchen

Answering the Call. New products at the NAFEM show demonstrate that suppliers have been listening—and thinking ahead.


Supplier Notes. Noteworthy announcements from the hotel vendor community.

Key to the Pantry. Tools and ingredients to improve your operations.

Giving Back

Emerald City Green. Guests decline housekeeping, and Sheraton Seattle donates to community farm.