March/April 2015: Table of Contents

2015 MarchApril coverLetters

From the Editor: Seize the DIY
From the Board: The Survey Crutch

People & Productivity

On The Move: People and Promotions.

Cut to the Chase. Staffing Doctor: Knife safety shouldn’t be bone-deep. By Chase  LeBlanc


Quicker Fixer. Lunch revenues at the Setai Miami Beach get Le Quicker pick-up. By Tracy Morin

Banquets & Catering

COVER STORY: Breaking It Up. Mining the minds at Hotel del Coronado on how they create and execute new over-the-top, sensory-rich breaks. By Tracy Morin

Trulio to Form. At Hotel Vintage, B&C menus speak strictly Italian, and groups understand every word. By Tad Wilkes

Extra Helping. Recipe: Sweet Potato Gnocchi from the kitchen of Executive Chef Walter Pisano, Hotel Vintage, Seattle

Focus on Breakfast

Feast End. London Calling: When the breakfast clientele changes from business travelers to locals on weekends, Andaz Liverpool Street gets quirky. By Michael Costa

The Pantry Effect. The Mirage steers clear of a third-party vibe with its homespun Pantry, a ‘round-the-clock breakfast go-to. By Denny Lewis

Outlets: Restaurant Concepts

DIY F&B. Self-Starter: Heart of America Group goes DIY to meet its elevated expectations. By Jodi Helmer

Cuisine & Menus

EVEN Better. Smoothie Operator: With complex forethought, EVEN Hotels simplifies healthy eating for real wellness-seeking travelers. By Tad Wilkes and Michael Costa


Spotlight: Banquet Carts & Mobile Cooking
Key to the Pantry. Tools and ingredients to improve your operations.
Supplier Notes. Noteworthy announcements from the hotel vendor community.