From the Editor: What’s Your Next Twist?
From the Board: Handling customer concerns through social media can be a key to guest satisfaction.
People & Productivity
Farm in a Box. Hydroponic Harvest: Ritz-Carlton Naples culls from its Grow House, rain or shine. By Jodi Helmer
Banquets & Catering
Working for the Weekend. The Borgata Atlantic City pulls the public with a chef-driven F&B fest. By Tracy Morin
Culinary Curators. The James Hotel Chicago’s meeting breaks go more experiential and guest-centric. By Denny Lewis
Party School. Q&A: To use a third party or not? First Hospitality Group’s Robert Habeeb and Justin Harkey take on the subject. By Michael Costa
Bars and Lounges
Return of the Serving Dead. Exhuming forgotten vessels from the Hotel Monaco Portland’s glassware graveyard, staff have reanimated cocktail excitement. By Ashley Allen
Focus on Breakfast
Stake and Eggs. First thing in the morning, Destination Hotels stake a claim to as much guest spending as they can for the rest of the day. By Tracy Morin
Cuisine & Menus
COVER STORY: Extended Stimuli. Evening receptions have evolved at Residence Inn properties, where the Mix finds guests engaging over local food truck menus, other local flavors, and more. By Tad Wilkes
Extra Helping. The Borgata Hotel Casino & Spa, Atlantic City: Executive Chef Thomas Biglan’s recipe for Pastrami Spiced Foie Gras Terrine.
The Hotel Kitchen
Jekyll Can’t Hide. Good Problem: How the Hampton Inn & Suites on Jekyll Island, Georgia upgraded its small bar menu kitchen to respond to marked growth in popularity. By Janice Cha