March/April 2016: Table of Contents

Letters

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

On The Move: People and Promotions.

Trendsetters

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

 

 

Outlets

Gastro Hub. FelCor proves F&B at hotels near airports is ready for takeoff. By Michael Costa

 

 

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

 

Can Do: Food Safety. Choice chatter from your waste receptacle. By Norm Faiola

Tools

Coffee Spotlight: From Bean to Bottom Line

 

 

Spotlight:Ice Machines

 

 

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

 

LANTMANNEN UNIBAKESupplier Notes. Noteworthy announcements from the hotel vendor community.