May/June 2013: Table of Contents

May/June 2013Letters

From the Editors. Wedding Bell Clues
From the Board. Culinary Training


Thinking Outside the Room. Guest palates take flight without ever leaving their rooms at JW Marriott Chicago.

People & Productivity

Can-Do Cantina. Hyatt Century Plaza overhauls employee cantina menu and design—and morale.

The By the Way Technique. By the Way: The Eight Keys of Dining Sales Success, Part 5.

Beware of Saboteurs. The Staffing Doctor: Diagnosing and dealing with short-arm syndrome.


Back Bay to the Future. OAK Long Bar is long on appeal, doubling revenues over previous historic incarnation.

Cuisine & Menus

Social Studies. Evening reception at Staybridge Suites puts priority on menu and raises satisfaction 90%.

Mapping Menus. Sense of place starts with localized breakfast at Hotel Indigo.

The Hotel Kitchen

Waste Not, Lose Not. Waste no time implementing waste-reducing systems for thrifty results, industry pros advise.

This Year’s Model. Products that pump up productivity, in part two of our NAFEM roundup.

Vendors as Partners. Food Safety: Vetting vulnerable product.

Banquets & Catering

COVER: Destination Disney. Fairy Tale Weddings are a case study for deftness in destination weddings at the house the mouse built.

Special Delivery. Breaks: La Posada de Santa Fe.

Hotel Bars & Lounges

Begin Again with Gin. Brasserie S&P at Mandarin Oriental San Francisco builds identity by getting ginny with it.


Spotlight: Coffee & Tea

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

Supplier Notes. Noteworthy announcements from the hotel vendor community.

 Giving Back

Cash for Class. Culinary Clash raises tuition for students and gives restaurant a look at their chops.