May/June 2014: Table of Contents

LetterMay/June 2014s

From the Editors. Hampton by Hilton


Tipple Teaser. Cart Show: A simple sample creates thirst for more of what Viceroy New York has to offer.


People & Productivity

Give Room Service a Fighting Chance. Part 1

Ask the Staffing Doctor. Mustering Moxie. Parts 2 and 3


Experiential, Handcrafted, Relevant, Responsible. Makeovers: The four magic words driving Ritz-Carlton’s move to draw guests more frequently.

Toddies, Tapas, and Tiers. Lobby F&B: H BAR’s Sip+Savor menu sets Hyatt House apart in extended-stay segment.

Banquets & Catering

Flex Appeal. Inner Space: Hotel Palomar Westwood’s footprint limitations for B&C don’t hamstring possibilities.

Small Indulgences. Breaks: Omni Homestead Resort

Focus on Breakfast

COVER STORY: Matrix Revolutions. Hampton by Hilton’s complimentary offering stakes its global claim to morning F&B with cultural adjustments.

Breakfast on TAP. MGM Grand Detroit gives breakfast more action, changing from buffet to à la carte.

Hotel Bars & Lounges

Canvassing the Palate. Picture of Success: The fine strokes of Hyatt’s Canvas house wine program.


Spotlight: Mobile Equipment

Supplier Notes. Noteworthy announcements from the hotel vendor community.

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

Reader Picks: Here to Help

Porcelain Dinnerware » Revol-ution
Featuring Revol

LED Flameless Candles » Illuminating Choices
Featuring SternoCandleLamp

Conference and Event Seating » All-Day Comfort
Featuring MTS Seating

Banquet Heating, Cooling, and Transport » Quality Combo
Featuring Cambro

Buffet Risers and Displays »Building Better Buffets
Featuring Rosseto

Buffetware and Dinnerware »Big Boutique Style
Featuring 10 Strawberry Street

Versatile Banquet Tables »Party on Wheels
Featuring McCourt Manufacturing

Commercial Blenders »Kitchen Stars
Featuring Vitamix