May/June 2015: Table of Contents

2015 MayJun coverLetters

From the Publisher: Webinar Event
From the Board: What is Fine Dining Today?

People & Productivity

On The Move: People and Promotions.

Strategies for Service Success, Part Two. A tuned-in bartender pours a tall glass of wisdom. By Bob Brown

Trendsetters

Finding the Invisible Guest. HVMG’s Wow Cart: Complimentary items break the ice to create connections with guests. By Tad Wilkes

Bars & Lounges

Pints of Call. Norwegian Cruise Line pulls into profitable ports with destination-based beer and cocktails. By Tracy Morin

Banquets & Catering

Working the Room. Handshake Deals: Hoteliers discuss best practices in orchestrating networking events. By Tracy Morin

Inside the Box. El San Juan Hilton Resort transforms walk-in cooler into a unique private dining experience. By Jodi Helmer

Mother of Invention. Breaks: Omni Grove Park Inn. By Nancy Fox

Cover Story

Mind Your SOPs. How Interstate’s standard operating procedures make for highly efficient F&B business.  By Michael Costa

Focus on Breakfast

Flatbed Topping. Unique vintage flatbed truck delivers a load of buffet excitement at B Resort & Spa. By Denny Lewis

SPECIAL REPORT:
Modern Fine Dining – An Evolution

From the Editor. It’s all in the definition. By Margaret Rose Caro

Street Smarts. Event cuisine takes cues from local D.C. food culture. By Margaret Rose Caro

Al fresco Mayan Immersion. Riviera Maya resort’s authentic, interactive culinary experience attracts foodies and the famous. By Margaret Rose Caro

Profile: Miramonte Resort & Spa’s globetrotting chef, Christopher McClean, comes full circle. By Beverly Stephen

Tools

Welcome to Our Kitchen. Safety before, during, and after BOH guest tours. By Norm Faiola
Key to the Pantry. Tools and ingredients to improve your operations.
Supplier Notes. Noteworthy announcements from the hotel vendor community.

Reader Picks: Learning By Example

When purchasing food products, equipment, and furnishings for your hotels, nothing
shortens the research process and simplifies decision-making like learning from the
experiences of your industry peers. In our conversations with F&B leaders at various
properties, we’ve gathered intelligence on what’s working for them. Let this section
help expedite your research for some of those items by showcasing how vendors are
innovating and working to solve problems faced by busy F&B pros. If you would like
to recommend a foodservice product or company that helps your operation run more
smoothly, let us know at editor@hotelfandb.com.

Buffet Risers and Displays » Sky’s the Limit
Featuring Rosseto

Portable Bar Systems » Standing Tall
Featuring Event Equipment Sales

Microgreens and Edible Flowers » Green Buzz
Featuring Fresh Origins

Commercial Kitchen Equipment » Heating It Up
Featuring Alto-Shaam

Melamine Buffetware » Taking a Stand
Featuring Europaeus