From the Editor: Push, Perfect, and Prosper
From the Board: The importance of revisiting foodservice fundamentals.
People & Productivity
Token it to the Streets. A simple token from Delta Orlando Lake Buena Vista is a golden ticket to more grab ‘n’ go sales. By Tad Wilkes
Catering & Events
Santa Maria Magic. A hands-on Santa Maria barbecue package is Alisal Guest Ranch & Resort’s unique hook. By Ashley Allen
Extra Helping. Alisal Guest Ranch & Resort, Grilled Artichoke, from the kitchen of Pascal Godé, Executive Chef, using the recipe of Frank Ostini, owner, Hitching Post II restaurant, Buellton, California.
The Pastry Profit Push. Q&A: Adding a dedicated pastry chef makes a big, sweet difference in events business at the Hilton Chicago/Oak Brook Hills. By Denny Lewis
Guests Love Housemade BBQ. Barbecue and smoking is hot right now. Chefs want to add these flavor dimensions, but often have limited space and don’t have a smokehouse or a pit master. Here’s a great solution.
Menus & Venues
Wine Tuned. Two years of tweaks refine Columbia Sussex’s wine program, which never stops improving and evolving. By Michael Costa
Focus on Breakfast
Rollin’ Oats. The simple addition of granola is Element’s crunchy platform for customization and versatility. By Tracy Morin
Bars and Lounges
COVER STORY: New Fashioned. Fairmont’s Classics. Perfected. cocktail program finds the right recipe for consistency across 26 countries. By Michael Costa
Profit on a Pedestal. The linenless look for banquet presentations is great—as long as your tables stay looking in top condition.
The Hotel Kitchen