November/December 2015: Table of Contents

2016 NovDec coverLetters

From the Editor: Never Sit Still – Room Service Complacency
From the Board: The Balancing of
Your Brand

People & Productivity

On The Move: People and Promotions.

Political Prep. The Staffing Doctor: How to handle a political hire. By Chase LeBlanc


Peter B's Berwpub Portola Stout Out LoudStout Out Loud. Beery ice cream at Portola scoops 40% of dessert sales. By Tracy Morin



Banquets & Catering

Fairmont Olympic Magic of MysteryMystery Lesson. Surprise, personalized apps at Fairmont Olympic make an immediate connection. By Tad Wilkes



Hilton Orange County Costa Mesa Big & BetterA Slice of History. Breaks: Hilton Orange County/Costa Mesa. By Nancy Fox



Client Coaching. Advice from Kevin Klein, GM at University Plaza Hotel & Convention Center, on revamping rapport between chefs and event planners. By Michael Costa


Outlets: In-Room Revolution

Herb N Renewal Hilton Herb N' KitchenCOVER STORY: Herb N’ Renewal. Hilton’s Herb N’ Kitchen lobby venue combines grab ‘n’ go, sit-down, take-away, and retail, fueling a room service reinvention. By Michael Costa


Cuisine & Menus

Konditorei Idaho's Sun Valley ResortFrom Stale to Stellar. Struggling Konditorei at Idaho’s Sun Valley Resort comes back to life by focusing on and excelling at what makes it unique. By Jodi Helmer



KonditoreiExtra Helping. Braised Goulash Short Ribs from the kitchen of: Chef John Murcko, executive chef and director of F&B at Sun Valley Resort



Focus on Breakfast

JW Marriott Chicago Morning CaptureMorning Capture. Typical breakfast options give way to guest-engaging lobby lounge with raw juices and much more at JW Marriott Chicago. By Jenny Miller



Mandalay Bay - Fleur by Hubert Keller - Hangover Angus Short Rib BenedictBrewing Brilliance. Pictorial: Beer Brunch pairings at Fleur by Hubert Keller at Mandalay Bay, Las Vegas. By Tad Wilkes



Bars and Lounges

IMG_0175Aging Gracefully. Batch makes a French Quarterly statement. By Tracy Morin




The Hotel Kitchen

The Blind PigBlind Ambition. Key West’s Gates Hotel supplies all F&B from a parked Pig. By Janice Cha

Cutting Remarks. Food Safety: Your cutting boards don’t mince words. By Norm Faiola

Featured Content


Umami Dearest: Dessert is How You Finish the Meal. Plugrá European-style butter melts guests’ palates with the butterfat difference.



Parade of Buffetware & Tabletop

Supplier Notes. Noteworthy announcements from the hotel vendor community.

Technomic’s Good Tidings. Latest lodging F&B report shows robust hotel growth.

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