September/October 2016: Table of Contents

2016 September October coverLetters

From the Editor: Rejecting Complacency

From the Board: The Reality Behind the Romance of Local Sourcing

People & Productivity

On The Move: People and Promotions.

The Who, What, and How of Top Talent. Seven ways superstar staffers take it to the promised land. By Bob Brown

Features

Cover Story: Besting Breakfast. How Best Western bested itself and its guest satisfaction with improved breakfast standards. By Denny Lewis

Taking a Stand. Stand and Deliver: Hotel Monaco Baltimore’s breakfast borrows a formatting idea from cocktail receptions, injecting group mornings with needed energy. By Ashley Allen

Mock You Like a Hurricane. Non-alcohol drink options get attention and sales at the Hotel Monaco BaltimoreBy Ashley Allen

Extra Helping. Hotel Monaco Baltimore Executive Sous Chef Scott Hines’s recipe for Breakfast Deviled Eggs.

“Done with Oatmeal.” Exploiting a slow period as an opportunity for experimentation, the Hyatt Regency Huntington Beach tests and ultimately launches an innovative breakfast.  By Tracy Morin

Trendsetters

License to Mill. Building on housemade bread, the new Williamsburg Hotel is aiming for a baking buzz. By Beverly Stephen

Catering & Events

Hail, Meazar! A classic Canadian cocktail reaches new heights for groups at the Saskatoon Inn. By Michael Costa

Breaks: The Hyatt Regency Huntington Beach. By Tracy Morin

What’s Working in Hotels?

Oil Systems Go. Burns are but one of the expensive consequences of unsafe, inefficient frying oil handling.

Revenue Rising. Finding profitable products that hit on all points of importance in hotel pastry and bread service.

Influence. Inspire. Impress. Multi-use, interchangeable equipment makes it easier than ever to create custom event spaces that delight and impress customers.

Venues

Fire and Rain. Firefly at the Hilton Knoxville exemplifies why outdoor spaces are becoming the new lobby. By Tad Wilkes

Tools

Spotlight: Banquet Tables & Chairs

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

Supplier Notes. Noteworthy announcements from the hotel vendor community.

Reader Picks

Banquet Cooking Solutions » Dynamic Performance
Featuring RATIONAL

Versatile Ovens » Efficient and Easy
Featuring Ovention

Practical Banquet Furnishings » Lasting Impressions
Featuring McCourt Manufacturing

Specialty Beverage Solutions » Grinding to Greatness
Featuring Bunn