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Hotel F&B Magazine Mission and Overview Statement

Hotel F&B, for Hotel, Resort, and Casino food and beverage professionals, is the voice of the $79 billion North American hotel foodservice industry. The print magazine circulates to nearly 57,000 hoteliers and more than 17,000 hotel properties, management companies, and corporate headquarters locations in the U.S. and Canada.

Hotel F&B reports on profitable and effective strategies in the development, operation, and marketing of hotel foodservice, including but not limited to diverse and ongoing menu creation; destination restaurants and bar/lounge concepts; banquet and catering event planning and execution; 24-hour lobby foodservice including complimentary breakfast buffets; employee and guest service issues and product/vendor selection and purchasing.

All food service outlets in hotels, resorts and casinos are featured, including:
  • Food Courts & Snack Bars
  • White Tablecloth Restaurants
  • Lobby Pantries and Markets
  • In-Room Guest Amenities
  • Cafés & Coffee Bars
  • Corporate Conferences, Conventions, Symposiums
  • Casual & Family Restaurants
  • Minibars
  • Coffee Service, In-room & Lobby
  • Room Service and In-Room Dining
  • Concierge & Club Floors
  • Social Banquets, Weddings, Parties, Galas
  • Complimentary Breakfast Buffets
  • Meeting Rooms & Executive Suites
  • Gift Shops
  • Bars & Lounges
  • Employee Cafeterias
  • Offsite Catering
  • Poolside Dining
  • Refreshment Breaks
Published bi-monthly, Hotel F&B has an expert and actively contributing National Editorial Advisory Board and is also a member of many industry organizations.

Hotel F&B National Editorial Advisory Board:

  • Brian Abel—Corporate Dir of Outlets, Westin Hotels & Resorts
  • Elizabeth Blau—President, Elizabeth Blau & Associates
  • Pete Boyd—VP F&B, The Venetian, Las Vegas
  • Paul Daly—Corporate Dir of F&B, Hyatt Hotels Corporation
  • Giorgi DiLemis—VP F&B, Gaylord Hotels
  • Matt Engels—VP Operations, Red Lion Hotels
  • Richard Faeh—Corporate Executive Chef, Starwood Hotels & Resorts
  • Steve Hedberg—VP Operations, Carlson Hospitality International
  • Menze Heroian—VP F&B, Tishman Hotel Corporation
  • Jean-marc Jalbert—VP F&B, Sofitel / Accor Hotels
  • Mitch Mehr—VP F&B, KOR Hotels
  • Alfons Konrad—Sr VP F&B, Four Seasons Hotels & Resorts
  • Niki Leondakis—COO Restaurants, Kimpton Hotels
  • Bart Mahoney—VP F&B, Bellagio Resort Las Vegas
  • Tobias Mattstedt—VP Development, MGM Grand Las Vegas
  • Sue Morgan—VP Franchise F&B, InterContinental Hotels Group
  • Vito Palmietto—Corporate Director F&B, John Q. Hammons Hotels
  • Fernando Salazar—Corp Dir F&B, Omni Hotels & Resorts
  • Gus Sader—CEO, Hospitality Asset Services
  • Roger Taylor—VP F&B, Columbia Sussex Corporation
  • Matthew Von Ertfelda—VP Bars & Restaurants, Marriott International
  • Brian Yost—VP F&B, Harrah's Entertainment
  • Doug Zeif—VP F&B, LXR Luxury Resorts
     

Hotel F&B Memberships and Affiliations:

World Tea Expo MIXIE Awards Women's Foodservice Forum Caribbean Hotel Association International Foodservice Manufacturers Association National Restaurant Association Food and Beverage Association of America Technomic BPA Worldwide North American Association of Food Equipment Manufacturers American Hotel & Lodgiing Association

In 2006, Hotel F&B, in affiliation with The University of Delaware, Smith Travel Research, and Advantage Business Research, introduced the University of Delaware 2005 Pilot Study of North American Hotel, Resort & Casino Foodservice Market. This inaugural research is the first of its kind to measure the size, scope, and sales volume of the North American hotel foodservice market, including the large banquet and catering component. Click here to view the summary report of this study (registration required).

Hotel F&B Online, at www.hotelfandb.com, is a global resource for hoteliers, offering unique content, tools, resources and interactive community opportunities, including the recently introduced Hotel F&B Observer Industry Blog. Hotel F&B also publishes three electronic newsletters: Banquet & Catering Trends, Hotel Wine Beer & Spirits Update, and Hotel Cuisine & Menus (coming soon). Additionally, Hotel F&B's digital magazine was introduced in 2007 and serves a growing base of subscribers worldwide.