Among these three minds we gleaned four of the most important considerations an hotelier should keep in mind for a successful grab-and-go operation and examples of how these professionals have used those concepts.
In April of this year, Hotel F&B conducted its first-ever State of the Industry Study. Our goal: to better understand the perceptions and overall state of the foodservice/hospitality industry among our subscribers.
We all know first impressions have a lasting impact, whether you’re entering a restaurant, arriving at an awards reception, experiencing a conference’s afternoon break, or attending a welcome breakfast.
A Superfoods twist on a breakfast staple from Executive Chef Thais Rodriguez.
June 29, 2017
Qespi Restaurant at JW Marriott El Convento in Cusco, Peru received a wake-up call from Executive Chef Thais Rodriguez when she added ten new Peruvian “sacred ingredients” dishes to its à la carte breakfast menu.