Hotel F&B celebrated its fifth anniversary and 32nd issue of publication during the 2007 National Restaurant Association Show in Chicago. Members of Hotel F&B’s management team were in attendance at the Omni Chicago’s 676 Restaurant.
Clockwise from lower left, David Bischoff, VP/Advertising; Angela Stucker, Assistant to the Publisher; Melissa Costa; Michael Costa, Industry Relations Editor; Larry Walters, President & CEO; Margaret Rose Caro, Editor-in-Chief; Norm Faiola, Food Safety Columnist; Jeanne Bischoff, VP/Publisher; and Don Fisher, Kitchen Energy Technology Columnist.
Hotel F&B is published bi-monthly, covering hotel catering and banquets, signature restaurants, bars and lounges, in-room dining trends, and all hotel food and beverage outlets such as lobbies, coffee bars, poolside, and employee cafeterias. It circulates to approximately 58,000 hotel, resort, and casino food and beverage professionals in the U.S. and Canada. Additionally, Hotel F&B publishes three quarterly electronic newsletters: Banquet & Catering Trends, Hotel Wine, Beer & Spirits Update, and Hotel Cuisine & Menus.