Before March 2020, hotel operations varied hugely. The sector was on a high…
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Hotel brings the best of N.Y.’s dining scene to the guestroom
Move over farm to fork; the next thing in hotel dining is “restaurant to room.” At least it is at the Four Seasons Hotel New York Downtown, which coined the term as part of a program it launched this summer, the Restaurant-in-Room Chef Series, which…
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Regent debuts Regent Taste Studio – a multisensory dining experience
The global brand premiere of Regent Taste Studio was staged in Singapore, featuring Regent Phu Quoc chefs in collaboration with world-renowned visual artist Mr Dripping.
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IN VINO VERITAS XCV: BUYING WINE AT AUCTION
The wine auction market affords an opportunity for the hotelier to add bottles to the property’s cellar that may not be available through conventional means, namely continual repurchasing orders through wine merchants…
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HOW COFFEE DRINKS CONTINUE TO EVOLVE
Having a variety of milks, personalized coffee experiences and locally sourced coffees and teas, as well as innovative breakfast cocktails, are more important than ever for the food and beverage operations of hotels…
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Jamba Robotic Kiosk Opens In Travel Stop
Love's Travel Stops in Williams, California, debuts a Jamba by Blendid Robotic Smoothie Kiosk.
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HILTON F&B LEADER DISCUSSES BREAKFAST TRENDS
Hotel trends come and go, but one thing that always seems to endure, in one form or another, is breakfast.
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STAR CHEF’S TAKE ON SUCCEEDING IN THE KITCHEN
Pro-snowboarder turned three-time Michelin star Chef Akira Back recently opened his 20th restaurant, Akira Back Dallas with the majority of his locations inside high-end hotels such as Yellowtail at The Bellagio in Las Vegas, as well as restaurants…
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In Vino Veritas XCII: Don’t Forget Your Waitstaff
Many hotel restaurants do not have a sommelier. Or, if they do, there may be shifts where that position is not filled – midday lunches, for example…
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GRAB & GO: MORE THAN AN AFTERTHOUGHT
Innovative grab-and-go programs are not only popular but profitable. However, there are tricks to make it successful and multiple F&B leaders chimed in with their advice and experiences.
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6 Ways to Use QR Codes. Seven suggestions for adding contactless tech to your hospitality business
QR codes may resemble little boxes of pixelated TV fuzz, but they’re actually high-tech tools that can help streamline your business practices and potentially increase sales.
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Like Alice, It’s Time to Pass through the Looking Glass
When Alice, of Alice in Wonderland, in Lewis Carol’s second book, Alice Through the Looking Glass, began to wonder what the world looked like on the other side of the mirror (What do our job openings and we as employers look like to employees, on…
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Hotels Are Filling Up. Guest Stomachs, Too.
There’s an open secret amongst hoteliers: They love the ‘B’ in F&B. The ‘F’? Well, there’s another word that starts with an F they often used to describe it. That’s because making money on food can be a difficult proposition for some…
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From B&B to B&L for a Hotel Package
The bed and breakfast (B&B) bundle is the classic of classic packages that nearly any hotel can use to help build revenues…
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Restaurants Face an Extortion Threat: A Bad Rating on Google
Emails sent to dozens of restaurants, including those with Michelin stars, threaten a barrage of one-star reviews unless owners pay.
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Ten years ago, I was somewhat entertained and charmed by the likes of Ramsey, Oliver and Harriot. Their cooking shows were a step up in culinary entertainment. I was a fan…
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How a train fan solved a real life Orient Express mystery
French railway aficionado Arthur Mettetal was watching a video on YouTube when some parked train carriages in the corner of the frame caught his eye.
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Dubai restaurants awarded first-ever Michelin stars for the Middle East
Home to the world's tallest building and the world's deepest pool, Dubai is a hub for the spectacular -- from its architecture all the way down to its food…
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