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Menu Trends: Variety vs. Quality and Consistency

An upcoming feature in Hotel F&B will delve into Holiday Inn's new F&B direction and its C.A.S.H. training program. While talking with Eric Lent,...

Beverage Trends: King David’s Wine Bar List Exclusively from Israel

Israeli luxury hotel the King David has opened the Wine Bar, an addition to the hotel lobby's Oriental Bar, showcasing a wine list comprised...

Engaging Culinary Creativity for Thoughtful, Healthy Kids’ Menus

Underway since June, the Mission Delicious competition has engaged Westin culinary talents from around the globe; finalists will be announced this month. The competition...

Five-Star Service Still About Engagement

As GM at Stein Eriksen Lodge in Park City, Utah, Dan Flick was in charge when the Mobil Travel Guide raised the hotel’s rating...

Features: Articles from recent issues

Wine Tuned

A core wine program can be tricky to apply across multiple properties, brands, and locations. But that's what many management companies and owned-and-operated (O&O)...

Santa Maria Magic

Five years ago, a television production company approached the Alisal Guest Ranch & Resort in California's Santa Ynez Valley in hopes of hosting a...

Token it to the Streets

The age of advising children not to take wooden nickels is over. Primarily known as a Canadian company, JHM Hotels opened its first stateside hotel...

What's Working in Hotels?

Coffee Success and Satisfaction Through Custom Control

Guests want a quick, fresh, customized cup of coffee. Optimize profit and guest satisfaction with these six...

Dessert is How You Finish a Meal

That straightforward, perhaps basic observation is from Michael Vlasich, executive chef at the Indianapolis Marriott...

Influence. Inspire. Impress.

Embrace trends within your space! By Sanat Dickson, Communications, IHS Global Alliance “Flexibility within our space is...

Premium Meats » ‘Cue it Up Your Way

Hormel Foods has long believed in the power of barbecue. So much so, they set...

Revenue Rising

Didier Lailheugue has tried it all. As Executive Chef at the InterContinental Buckhead Atlanta, he...

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