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Hyatt Regency Minneapolis Creates Kosher Kitchen

Hyatt Regency Minneapolis Creates Kosher Kitchen

During the recent renovation and expansion of the Hyatt Regency Minneapolis that added an additional 20,000 square feet of event space to the downtown convention-center property, the culinary team saw an opportunity to expand its offerings to accommodate its Jewish ...

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Farm-to-Table Fuels Guest Satisfaction

Farm-to-Table Fuels Guest Satisfaction

Food is an integral part of the guest experience at the Ocean House. That’s why the Thursday before a bustling Memorial Day weekend, finds Executive Chef John Kolesar eagerly gearing up for the summer season. The luxury property, located in ...

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Hotels See Local Sourcing Pay Off

Hotels See Local Sourcing Pay Off

The menu at the Elements on Level One restaurant in Herndon, Va., reads like a guidebook to the surrounding area. The Meyer natural strip steak comes from Duck Farms in Madison, Va., the handmade goat cheese from Firefly Farms in ...

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Trimming the Fat

Trimming the Fat

When Cambria Suites owners expressed concerns that they weren’t making money on food and beverage, the brand realized it was time to create a new program that would decrease costs, improve the guest experience, and turn the restaurant into a ...

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From Scratch

Finding the perfect hotel-restaurant match involves soul searching, “first dates,” compromise, and trust, in order to build a healthy and successful business relationship. “Without the trust that you’re both in it for the same reasons with the same objectives, then ...

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