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5 Ways Healthy Menus Add Up

5 Ways Healthy Menus Add Up

Offering more local, organic, and healthy fare is better for a hotel’s bottom line than one might think. Here are a few reasons why: 1. You can charge a premium for good-for-you grub. One recent study published in the journal ...

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Think Fresh: Harvest the Benefits of Healthy F&B

Think Fresh: Harvest the Benefits of Healthy F&B

The guests who meet Alan Muskat in their Asheville, North Carolina, hotel lobby at 10 a.m. are in for a different experience than most travelers wandering downstairs for breakfast. There’s no ordering coffee or lining up for a buffet; instead, ...

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New GM Revamps F&B Concepts at The Vinoy

New GM Revamps F&B Concepts at The Vinoy

When Barbara Readey took over the general manager position at The Vinoy Renaissance Resort & Golf Club in St. Petersburg, Fla., last March, one of her first objectives was to ramp up its food and beverage efforts. During Readey’s past ...

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Kimpton Unveils First Culinary & Cocktails Trend Report

Kimpton Unveils First Culinary & Cocktails Trend Report

SAN FRANCISCO—Pickled, fermented, and smoked dishes, exotic chilies, craft vinegars, and savory desserts continue to rise in popularity among diners, while at the bar, house-made bitters, barrel-aged “brown” spirits, unoaked Chardonnay, and Tiki-themed drinks will be the cocktails of choice ...

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