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Mission: Transition

Restaurant renovations and conversions often appear to be somewhat of a magical transformation process to customers. It’s always a surprise when suddenly, and sometimes without warning, your favorite neighborhood Mexican taquería is completely changed into a high-end American gastro-pub. On ...

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A New Food Philosophy

The words “organic” and “sustainable” are buzz-worthy terms in the hotel industry, with properties focusing on energy-saving installations and eco-friendly building materials. But more hotels are beginning to apply the words to their food and beverage operations as well. Hyatt ...

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Fresh-Brewed Revenue

General Manager Joe Kurth says the Pfister Hotel in Milwaukee had it all: a prime downtown location, a strong local following, a rooftop bar with views of Lake Michigan, a reputation for catering memorable galas and elegant weddings. But one ...

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Digital Dining

In our information-hungry society, technology has rapidly transformed the way consumers make purchases today. And as our methods of communication evolve, businesses must embrace new approaches for engaging with their customers. In the lodging industry, this has prompted many hotels ...

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Against the Grain

When guests have a diet-dependent condition like celiac disease, it takes the fun out of dining if they aren’t confident in the hotel’s chef and kitchen staff. Celiacs manage this lifelong digestive disorder—and prevent uncomfortable, painful, and sometimes debilitating symptoms—by ...

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