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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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2012 Innovators: Chef Jose Garces

2012 Innovators: Chef Jose Garces

Creative partnerships within the hotel industry can translate to innovation at its best. Just ask “Iron Chef” Jose Garces, renowned for his modern interpretations of Latin and Hispanic cuisine in his 15 restaurants in five U.S. cities. In the last ...

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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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Casual Dining

To meet consumer demand for value, transparency and high quality, fresh food in a fast-casual environment, Hilton Worldwide is introducing new food and beverage concepts for its full-service brands—Embassy Suites, DoubleTree, and Hilton Hotels & Resorts. “People are more savvy ...

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