Topic: Food & Beverage

Benchmark joins less-plastic movement

Wednesday, December 5, 2018

Benchmark, a global hospitality company, is initiating a program to reduce the use of plastics in all 80 of its hotels, resorts and conference centers.

Aparium Hotel Group names executive team for Topeka's Cyrus Hotel

by Elliott Mest

Friday, November 30, 2018

The 109-room Cyrus Hotel, the first upscale independent hotel in the Kansas city, is slated to open in early 2019.

Blacksheep redesigns Quattropasi al Pescatore in Sardinia’s Hotel Cervo

by Mick Tan

Tuesday, December 4, 2018

The restaurant is the first in a five-phase update for the hotel. The interior spaces use monolithic travertine blocks for the new bar, fish counter and host desk.

Key strategies help hotels boost F&B profit

by Lance Simmons, Avendra

Wednesday, November 21, 2018

It’s not always easy to understand the value and impact of a single dollar, but it has an enormous impact on a hotel’s top and bottom lines.

Toby Lent joins Washington, D.C.'s, Hay Adams as director of catering

by Elliott Mest

Monday, November 19, 2018

Lent most recently served as director of catering and private events at the Peninsula Beverly Hills in California.

Andrew Litherland named executive chef at California Ritz-Carlton

by Elliott Mest

Wednesday, October 24, 2018

Litherland began his career at 11 years old, when he roasted and carved lamb and other New Zealand specialties at a local catering company.

Adam Howard joins Park Hyatt Washington, D.C. as executive chef

by Elliott Mest

Thursday, October 11, 2018

Howard will helm the Park Hyatt's Blue Duck Tavern, bringing 16 years of experience to the position.

InterContinental San Diego officially opens

by Elliott Mest

Tuesday, September 18, 2018

Portman Holdings owns the 400-room hotel overlooking the San Diego bayfront, and IHG manages it.

Rosewood San Miguel de Allende adds Vincent Wallez as executive chef

by Elliott Mest

Monday, September 10, 2018

Wallez previously served as the executive chef at Grand Velas Los Cabos (Mexico) resort, where he oversaw five fine-dining restaurants.

Follow purchasing trends to serve F&B savings

by Cory Dellinger, Avendra

Monday, August 27, 2018

While kitchens focus on creating the trendiest menus, hotel purchasing departments should focus on sourcing now-in-demand products at the best prices.