Quality is not just about the food on the plate – it’s about the entire experience. Here’s how to plan and cost menus to ensure that your guests leave satisfied and impressed.
John Wise joins Marcus Hotels & Resorts as Vice President of Food and Beverage
With an eye toward expanding the excellence of its contemporary culinary operations, Marcus® Hotels & Resorts, a nationally recognized owner and management company and division of The Marcus Corporation (NYSE: MCS), today announced that highly regarded restaurateur John Wise has been appointed vice president of food and beverage.
Derrin Abac is the new food & beverage director in Hotel Wailea
Derrin Abac has joined Hotel Wailea, Hawaii’s only Relais and Châteaux property, as Director of Food and Beverage to lead the resort-wide culinary team including The Restaurant at Hotel Wailea, the property’s acclaimed signature restaurant, and Birdcage Bar, an open-air lounge concept with dramatic island views.
Hospitality software frontrunner Agilysys receives three awards for mobile food & beverage
Top gaming organizations recognize Agilysys for amplifying Return on Experience (ROE) through guest conveniences, technology interconnectivity, and gaming industry expertise
AHC Hospitality Hires Adam Tanner as AVP of Food & Beverage
 AHC Hospitality announces the appointment of Adam Tanner to assistant vice president of food and beverage, where he will oversee the restaurant and catering programs of AHC Hospitality’s hotels, including the historic Amway Grand Plaza, Curio Collection by Hilton, and the JW Marriott Grand Rapids, in downtown Grand Rapids’ Hotel District.
Becoming a greener restaurant in just two steps
Do you want to become an eco-responsible restaurant but don’t know what measures to put in place without interfering with your work?
Economy properties as guestroom vending machines
Vending machines replace the need for a cashier or any other form of staffing besides restocking and maintenance. Can hotels be the same?
Hotels are filling up. Guest stomachs, too.
There’s an open secret amongst hoteliers: They love the ‘B’ in F&B. The ‘F’? Well, there’s another word that starts with an F they often used to describe it.
8 food and beverage trends to try at your hotel
Following new F&B trends is good for your bottom line – here are the new tendencies you should embrace at your hotel.Â
IDeaS RevPlan Total Revenue Forecasting Module piloted by Loews Hotels
Hotel brand embarks on a journey beyond rooms revenue management toward total profit optimization with IDeaS.
