The problem: Guests weren't using room service, resulting in minimal return on Hilton's investment in it. The solution: Herb N' Kitchen, the brand’s ultraflexible lobby venue combining grab ‘n’ go, sit-down, take-away, retail, and a room service reinvention.

"All-inclusive hotel buffets have a bad reputation, with huge amounts of food and very little quality," says Maximo Lopez May, corporate chef for Playa Resorts Management, Hyatt's partner in the Ziva brand. But the all-inclusive Hyatt Ziva Los Cabos wants to reverse that reputation.

FWE developed its new Countertop Cook and Hold Oven for a chain customer that was cooking in typical convection ovens and losing around $1 million a year for every single percentage of loss on their meat. The solution? A customized cook-and-hold system which has reduced the chain's losses without compromising quality. "The yields are extremely high, which creates incredible money savings for a huge chain," says FWE R&D Chef Nate Sanford. The oven's creation is a testament to FWE's ability to customize products for customers. "Down to the specific touch-screen control, we're working with customers so they get exactly what they want."