Hotel F&B

Hotel F&B Trends

October 2015

Cork Values

St. Regis Monarch Beach finds cost-free cork recycling partnership with ReCork

By Denny Lewis

The St. Regis Monarch Beach collects more than 500 natural corks per month from wine sales. A partnership with ReCORK has put them to great use. ReCORK teams with partners such as SOLE, a Canadian footwear company that grinds up old corks and uses the granules to replace petroleum-based materials in manufacturing its shoes. (click to read more)

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Breakfast Briliance

With 163 properties under 22 brands in 21 states, White Lodging rolled out its new breakfast setup in May 2013, with a far-reaching impact—not only geographically, but by improving the overall guest experience from start to finish. This is particularly important for morning buffets, says Giorgi Di Lemis, VP of F&B for the hotel management company. “Breakfast is when the guest decides if he wants to come back for lunch or dinner.” Click to read more.

Breakfast: Any Order, As Long as Its Legal

"It's extremely important to get breakfast right, the first time," W Dallas GM Darryl Jett says. "Whatever/Whenever isn't just a buzzword, it's a service promise we deliver to customers 24/7." As long as it's legal, the hotel will fulfill any request, even if unusual. Click to read more.

Announcing the Hotel Food and Beverage Leadership Association

Hotel F&B announces the Hotel Food and Beverage Leadership Association (HFAB), a new industry membership group exclusively devoted to food and beverage service within the hotel industry. Click to read more.

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