Hotel F&B

Hotel Banquets & Catering

September 2015

_ _

Communication Breakdown

Pro tips for bridging the gap between chefs and clients

By Michael Costa

Kevin Klein, assistant GM at the University Plaza Hotel & Convention Center in Springfield, Missouri, has seen firsthand how a chef and client can develop poor communication. In this Q&A, Klein offers his expertise on how to bridge that gap, which can ultimately mean thousands of dollars in revenue and return bookings for a hotel. (click to read more)

_ _

Request your New 2015/2016 Serving Solutions Catalog

You Might Also Be Interested In...

A New Morning Model

MGM Grand Detroit decided to give its breakfast service a little sense of action by moving its main breakfast service away from the buffet to a new venue. Hotel F&B talked with VP of Hotel and F&B Operations Marc Guastella and Director of F&B Operations Keith Schofield about the change. Click to read more.

Shareable Menu Ups Revenue 50% (With Video)

When FelCor Lodging Trust purchased the historic Fairmont Copley Plaza in 2010, they inherited the 175-seat Oak Room, an F&B space that dates back to 1912. After a seven-month, $5 million top-to-bottom makeover, the OAK Long Bar + Kitchen reopened and was a hit: revenues increased by 50%, and covers rose by nearly 300%. Click to read more and watch video.

Blog: Éclairs as Social Media Butterflies

Our July/August 2015 cover story looked into how Starwood’s Le Méridien hotels unlock destinations through localized signature éclairs. Here's more insight into the marketing power of the program. Click to read more.