Hotel F&B

Menus & Venues

May 2016

Hotel Food & Beverage Leadership Association

Competitive F&B can attract more qualified people to the lodging industry.
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Herb N' Renewal

Hilton’s Herb N’ Kitchen revitalizes revenues and reinvents a hotel staple.

By Michael Costa

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.

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American Metalcraft has added over 300 creative, new products in 2016!

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Drink Service: Instant Gratification

Faced with sudden traffic jams of theater-goers popping in for craft cocktails, Portland's Heathman Hotel needed a way to satisfy them more quickly. Prepped in volume ahead of time, cocktails such as the Huckleberry Mule now flow easily from a tap, giving staff more time to engage, excite, and please crowds of guests. And the Heathman has other ways to speed service.

Hone Your Lobby Retail Savvy

Merchandising a profitable and successful lobby market relies on several important rules of thumb, says Michael Hale, founder, CEO, and creative director of Santa Monica, California-based Retail Rehab.

Five Keys to B&C Pastry Success

Whether producing pastries for events or her hotel's 30,000-square-foot restaurant or the 6,000-square-foot patisserie attached to the lobby, Erica Tomei, executive pastry chef at the Hilton Chicago/Oak Brook Hills Resort & Conference Center, keeps in mind five key principles for success.

Spotlight Recipe

French Toast Stuffed with Nutella®

Golden brioche style bread stuffed with Nutella® and topped with a variety of fresh berries. A delicious twist on a breakfast favorite.
Visit our website for more recipes and tips!

What's New Preview

Fully Collapsible- Multi Level Display

UV-protected.
Water-resistant. Lightweight.

Longer holding time = less waste