Social interaction, service, and guest engagement were severely compromised when Portland’s Heathman Hotel tried serving handcrafted cocktails amid the fast and furious influx of show patrons from nearby arts venues. With the help of Liquid Kitchen’s Kathy Casey, the Heathman Restaurant & Bar’s new approach is a case study in how to make bar service speedier and more efficient in multiple relatively small ways. Click to read more.

We recently asked Los Angeles-based event pro Nina Storm about what hotels can do to improve client satisfaction and avoid planning faux pas. Here, Storm offers practical tips using real-life examples from her own experience. Click to read more.