“The first lesson you learn is patience as you hone in on the right flavor,” admits Kevin Clark, head brewer for Peter B’s Brewpub at the Portola Hotel & Spa in Monterey, California, which has found a hit with its Stout Ice Cream, infused with the brewpub’s Stout Resistance and made in collaboration with nearby Kai Lee Creamery. “Now we want to start targeting different profiles.”

"Always be assessing your property to maximize your F&B and event space revenues—that work is never finished," writes Hotel F&B VP Industry Relations Michael Costa, checking in from the Embassy Suites San Francisco Airport Waterfront. He shares photos from what used to be the property’s three-meal restaurant, but is now their most desirable and profitable meeting/event space.