Fine dining is now more approachable and authentic, sometimes interactive and educational, marked by high-caliber cuisine. And, although a concept may feel relaxed, don’t mistake an air of nonchalance for inferior or sloppy offerings.
Banana mousse, Froot Loop pancakes, and more contribute to the success of the breakfast menu at the Original "Dinerant" restaurant at the Sage Courtyard Marriott in Portland, Oregon. It's part of the appeal of a restaurant that maintains the image of being an independent venue, and that's just what the the hotel wants to convey. Click to read more.
Good listening brings event business to the Four Seasons Hotel Houston, which has developed a reputation for delivering on unusual concepts. A group booked its annual 350-guest December holiday party with the hotel and made a special request. The team took it in stride and gave them exactly what they wanted. Click to read more.
"You must be laser-focused on the customer, from the moment they enter your business until they leave," writes Steve DiGioia, director of banquets, Crystal Springs Resort, Hamburg, New Jersey, on the Hotel F&B Observer blog. Doing so, DiGioia says, requires putting your own interests and problems aside long enough to focus on the task at hand: serving the customer. Click to read more.
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