Hampton Inn’s successful TREATS pantry concept relies on aesthetics, presentation, unique as well as popular offerings, product-placement, and an efficient inventory control system. At Hampton Inn Madison East, in Madison, Wisconsin, TREATS yielded a $35,000 increase in revenue for the property in its first year of installment.

The Ritz-Carlton Naples wows guests with tastes and tours of their Grow House, a recycled refrigerated/insulated shipping container for growing hydroponic lettuce, herbs, and microgreens, with no soil or sunlight required. "It's extremely energy efficient and allows us to produce a product that is far superior to what we can get from our vendors," says Corporate Executive Chef Rainer Zinngrebe.

David Creamer, executive chef at the Renaissance Arlington (Virginia) Capital View Hotel, says he’s seen $400 to $500 a month in food cost savings with his new frying oil technology, not including savings resultant from cutting waste and fees for cleanup/removal.