Davidson Hospitality Group Hosts Preeminent Food & Beverage Summit
The two-day Dallas summit focused on menu profitability, procurement cost savings, and team development for F&B leaders across Davidson's hotel portfolio.
Food & Beverage
JW Marriott Las Vegas Resort & Spa + Rampart Casino Engages Colicchio Consulting to Reimagine Culinary Program
Colicchio Consulting led the $75 million F&B transformation introducing seven new dining concepts including brands from James Beard winner Shawn McClain and Top Chef's Fabio Viviani.
The Hotel Monroe Becomes the First Full-Service Hotel in the US Certified by the Gluten-Free Food Program (GFFP) as 100% Gluten-Free
The Hotel Monroe, a hotel within Hilton’s Tapestry Collection, has officially been recognized as the first full-service hotel in the US by the Gluten-Free Food Program (GFFP) as 100% gluten-free. This certification also is endorsed by the National Celiac Association (NCA).
The Perfect Blend: Holiday Inn Express and Costa Coffee Kick Off College Football Season with Free Coffee
In a bold move to elevate every stay with an exceptional coffee experience, Holiday Inn Express by IHG and The Coca-Cola Company’s Costa Coffee, have announced an exclusive partnership that will bring Costa’s freshly ground and brewed coffee to every Holiday Inn Express hotel across the United States.
Hotel Dining Steps Into The Spotlight: OpenTable and KAYAK Debut The Top 100 Hotel Restaurants in America
Hotel restaurants are no longer just convenient pit stops for weary travelers—they've become destinations in their own right. New insights from OpenTable and KAYAK cement a growing cultural shift: travelers are choosing where to go and stay based on what they want to eat. Nearly half of Americans (47%) say they have specifically booked a trip to visit a restaurant1, and KAYAK data shows a 51% year-over-year increase in the use of KAYAK's "restaurant" hotel filter, highlighting how travel and dining are becoming increasingly connected.2
The Debut of Appellation as an Immersive Culinary Hotel Brand
For hotel brands near the top of the chain-scale, the requirement for creating meaningful experiences that embrace ‘sense of place’ becomes essential. In the constant pursuit of business growth, offering incredible and ‘peak’ experiences becomes essential for driving ADR and ancillary spend. This is what we call the ‘reason to visit’, inspiring word-of-mouth, boosting occupancy rating, and enhancing overall value in various ways.
By Larry Mogelonsky and Adam Mogelonsky
U.S. Hotel F&B Revenue Resurgence: The South Leads, Corporate Groups Drive Growth
In 2024, U.S. hotels are seeing notable trends across their food and beverage (F&B) departments, driven by regional variations, corporate group demand, and strategic responses to inflation. Despite some uneven performance, particularly across regions, a clear recovery is taking shape, with the Southern United States emerging as a stronghold for revenue flow-through and profitability. Here’s a closer look at how the industry is adapting to shifting guest demands, inflationary pressures, and evolving revenue sources.
The Shay Welcomes José Andrés Group as New Food & Beverage Operations Manager
The Shay, part of Destination by Hyatt, is thrilled to welcome José Andrés Group (JAG) as the exclusive food and beverage operations manager for the property, effective September 1, 2024. In this role, JAG will manage all aspects of the food and beverage experience at The Shay, including two new restaurants, in-room dining, the lobby bar, meetings and events.
First Hospitality Grows Management Portfolio Adding Three New Lifestyle Hotels and Seven Restaurants
First Hospitality, a national hotel operating, management, and development company, assumed management and operations of Hotel Ardent, Dayton, OH, Lively Hotel, Oklahoma City, OK, and opened Tempo by Hilton Louisville Downtown NuLu (May 1, 2024) bringing the number of lifestyle properties to 25+ in its overall portfolio of 70 hotels. First Hospitality is set to open and has assumed management of seven new restaurants, bringing the total number to 30+ restaurants in the portfolio, including its first international property, Carnivale Bahamas located on Paradise Island.
Craddock Terry Hotel Shoemaker's American Grille in Lynchburg, VA Wins Distinguished Restaurants of North America Award
The Craddock Terry Hotel, an award winning boutique hotel located in the heart of Lynchburg, is thrilled to announce that their signature restaurant, Shoemaker’s American Grille, has been honored with the esteemed DiRōNA Award of Excellence, further solidifying its reputation as one of Virginia's premier dining destinations.
The Omni Grove Park Inn Unveils Winners of the 31st Annual National Gingerbread House Competition
The Omni Grove Park Inn held its highly anticipated Annual National Gingerbread House Competition™, yesterday which included 200 entries from over 22 states and Guatemala. Contestants spanned across adult, teen, youth and children categories all competing for a chance to win a piece of more than $40,000 in cash and prizes.This year’s winners, the Difficult Dessert Devotees were a niece and aunt baking duo from North Carolina, and it was their third year competing and first time winning the competition. The furthest traveled competitor was Beatriz Mejia who traveled 4,234 miles from Guatemala to participate in this year’s competition.
The Culinary Institute of America Announces New Trustees
The Culinary Institute of America (CIA) named three new trustees to its board during its October annual meeting: Arash Azarbarzin, Kyle Connaughton, and Adam Crocini.
Long Time San Antonio Pearl Executive Elizabeth Fauerso Announces Her New Company
Elizabeth Fauerso, long time Pearl and Potluck Hospitality executive, is pleased to announce her new development and experiential design practice, EBF Development and Design Studio. After 11 years with Pearl and more than 25 years in the strategic practice of creating brands and places that matter, Fauerso is stepping out on her own to work with a diverse range of clients and projects in San Antonio and beyond.
James Beard Foundation® Announces Policy Advocacy Priorities For The Next Five Years
The James Beard Foundation® (JBF) announced today the priorities that will guide its advocacy work through 2028. Championing the needs of independent restaurant chefs and operators, the Foundation will advocate directly for policies that make possible a more equitable and sustainable food system for those in the food and beverage industry and beyond across three pillars: racial and gender equity; sustainability; and industry culture and practices.
Level 8, A First-of-Its-Kind Multidimensional Showcase for Culinary Exploration, Extravagant Entertainment, and Immersive Discovery Launches in Downtown Los Angeles
Immersive hospitality visionaries Mark and Jonnie Houston, in collaboration with Mitchell Hochberg of Lightstone, have launched a first-of-its-kind multilayered concept, Level 8. Revolutionizing Los Angeles' dining and social landscape, this dining, drinking, and entertainment experience features eight distinct and mesmerizing destinations, occupying the entirety of the eighth floor of the recently launched Moxy & AC Hotel Downtown LA, located directly across the street from Crypto.com Arena and the Los Angeles Convention Center.
Florida Jury Awards $5.6 MM For Alcohol-Fueled Pool Party Injury
A Florida jury awards $5.6 million for a spinal cord injury sustained during an alcohol-fueled pool party at the Retreat in Gainesville. According to the Complaint, the Defendant, Retreat at Gainesville, LLC, hosted a St. Patrick’s Day event and provided free beer at the Retreat on March 17, 2017. Promotional materials for the event encouraged attendees to bring their beer and did not mention any age restrictions.
By Preston Rideout, CEO of Rideout Hospitality, Founder of The Dram Shop Experts and Nightclub and Bar Consultant, Cayuga Hospitality Consultants
The Value of Great Servers Straight from a Michelin Server Captain
The onsite restaurant is a hallmark of nearly any great hotel, with customer sentiments towards the former entity reflecting back onto property reviews and, ultimately, guestroom bookings. Within the F&B silo, we glorify the cuisine, the beverage selection, the wine cellar, the décor, the location and the executive chef, but rarely do the servers get their moment in the spotlight. And yet, like a triage nurse who first attends to a desperately ill patient entering the emergency room and is the lifesaving determinant ahead of any doctor’s intervention, server teams are the frontline for success in any hotel’s F&B operation.
By Larry Mogelonsky and Adam Mogelonsky
Wyndham Rewards Unveils Limited-Edition Minibar Stocked with Over a Month of Free Stays (and Snacks too!)
Wyndham Rewards® is on track to welcome its 100 millionth enrolled member this month and in celebration, the award-winning rewards program is giving away the hotel minibar—literally. That’s right: from free snacks to over a month of free vacations, this is one hotel minibar you needn’t be afraid to touch.
Ennismore's Brand Partnerships Studio Announces New Collaboration with The Kraft Heinz Company
Ennismore, the fastest-growing lifestyle hospitality company, today announces a new collaboration with the Kraft Heinz Company. The Ennismore Partnership Studio will collaborate with the HEINZ® brand on a global program inclusive of on-property experiences, activations and digital content in the luxe lifestyle space that highlight the iconic brand's latest and greatest innovations, including the chef-inspired HEINZ 57 Collection® line.
Hilton Chefs Across North America Share Their Favorite Winter Comfort Foods
Those are just a few of the words that Hilton property chefs use to describe their favorite winter comfort foods. When Stories From Hilton put a call out to Hilton property chefs to submit their favorite dishes to warm up to this winter, we were overwhelmed with a range of delectable recipes—from soups, stews and chowders, to short ribs, dressings and even desserts.