On-Trend Newsletters Three new bulletins for hoteliers involved in food and beverage service
Introducing quarterly newsletters to keep you on top of peer activity, latest trends and competitors’ programs.
Banquet & Catering Trends contains the best new ideas in hotel, resort and casino catering. It features hotels and hotel companies nationwide, covering banquet set-ups, refreshment break ideas, trendy special event menus, banquet tabletop and buffet set-ups and more, designed to assist the creation of great events within hotels. Click here to view the current issue or subscribe.
Hotel Cuisine & Menus focuses on acclaimed and successful menus in all areas of hotel foodservice, from hotel signature restaurants to banquets and catering, addressing guest and customer preferences. Click here to subscribe.
Hotel F&B Observer Hotel food and beverage professionals share experience, skills and commentary. These hotelier blogs reflect a variety of unique career perspectives and real-life workplace stories, observations and opinions.
Back Issues Online Library Hotel F&B's Back Issues Online Library features stories encompassing the art, operation and profitability of hotel food and beverage service. Articles cover hotel banquets and catering; in-room dining and room service; hotel restaurants, bars and lounges; hotel cafes and coffee bars; lobby foodservice outlets; in-room amenities, coffee service and refreshment centers; poolside dining; complimentary breakfast buffets and much more.
Extras & Galleries Examples of successful F&B programs created by fellow hoteliers across the country. View hotel banquet and catering event photos, hotel table decor, hotel restaurant trends, room service and banquet and catering menus, hotel wine and cocktail programs, server training materials, new hotel products and vendors and many other resources. These tools are designed to complement and enhance your Hotel F&B magazine reading experience (registration required).
A $79 Billion Industry This groundbreaking study, conducted by the University of Delaware's school of Hotel, Restaurant and Institutional Management, explores the scope and size of North America's Hotel, Resort & Casino food and beverage operations, providing valuable hotel F&B market data and statistics. The research findings include data on average annual covers, sales volume and daypart information for hotel restaurants, banquet & catering, hotel bars & lounges, room service, minibars and in-room refreshment centers and hotel foodservice outlets.
Who's
behind Hotel F&B? Celebrating its Fifth Anniversary in 2007, Hotel F&B magazine employs more than 35 management team members and freelance editorial contributors. Additionally, Hotel F&B is proud of its National Editorial Advisory Board, which comprises many of the industry's top food and beverage professionals. Our members represent the world's most F&B-innovative hotels, resorts and casinos, management companies and hotel chains.
Hotel Del Coronado's Alfonso Espinoza and his dishwasher
Reader Picks Product Testimonials Read about hotel purchasing experiences and vendors' feedback on a variety of hotel foods, ingredients and condiments; labor saving, fast prep, and gourmet specialty foods; kitchen equipment, uniforms and tableware; beverages, including beer, wine and spirits; and many other areas of hotel foodservice purchasing.
