Today’s beverage programs demand more than the classic hits
In the hospitality industry, every drop counts. Beyond building a solid wine list and stocking the regular ingredients for classic cocktails, business owners are pulling in profits...
Hotels can leverage the ancestral diet to upgrade hotel breakfast offerings
By Adam and Larry Mogelonsky
One of the latest dietary trends that has emerged attempts to answer the question, “Before the agricultural revolution, what would our ancestors have...
The breakfast buffet is making a comeback
By Roseline Victoria Vijayakumar
The breakfast buffet, beloved by frequent leisure and business travellers alike, has undergone a massive transformation in the post-pandemic era. Though behaviours seem to...
Dessert and pastry play an important role in hotel F&B strategies
By Danielle Schalk
While sweet treats aren’t always seen as a top priority, dessert and pastry play an important role in creating a well-rounded hotel food-and-beverage strategy.
As Michael...
Hotels adapt to low-sugar trend to enhance the meal experience
By Adam and Larry Mogelonsky
Whereas fat was the scourge of dieting in decades past, today’s nutritional plans and trends such as keto or paleo espouse low-carb and...
A number of factors are shaping in-room dining service
By Danielle Schalk
These days, operating a thriving in-room dining service doesn’t come easily. There are a number of factors shaping this staple full-service offering, including supply and...
Beverage operations in hotels are seeing complete transformations
Beverage operations in hotels have seen a complete transformation in design, menu and customer mix as they reposition themselves as the central hub and place to connect...
Chef-branded restaurants add star power to luxury hotels
For a number of years, boutique and luxury hotels have been forming partnerships with celebrity chefs to elevate the onsite-dining experience and increase revenues. As Canada’s culinary...
Hotel guests are re-embracing the breakfast buffet
The long-awaited breakfast buffet has returned with its resurgence of delectable fare, and the Canadian hotel industry is once again creating breakfast-buffet norms, albeit with several new...
Hotel chef re-think food-and-beverage operations
The past two-and-a-half years have transformed priorities for hotel food-and-beverage operations. Combi- and rapid-cook ovens reigned supreme as the primary focus switched to room service and grab...
