How to Make Your Hotel’s F&B Operations Stand Out

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Pre-pandemic, the operative model for many hotels was to generate core earnings through the rooms division, with more-or-less break even or slightly positive support from...

Designing Dining: F&B Strategies are Moving in Bold New Directions

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The time-honoured traditions of room service and the in-room minibar are being shaken (and stirred) as new models for food-and-beverage service come into their own....

A Taste of Wine Wisdom from Properties Across the Country

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HYATT REGENCY CALGARY Before arriving at the Hyatt Regency Calgary, general manager Amy Johnson spent 10 years building Hyatt’s corporate wine program. “We see the wine program as...

A Look at Trends in Hotel Banquet and Catering Menus

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Younger guests, ethnic travellers and environmentally conscious corporations are inspiring a shake-up in traditional banquet and catering menus. Lifestyle changes are driving healthier options, such as vegetarian,...

Hotels are Offering a Modern Take on Breakfast and In-Room Dining

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We know breakfast is the most important meal of the day — especially for hotel guests. Although many guests would rather “grab and go” than linger over...

Why Rooftop Gardens are Creating Buzz

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As properties move toward sustainable practices, they grow gardens, making use of the only space they have available in their mostly urban environments — the roof. Many...

How Hotel Bars are Crafting Unique Experiences to Entice Guests

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The trend in hotel-bar design has moved away from generic-looking hotel lounges serving merely the wayward traveller, to bars featuring unique themes that cultivate experiences. Not surprisingly,...

Serving Up Taste of Place

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Canada is a land of distinct regions, each with its own landscape, colours and flavours. These qualities can keep people coming back year after year to recapture...

Why Hotels Are Taking a Closer Look at F&B Offerings

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Canada’s foodservice sector is a challenging one in which to thrive, so why would a hotel want to pour resources into its F&B options when there are...

Hoteliers Are Taking F&B to the Next Level

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On a typical Saturday night, Toronto’s Thompson Hotel is busy — and not just because a ton of guests have checked in. The Lobby Bar buzzes with...