How to Make Your Hotel’s F&B Operations Stand Out
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 the hotel’s...
Designing Dining: F&B Strategies are Moving in Bold New Directions
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. Digital disruption...
A Taste of Wine Wisdom from Properties Across the Country
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
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
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
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
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
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
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
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...
