When I began my journey to becoming a chef twenty-five years ago I could have never envisioned a world that would be literally travelling at light speed, with my guests as critics that carry the weight of a seasoned food writer, and a culture of “Foodies” that would turn my entire industry on its head. It seems like just yesterday the produce “dude” at my local grocer gave me a blank stare when I asked him if he had any baby French beans in the back cooler because I didn't see any on display. It was as if I had requested a rare species of Amazonian cactus. READ MORE

Luxury travel and dining have always been associated with fine restaurants and over-the-top menus; however, more and more high-end travelers are craving fuss-free comfort foods, particularly those that use recipes and ingredients rooted in a destination's heritage and culture. At Grace Bay Club, we remain committed to sharing the Islands' unique culinary traditions that showcase the absolute best quality products, all while offering a dining experience that caters to our guests' exact preferences. READ MORE

It is widely agreed that a great team requires great leadership, and I believe that a truly great leader empowers his employees with leadership skills. All of my employees are capable of greatness, and it is my job to cultivate that in-house ability. When cooks are humble, ready to learn, and hardworking, they are on the path to become the next generation of leaders. These are the chefs I seek out and hire because I know they are invested in developing themselves. In the long run, these chefs become the best candidates for promotion. READ MORE

Many hotel guests enthusiastically book rooms online, bypass a front desk check-in with their digital room key, and choose to receive their bill via e-mail in an effort to streamline and control their own experience - and at Hilton we support (and have led the charge on!) many of these innovations. At the same time, human interaction remains the crux of hospitality. And hospitality is, after all, a main driver of guest satisfaction and repeat business in our industry. Year after year the J.D. Power North America Hotel Guest Satisfaction Index StudySM has shown that the number of interactions guests have with hotel staff READ MORE

Over the past several years, many of us have watched with excitement and interest as the fast-casual restaurant segment has continued to boom. More and more, talented chefs with fine dining pedigrees are bringing their skills, creativity, and experience to concepts built around speed, approachability, and volume. Right now, the ability to offer a gourmet experience at all price points is as compelling to restaurateurs and diners alike. READ MORE

Feeding today's guest is not as easy as it used to be, because our guest isn't who she used to be. Guests today are vastly more sophisticated in their knowledge and expectation of dining choices. The world is a more connected place, and many guests are better traveled and exposed to unique and interesting cuisines. To serve today's eclectic, socially engaged and sophisticated guests, hotels and chefs need to get creative, change their thinking and push back some walls - sometimes literally. The fun thing about conference hotels is that they are a different place just about every week with the variety in event business. READ MORE

About two years ago, I started my career at the Chicago Marriott Downtown Magnificent Mile. I came from San Diego, California, the apparent capital of farmer's markets. When I moved to Chicago in late-October, the number of farmer's markets had already begun to taper off and all that was left of the hotel's rooftop garden was the sad remnants of a summer full of bounty. However, I was in for a pleasant surprise. The Chicago Marriott Downtown operates a year-round experience to create food from scratch that gives customers fresh and nutritional options. READ MORE

The foodservice industry is one of the oldest and most important. Consumers from all demographics rely on it virtually every day for sustenance. In fact, in the U.S. alone, it's a nearly $800 billion industry that's extremely competitive, with hundreds of new establishments popping up every year, and much of this new business is the result of increased consumer demand. Consumers want more options. For every practiced chef, there is a collective of guests eager to spend their hard-earned dollars on something exotic and different. They want to experience a bit of culture by way of their next meal, and they want to find it using the latest technology. READ MORE

A key trend in hotel development is making the hotel lobby a destination for guests. Where in the past, the focus was primarily on the guest room, moving forward, brands and independents are looking to transform the lobby into a space where guests can socialize, work, snack and dine. In order for the lobby destination to be both compelling and memorable, the retail design, visual merchandising and food selection need to convey what is special about the location and must work together to deliver a surpassing guest experience. READ MORE

Many hotels are overwhelmed by the thought of putting together a 'buy local' or 'farm-to-table' culinary program when they also have to serve many guests. Where do you start? Should chefs contact all the local farms, breweries, wineries, fish mongers, meat and poultry farms in their area? Should they visit each farm? Many years ago, this was what we did; but with 1,200 meals to prepare, often we would clear out the farmers' goods and still not have enough for what we needed. READ MORE

What does a restaurant look like in 2017? To define what a restaurant is is a difficult process and not an easy thing to do considering that foodservice has evolved so much and comes in so many shapes and sizes. In 2017 restaurants are not even defined for having chairs or tables for diners or even want diners to stay after the point of food purchase and the sale is completed. This is the world of the 'QSR' or 'Quick Service Restaurant' and since it arrived it has changed restaurant culture, our food service experiences on an almost daily basis, and begs the question 'is QSR the new fine dining?' READ MORE

Vegetables are no longer served as garnishes or accompaniments but, center stage in the dining scene in this day. Plate design and bold flavors are more paramount than ever. The “wow” effect is in full effect. Guests are more eager to try something new more than ever before. It is entertainment, so it has to be great and throughout the dining experience. There is a cultural shift happening right in front of our eyes with vegetables. Vegetables have been the unsung heroes of the plate for many decades. That is changing. READ MORE

Good restaurants are often known for something that they do really well. Perhaps they always have the freshest fish, their pasta is handmade, or the service is unparalleled. Travelers who return to a hotel or restaurant they loved on a past visit, frequent their past favorite places because they want to relive their past experience and positive past memories. Restaurateurs face a delicate balancing act in menu preparation when choosing to innovate vs. maintain their status quo and past consistency. What steps can you take to meet the expectations of travelers and regulars alike? READ MORE

In an age where new restaurants are popping up on every corner and shuttering just as fast, the idea of developing an original concept and growing it to a multi-unit business seems next to impossible. In my experience, the most original concepts begin with a blank canvas and a group of passionate individuals. A continued focus on: distinctive consumer experiences, unmatched food and beverage offerings, superior service, consistency, an approachable atmosphere, and constant competitive innovation is what paves the way to success. READ MORE

As hospitality professionals with nearly 5,000 hotels worldwide, we are always looking for ways to be more efficient, effective and cutting edge. It's what our guests expect from us, and it's what gives each hotel a competitive advantage. For us at Hilton, that means making traveling easier and frankly, more enjoyable, with our smart design, authentic hospitality, and innovative restaurant concepts. We know food and drink is an important part of any visit, so we set about imagining how we could help owners deliver creative restaurants efficiently and effectively and drive loyalty and repeat guests. READ MORE

Over the years, there has been a systemic shift in guests' expectations of hotel food and beverage offerings. If you walk into most hotel bars and dining areas today, you may - or may not - be surprised to find hip locals, sophisticated guests and trendsetting staff mingling and socializing over artisanal drinks, selecting a sandwich from the in-hotel gourmet market or enjoying regional cuisine made with locally-sourced, seasonal ingredients. By understanding these diverse needs, we are able to design our properties and develop our food offerings in a way that gives guests choice and control over where, when and what they eat, while they're at the hotel. READ MORE

Because of the various food-related television series, podcasts, and websites, today's guests are certainly more knowledgeable when it comes to the culinary aspect of their visit, whether it is for vacation or attending a meeting. Today, there is no longer a standard formula for group dining and the development of group dining menus, especially when specific dietary requirements need to be addressed. This creates an interesting challenge when creating and developing menus for hotels. However, whether it is a group of 10 or 700, the end goal is the same: Satisfy the needs and wants of each one of the attendees. READ MORE

As so many hotel owners and operators can attest, food-focused travel is on the rise. The trend is unmistakable: more and more hotel guests are selecting destinations and planning itineraries around regional, local, or even restaurant-specific food and beverage options. These guests, referred to as culinary travelers, not only make food and drink experiences a priority during their travels, they are often willing to go well out of their way to make those experiences happen. Experience is the key word here. We are in an experience economy and consumers are placing a great deal of value on the F&B experience. Look at the trend in roof top bars for example. READ MORE

The dining experience in the hotel and resort environment has been changing for decades. Gone are the days when most Americans eat meat and potatoes, and the occasional salad, for dinner. Immigrants from all over the world who settled into the urban areas of our country brought culturally significant dishes that opened up a whole new supply chain of ingredients, and introduced flavor profiles unfamiliar to the food scene. Before this cultural transformation, American families eating out seemed to be more interested in socializing outside of the home than in having a culinary experience. As new foods appeared on the scene, dining out became more focused on exploring new fads and flavors. READ MORE

We, as Chefs, respectfully kick around the terms Hybrid, Old-World, and Artisanal often enough. Chefs know that hybrid, old-world, artisanal, or obscure ingredient usage in dishes bring a particular wow-factor to the plate. Sourcing and utilizing artisanal grains, starches, legumes or vegetables which are under-appreciated and under-utilized, or quite possibly forgotten about over time, is a highlight feature of today's creative chefs, many of whom will grow the ingredients themselves and feature on special menus, unlike any other. READ MORE