Hotel F&B, for Hotel, Resort, and Casino food and beverage professionals, is the voice of the $79 billion North American hotel foodservice industry. The print magazine circulates to nearly 57,000 hoteliers and more than 17,000 hotel properties, management companies, and corporate headquarters locations in the U.S. and Canada.
Hotel F&B reports on profitable and effective strategies in the development, operation, and marketing of hotel foodservice, including but not limited to diverse and ongoing menu creation; destination restaurants and bar/lounge concepts; banquet and catering event planning and execution; 24-hour lobby foodservice including complimentary breakfast buffets; employee and guest service issues and product/vendor selection and purchasing.
All food service outlets in hotels, resorts and casinos are featured, including:
Food Courts & Snack Bars
White Tablecloth Restaurants
Lobby Pantries and Markets
In-Room Guest Amenities
Cafés & Coffee Bars
Corporate Conferences, Conventions, Symposiums
Casual & Family Restaurants
Minibars
Coffee Service, In-room & Lobby
Room Service and In-Room Dining
Concierge & Club Floors
Social Banquets, Weddings, Parties, Galas
Complimentary Breakfast Buffets
Meeting Rooms & Executive Suites
Gift Shops
Bars & Lounges
Employee Cafeterias
Offsite Catering
Poolside Dining
Refreshment Breaks
Published bi-monthly, Hotel F&B has an expert and actively contributing National Editorial Advisory Board and is also a member of many industry organizations.
Hotel F&B National Editorial Advisory Board:
Brian Abel—Corporate Dir of Outlets, Westin Hotels & Resorts
Elizabeth Blau—President, Elizabeth Blau & Associates
Pete Boyd—VP F&B, The Venetian, Las Vegas
Paul Daly—Corporate Dir of F&B, Hyatt Hotels Corporation
Giorgi DiLemis—VP F&B, Gaylord Hotels
Matt Engels—VP Operations, Red Lion Hotels
Richard Faeh—Corporate Executive Chef, Starwood Hotels & Resorts
Steve Hedberg—VP Operations, Carlson Hospitality International
Menze Heroian—VP F&B, Tishman Hotel Corporation
Jean-marc Jalbert—VP F&B, Sofitel / Accor Hotels
Mitch Mehr—VP F&B, KOR Hotels
Alfons Konrad—Sr VP F&B, Four Seasons Hotels & Resorts
Niki Leondakis—COO Restaurants, Kimpton Hotels
Bart Mahoney—VP F&B, Bellagio Resort Las Vegas
Tobias Mattstedt—VP Development, MGM Grand Las Vegas
Sue Morgan—VP Franchise F&B, InterContinental Hotels Group
Vito Palmietto—Corporate Director F&B, John Q. Hammons Hotels
Fernando Salazar—Corp Dir F&B, Omni Hotels & Resorts
Gus Sader—CEO, Hospitality Asset Services
Roger Taylor—VP F&B, Columbia Sussex Corporation
Matthew Von Ertfelda—VP Bars & Restaurants, Marriott International
Brian Yost—VP F&B, Harrah's Entertainment
Doug Zeif—VP F&B, LXR Luxury Resorts
Hotel F&B Memberships and Affiliations:
In 2006, Hotel F&B, in affiliation with The University of Delaware, Smith Travel Research, and Advantage Business Research, introduced the
University of Delaware 2005 Pilot Study of North American Hotel, Resort & Casino Foodservice Market. This inaugural research is the first of its kind to measure the size, scope, and sales volume of the North American hotel foodservice market, including the large banquet and catering component. Click here to view the summary report of this study (registration required).
Hotel F&B Online, at www.hfbexecutive.com, is a global resource for hoteliers, offering unique content, tools, resources and interactive community opportunities, including the recently introduced
Hotel F&B Observer Industry Blog.
Hotel F&B also publishes three electronic newsletters: Banquet & Catering Trends, Hotel Wine Beer & Spirits Update, and Hotel Cuisine & Menus (coming soon). Additionally,
Hotel F&B's digital magazine was introduced in 2007 and serves a growing base of subscribers worldwide.
