Hotel F&B Magazine - Cuisine & Menus

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Topics & Features: Cuisine & Menus
Hotel Cuisine & Menus Newsletter Current Issue Previous Issue Cuisine & Menus Feature Stories July/August 2007: A Balancing Act Discover the thinking behind Hyatt’s new Stay Fit Cuisine. May/June 2007: A Fresh Start Wyndham’s signature breakfast program—a buffet with tableside service—feels homecooked, yet is precisely orchestrated. May/June 2007: Coffee is the New Wine What we need to know about coffee now. March/April 2007: Cheese, Of Course Educating servers and guests on cheese grows profits. January/February 2007: The "Poste" Man Delivers Chef Robert Weland's seasonal philosophy. January/February 2007: Everything Stops for Twilight Tea An evening tea at the Fairmont Empress catches on.
Cuisine & Menus Extras & Galleries (Registration Required) 2007 W orld Tea Expo Winning Recipes Drak e Hotel Menus FireLake Seasonal Menus and Promotions Fairmont Empress Scones Recipe Chef Frederic Morineau's Photos & Farm Tasting Menus Recipes from Hilton's Eat Right Healthy Eating Initiative
Menu Trends and Guest Preferences September/October 2007: Hot Trends & Cool Beverages July/August 2007: Salads, Left Side of the Menu May/June 2007: Breakfast Trends March/April 2007: Kids' Menus January/February 2007: Offsite Catering Drivers For more information on the studies referenced above or on other issues related to away-from-home eating and drinking, please contact David Henkes at 312-506-3927 or at dhenkes@technomic.com