Hot Schedules

NOVEMBER 3, 2021

Finding innovative ways to incorporate novel foods into your menu sets your properties at the forefront of healthy dining. Source eco-friendly products where possible, and look at implementing onsite produce gardens and/or composting. Plant-based options are a must on any menu from bed and breakfasts to five-star resorts.

Hotels 148

Hotels 2022 Menu Tip Distribution 148

Modern Restaurant Management

FEBRUARY 14, 2020

“We have the opportunity to produce wines from many of the finest vineyards in the world, following the most efficient sustainability practices, while enabling our production team to utilize the newest technologies. ” “Thurgood Marshall College Fund President & CEO, Harry L.

Back of House 131

Back of House Hotels Leadership Design 131

EATER

SEPTEMBER 1, 2021

The Napa Valley farm and food producer helped pioneer California’s olive oil industry in the 1990s, and began making artisanal unfiltered vinegars with grapes from nearby vineyards in the early 2000s. She loves compost, em dashes, and eating too many plums. The laser-focused flavors weren’t just uncommon — they were unheard of.

Consumer Goods 90

Consumer Goods Email Marketing Compost Point of Sale 90

Modern Restaurant Management

NOVEMBER 2, 2020

According to Deloitte’s new report, “ The Restaurant of the Future Arrives Ahead of Schedule – Time to Get on Board ,” as consumers place a premium on convenience and favor digital connections, a new focus on safety has amplified those demands and accelerated restaurant roadmaps for innovation.

2020 221

2020 Mobile Ordering Hotels Food Safety 221