Food and Beverage Report

Too Many Cooks
A state-of-the-art kitchen is the engine of any restaurant and will consume a large portion of the budget.

---

Pleasure Seekers
For award winning sommelier Enrico Bernardo and Jean-Luc Naret, the director of Michelin Guides, a good wine cellar is vital.

---

Whose Kitchen is it Anyway?
This autumn, two top hotel restaurants are scheduled to open in London, each one taking a very different approach to success.

---

Mixmasters
Phin Foster meets two men reinvigorating hotel cocktail culture; Robbie Bargh and the Hemingway Bar’s Colin Field.

---

Meet the Michelin Man
In an age of online reviews, a Michelin star is still seen as the gold standard of restaurant quality.

---

Natural Selection
Organic food is making its mark on UK menus as hotels cater to a growing demand for healthy and tasty cuisine.

---

Best of British
Locally sourced ingredients are becoming the plat du jour, says William Cowpe of The Goring in London.

---

Catering to Guests' Appetites
Guests are demanding more from their all-inclusive packages, particularly in the food & beverage area.

---

Star Attraction
Rebecca Burgess looks at who’s cooking up the perfect recipe in hotel kitchens around the world.

---

Life's Little Luxuries
Overpriced sparkling wine and salted peanuts are no longer making the grade in the mini bars of luxury hotels.

---

Three of the Best
In the twenty-first century guests are more demanding about the food they eat and their diet.

---

Raising the Bar
Hotel bars are attracting a younger, more discerning urban clientele in addition to their guests.

---

Vintage Hospitality
Wine drinkers today are no longer satisfied with a warm glass of house white from their hotel bar.

Home | New On This Site | Special Features | Industry Projects | Products & Services | Jobs & Careers | Newsletter | Client Area | Contact Us | Advertise