via Elysian Chicago Unveils 2 Distinctive Restaurants – 6/18/2009 1:37:00 PM – Hotels.

“We brought a number of ideas that connected the hotel to Boston,” says Paul Bentel of Bentel & Bentel Architects and Planners, the firm that’s designing the interiors of the new hotel. “One of those, the idea of a garden, morphed into virtual garden. We essentially tried to take the spirit of the garden as a fresh, lively, livable environment and translate that in a contemporary way.”

via DESIGNW Hotel bar to bring the outside in – June 18, 2009 Thursday – HOTELS.

Lifestyle Holidays Vacation Club, Puerto Plata, Dominican Republic, names Fadi Hamad director of food and beverage. Hamad has chef and catering director experience from Abu Dhabi and Dubai, France, Italy, Indonesia, Malaysia, Mexico, the Bahamas and Turks and Caicos.

Elegant Hotels Group names Norman Grant executive chef of Tamarind Cove Hotel and The House in Barbados. Grant joins Elegant Hotels Group after spending the last 14 years as executive chef and catering manager at the Barbados Beach Club.

via F&B People on the Move – June 2009 – 6/24/2009 2:54:00 PM – Hotels.

As guests arrive at the airport, they will be offered a special late-night menu from the hotel’s private car service. Guests can then place an order with the driver and meals will be presented upon arrival at the hotel.

The Restaurant’s late dining menu includes Bel-Air smoked salmon, a spring vegetable omelet, a classic Bel-Air cobb salad, penne pasta pomodoro with fresh basil, and crème brulee, among other options.

via Hotel Bel-Air Offers Late-Arrival Dining Menu – 6/24/2009 2:57:00 PM – Hotels.

On offer from June to August at the hotels’ O’H American Grill, Red Bar, JAXX Bistro and JAXX Lounge outlets, guests can choose from various flavored teas for US$4.25, including:

via Hyatt Puts Fresh Twist On Iced Tea For Summer – 6/25/2009 9:06:00 AM – Hotels.

Chef B.J. Smith and his team have taken unconventional routes on many classic comfort food dishes for the all-day dining restaurant’s menu. This includes a hot dog flight (Chicago-style, New York-style and Portland-style), a soup flight (tomato, split pea and potato leek) and a PB&J Monte Cristo.

via ‘The Original’ Diner Opens At Portland Courtyard – 6/25/2009 9:15:00 AM – Hotels.

via Famed Blue Room, Sazerac Bar Re-Open In New Orleans – 6/25/2009 9:57:00 AM – Hotels.

via Spotlight On: Scott Siebert, Resort F&B Guru – 6/25/2009 12:16:00 PM – Hotels.

via Denihan Leverages F&B Partnerships – 6/25/2009 3:01:00 PM – Hotels.

via Why Twitter matters to foodservice – FohBoh.

The days of “I told you to do it, so do it,” are as far removed as last week’s garbage. Somewhere in a heap of discarded ideas are the management styles of the 70′s 80′s and 90′s. Today’s successful managers are playing by a whole new set of rules. Rules because if ignored or dismissed, certain consequences are awaiting. Choose not to obey the new rules of engagement and get ready to face the new employee.

via New Rules of Engagement for Today’s Restaurant Managers – FohBoh.

via How did you get so Damn Smart? – FohBoh.

via Time…… The Biggest Deal Breaker In Recruiting – FohBoh.

Sure enough, with the news that the first, Aujourd’hui in the Four Seasons Hotel would close its late this month with the space to hence be used for private privates, many began wailing that the sky was falling.

The news was hardly old when word came from high-end operators Christopher Myers, Michael Schlow and Esti Parsons that their seafood concept, Great Bay, in the Hotel Commonwealth would also shutter its doors.

Immediately came more twittering – literally and figuratively – and wailing that the restaurant had ‘failed.’

via OMG, the sky is falling again! – FohBoh.

via Stimulate the Growth of Your Check Averages with Online Ordering – FohBoh.

via Top 5 Things to Consider Before Buying Your Next POS – FohBoh.

What I don’t immediately tell the owner or manager is that the problem almost always lay with them. Getting my foot in the door to ‘train the staff’ gives me an opportunity to assess what are the root causes of whatever gap exists between what is actually happening and what the business needs to have happen. It’s a lot like a doctor looking at various symptoms and diagnosing the disease. In most cases, poor service is the symptom, not the disease.

via Who needs training? You or the staff? – FohBoh.

Now, I’m all for cutting costs, but if you want to reduce your marketing expenses, you need to be smart about it.

I am showing you here three easy steps that you can follow to eliminate wasted restaurant marketing expenses. Not only you will save money in marketing, but also you can rest knowing that you are investing your hard-earned money in the best possible way to bring new clients to your restaurant.

via Three Simple Steps to Improve Your Restaurant Marketing – FohBoh.

via Marketing Your Eco-Friendly Restaurant…Without Greenwashing! – FohBoh.

By combining a passion for the classics of European wine and food, an emphasis on hospitality and a reliance on local farms, the owners of Hendersonville’s newest wine bar aim to create a unique experience for their clientele.

The recent addition of a larger selection of food offerings to their old world wine bar is cause for celebration among those who have discovered this gem of an establishment.

via Check out the new ‘Vue’ | BlueRidgeNow.com | Times-News Online | Hendersonville, NC.

# Granulated sugar 13 oz / 369 g

# Egg whites 13 oz / 369 g

# Cake flour, sifted 12 oz / 340 g

# Confectioners’ sugar as needed

via Ladyfingers : CIAProchef.com.

Once considered déclassé, cocktails that feature beer are gaining converts as bars across the country serve up their own specialties

via Gimme a lager on the rocks with a twist – The Globe and Mail.

In fact, he’s put his money where his mouth is—as have the customers who have flocked to his GustOrganics restaurant in New York City since its opening in early 2008. It’s the first certified-organic restaurant in New York state and the first in the country to use 100% USDA-certified-organic ingredients. In November, Gonzalez added a bar, also the first to be USDA-certified organic.

via PAGES (55-61) June 2009 – Sommelier Journal.

Capsules made using green tea extracts called polyphenols lowered levels of proteins that tumors use to grow, the researchers found.

via Green tea could delay prostate cancer: U.S. study | Health | Reuters.

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In an experiment of one, Dr. Kessler tested his willpower by buying two gooey chocolate chip cookies that he didn’t plan to eat. At home, he found himself staring at the cookies, and even distracted by memories of the chocolate chunks and doughy peaks as he left the room. He left the house, and the cookies remained uneaten. Feeling triumphant, he stopped for coffee, saw cookies on the counter and gobbled one down.

via Well – How the Food Makers Captured Our Brains – NYTimes.com.

via Gordon Ramsay: 3 salmon recipes | Gordon Ramsay | Food and Drink – Times Online.

He searched the Internet in vain and realized there wasn’t much information online to help locate small farms.

via Boise man’s hobby turns into Locavore Network | The News Tribune – Thrifty Living | Seattle-Tacoma News, Weather, Sports, Jobs, Homes and Cars | South Puget Sound’s Destination.

via Peerless pork – OregonLive.com.

via Cooking Thai Food With a Master – The Atlantic Food Channel.

via R&I’s Top 100 Independent Restaurants – 4/1/2009 – Restaurants and Institutions.

via Social-Media Marketing for Restaurants: 10 Tips – 6/5/2009 11:03:00 AM – Restaurants and Institutions.

Vegetarian chef Rachel Carr sees that statistic as indicative of a significant change in attitudes toward vegetables by both consumers and chefs. Those fresh vegetables that are so sought after (and sometimes even fought over) at farmers markets have moved from side-dish status to main attractions.

via Menu Trends: Vegetarian Cuisine’s New Self-Confidence – 6/17/2009 – Restaurants and Institutions.