Where Have All the Matchboxes Gone?

Where Have All the Matchboxes Gone?

Picture this: I’m dining at an upscale restaurant and when the bill arrives, it comes with a branded matchbox for each person at our table. Twenty years ago, this would’ve been nothing out of the ordinary, maybe even a slightly nicer touch over leaving a bowl of matchbooks at the entrance or on the bar.(…)




Sustainable Hospitality Gets Green Light

Sustainable Hospitality Gets Green Light

Green or environmentally friendly hotels are all the rage right now. And for good reason, too. Our environment needs a course correction and hotels, as leaders of the community, must be examples for others to follow. That, and more consumers are actively seeking out green properties when selecting their business or leisure accommodation. So, how(…)




An Inside Look at 5-star F&B

An Inside Look at 5-star F&B

I’ve long held the belief that you can’t be successful in the hotel industry without a dedicated effort in your food-and-beverage offerings. This is especially true for hotels at the 4-star, 5-star and ultra-luxury levels, where guests are expecting far more from their dining options than just a grab-and-go style outlet. But, like every other(…)




Elevating the Grilled Cheese

Elevating the Grilled Cheese

We are in the midst of a food revolution – or reboot if you will. Chefs all over are taking restaurant staples like hamburgers, sliders, sandwiches, omelets, salads, burritos and tacos and giving them their own personal twists. They are reimagining these basic foods as a foundation for something far more flavorful, something far more(…)




Haute Chocolate

Haute Chocolate

This has been a particularly cruel winter in the Northeast (United States and Canada) — freezing rain, ice storms, blizzards, cold snaps — basically “the works” that any snowscape can offer its inhabitants. A situation as dramatic as this deserves an equally emphatic F&B response. Cold weather? Soup, of course. But what about beverages? To(…)




February – The Month of Hotel Love

February – The Month of Hotel Love

Happy Valentine’s Day everyone! Perhaps it’s too obvious to write about this holiday on the day of instead of weeks or months before, but I’m doing it anyway because there is still time to put into action what I’m about to say. Why must this be celebrated on just one day? Why can’t we use(…)




The Water Cooler Effect

The Water Cooler Effect

Have you ever heard of the phrase ‘Caveman’s TV’? Basically, before people sat on the couch ogling at their favorite film actors, they stared into the orange blazes of a fireplace. And even before we humans had proper housing, for entertainment our Cro-Magnon ancestors would crouch around a hot pit of dancing flames and billowing(…)




In Vino Veritas, Part XIX: From Russia With Vodka

In Vino Veritas, Part XIX: From Russia With Vodka

Not to neglect vodkas from other countries like Sweden, Poland or Ukraine, but today I’ll focus on the chief elixir of the vast nation of Russia. My reasoning is fourfold. First, I’ve never done an “In vino veritas” post on vodka or on Russia — two birds with one stone, so to speak, and just(…)




Nurturing a Hospitality Service Culture

Nurturing a Hospitality Service Culture

Recently, I had the pleasant opportunity of visiting Cornell University in Ithaca, New York and staying at the Statler Hotel located on campus. For those who have never visited this property it is well worth the visit as is the quaint college town of Ithaca (except in winter when the steep hills can get quite(…)




Valentine’s Long Weekend Bonanza

Valentine’s Long Weekend Bonanza

My fellow hoteliers, we have hit the jackpot! February 14 falls on a Friday this year, which I suspect will lead to many people rolling Valentine’s Day into an extended weekend. This is doubly true for us here in Ontario, as Family Day (a statutory holiday) lands on the following Monday, February 17. I consider(…)




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