While Margaritaville Hotel Nashville has always provided a paradise-like experience, the COVID-19 pandemic compelled us to become even more of an urban oasis for our guests. Our staff has found creative ways to customize meetings and events, bounce back from shortages by utilizing local food vendors and stay flexible according to the changing needs of our clients and guests. READ MORE

At Eat.Drink.Sleep., careful consideration of the guest's perspective provides new answers to Food & Beverage challenges. Today's Hotel F&B operators must understand and respond to guest expectations, both systematically and in the moment, to successfully balance expectations with operational realities. Great hospitality is provided by individuals and supported by technology. READ MORE

Hotel food and beverage is entering a period of change that has not been experienced in living memory, firstly by necessity and lastly via the need for creativity and a drive to change the vision, guest experience and service elevation in ways that have not been achieved previously. Whether ready or not hotel operators are responding to a very different guest desire, in ways that were not imagined, which means all traditional strategies will change. READ MORE

Food service operators have always been resilient, and hotel food and beverage service is no exception. The COVID-19 pandemic was one of the greatest challenges for food service operations in living memory for hotel and food service operators, adapted their practices accordingly. As the recovery is underway, which pandemic food and beverage service practices should remain, and which should be discontinued? READ MORE

With sustainability as a popular topic in the food and beverage industry, seed-to-table dining initiatives are on the rise. Seed-to-table dining means a food and beverage program utilizes an on-site or nearby garden to source their ingredients. Led by Executive Chef Adam Haverland, the JW Marriott, Anaheim Resort's food and beverage program utilizes their onsite garden for ingredients in their F&B program. READ MORE