Hoteliers are experiencing the food and beverage industry change right in front of them. With a focus in understanding a target market, personalization, driving sustainability, convenience and an increase in digital technology, these trends contribute to further maximize return on investment and also where it matters most?-enhancing our guest experience. In this article, we share five trends that not only redefines the food and beverage industry, but helped Bethesda North Marriott Hotel and Conference Center transform the food and beverage paradigm. By understanding consumer shifts, we must be able to adapt and apply best practices to deliver these excellent guest experiences. READ MORE

Patrick Hildebrandt, Executive Chef of Valencia Group's Texican Court, talks about how the future of hotel food and beverage requires a shift to new preferences and palates. In "Hotel Food and Beverage Trends: Eat, Drink, Repeat," he discusses local sourcing and what it means to different people; the importance of fresh produce and healthier eating; dairy-free substitutes, ice cream, the all-mighty white mushroom and how celtuce is the new kale; special diets; preferences of Millennials and Generation Z; storytelling through food and beverage; and how social media is shaping the future of hospitality. Texican Court is the 152-room retro-inspired motor court concept in Irving, Texas' Las Colinas Urban Center located across from the Irving Convention Center and Toyota Music Factory. READ MORE

Wellness travel is taking tourism by storm. Growing year-over-year at twice the rate of the global tourism industry, hotels and destinations can't afford to ignore this trend if they are to remain competitive. A place on the field requires a full grasp of the niche traveler's scope of demands. The wellness experience permeates the traveler's daily existence: From their dining choices and sleep habits to their state of mind and spirituality practices. Hotels and destinations that leverage this holistic mind-body movement have an opportunity to better profitability, attract new travelers and potentially build greater brand loyalty. READ MORE

It is undeniable that technology has had immeasurable impact on the world of food & beverage. Suddenly, there is an energetic drive to "keep up" with rapid transformations and reprioritizations in our programming, operations and marketing. The younger generation remains at the forefront of these changes and thus millennial restaurant professionals are having a higher level of impact on our industry than ever before. This generation has the opportunity to tackle new possibilities aggressively and wisely. Food is changing and so is the way we learn about it. How is a millennial chef to understand their possibilities in the context of this modern age? Let's dig in. READ MORE

Pechanga Resort Casino, located in inland Southern California, is the West Coast's largest resort/casino. Its head chefs are nearly all millennials, but they're overseen by one Gen X chef. If he's at the executive chef level, why does he still feel the need to get on the front lines with all of them? Why would he spend the very small amount of free time he has sitting in traffic to get to Los Angeles to check out one restaurant? Duane Owen seeks out culinary knowledge everywhere he goes, and with it, he pushes his proteges to be and do better. READ MORE