After all the effort that you and your staff put towards providing guests memorable experiences on your property; why would you want to undermine your credibility by using inexpensive and potentially harmful food and personal care products? In this article, I will review how Genetically Modified Organism's (GMOs) are defined and regulated in the US and some of the human health risks that have been associated with the production and consumption of GMO's. I will also try to provide a few strategies that hospitality management, purchasing and food services teams can use to avoid the risks that GMOs pose. READ MORE

Do you feel frustrated by the need to constantly update your menus? Is it difficult to constantly be creative and provide fresh and new ideas for your customers? Do you think that your guests are happy with what you offer now and don't want to see changes? If you answered yes, then get ready for a wake-up call. As a Chef with 22 years of experience in the industry, I have seen and experienced numerous changes over the years and updating your menu is one of the most important elements to staying “new” and on the culinary radar. Your regular clientele want to see it and even more importantly, so do your potential clientele. READ MORE

The best service any hotel can offer is the ability to serve guests high quality food in their hotel room in a timely manner with excellent service. The mark setting standard from a three star hotel to a four star hotel is complimentary amenities for guest checking or upon turndown. A simple glass of fresh lemonade upon check in can make the all the difference for a customer and a customer for life. READ MORE

Farm to table programs continue to be a growing trend as customers are demanding more and more healthy and flavorful options. While the impact of a local produce program on a menu is easy to define, understanding how to navigate a relationship with a local purveyor to meet the needs of customers can be uncharted territory. Understand your customers and define your needs and clearly define your requests with a purveyor for a successful farm to table program that will be good for the environment, good for the community, good for business and good for customers' stomachs. READ MORE

As Chef de Cuisine of the award-winning deep blu seafood grille at the new Wyndham Grand Orlando Resort Bonnet Creek, I have had the opportunity to utilize my creativity with a passion for providing diners with a fresh spin on sustainable sourced seafood and local produce. Maintaining a menu that is not only exciting to our diners (a mix of resort guests, Orlando park goers and the local crowd) but is also accessible to an array of palates is a challenge I have whole-heartedly, and successfully, taken on. READ MORE