The ins and outs of food and beverage service for lodging operations

Presented By

From Tyson

Save time and maximize efficiency

Find out how speed-scratch recipes can help you save time and expand your menu.

Build confidence with small plates

Learn how small plate menu ideas and beverage pairings can help you build excitement and enhance guest confidence.

Recipes from Tyson Foodservice

Needing new ideas to shake up your menu? At Tyson Foodservice, we’ve got you covered with menu inspiration. Check out many of our exciting menu concepts!

“COVID-19 has wiped out 10 years of hotel job growth. Yet the hallmark of hospitality is endless optimism, and I am confident in the future of our industry.”

Chip Rogers, AHLA’s president and CEO

LODGING F&B NEWS

With pandemic innovations in place, hotels are ready for a restart

After hotels had time and motivation to rethink service, space and menus over the last year, some operational changes are becoming permanent in hotels big and small.

Ground Round to give a beer concept a try

A new spinoff called GR Kitchen & Taps will be paired with a hotel.

Congress eyes $20B for hotel hiring, but a union says, 'No thanks'

A Unite Here local says the money will further enrich owners and operators without necessarily trickling down to workers. It's pressing for direct aid to unemployed members.

Gov. Newsom calls for more state aid to California small businesses like restaurants

He wants to raise the kitty for direct grants to $4 billion, saying that would be the highest in the nation.

Best practices to boost foodservice safety—without sacrificing the customer experience

From extra sanitation measures, to offering foods in a grab-and-go manner, to contact-free room service delivery, here are some ways to ensure safety without sacrificing a great experience.

The hotel industry wants its own relief package

Hotel owners and the hospitality workers union are urging Congress to pass the “Save Hotel Jobs Act.”

Tyson Products

“Customer demand is driving the need for enhanced menus that improve the guest experience and draw a local crowd.”

Gregg Forde, COO Enter Island Hospitality Management