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

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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.

Safety is always our priority

We’ve implemented additional measures at Tyson facilities to assure the safety of our team members, products and communities in response to COVID-19.

“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


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.”

Marriott tests replacing the breakfast buffet with vending machines

The lodging giant’s Fairfield Inns brand is providing hot breakfast sandwiches and an array of cold a.m. standards via kiosks, with snacks and beverages offered throughout the day.

IHOP hires hotel veteran Kieran Donahue as CMO

She joins the family chain from Marriott.

Marriott names Tony Capuano CEO, Stephanie Linnartz president

The two will split the duties held by the late Arne Sorenson.

Marriott CEO Arne Sorenson dies at age 62

HIs passing comes two weeks after stepping up treatment for pancreatic cancer.

Hotel team converts an underutilized meeting space into a lively bar and restaurant

Toasted Barrel is a profitable new concept with plans for expansion to other limited-service hotel properties.

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