Category: Columns

Connect. Showcase. Sell.

The industry will soon be gathering at the 44th Annual Hotel & Restaurant Spring Trade Expo in Ocean City, Maryland. Originally developed so the local market didn’t have to travel far and to generate business for the new Ocean City Convention Center, the Expo has grown to be the industry’s premiere time for connecting. Over 400 […]

Happy New Year, Happy New Menu!

Happy New Year everyone. I hope it is a great one for you, your families, and your business. One thing is for certain — if you have not revisited your current menus, now is the time. This makes a great New Year’s resolution that will have tremendous impact and ROI in 2018. Why upgrade? There […]


The St. Regis, Washington, D.C… …has grown its culinary footprint in downtown D.C. Sébastien Giannini has been named executive chef of the facility’s new, modern Mediterranean restaurant that will launch in Q1. He was most recently executive chef and culinary director at the W Montreal, a five-star hotel in Montreal, Canada. He was a finalist […]

Lawmakers Want to Hear Directly from You

The month of January marks a year full of new beginnings: new resolutions, new resolve, new developments, and new initiatives. And naturally, the same beginnings will be taking place in business and in government. Each January, the Maryland General Assembly begins meeting in Annapolis for 90 days to act on more than 2,300 bills that […]

Trouble in the Chesapeake Bay Oyster & Crab Business

Proper stewardship and management of a shared public resource, when done correctly, makes for a great story and benefits the public and all stakeholders. However, when things don’t go as planned, the finger -pointing starts, and the political blame game begins. Wild oyster season started October 1 in the Maryland waters of the Chesapeake. On that date, […]

The Guided Tour: How to Avoid Pitfalls and Master the Good Stuff

How many times have you heard a well-crafted menu tour from a knowledgeable, caring server? One in twenty outings…maybe? Without a tour, guests can be their own worst enemies. They order “safe” and miss out on the hidden treasures of your menu. O: Open with a call to attention and a benefit to listening Kick […]

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