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	<title>Hotel F&amp;B Observer</title>
	
	<link>http://www.hotelfandb.com/blog</link>
	<description>Hotel food and beverage professionals share experience, skills and commentary. These hotelier blogs reflect a variety of unique career perspectives and real-life workplace stories, observations and opinions.</description>
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		<title>Hotel F&amp;B Goes Green</title>
		<link>http://www.hotelfandb.com/blog/?p=1133</link>
		<comments>http://www.hotelfandb.com/blog/?p=1133#comments</comments>
		<pubDate>Tue, 07 Sep 2010 18:37:38 +0000</pubDate>
		<dc:creator>Jeanne Bischoff</dc:creator>
				<category><![CDATA[Announcements]]></category>
		<category><![CDATA[Sustainability]]></category>

		<guid isPermaLink="false">http://www.hotelfandb.com/blog/?p=1133</guid>
		<description><![CDATA[Commencing with the recently published September/October issue of HOTEL F&#38;B, we&#8217;ve transitioned to recycled paper and added our new recycling logo appearing prominently on the cover.
Since we started publishing HOTEL F&#38;B in 2002, we&#8217;ve investigated printing on recycled stock. It&#8217;s been tough to find affordable options. Paper prices have risen in the past decade, and, [...]]]></description>
		<wfw:commentRss>http://www.hotelfandb.com/blog/?feed=rss2&amp;p=1133</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>The Fly Says: Embrace Scarcity</title>
		<link>http://www.hotelfandb.com/blog/?p=1270</link>
		<comments>http://www.hotelfandb.com/blog/?p=1270#comments</comments>
		<pubDate>Thu, 02 Sep 2010 13:48:27 +0000</pubDate>
		<dc:creator>Keith Schroeder</dc:creator>
				<category><![CDATA[Management]]></category>
		<category><![CDATA[People & Productivity]]></category>

		<guid isPermaLink="false">http://www.hotelfandb.com/blog/?p=1270</guid>
		<description><![CDATA[In my last post, “Fly on the Wall: Two Chefs,” I challenged my sous chef to collaborate with me in an effort to address some of the current economic realities affecting our F&#38;B lives. The post generated quite a bit of buzz from fellow colleagues, and we were challenged by the magazine’s editor to briefly [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Super Foods</title>
		<link>http://www.hotelfandb.com/blog/?p=1260</link>
		<comments>http://www.hotelfandb.com/blog/?p=1260#comments</comments>
		<pubDate>Fri, 27 Aug 2010 19:55:21 +0000</pubDate>
		<dc:creator>Peter Gebauer</dc:creator>
				<category><![CDATA[Cuisine & Menus]]></category>
		<category><![CDATA[Culinary Education & Careers]]></category>
		<category><![CDATA[Kitchen]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[life]]></category>
		<category><![CDATA[Local]]></category>
		<category><![CDATA[Organic]]></category>
		<category><![CDATA[Sustainability]]></category>

		<guid isPermaLink="false">http://www.hotelfandb.com/blog/?p=1260</guid>
		<description><![CDATA[Now that the State Fair is over (see my earlier blog) and after splurging on some 60 foods on a stick, I can conclude that all but perhaps a handful of them are not good for the human body if consumed in large quantities.
In order to encourage our employees to eat healthier, I recently partnered [...]]]></description>
		<wfw:commentRss>http://www.hotelfandb.com/blog/?feed=rss2&amp;p=1260</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Memo from our CEO*</title>
		<link>http://www.hotelfandb.com/blog/?p=1244</link>
		<comments>http://www.hotelfandb.com/blog/?p=1244#comments</comments>
		<pubDate>Mon, 16 Aug 2010 21:49:46 +0000</pubDate>
		<dc:creator>Karl Prohaska</dc:creator>
				<category><![CDATA[Management]]></category>

		<guid isPermaLink="false">http://www.hotelfandb.com/blog/?p=1244</guid>
		<description><![CDATA[Dear Valued Team Members,
I would like to thank you all for your work during these tough economic times. As our country is on the road to economic recovery, we too are on that road by keeping our occupancies high, our costs low, and our guest satisfaction at its current lukewarm to mediocre state.
As a company, [...]]]></description>
		<wfw:commentRss>http://www.hotelfandb.com/blog/?feed=rss2&amp;p=1244</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Fly on the Wall: Two Chefs</title>
		<link>http://www.hotelfandb.com/blog/?p=1200</link>
		<comments>http://www.hotelfandb.com/blog/?p=1200#comments</comments>
		<pubDate>Wed, 11 Aug 2010 21:26:41 +0000</pubDate>
		<dc:creator>Keith Schroeder</dc:creator>
				<category><![CDATA[Management]]></category>

		<guid isPermaLink="false">http://www.hotelfandb.com/blog/?p=1200</guid>
		<description><![CDATA[Two chefs (Keith Schroeder and David Harrison, executive chef and sous chef respectively at Westin Atlanta Perimeter North) talk candidly about the state of the franchise business-hotel kitchen.
Cooking in hotels has evolved in the past two decades. While there have been boutiques who have elevated hotel dining to historic highs, the classic business hotel enjoys [...]]]></description>
		<wfw:commentRss>http://www.hotelfandb.com/blog/?feed=rss2&amp;p=1200</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Support Local, but be Supported by Local</title>
		<link>http://www.hotelfandb.com/blog/?p=1187</link>
		<comments>http://www.hotelfandb.com/blog/?p=1187#comments</comments>
		<pubDate>Mon, 09 Aug 2010 14:00:47 +0000</pubDate>
		<dc:creator>Jason Frazzini</dc:creator>
				<category><![CDATA[People & Productivity]]></category>

		<guid isPermaLink="false">http://www.hotelfandb.com/blog/?p=1187</guid>
		<description><![CDATA[Ever since this economic downturn started, I have spent a lot more time thinking about the local economy and what I have the responsibility to do both as a chef who provides a service and as a consumer who receives one. As a chef, I have come to realize how important it is to be [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>What’s Your Signature?</title>
		<link>http://www.hotelfandb.com/blog/?p=1174</link>
		<comments>http://www.hotelfandb.com/blog/?p=1174#comments</comments>
		<pubDate>Thu, 05 Aug 2010 23:11:41 +0000</pubDate>
		<dc:creator>Meg McDonough</dc:creator>
				<category><![CDATA[Cuisine & Menus]]></category>
		<category><![CDATA[Customer Reviews]]></category>
		<category><![CDATA[Marketing Trends]]></category>

		<guid isPermaLink="false">http://www.hotelfandb.com/blog/?p=1174</guid>
		<description><![CDATA[You could also designate a profitable component towards increasing customer awareness to your facility as well as sales: Develop your own signature.]]></description>
		<wfw:commentRss>http://www.hotelfandb.com/blog/?feed=rss2&amp;p=1174</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Food on a Stick</title>
		<link>http://www.hotelfandb.com/blog/?p=1161</link>
		<comments>http://www.hotelfandb.com/blog/?p=1161#comments</comments>
		<pubDate>Thu, 05 Aug 2010 14:02:03 +0000</pubDate>
		<dc:creator>Peter Gebauer</dc:creator>
				<category><![CDATA[Cuisine & Menus]]></category>
		<category><![CDATA[F&B Trends]]></category>
		<category><![CDATA[Seasonal]]></category>
		<category><![CDATA[street food]]></category>

		<guid isPermaLink="false">http://www.hotelfandb.com/blog/?p=1161</guid>
		<description><![CDATA[State Fair History
The Wisconsin State Fair will mark 159 years this year, representing one of the most family-friendly and affordable entertainment experiences of Wisconsin’s summer season. Fairgoers of all ages will again come together to celebrate storied traditions and start new ones. In recent years, the Fair has drawn close to 900,000 people and was [...]]]></description>
		<wfw:commentRss>http://www.hotelfandb.com/blog/?feed=rss2&amp;p=1161</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Zagat is Calling—Are You Ready?</title>
		<link>http://www.hotelfandb.com/blog/?p=1151</link>
		<comments>http://www.hotelfandb.com/blog/?p=1151#comments</comments>
		<pubDate>Sun, 01 Aug 2010 22:12:20 +0000</pubDate>
		<dc:creator>Meg McDonough</dc:creator>
				<category><![CDATA[Management]]></category>
		<category><![CDATA[People & Productivity]]></category>
		<category><![CDATA[Incentive Program]]></category>
		<category><![CDATA[Mystery Shoppers]]></category>

		<guid isPermaLink="false">http://www.hotelfandb.com/blog/?p=1151</guid>
		<description><![CDATA[Marketing doesn’t have to be a hard cost expense; it can be in the form of upgrading how your staff (and personnel, overall) contribute to the image you are presenting to your end-users (guests, visitors).]]></description>
		<wfw:commentRss>http://www.hotelfandb.com/blog/?feed=rss2&amp;p=1151</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Rewards and Recognition</title>
		<link>http://www.hotelfandb.com/blog/?p=1143</link>
		<comments>http://www.hotelfandb.com/blog/?p=1143#comments</comments>
		<pubDate>Mon, 26 Jul 2010 20:56:49 +0000</pubDate>
		<dc:creator>Peter Gebauer</dc:creator>
				<category><![CDATA[Management]]></category>
		<category><![CDATA[People & Productivity]]></category>
		<category><![CDATA[hotel F&B]]></category>
		<category><![CDATA[work]]></category>

		<guid isPermaLink="false">http://www.hotelfandb.com/blog/?p=1143</guid>
		<description><![CDATA[In today’s business climate, employee rewards and recognition have become more important than ever for several reasons:
•	Managers have fewer ways to influence employees and shape their behavior.
•	Employees are increasingly being asked to do more and do it more autonomously.
•	To support looser controls, managers are challenged to create work environments that are both positive and reinforcing.
•	In [...]]]></description>
		<wfw:commentRss>http://www.hotelfandb.com/blog/?feed=rss2&amp;p=1143</wfw:commentRss>
		<slash:comments>1</slash:comments>
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