After working on the business side of publishing at the American Hotel & Lodging Association, I stepped over to the creative side as a founding editor of Hotel F&B Executive magazine. It's a great book in a great industry. And I've been fortunate to meet some terrific people and, in the process, build up an interesting library of articles.

"Café Olé, Miami's Mandarin Oriental profits from localized specialty coffee."

July/August 2010, Hotel F&B Executive, feature

"Arch Vows, Newly renovated St. Louis Hyatt takes full advantage of its winning view."

March/April 2010, Hotel F&B Executive, feature

"Cocktail Station Innovation, Picking and Choosing."

March/April 2010, Hotel F&B Executive, feature

"Handmade History, Long time F&B outlet delights guests with chocolate confections."

January/February 2010, Hotel F&B Executive, feature

"Grab 'N Go Buffets, Mandarin Oriental, Boston, puts efficient service on the banquet menu."

"Destination Vodka, Sheraton Universal revamps lobby bar for local success."

January/February 2010, Hotel F&B Executive, feature

"Leader of the Pack, Great Wolf Lodge is on the prowl for meetings."

November/December 2009, Hotel F&B Executive, interior cover feature

"Afternoon Escape, Extended happy hour wakes up sleepy afternoons at Hotel Phillips."

September/October 2009, Hotel F&B Executive, feature

"Cabana Royale, Cocktail culture shakes family pool bar into a sleek South-Beach-style hangout."

March/April 2009, Hotel F&B Executive, feature

"Burger Rebirth, Sheraton Chicago Burger Company makes success out of a graveyard location."

March/April 2009, Hotel F&B Executive, feature

"Cocktail Contestants, Wyneham courts groups with new cocktail concoctions."

January/February 2009, Hotel F&B Executive, feature

"Roll The Dice, Renaissance adds an element of chance to its cocktail hour with guest-designed drinks."

November/December 2008, Hotel F&B Executive, interior cover feature

"Service Secrets of the 5 Stars."

November/December 2008, Hotel F&B Executive, feature

"Belly Up To The Brand, Cambria Suites scraps the well, cuts inventory, and makes premium pay."

September/October 2008, Hotel F&B Executive, feature

"Kids Rule, From kiddie cocktails to breakfast 'wolffles,' Great Wolf Lodge boosts family food and beverage."

July/August 2008, Hotel F&B Executive, cover story

"Lobby Luxe, Brands are primed to please Boomers and Generations X and Y with lobby foodservice."

July/August 2008, Hotel F&B Executive, feature

"Fizz Biz, Soda's going upscale, and choices are more diverse than ever."

May/June 2008, Hotel F&B Executive, feature

"Bull's Eye, Creating sales specialties at the new InterContinental San Francisco."

May/June 2008, Hotel F&B Executive, feature

"Floral Design Trends, A Life In Flowers."

March/April 2008, Hotel F&B Executive, feature

"My Way Menus, Doubletree Bethesda's good-for-you gourmet menus, served in a stylish setting."

March/April 2008, Hotel F&B Executive, feature

"Play in the Shade, Award-winning Zinc Bar makes a splash in the Shade Hotel at Manhattan Beach."

November/December 2007, Hotel F&B Executive, feature

"In-Room Expectations Rise, Conquering the obstacle course of getting the right wine to the guestroom."

September/October 2007, Hotel F&B Executive, feature

"Eat, Drink, and Synergize, Waterford Group keeps guests dining in through integrated lobby design."

July/August 2007, Hotel F&B Executive, feature

"Kosher weddings: Good business if you can get it."

March/April 2007, Hotel F&B Executive, feature

"Raising the Bar, Bar and Bat Mitzvahs are more and more about personalization."

September/October 2006, Hotel F&B Executive, feature

"La Dolce Difference, Dolce International makes meetings their business."

July/August 2006, Hotel F&B Executive, feature

"Loews Locally, Properties identify and embrace regional flavors."

May/June 2006, Hotel F&B Executive, feature

"Hot Chocolate, Think out of the 'bar' when thinking about chocolate."

May/June 2006, Hotel F&B Executive, feature

"Anniversary Parties."

March/April 2006, Hotel F&B Executive, feature

"Power Tea."

January/February 2006, Hotel F&B Executive, feature

"Designed for Success, Ritz-Carlton does the globe with high-tech flair"

September/October 2005, Hotel F&B Executive, cover story

"Banquet Rooms, Consumer expectations inspire hotel F&B leaders"

July/August 2005, Hotel F&B Executive, feature

"Booking Reunions, Hotels can make all the difference when unqualified people plan a reunion."

May/June 2005, Hotel F&B Executive, feature

"Triple Treat, Loews Orlando offers something new under the sun—for any taste."

March/April 2005, Hotel F&B Executive, cover story

"Mega Meetings, Product launches pair with the latest technology for multi-hotel events."

January/February 2005, Hotel F&B Executive, feature

"Every Which Wine, Tuning into consumer wine trends keeps New York Marriott Marquis in the lead."

November/December 2004, Hotel F&B Executive, feature

"Bigger Isn't Better, The Brazilian Court Hotel: a study in space management."

September/October 2004, Hotel F&B Executive, feature

"In Flow, Don't make assumptions about water; make revenue instead."

September/October 2004, Hotel F&B Executive, feature

"Global Fair: International visitors think globally and eat locally at the Millennium UN Plaza Hotel."

July/August 2004, Hotel F&B Executive, feature

"Group Scoop: Not all conventioneers are the same."

May/June 2004, Hotel F&B Executive, feature

"Going Solo."

March/April 2004, Hotel F&B Executive, editor's letter

"Art Food: Ferran Adria's at it again, How far can he go?"

March/April 2004, Hotel F&B Executive, feature

"Trump This, Mega kitchen management at the Trump Taj Majal."

March/April 2004, Hotel F&B Executive, cover story

"Once Upon a Beer."

January/February 2004, Hotel F&B Executive, feature

"Diversity Dollars, It's not what you do—but what you don't do that drives customers away."

November/December 2003, Hotel F&B Executive, feature

"Quali-Tea."

October 2003, Hotel F&B Executive, feature

"Global Galas: Ethnic Weddings."

October 2003, Hotel F&B Executive, cover story

"Kids Menus Grow Up."

August 2003, Hotel F&B Executive, feature

"On Display: Hotels have a bit to learn about the art and science of retail."

August 2003, Hotel F&B Executive, feature

"Tableside Classics."

August 2003, Hotel F&B Executive

"In the Drink: Water profits pour into every hotel venue imaginable."

April 2003, Hotel F&B Executive, feature

"A Combi Nation: Justify a leap into dream kitchen luxury with increased productivity and the prospect of a very happy chef."

February 2003, Hotel F&B Executive, feature

"It's Tea Time: Make that kettle sing to brew up a standout tea program."

November/December 2002, Hotel F&B Executive, feature

"Tea Time."

September/October 2002, Hotel F&B Executive, feature

"Haunts: Cultivate a Halloween happening to inspire occupancy."

September/October 2002, Hotel F&B Executive, feature

"Raising the Bar: Kimpton's Hot Bars & Lounges."

July/August 2002, Hotel F&B Executive, cover story

"Ale and Arty: Cooking With Beer."

June 2002, Hotel F&B Executive, feature

"Suite Success: In-Suite Dining."

May 2002, Hotel F&B Executive, feature