Opinion: These days, hotel food has to be brag-worthy

10/31/2013 | Hotel Interactive

Luxury hotels need to make their cuisine stand out, but that doesn't mean they have to change the way it is prepared. The Jacobs & Co. Steakhouse in downtown Toronto offers something memorable because they offer three unique salts to put on the steak. "A good way to reframe your menu in this regard is to ask the question: Is my food brag-worthy? Will a person use your cuisine as a comeuppance when his or her friends start discussing the latest and greatest eateries?" asks Larry Mogelonsky.

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