HBC Community
Success Stories
Recipes
  • The little things hotel guests really want
    The secret to a hotel guest’s satisfaction? It's the little things, like high-powered hair dryers and extra power outlets. Read more...

    How to make a better blender? Test it. Repeatedly.
    The Test Lab at Hamilton Beach is a kind of punishment chamber for food service equipment and hospitality appliances. The lab tests products made by Hamilton Beach and its competitors for performance, safety and durability.  Read more...

    The new brew: China's fast-growing coffee culture
    China's coffee consumption is booming. Here are lessons learned from Starbucks' expansion in China and opportunities for smaller coffee chains. Read more...

    How to help guests rest easy about hotel room cleanliness
    From black lights to post-it-notes, hotel chains are adopting extreme measures to calm the fears of germ-obsessed guests. Read more...

  • A fresh perspective on produce-driven cocktails
    Cocktail chef Matthew Biancaniello shares his tips for creating a produce-driven cocktail program. Read more...

    From local to hyperlocal: getting started with a restaurant garden
    Master gardener Geri Miller offers advice for chefs and restaurants on growing a kitchen garden.  Read more...

    Beyond nuggets: 10 ways to build a better children's menu
    Looking for ways to offer healthier — but still crowd-pleasing — kids' meals? Try these ten tips for developing a healthy children's menu. Read more...

    Four new restaurant trends sweeping through Spain
    Spanish modernism is constantly reinventing itself. Here are four new trends in Spanish fine dining, from theatrical tapas to gastrobotanics. Read more...

  • The Roquette
    Los Angeles mixologist Matthew Biancaniello combines fresh herbs and produce with liquor to make garden-crisp cocktails. His drink recipe, the Roquette, combines gin, fresh arugula, agave and lime.  Read more...

    The Face Squincher
    This is a great smoothie for customers who like their sweets with a little tartness. In this recipe, rainbow sherbet and sugar team up with lemon and limes to create a fresh, balanced flavor.  Read more...

    Ice Cream Sandwich
    This frozen cocktail combines the vanilla ice cream and chocolate wafer of the traditional ice cream sandwich with a little mint schnapps for a kick. Offer it to customers as a dessert drink or boozy milkshake. Read more...

    Creamy Carrot Soup
    This recipe for creamy carrot soup can be adapted for almost any vegetable. Read more...

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Beverages
Let them drink cake (with a kick)

Let them drink cake (with a kick)

How an Austrian restaurant became known for margaritas

How an Austrian restaurant became known for margaritas

Essential bar tools for the modern mixologist

Essential bar tools for the modern mixologist

Doctoring beer: four creative ways to offer customers a cold one

Doctoring beer: four creative ways to offer customers a cold one

Food
Coffee you can cook with

Coffee you can cook with

“Healthy” is changing:  why coconut oil could be the new canola

“Healthy” is changing: why coconut oil could be the new canola

The perks and perils of a gluten-free menu

The perks and perils of a gluten-free menu

Five ways to keep servers happy

Five ways to keep servers happy

Hospitality
Designing guestrooms for millennial travelers

Designing guestrooms for millennial travelers

Beyond room service: wowing guests without the silver tray

Beyond room service: wowing guests without the silver tray

Recipes
B's Red Pepper Soup

B's Red Pepper Soup

Flüssiger Strudel

Flüssiger Strudel

Lifesaver

Lifesaver

Fresh-Squeezed Radler

Fresh-Squeezed Radler