Fall Sports - Nothing says fall sports more than football. If you have a weekly football event, instead of just putting out your buffet, use footballs and local team colors to decorate the space. Or, use helmets as serving dishes for dips or even pack box lunches in them.
Fall Fruits and Vegetables - When many people think of fall, they think of apple and pumpkin picking. Take advantage of the fresh ingredients in your area by using them not only in your dishes, but also as decorative touches around your location.
Fall Foliage - Progressive Gourmet is based in Boston, but you don't have to be in New England to enjoy fall foliage. Take advantage of the rich colors of the New England leaves and decorate with reds, yellows and oranges. People who may have traveled to see the foliage in the past may not do so this year, so give them a feel for the season without having to leave home.
By putting a little bit of the season into your décor, your guests will feel more at home and relaxed and may even stay longer, increasing their purchases.
Hotels all across the country are looking for ways on increase sales in the sluggish economy. If you have a lobby lounge, you could have a way to increase revenues by up to 40% with just a few simple adjustments. Instead of looking at your lobby area as a place where people meet before they go out to an off-site restaurant, turn it into a dining destination for your guests and local residents. Small plates are still a hot trend, so take advantage by offering a menu of small plates for people who might have planned on just having a quick drink. You might be able to tempt them into staying on-site for dinner. Check out this 
Many chefs who have made it to the top of the culinary ladder and earned the title of Executive Chef have taken a similar path: grow up working in the kitchen, go to culinary school, and work hard to get to the top. Denise Meicke has certainly worked hard to get to where she is, but hasn't taken the most traditional path.