Scottish brewer BrewDog today announced plans to build the world’s first crowdfunded craft beer hotel in Columbus, Ohio, where the company will open its first international brewery later this year. Here are the details: The state-of-the-art hotel, dubbed the DogHouse, aims to open by September 2018 and will boast a craft beer spa with beer-based treatments, a craft beer tap in every room serving the brewery’s flagship beer, Punk IPA, and an in-shower beer fridge so guests can sip whilst they shower. Guests who stay in the luxury suite will also get to enjoy a hot tub filled with the
Last summer, in our July/August 2016 issue, we delved into allergy-friendly best practices with our case study cover story of Great Wolf Resorts. For part of that feature, I interviewed Paul Antico, founder of AllergyEats, a guide to allergy-friendly restaurants in the United States, determining which restaurants to recommend based on ratings and feedback from the food allergy community. Antico observed, “The gold standard for kids with food allergies has always been Disney World. People will pay for an entire trip just so the children can have their first meal out.” AllergyEats just released its 2017 list of the Top 10 Most Allergy-Friendly
Hotel lobbies and public spaces have been evolving. What started as a space to show the grandeur of the hotel has morphed into a highly active social space. In the past few years, however, the design of and programming in those spaces have seen rapid change. About 10 years ago, hoteliers started to understand the changing guest desire to be around others. They witnessed guests choosing to sit in open spaces versus hanging around in isolated areas such as bars and restaurants that have hard walls and doors for separation. The habits of the customer started to change, and with
Lobby F&B has been evolving for the past decade in hotels, but that evolution moves in divergent directions depending on the tier of property. Select-service brands tend to lean toward a standardized model from property to property, with a few local touches added, while full-service brands such as Hyatt Regency are embracing a structural idea for how their lobby footprint is used, with the culinary teams allowed to put a wholly unique and regional stamp on menus and concepts. “Today, we have an opportunity in our full-service properties to combine the restaurant, bar, and grab n’ go market into one
It's all about the F&B. The Epicurean Hotel in Tampa and Scrub Island Resort, Spa & Marina in the British Virgin Islands have been ranked among the “Best Hotels for 2017” by U.S. News & World Report. The Epicurean Hotel is ranked No. 1 among the Best Hotels in Tampa, while Scrub Island Resort, Spa & Marina is ranked as the No. 1 Autograph Collection Hotel and No. 2 among Best Hotels in the British Virgin Islands. More than 3,000 luxury hotels across the United States, the Caribbean, Canada and Mexico were evaluated using a comprehensive methodology centered on three components: reputation among
In response to consumer demand for gourmet food on the go, the world’s largest Marriott, Orlando World Center Marriott, today announced the launch of the Central Pantry, a dynamic new dining offering and one-of-a-kind shopping destination for food enthusiasts. Focusing on fast, fresh gourmet options, the new grab-and-go marketplace offers chef-crafted cuisine. Central Pantry features restaurant-quality options ranging from freshly prepared local food — think bakery items, crisp salads, gourmet flatbreads, etc. — to protein shakes and smoothies for the fitness traveler to a variety of fresh-brewed java drinks for morning or afternoon caffeine cravings, as well as spirits, wines, and craft beers self-served on-tap by the
I spoke a few days ago with an industry veteran who vented his frustration about the low amount of gravitas F&B is given in the scheme of hotel business. He described a climate with brand executives having limited or outdated experience in F&B, fostering frustration at the property level. What's your own situation? Does your brand empower you to thrive and progress in F&B revenue, or is F&B a mere "necessary evil" to keep rooms booked? Drop me a line at firstname.lastname@example.org and share your experience--on or off the record.
Dedicated chefs and patissiers have learned all about preparation, cooking and presentation techniques for their time-honored classical and traditional recipes, such as a chocolate soufflé or a petite entree for Gruyere cheese soufflé with chives and a hint of dusted Hungarian paprika for the spiciness desired. Perfecting an embellished cheese soufflé has all the requisites of French traditional cuisine and certain preparation skills will attain its success, however creative you want to be. Typical methods incorporate adding Parmesan crusting to the insides of your butter-swathed ramekin, along with a dash of fresh-ground nutmeg while folding in the whipped egg whites