Tempt taste buds with Moroccan aromas: Moroccan Scented Baked Beans - Click for recipe. A survey conducted earlier this year by the Vegetarian Research Group, Vegetarian Times, and Harris Interactive provides a fresh set of statistics about vegans and vegetarians. Statistic Brain reports that a total of 7.3 million people verified that their diet is strictly vegetarian, while one million reported that they are strictly vegan. Importantly, 23 million said they follow a “vegetarian-inclined diet,” in line with the growing “flexitarian” approach. The survey also revealed that more than five percent of respondents were “definitely interested” in pursuing a vegetarian
Years ago, the sight of a menu filled with page after page of food choices seemed like a good thing. Lots of operators tried this approach; only a handful successfully executed and succeeded. The Cheesecake Factory comes to mind. Tastes change, and the rise of chef-driven as well as fast-casual restaurants has dramatically shrunk today’s menus, as have the needs to rein in food costs and cross-utilize. This is a good thing for a number of reasons. Of course, menus are just one component to what should be a multi-part interactive experience with your guests at mealtimes. Famed restauranteur and
"Perfection is not attainable, but if we chase perfection we can catch excellence." Forgive me the cliche move of quoting Vince Lombardi, but this particular comment from the great coach sticks with me. It's true, though only partially. We indeed can attain perfection in the micro sometimes. For instance, Fairmont can and has perfected cocktails within its Classics. Perfected. program. But to the macro picture, excellence is the ultimate bar. Attaining the occasional taste of perfection is fine, but it's the striving toward perfect that takes hotel F&B operations to brilliance. Perfecting the micro brings a level of achievement in
The new nine-ounce pour initiative makes up 60% of all wine-by-the-glass purchases at Columbia Sussex, part of a program built for flexibility. A core wine program can be tricky to apply across multiple properties, brands, and locations. But that's what many management companies and owned-and-operated (O&O) organizations must do to create consistency throughout their portfolios and consolidate costs for a better bottom line. Kentucky-based Columbia Sussex is one example of an O&O with a winning wine program. They have 43 hotels in 22 states across eight different flags, plus a resort in St. Maarten. Because of the multiple property tiers,
How cute is too cute when it comes to describing your F&B? Los Angeles Magazine has made some hilarious—and frighteningly true—observations on the state of menu verbiage. As an editor, I chuckled out loud, and as a guest of restaurants, I chuckled more. If you're finished "foraging" and "curating," take a look at the 10 Most Annoying Words and Phrases on Menus.
John Q. Hammons Hotels & Resorts (JQH) has a particularly broad-ranging portfolio that includes 35 hotels in 16 states, with a number of different top hotel brands represented. Recently, VP of F&B Rick Beran began a portfolio-wide overhaul of JQH's menus, which he hopes to roll out completely by the middle of this year. We chatted with Beran to learn how an online corporate resource system can improve consistency of menus, sourcing, and cost control across properties, while still allowing for local customization—as well as keep properties accountable for updating menus. Hotel F&B: What was the impetus to start
Street-level visibility, across from Rupp Arena, didn’t make capturing locals as easy as one might think. Deft improvements in F&B and interior design, along with marketing the new Bigg Blue, keep the bar packed on game days. Despite its position across the street from University of Kentucky's Rupp Arena, one of the nation's most energetic college basketball venues, with one of the most fervent fanbases, Bigg Blue Martini—at street level in the Lexington Hilton—was throwing nothing but airballs. The location had Bigg Blue toeing the free throw mark, but it just wasn't getting the points, right at the epicenter of
We spoke with Hotel Food and Beverage Leadership Association (HFAB) member Mark Southern, director, product innovation, F&B, at Hilton Worldwide, in light of his recent appointment as F&B Committee Chair of the American Hotel & Lodging Association (AH&LA), for his perspective on F&B leadership and the direction of the industry.
Guests at Fanatics Sports Bar & Grill locations in DoubleTree by Hilton in Murfreesboro and Johnson City, Tennessee, were, well, less than fanatical. What owner Cooper Hotels did next changed its game entirely, not only in the concept and draw of the restaurant but in event dividends as well. “The Fanatics idea ran its course,” says Andy Laubscher, corporate director of F&B with Cooper Hotels. It was a straightforward sports bar, in place for several years, with “TVs everywhere and fried chicken fingers,” says Hana Colvin, executive chef at the Murfreesboro DoubleTree. Colvin was brought in about two years ago
Every bride-to-be envisions her dream wedding day, but what if that dream involves a menu with lowbrow bites such as burgers, pizza, and donuts? When one bride selected Seattle’s Alexis Hotel for such a reception, the staff was happy to help her ditch elegant traditions. “I’m a big believer in not having set menus, but meeting with the client and creating menus, and I’ve tried to bring that to this hotel,” explains Executive Chef Caprial Pence, who joined the team in 2014. “We offer a list of banquet menus, but she wanted the non-typical, based on things she liked.” Groupthink