Family business is good for a very obvious reason: more mouths to feed. From using F&B as a hook to entice them to book your hotel, to encouraging sales while they're there, you can make F&B profit a family affair.
When a sales group approached Catering Director Randie Haber of Hotel Monaco Baltimore, seeking a setting in which to interact and connect with their clients over breakfast, Haber pitched a breakfast reception. “It dawned on me that when it’s a standard, seated breakfast, it’s not a setting that’s as conducive to conversation as a standing cocktail reception,” says Haber. “Why not serve breakfast in small bites, where no one has to manage a plate, fork, and knife, and all the menu items are passed?” A New Dawn Haber pitched the idea to the group, adding that not only will this
An upcoming feature in Hotel F&B will delve into Holiday Inn's new F&B direction and its C.A.S.H. training program. While talking with Eric Lent, VP Holiday Inn and Crowne Plaza Brands, IHG, Americas, he said something that hit home. Eric Lent “We saw opportunity to leverage where we saw some inconsistency in delivery or leverage increased competition by creating something scalable and turnkey," Lent said. "Simple is hard. Big organizations, regardless of industry, there’s often a bias toward complexity. Organizations that focus on simplicity increase the chances of success. We looked at what changes we could make to increase consistency,
Underway since June, the Mission Delicious competition has engaged Westin culinary talents from around the globe; finalists will be announced this month. The competition was designed to expand the recipe repository for the Westin Eat Well Menu for Kids, to address healthy eating trends and children’s eating preferences around the global as they continue to evolve since the program’s first inception. "The competition tasks hotel associates to demonstrate their culinary creativity for our smallest global guests," Sarah Lipton, director, global brand management at Westin Hotels & Resorts told Hotel F&B. "We’ve been encouraging them to draw on their personal
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.
In the September 2017 issue,it's Hotel F&B's Meetings & Events issue, which features an oral history of Marriott's Innovation Lab as well the award winning wine program at the Walt Disney World's Swan and Dolphin Resort.