Local F&B is ubiquitous on menus these days, but JW Marriott Orlando, Grande Lakes, takes it a step further by essentially sourcing from themselves, with an onsite nano-brewery, apiary, and their own 18,000-square-foot Whisper Creek Farm. The property's Whisper Creek Farm: The Brewery, is the first Marriott to host a nano-brewery (producing very small batches) and according to the F&B team at JW Orlando, the Surplus Beer from Whisper Creek Farm: The Brewery. brewery produces five styles of seasonal beer, and partners with nearby Florida Beer Company to produce the resort’s flagship beer, Surplus: a signature Floridian honey citrus ale naturally infused with honey sourced from
Depending on what part of the country you are in, it will soon be budgeting season. That mix of calculations, best guesses and S.W.A.G’ing. It has always been that yearly process of estimating sales, expenses and profits for the upcoming fiscal year. Did you ever once stop to ask yourself why? Why are budgets done for 6 month, 2 year or 5 year increments? Obviously budgeting for longer periods of time factors in many more variables. From a purchasing point of view longer horizons can lead to greater savings. Being able to negotiate pricing based on longer time periods, increased
Yesterday I made one of my usual treks to a distributor food show. As I passed the countless tables of fried foods, gelatos and people feverishly trying to read my name tag I almost started feeling bad for some of the representatives behind the skirted tables. Conversations with these people quickly made me realize that some of the individuals representing the product lines knew very little about the products they were selling. As a buyer, someone being upfront in explaining that they do not know will always carry more weight than someone side-stepping. Others behind the table seemed to be
Earlier this week I had to present to university juniors & seniors. As I started walking into the lecture hall I started to have one of those clichéd “eureka moments.” While looking at the audience I started to realize that the majority of the students in that room were not even born when I started in this industry some 28 years ago. After boring the class to tears with my presentation (…humor is not a bad thing) I started to contemplate just how much has changed in this business since the 1980’s. ** Back Then – Being a chef was
Tap & Tavern sources Bay-area ingredients at a higher cost compared to broadline suppliers, but "that gets completely wiped out because our sales volume is much larger than before," says Don Falgoust, VP of F&B at FelCor Lodging Trust. A "captive audience" could be described in hotel terms as guests who don't have easy access to F&B outside a property. This is often due to a remote location, or in the case of many airport hotels, sites near the perimeter of a terminal or runways. Because those guests have few choices beyond the hotel, operators can be tempted to put
Through my dealings in Localecopia I have had the pleasure of meeting some amazing local producers. They are proud of the products they grow and would be glad to tell you all about those products if you let them. As with the larger growers, smaller growers are always looking for new avenues to bring their products to market. For years farmers markets and CSA’s (Community Supported Agriculture) have been their only avenues for doing so. While normally sustainable for the small producers, farmers markets always seem to have their ebbs & flows. With the proliferation of markets in more cities
We started the Hotel F&B Talks Webinar Series to give F&B professionals insight into the major issues affecting their operations. Our experts come directly from Hotel F&B's Editorial Advisory Board, so you receive proven tips and advice from veteran F&B pros, and we present it in a concise, time-sensitive format so you can absorb the information and get on with the rest of your day. Hotel F&B Talks Webinars are available as an HFAB members-only benefit. To view any webinar, go to www.hfbleadership.org and become a member. Click below to learn more about two of the Hotel F&B Talks Webinars:
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
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.
The chefs surveyed by the NRA ranked “locally grown produce,” as the third hottest trend for 2016, and Freeman & Co. agrees, declared vegetables “the hero of the year.” The hospitality industry wants to continue on this path of focusing on local food production. While this sounds great the difference between the marketing and the reality of local foods being offered by foodservice operations is quite significant. For operations that are true to form they understand that, yes, offering products from local producers does require a little more work. Local producers do not always have the same economies of scale
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.