The 455-all suite Embassy Suites by Hilton Chicago Downtown Magnificent Mile recently repurposed its atrium as the "largest greenhouse in the city" in launching its new “Sky Garden” concept and herb collection, allowing the hotel to connect with its guests with a “direct-to-fork” approach, an announcement from the hotel states. Given the climate in Chicago, most rooftop gardens are seasonal, active for only six months and not accessible to guests. The new 750-square foot Sky Garden is open and accessible 365 days a year with accessibility to guests whether staying at the hotel for business or leisure. "The hotel’s
Hilton Garden Inn today announced the transformation of its F&B concept to address consumers’ changing dining preferences, such as healthier and more organic menu choices, enticing new flavors, around-the-clock retail availability, and a more social setting for restaurant and bar service. “Hilton Garden Inn continually strives to anticipate and cater to the evolving needs and preferences of our guests, while maximizing revenue generation for hotel developers and owners,” said John Greenleaf, global head, Hilton Garden Inn, Hilton. “With these enhancements, we are capitalizing on food and beverage trends that we believe will brighten the F&B experience across our global portfolio of
In an upcoming issue of Hotel F&B, a few industry pros dish on what they've learned about selling more grab 'n' go F&B. Here's a snippet to tide you over, from Lindsay Maddock, assistant director of F&B at the Grand Hyatt New York. She suggests adding a special element such as wine, cheese, and cured meats. The Market at Grand Hyatt New York City. “There are so many dining experience options in New York City,” she says. “There are so many things outside the door. We decided to add wine, and our sommelier did a good job of creating a wine
The Westin Chicago Northwest, located just outside of Schaumburg, situated in the grounds of Hamilton Lakes in Itasca, has recently completed an extensive $14 million renovation and is introducing three new onsite restaurants in 2017: The Marketplace, 400 Park Bistro, and Seared Fine Dining. An announcement by the hotel gives more details: Busy and working guests will love the convenience of The Marketplace. This grab-and-go eatery features fresh, organic, farm-to-table meals, juices and baked goods. It is the perfect spot for guests to enjoy a delicious protein shake after a workout, or a quick breakfast meeting with colleagues over a
Hotel Becket, a Joie de Vivre Hotel in South Lake Tahoe, California, is celebrating its grand opening with the debut of Ten Crows restaurant. The new restaurant, promises to bring "the classic flavors of the South to South Lake Tahoe with Alabama fire pit cooking, a.k.a., good ol' Southern barbecue," per an announcement from the hotel. The Ten Crows menu is inspired by Executive Chef Trent Bissell’s upbringing. Born and raised in northern Alabama, Chef Bissell uses classic Alabama fire pit cooking techniques combined with other Southern influences including low country Carolina, Creole, and Cajun. The chef’s white barbecue sauce is
Samphire, the new signature restaurant at Salishan Spa & Golf Resort in Gleneden Beach, Oregon, will specialize in coastal range cuisine. Inspired by succulents found near the sea, Samphire focuses on locally sourced ingredients from the ocean, mountains and neighboring valleys.
Bruce and Eric Bromberg, chefs and co-owners of Blue Ribbon Restaurants in New York, Las Vegas, Los Angeles, and now Miami, have expanded their New York City restaurant family with the opening of Blue Ribbon Federal Grill. The 98-seat upscale eatery is located on the ground level of AKA Wall Street, which positions itself as the first luxury, all-residential hotel in NYC’s Financial District at 84 William Street and currently offers dinner, with breakfast and lunch forthcoming. The restaurant is located across the street from the Federal Reserve Bank of New York, perched a few feet above Louise Nevelson Plaza at the
Last week we showed you the top ten meeting trends for 2017 from Benchmark Hotels, and this week we feature several restaurant trends for 2017, compiled by Russell Blakeborough, managing director/senior consultant at Focus - F&B/Global Food & Beverage Consultants: What to expect for 2017 (and into 2018) for F&B: Cuisine – Moving away from overly manipulated food, and moving to simpler, cleaner, preparations with lighter food; but with flavors that are bold and edgy. Trends to watch: Chef-centered concepts Locally sourced, but not necessarily organic or health foods Reasonable portions – walk away satiated but where you can still walk!
I enjoyed covering the success story of Jun's Sushi at Santa Barbara Plantation in our March/April issue. What began as a simple lobby sushi bar continued to grow and shape-shift, thanks to the keen eyes of the property's F&B leadership. They saw opportunity after opportunity to propel Jun's to another level, swimming upstream in this particular F&B revenue stream. As you read the piece, think about those nuances that could make a difference in your business. You might be overlooking some key trees as you try to wrangle your F&B forest every day.
Wyndham Grand Clearwater Beach’s Ocean Hai restaurant invites both guests and Clearwater Beach locals to dine in support of local non-profit organizations with its new You Dine, We Donate program, giving all net proceeds from food and non-alcoholic beverage purchases by diners seated at Table #31 to a different local charity selected each month. The March beneficiary of Ocean Hai’s You Dine, We Donate program is the Humane Society of Pinellas County. “Wyndham Grand has a long history of supporting local charities, and our new You Dine, We Donate program is the perfect way for Ocean Hai and our guests