Hotel Montefiore, a 12-room boutique property in the UNESCO-appointed White City of Tel Aviv, aims to attract revenue with two all-new packages available in Spring 2017, including the "Tel Aviv Wine & Dine" and "Sommelier's Experience," offering guests fine dining and a flash wine workshop paired with hotel stays and culinary experiences.
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.
If you dig away a little bit at that snowdrift from the blizzard, I promise you can see Spring on the horizon. Plan ahead, because when it comes, your guests are going to celebrate. Here's some refreshing inspiration from Sonesta Fort Lauderdale Beach.
Pullman Miami Airport, the first hotel of the upscale brand to enter the North American market, has refreshed its guest experience with the completion of a property-wide redesign and reinvigorated culinary approach. Key common spaces and guest rooms have been entirely transformed; signature restaurant La Riviera presents elevated new menus; and Le Bar now offers dining concepts including "on-demand" tapas and an exclusive wine-tasting experience at Vinoteca by Pullman. These contemporary improvements align with Pullman Hotels & Resorts’ brand pillars of style, art, design, and connectivity and aim to offer an experience that appeals to modern business and leisure travelers. Under
Dubbed “The Great Room” over 10 years ago, the lobby concept at many Marriotts, as the name implies, resembles a formal living room. Of course, a decade ago might as well be 50 years ago from the perspective of how the use and atmosphere of hotel lobbies have changed in that span. Two hotels with the Great Room that have found a way to answer the more contemporary demand from guests in lobby function are the Charleston (South Carolina) Marriott and the North Charleston Marriott. “They saw that everyone was converging in the lobby, and the idea was to open
It’s a quandary that sometimes keeps hotel F&B directors up at night: What is the weak link that’s holding back growth? First thoughts often rush to the cuisine and the menu. But it just might be environmental. One property keeps putting its finger on just the right move again and again.
Since opening in December of 2015, the Hotel Indigo Lower East Side (LES) has striven to become an integral part of its downtown Manhattan neighborhood. The 293-room property embraces the funky, culturally eclectic environment of the formerly gritty area known for its immigrant voices, global ethnic traditions, and exotic flavors.
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
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.