Alex Taylor, Kimpton’s senior VP of restaurants and bars, has been with the brand for just over two years, but he’s a longtime observer of Kimpton’s groundbreaking restaurant ventures and their impact on the hotel industry over the past 35 years.
Since Rye opened two years ago, it’s already among the top-three highest-grossing restaurants in Interstate’s portfolio of 85 and helped the Raleigh Marriott City Center win Interstate’s 2016 F&B Operation of the Year.
One of the tired stereotypes about F&B jobs such as cooking, bartending, and serving is that they’re just a way station to collect a paycheck until that employee finishes school or “makes it” in a different career.
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!
When I attended the Benchmark Resorts & Hotels F&B Conference last year at their Eaglewood Resort & Spa near Chicago (where, coincidentally, I worked as a bar porter in the mid-1980s when the property was called Nordic Hills, but I digress...) innovative meetings and meeting breaks was one of the main topics discussed at that multi-day event. Benchmark's focus on meetings is still strong in 2017, reflected here in their top ten trends: Trend #1: The Outlook is Promising.
Justin Morgan Director of Banquets, Omni Nashville Hotel PREVIOUS POSITION: Director of Banquets, Westin Stonebriar Hotel & Golf Club, Frisco, Texas Keith Hansen InterContinental San Francisco PREVIOUS POSITION: Wine Director, Metro Restaurant, Lafayette, California Dan Vargo Executive Chef, Hilton Sandestin Beach Golf Resort & Spa, Miramar Beach, Florida PREVIOUS POSITION: Executive Chef, Seagar’s Prime Steaks & Seafood, Hilton Sandestin Oscar Gonzalez Executive Chef, Fairmont San Francisco PREVIOUS POSITION: Executive Sous Chef, The Resort at Pelican Hill, Newport Beach, California Paul Trout Executive Chef, Chateau on the Lake Resort, Spa & Convention Center, Branson, Missouri PREVIOUS POSITION: Executive Sous Chef,
When I started at Hotel F&B back in 2007, hoteliers were just starting to recognize the power of lobbies as a way to satisfy rapidly changing preferences for how and when guests seek, choose, and consume F&B. Today, that strategy has evolved from simply shifting as much F&B into the lobby as possible, to integrating venues directly into a lobby design plan. The result is an effective and profitable F&B template targeting guest demographics and their corresponding drinking and dining habits. Our story about Hyatt Regency Los Angeles International Airport is a perfect example of that refined, customized approach. Hyatt
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