From Goo Goo Clusters to Lynchburg Lemonade, attendees stuck in meetings get a taste of the area. Having hosted heads of state, sports legends, movie stars, and performing artists, the Hermitage Hotel is a Nashville landmark, a member of Historic Hotels of America, and the birthplace of the Country Music Association. The downtown Beaux-Arts property provides the perfect backdrop for its F&B program to convey a regional sense of place while supporting the Land Trust for Tennessee by sourcing from Glen Leven Farm and the hotel’s proprietary Double H Farms. Catering Manager Erin Pangerl estimates the average meeting group at
Making bigger even better is sometimes a challenge, and for a large property such as the Hilton Orange County/ Costa Mesa, big touches of culinary creativity, use of premium product, and artisan detail add up to successful meeting breaks.
Apple-Lover Abraham Lincoln inspired the Lincoln Apple Break. The theme not only reinforces the hotel’s historical roots but allows for local sourcing. Living up to a reputation as the “Crown Jewel of Pennsylvania Avenue” is not easy. It keeps the culinary staff at the Willard InterContinental Washington on top of their game. “We recently modified all of our breaks menus to more fully reflect the Willard’s historical backstory,” says Director of Catering and Convention Services Steele Stevenson. “Each offering is inspired by a different president’s profile and, in some cases, a diary or historical cookbook. Although modern in interpretation, these
Gold standards are evident throughout the Waldorf Astoria Orlando property—which boasts an 18-hole Rees Jones-designed golf course, world-class spa, and a proximity to Walt Disney World—but especially in the F&B program helmed by Executive Chef Bernard Fiemeyer. As part of the larger hotel complex including the Hilton Orlando Bonnet Creek, the hotel is favored with a large team of talented culinarians and the benefit of their cross-utilized expertise. “Our groups at the Waldorf Astoria Orlando range from 50 to 500 attendees,” says Director of F&B Francis Metais. “We are privileged with a great client demographic and one that understands our
Carrying into the future a 101-year tradition of hospitality in the Blue Ridge mountains, the Omni Grove Park Inn strives for an authentic Asheville, North Carolina, experience, says Megan Zemnick, director of catering and conference services. “Last year we revised all of our menus to better reflect that spirit. Our average group is 150 attendees, and we’re proud to say that 70% of our groups are repeat clients.” Banquet Sous Chef Aaron Rietz was involved not only in the menu redesign, but in styling the new presentation of meeting breaks. “We got away from using linens and became more aligned
When Eric Jellson considered ways to convey a resonant sense of Miami living to meeting guests at Kimpton’s EPIC hotel, he was sipping a mid-afternoon Cuban coffee. As area director of sales and marketing, Jellson often uses his afternoon break to brainstorm with other hotel principals.
Soaking up the old Hollywood atmosphere is de rigueur in the desert resort city of Palm Springs, and nowhere is this more evident than Noble House’s Riviera Palm Springs. With a mid-century modern design and more than $75 million in renovations, the hotel caters to a demographic favoring meeting breaks that exemplify cool, even when served hot. Director of Catering and Conference Services Frederick Berry says, “Our meetings range in size from 10 to 1,100, with an average group of 125 and a typical length of stay of two days. Meeting planners are focused on locally sourced foods, making our
With a downtown location and rich history dating back to 1909, Provenance Hotel group’s Hotel Lucia delivers a unique sense of place to guests in the offering of local food product as an in-room option. “The impetus to start a room service juice program really began with my own juicing at home and the lack of fresh juice while traveling,” says Provenance Hotel’s VP of Sales and Marketing Zie Zie Senzaki. “We began conversations with Nate Higgins, co-owner of local KURE Juice Bar, and forged a partnership in juice delivery from his downtown store, which is just two blocks away
With historical panache and 150 tropical acres, Miami’s Biltmore Hotel shines as a classic example of Moorish and Spanish architecture. It has a reputation to uphold in the meetings industry, and refreshment breaks are treated with the same high regard as other aspects of a thriving F&B program. “We host meetings of 10 to 400 guests, primarily domestic,” says Natalia Plasencia, associate director of catering, “and our average group size is 150. With an average meeting length of two days, we strive to create memorable breaks that speak to our location. Miami is such an interesting subtropical destination with a
Since the hotel’s construction in 1926, the InterContinental Mark Hopkins San Francisco’s guests have included U.S. presidents, statesmen, international royalty, and Hollywood celebrities. “That’s a lot to live up to,” says Director of Convention Services Sylvia Harms, “and we take great pride in our legacy of fine dining. That extends to every aspect of banquet service, including snacks and meeting breaks. Our average group size is 100, and we require a 20-guest minimum for themed afternoon break menus.” The Ball Park Break ($28) includes Thatcher’s of San Francisco Gourmet Popcorn in caramel, sea salt, and regular varieties; whole-roasted peanuts; mini
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.