Site Visit Surprise: “Floating” F&B

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We often hear about “wowing” customers and clients through F&B, and at the root of those “wows” is extra effort and creativity to separate a hotel from its competition.

One property where the extra effort pays off is Wyndham Grand Orlando Resort Bonnet Creek. In our July/August magazine, we showcased Executive Chef Andrew Edwards’s inventive and unique action stations, which has helped the hotel secure 40% return group business. (http://bit.ly/1OCaJIW)

Recently, Chef Edwards surprised clients from a pharmaceutical company during a site visit. When the sales team took the visitors to a suite on the 14th floor overlooking Disney, They walked into an array of treats that Chef Edwards prepared–some of which were suspended in orbs from the ceiling. Here, he explains the idea:

The food was for a site visit while sales was showing off the hotel; they stopped by late morning so I needed to choose some items that were lite as they were going to have lunch a little later. I just used some items that we make for of our breaks in Banquets.
I used some extra pieces of chocolate from a chocolate show piece then I added some Salted Caramel and Key Lime Truffles with some Macaroons. I also made some compressed Watermelon and Goat Cheese spoons, Mini Chinese Togo boxes with a little Home-Made Trail Mix so they could take it with them, Mason Jar Yogurt Parfaits with a little Mango Popping Boba Pearls, Antioxidant Juice with Acai and Blue Berries, Basil, Orange, Ginger and Agave in the little soda bottle and just to try and take it over the top I suspended some glass orbs from the ceiling so they looked like they were floating in mid-air. I filled them with Dried Apricot and Raspberry Skewers. I been thinking about floating foods for a while and suspending them is the most economical way of doing this, using the magnetic plates are way too expensive.
Everything went great and it looks like I’ll be making these same presentations for their group that coming in, now I need to work out the logistic for hanging around 200 of these glass orbs in banquets
This is what it all about…
“The clients stopped by late morning, so I needed to choose some items that were light, since they were having lunch later. I used a sampling of F&B that we make for our meeting breaks.
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“On the tray, I took some extra pieces of chocolate from a chocolate showpiece, then I added some salted caramel and Key lime truffles with some macaroons. I also made compressed watermelon and goat cheese spoons; mini Chinese to-go boxes with homemade trail mix inside so they could take it with them; mason jar yogurt parfaits with mango popping boba pearls; and antioxidant juice with açai, blueberries, basil, orange, ginger and agave in little soda bottles.
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“Finally, just to try and take it over the top, I suspended some glass orbs from the ceiling so they looked like they were floating in mid-air. I filled them with dried apricot and raspberry skewers. I’ve been thinking about floating foods for a while, and suspending them is the most economical way of doing this, since using magnetic plates is too expensive.
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“Everything was well-received and it looks like I’ll be making these same presentations for their group when they come back. Now I just need to work out the logistics for hanging around 200 of those glass orbs in our ballroom, but this is what it’s all about.”