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Hotel Banquet & Catering Trends
Special Edition: October 14, 2010 Click here to subscribe» |
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 Berry CleverSonesta breaks capitalize on strawberry's popularity. By Nancy Fox American satirist William Allen Butler waxed poetic on the strawberry: "Doubtless God could have made a better berry than the strawberry, but doubtless God never did." USDA consumption statistics prove Butler's taste correct—Americans love strawberries ... Sonesta International Hotels Corporation's Senior VP of F&B Kathy Rowe recognizes this as inspiration for ultra-elaborate, highly creative signature meeting break menus. Guided by the Sonesta "Food is Art" corporate credo, Rowe conceptualized this single ingredient in a number of diverse recipes, suitable for specialty refreshment breaks, weddings, and other receptions. Under Pressure Savory & Sweet's offsite breakfast for 2,000. By Lynne Miller Call it mission organization. Caterer Leanne Pomellitto and her staff used every organizational trick in the book to deliver breakfast for 2,000 people at five Silicon Valley sites, all within an hour. While Pomellitto's small San Francisco Bay-area company, Savory & Sweet Catering, has tackled bigger events, most of its jobs involve much smaller groups. The company utilizes a 4,500-square-foot warehouse/kitchen/headquarters and a 3,200-square-foot parking lot for three trucks. Because of the multiple locations for this event, Pomellitto had to buy new serviceware, tubs, and baskets and rent 20 five-gallon coffee dispensers. The breakfast, featuring pastries, yogurt, juice, and coffee, was also logistically challenging. It required packing partly frozen orange juice bottles and other items on the company's trucks the night before the breakfast. (read more) |
In this issue: Under Pressure Savory & Sweet's offsite breakfast for 2,000. Berry Clever Sonesta breaks capitalize on strawberry's popularity. 
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Hotel Banquet & Catering Trends is edited by Michael Costa and Tad Wilkes and published in affiliation with Hotel F&B Magazine
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