Emailed Special Reports
Hotel Banquet & Catering Trends
- Spring 2010: A celebrity chef's restaurant works with banquets and room service, Gorgeous surroundings enhance event décor, Deli-themed luncheon at Chicago Marriott raises attendees' energy, and Royal Caribbean adds a touch of class with inventive use of linen.
- Fall 2009: Hilton Minneapolis action stations, Teambuilding groups at Dolce Basking Ridge, Washington Duke's meetings' breakfast service solution, and Marriott Hartford's character meeting-servers.
- Spring 2009: Special events at Ritz-Carlton Cleveland, Hershey hotel breaks, Mandarin Oriental Miami's organic cocktails, and Beach parties at the Hotel del Coronado
- Winter 2008: Banquet/catering chocolate bars, Tea service for meeting breaks, Wine and cheese for weddings, Haunted chocolate house fundraiser, and Renaissance Austin's new Glass Oaks ballroom
- Summer 2008: Wowing groups with action stations, Refreshment breaks on the beach, Business-themed cocktails for groups, Wine tastings for small meeting groups (with video), and more.
- Fall 2007: Creative setup ideas from Crowne Plaza's Lou Nickopoulos, Hotel Contessa's "Meeting Tips & Trends" newsletter, Hershey meeting breaks, Rio Las Vegas pool event space, and Red Lion's distinctive banquet displays.
- Spring 2007: Omni Sensational Meetings, Hyatt Regency Grand Cypress Personal Preference banquet menu program, IFMA Silver Plate Award nominee Erika Danijel, Gaylord Texan's dual-purpose back bar/coffee cart solution, and Accor University Food and Beverage Seminar.
Hotel Cuisine & Menus
- Summer 2010: A meal deal customers didn't pass up at Hotel Monaco Seattle, Staff competition increases vegetarian entrée sales at Hotel Andaluz.
- Winter 2009: Best-selling favorites mandated- but chefs retain creativity, Guests choose fresh catch at casual-chic beach space, Hotel Durant animates a dead night with $10 chicken supper.
- Summer 2009: Wave restaurant at Danfords Hotel becomes a destination, Dover Downs buoys slow nights with "Deadliest Catch" promotion, Davidson activates lounge space to capture the about-to-leave crowd, Harbor Beach Marriott responds fast when a healthy menu bombs, the Pfister increases afternoon tea revenue.
- Fall 2008: Traveling diners find Hilton Toronto Airport bliss, Omni San Antonio welcomes a new chef, Arizona's Carefree resort uses local history to define its F&B style, the Hyatt Regency Sarasota gets current with its new Currents restaurant, the Muse Hotel in NYC makes Ice Cream Dreams a reality, and sustainable hotel kitchen webinar.
- Spring 2008: Hilton and Doubletree's organic banquet menus, Marriott updates an underperforming menu, Four Seasons' plate presentation, Sheraton's local food sourcing, Holiday Inn's small footprint hot breakfast, and Beverly Hills balances burger basics.
- Summer 2007: Hilton's color-coded menus, Surf N' Turf helps lower food costs at Interstate hotels, Caribbean-themed "Fish Camp" at Gaylord Palms, Holiday Inn's Sporting News Grill, Rosen Centre's Vine & Dine, and Hotel Indigo's seasonal menus.
Hotel Wine, Beer & Spirits Trends
- Summer 2008: Loews banquet wine stations, Hotel Sax's popular Crimson Lounge, Stephen Beaumont on beer education, Maison 140's weekly wine tastings, XYZ bar's organic cocktails
- Winter 2008: Customized wedding cocktails, Chef Steven De Bruyn's beer and food pairings, Opryland's new Vegas-style nightclub, Mondavi wines now at Hyatt, How to handle "corked" wines, Signature dessert cocktails
- Spring 2007: Holland America Lines wave-making cocktails, News from the 2007 WSWA Convention, Interstate's seasonal menus turn to cocktails, Wine pairings at the Torrance Marriott, Beverage trends show customers more sophisticated, Ballantyne Resort offers Flight School for sampling 40 single malt scotches
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