January/February 2017: Table of Contents

2017 0102 JanFeb CoverLetters

From the Editor: Cooking Up a New Menu

From the Board: Mentoring Matters

People & Productivity

On The Move: People and Promotions.

Kitchens

Cover Story: With separate P&Ls for each F&B operation, Pacific Hospitality Group has streamlined production and service and boosted morale at Paséa Resort & Spa. By Denny Lewis

Splash Points. Q&A: Wyndham Grand Orlando Resort Bonnet Creek Executive Chef Andrew Edwards shares insight into how his minimalist poolside kitchen does up to 1,000 covers a day. By Janice Cha

Cuisine & Menus

Firewheel of Fortune. Hyatt Lost Pines completely transforms an inefficient kitchen into a high-production F&B engine—without expanding its footprint. By Michael Costa

Extra Helping. Hyatt Regency Lost Pines Resort & Spa, Austin, Texas: Executive Chef John Pivar’s recipe for the BLTG Sandwich.

Stationed for SalesA street food-influenced F&B cart model enables Barona Resort & Casino to supply several requested cuisines to guests and players. By Ashley Allen

Venues

Forward March. A smoothly flowing, open kitchen designed for chefs to face guests makes a big difference at the JW Marriott Austin, Texas. By Tracy Morin

Philadelphia Freedom. Taste at the Sheraton Philadelphia Society Hill replaces two venues for a bustling, bar-centric concept capitalizing on previously untapped potential. By Michael Costa

What’s Working in Hotels?

Coffee Success and Satisfaction. Guests want a quick, fresh, customized cup of coffee. Optimize profit and guest satisfaction with these six tips to set up your coffee bar for success.

Banquets & Catering

Sleight of Hand. Five keys to delivering impressive a la carte and cooked-to-order banquet service, from the Westin Peachtree Plaza in Atlanta. By Tad Wilkes

Trends

Let Them Make Cake. The housemade cake program at the Hotel Bel-Air ices a pretty pastry penny. By Beverly Stephen

Tools

Spotlight: Parade of Banquet Carts and Mobile Cooking.

Key to the Pantry. Tools and ingredients to improve your operations.

Supplier Notes. Noteworthy announcements from the hotel vendor community.