September/October 2015: Table of Contents

2015 0910 September OctoberLetters

From the Editor: Evolution Calling
From the Board: It’s All About Soul

People & Productivity

On The Move: People and Promotions.

Strategies for Service Success, Part 3.
The changing face of banquet service. By  Bob Brown

Dmpholiday4

Communication Breakdown. Breaking down barriers between chefs and clients. By Michael Costa

Trendsetters

Built for Comfort. Comfortably Yum: At Seattle’s Alexis Hotel one guest’s junk is another’s pleasure. By Tracy Morin

Banquets & Catering

Cork Values. St. Regis Monarch Beach finds an earth-friendly alternative to tossing wine corks into the trash. By Denny Lewis

A Slice of History. Breaks: Willard InterContinental Washington, D.C. By Nancy Fox

Cuisine & Menus

Taste of the Town. Candlewood Suites profits from retail sales of regional products with Local Finds program. By Tracy Morin

Outlets: Owner-Operator Concept

Cover Story: Business Between the Buns. Cooper Hotels replaces sports bar with lively hybrid burger restaurant-coffee shop vibe, freeing up extra B&C space in the bargain. By Tad Wilkes

Hotel Breakfast

The Brainy Brunch. Terranea Resort transforms à la carte brunch into brawny buffet with big numbers. By Michael Costa

paella

Extra Helping. Paella – From the Kitchen of Chef David Tarrin, Catalina Kitchen, Terranea Resort, Rancho Palos Verdes, California.

Hyatt Place Waikiki Beach Big Breakfast

Big Breakfast [With a Little China]. China Drove: Hyatt Place Waikiki’s breakfast buffet deftly satisfies big crowds. By Jenny Miller

The Hotel Kitchen

Quit Raggin’ on Me. Food Safety: Norm Faiola disappears while a kitchen wiping cloth takes the floor.

SPECIAL REPORT:
Modern Fine Dining – Cocktail Mania

From the Editor: The Old Fashioned Project

cocktails for the masses peacock egg

Cocktails for the Masses. Cocktails, made in mass and with quality, are a strategic catalyst in events at Waldorf Astoria Orlando and Hilton Orlando Bonnet Creek. By Nadja Maril

Cocktail Mania

Tipsy Tea. L’Ermitage puts a contemporary spin on the traditional tea service. By Margaret Rose Caro

Johnny Swet

Swet Equity. Portrait: A chat with Johnny Swet about next-level cocktails, his pal Jimmy, and more. Interviewed by Margaret Rose Caro

Tools

Spotlight. Banquet Tables and Chairs
Key to the Pantry. Tools and ingredients to improve your operations.
Supplier Notes. Noteworthy announcements from the hotel vendor community.

Reader Picks: Pick a Winner

One-Touch Pancake Machine » Pancakes at Night and on the Street
Featuring American Quick Foods

Hospitality Education » Let There Be Enlightenment
Featuring Thomas Edison State College

Oil Management Systems » Sage Wisdom
Featuring Restaurant Technologies, Inc (RTI)

Fresh Fruit Purées » On Trend and On Tap
Featuring The Perfect Purée of Napa Valley

Linenless Banquet Tables » Southern Hospitality
Featuring Southern Aluminum

Specialty Beverage Solutions » Automatic Satisfaction
Featuring Nestlé NESCAFÉ® Milano

High-Volume Blenders » Dream Machines
Featuring Vitamix