An upcoming issue of Hotel F&B will feature a profile of F&B innovations at the Toll House Hotel in Los Gatos, California. Stay tuned for that. But in the meantime, I wanted to share an inspiring, refreshing byte from the hotel’s F&B Director Tyler John. The hotel is a luxury property with top-level F&B offerings in its VERGE restaurant, and yet they aren’t too proud to take inspiration from other successful restaurants and hotels.
“People who stay here are luxury travelers who have been all over the world,” says John, who notes that guests love sharing with him great F&B they’ve had in their travels. “So anytime someone’s had a cool experience somewhere, I put my pen to paper and think about how we could use that. The trends are always evolving. It changes so fast in this industry. You have to be open to be flexible and take on new ideas and execute them. Some things work, and some things don’t.”