Sugar and spice and everything nice—that’s what in-room snack sales are made of at the Eldon Luxury Suites in Washington, D.C., where trail mix is out and chocolate-covered cherries are in. Vinh Nguyen, general manager at the property, is finished with healthy options inroom. It’s the logical reaction. After all, guests have had it with what’s good for them as well—at least when they are in the room. “We were paying attention to what the hotel was throwing away,” explains Nguyen. “We had unused and unopened snacks expiring before we had a chance to sell them. We needed to re-examine
When we go out to eat, we’re too often processed with yes/no questions. No personal greeting, no mention of a special beer, appetizer, or soup. Instead, the same deadly lines with the same zero-sales and zero-tip outcome: “Can I start you off with a beverage?” “No, I’ll just have water with lemon.” “May I interest you in an appetizer?” “No, I’m saving room for dessert.” “Would you like a soup or salad?” “ Does it come with it? No? Then not today.” “Are you ready to order?” “Haven’t looked at the menu yet.” “Did you save room for dessert?” “
J.B.S. ASKS... How do I improve a manager from merely collecting his paycheck to making him or her truly invested in the organization’s success? THE STAFFING DOCTOR ANSWERS... “Engagement” is a hot topic. It’s a new way of saying, “How do we get them to plug in and fully apply themselves?” The answer is as old as humankind: it’s accomplished through relationship building, and if you’re looking for “proof of life” of that concept, look no further than the success of Facebook, LinkedIn, or Twitter. People want to be plugged in. The shortcut to improvement is to overcompensate for past
When cooking for hundreds every week, kitchenware must be highly functional and durable. Greg Grohowski, executive chef at the Hyatt Regency Irvine, California, finds Cambro’s products to be both and also appreciates the company’s inventiveness. “I’ve been using Cambro products as long as I’ve been cooking,” he says. “I use the hotel pans they make…they have one with an amber stripe, so you know it’s for hot use. It makes it really easy for my staff to see the amber one and immediately know it’s for hot.” Chef Grohowski describes another Cambro offering he says has become indispensable: “their new
At breakfast, families dine together; à la carte hot items and a continental breakfast-style buffet accommodate both hurried guests and those who desire a more leisurely dining experience. During lunches and dinners, kids and teens dine separately from adults. Picky kids? Discerning adults? No problem, say staff members at C Lazy U Ranch in Granby, Colorado. With a range of dining options and a flair for flexibility, the ranch has found a way to please every palate in the house, whether for family-style breakfasts, outdoor cookouts, or sit-down dinners. C Lazy U’s unique dining program ensures a mix
When Jerry Jensen, director of sales and marketing, considered amping up wedding business at Westward Look Resort last year, he insisted on staging a community bridal fair. “There was really no budget for this sort of thing, but I knew it worked,” Jensen says. “I had seen incremental social clientele during my tenure at a New Mexico resort when we staged a bridal show. So I lobbied hard for it, and we found the money to make it happen.” Since peak wedding season in southern Arizona is spring and fall, the planning team decided on a July time slot.
F&B Director Troy Clarke took the helm at the Royal Sonesta Hotel Boston in May 2011 and found the hotel’s F&B venues—to extend the seafaring imagery—becalmed in the Doldrums. Despite having an inviting location across the Charles River in Cambridge with a view of the lovely Boston skyline, he felt the hotel’s restaurants were underperforming—financially, aesthetically, and as the vital point of contact with so many guests. In November, Clarke recalibrated the artistic vision of the entire program with a focused dedication to quality and a cohesive message of identity. With his love of classic cocktail culture (“Besides my
Since STARWOOD launched ALOFT in 2008, the two core components of the brand’s F&B have been re:fuel, a pantry/grab ‘n’ go, and w xyz, using the classic select-service template of a combi oven, ready-to-heat/serve entrées, and a full bar in the afternoon and evening that switches to coffee service in the morning. Until more recently, however, Aloft didn’t have a truly targeted F&B program focusing on the actual food, themes, etc., that speak to its Gen Y demographic.
Chef Everts got rid of the classic Eggs Benedict (pictured at left) in favor of updated versions, such as croissant Eggs Benedict (right) using wilted arugula, Black Forest ham, and herbed Hollandaise. Fervent guest demand necessitated reverting to the original. In A Discourse of Infallibility, written in 1660, Lucius Cary, Viscount Falkland, is quoted as saying, “When it is not necessary to change, it is necessary not to change.” Some 352 years later, Jeff Everts, director of F&B for the Houstonian Hotel, would concur. Several years ago, after being hired as executive chef at the traditional luxury property, Everts tried
At the Westin Verasa Napa in downtown Napa, California, all of the property’s foodservice needs—including fine dining restaurant La Toque, the more casual Bank Bar, banquets, catering, and room service—are supplied through a unique partnership with La Toque Chef/Owner Ken Frank, who serves as the property’s executive chef, F&B director, purchasing head, and B&C director. Frank’s kitchen is small (only 2,300 square feet, excluding walk-ins and wine storage) yet so well designed that it cranks out anywhere from 500 to 800 daily covers for the entire hotel. Food flows out in three directions to supply La Toque, banquets, and the
Prepare to practice your powers of observation. Proactive management of service transactions and proper holding times are imperative but easy to forget in busy, high-volume production areas. Time and temperature monitoring and control are particularly important when foods and vessels are residing in ambient air within a kitchen. Your staff must consider their workflow plan for a given set of assigned tasks and make every effort to have the smallest amount of product residing in the danger zone. I ask that you take some time out of one day during a busy production week and observe the handling of products.
Vio (left), Kay Lang (right)The Vio, from MTS SEATING’S Burgess Collection, has a unique triangular frame and contemporary mesh fabric back. Weighing only 12.5 pounds, the Vio is built to stack 14 chairs high. The Kay Lang Collection’s latest addition features a stackable, tapered leg design and an oval back shape. CONTACT: 734-847-3875, www.mtsseating.com The Solandra from GASSER CHAIR COMPANY features European-style beauty with subtle flair, classic legs, and elegant curves. The chair offers high-strength aluminum tube framing, a waterfall designed seat front, and stacks eight chairs high. CONTACT: 800-323-2234, www.gasserchair.com MITY-LITE’S Prestige Series nesting chairs provide sophistication, functionality, and
HOMER LAUGHLIN CHINA HLC offers a comprehensive range of commercial dinnerware, serving ware, bakeware, and tabletop accessories. Pieces from newly acquired Hall China that now enhance the rustic casual Bosque Collection include a creamer, sugar stick holder, and square- and triangle-shaped platters. All are available in five colors. CONTACT: 800-452-4462, www.hlchina.com TABLECRAFT TableCraft’s 2012 slate-like melamine products are available in various shapes and sizes to add freshness to any indoor or outdoor event. The pieces are lightweight, stackable, durable, and easy to transport. CONTACT: 800-323-8321, www.tablecraft.com ROSSETO Rosseto introduces the next generation in food warmers, adding elevation to cooking and
Manitowoc Foodservice has been awarded a 2012 ENERGY STAR Sustained Excellence Award in recognition of its leadership in protecting the environment through energy efficiency. An ENERGY STAR partner since 2001, Manitowoc Foodservice is currently participating in seven ENERGY STAR categories including dishwashers, fryers, ice machines, refrigerators, freezers, steam cookers, griddles, and ovens. For more information, visit www.manitowocfsusa.com Alto-Shaam has appointed Michael Aguirre to the new position of VP of sales and marketing, foodservice national accounts. “His foodservice background and extensive industry relationships continue to be an asset to our national account efforts,” says Steve Maahs, Alto- Shaam president and COO.
Great Wolf is a brand known for putting kids first at each of its 11 North American lodges, and that support extends to children off-property too—raising more than $23,000 for Big Brothers Big Sisters of America (BBBSA) last holiday season. Each lodge constructed a 10-by-12-foot gingerbread home in its lobby—big enough for a family of six to dine inside. Approximately 10 families were served per day at each property, and proceeds went to BBBSA, a non-profit mentoring organization for at-risk youth in the U.S. Great Wolf’s lone Canadian lodge in Niagara Falls, Ontario, donated its contributions to the Child
Honolulu’s Ala Moana Hotel uses 1,100 Classic Series chairs from Mity-Lite in its 15,000-square-foot banquet facilities. The customized chairs feature a chrome powder coat and a hand-picked, high-end fabric. Because the chairs are made in the U.S., Mity-Lite was able to offer more design options and shorter lead times. The Classic Series chairs are made with a lightweight construction and utilize eco-friendly materials. In fact, all Mity-Lite chairs are GREENGUARD certified. They also feature the Flex-Back recline system and FormFlex seat bases for greater comfort. According to Ron Takayama, Ala Moana’s assistant GM, “The chairs are light and easy to
When he started NEWCHEF fashion in 1989, founder and President Lucien Salama recalls that culinary apparel was “drab and unappealing.” As a former fashion designer, Salama’s European flair and eye for upcoming trends injected a new approach to the industry. He introduced trim, slimming lines and elegant fabrics to the uniform world. Soon, prestigious culinary organizations were asking Salama to design custom looks for them. Twenty years later, creating unique looks for celebrity chefs, hotels, and restaurants is still his favorite aspect of the business. “I love bringing fashion to the programs I design,” says Salama. “Uniforms need to be
Two of the most famous casino hotels in Las Vegas–the Luxor and the Excalibur–use equipment from Alto-Shaam, including double-stack, pan-size warmers in banquet areas and roll-in and double-stack Combitherm combi ovens in the main kitchens and restaurants, such as the award-winning Steakhouse at Camelot (Excalibur) and Rice & Company (Luxor). Alto-Shaam’s Combitherm ovens are available in 18 sizes, are designed with EcoSmart technology for reduced energy and water usage, and feature visual controls and recipe storage. Both hotels also use Alto-Shaam Cook & Hold units in their main kitchens, as well as large, double-door warmers with shelves for plate-up meals.