Spotlight: Shelving Solutions At a recent press conference, Cambro unveiled a cost-effective shelving solution created with its new Elements series of composite-based materials. “Elements is the strongest, most durable non-corrosive shelving in the industry. It creates and defi nes an entirely new category of shelving that will equip operators with safe, strong storage solutions in a much more affordable way than ever before,” says Greg Fischer, Cambro’s executive vice president of sales and marketing. Elements is an easy-to-clean, rustproof shelving system made using a strong, noncorrosive composite material. The sturdy, hygienic storage systems come with a lifetime warranty against corrosion.
VERSATILE EXTRACTION The Robot Coupe C120 Automatic Pulp and Juice extractor processes up to 275 pounds per hour, automatically separating juice, seeds, and skin from a variety of fruits. The unique design allows for uses ranging from pulp extraction for jellies and sorbet to the separation of broth and liquids for soup bases. CONTACT: 800-824-1646, www.robotcoupeusa.com HIGH-YIELD BUTTER Plugrá Clarified Butter has a higher smoke point than typical butters, resulting in sizzling sautés, rich sauces, and tasteful dipping. Available in five-pound tubs, Plugrá Clarified Butter saves prep time in the kitchen and minimizes waste with a nine percent better yield.
CSM ASKS... I’m the catering sales manager at my hotel. Earlier this year, I just missed making a bonus, but my colleague who specializes in wedding events received one. Our bonuses are paid on revenue goals, but I don’t think that’s fair. I don’t offer many “freebies” and try to keep our execution costs low. How can I suggest to our manager that she look at factors other than just revenue when determining incentive pay? THE STAFFING DOCTOR ANSWERS... CSM, for a business, cash is air, and, like a person, a business needs air to live. You can really get
"You eat with your eyes" is the adage guiding Emily Burgess, executive chef at the Mississippi Museum of Art, when she prepares for an event. Everything—from the food to the flowers to the serving pieces—must be fresh, local, and breathtakingly beautiful. “The food has to taste as good as it looks,” she says, “and look as good as it tastes.” The annual International Ballet Competition gala attracts a crowd of about 800 from all over the world. This year was the first time Burgess hosted the affair, and she wanted to give it some Southern flair, showcasing local favorites in
No longer relegated to a corner, coming forth only to refill trays, staff members now take an active role in service at the fruit station. “It rejuvenated the staff, and the customers were blown away,” says Sonesta Senior VP of F&B Kathy Rowe. The Sonesta Maho Beach Resort & Casino on the Caribbean island of St. Maarten in the Netherlands Antilles has updated and improved its breakfast buffet by combining creativity, personality, and ingenuity with elements it already had. Kathy Rowe, Sonesta’s senior VP of F&B, put together some broken marble tiles and leftover glass tabletops and blocks—along with
Gaming options—available during the day for teens and at night for adults—include Wii Rock Band and Guitar Hero. “Stir was conceived to provide a venue that would appeal to both leisure and group guests as well as the community,” says Don Falgoust, VP of F&B for FelCor Lodging Trust, owner of the hotel. A revamp of the Renaissance Esmeralda Resort & Spa’s Stir signature lounge— which would result in smart design changes and additional revenue throughout each week—was a no-brainer. It just took an act of God to make it happen. The ultimate impetus for the March relaunch of
Core items required at ERL units include breakfast pastries, bagels, specialty coffee drinks, and a minimum of three salads and three sandwiches for lunch and dinner. Each property may add from there. ERL’s highest performing locations are Wyndham Rio Mar Beach Resort & Spa, Rio Grande, Puerto Rico, and the Wyndham Garden Hotel Times Square South. The two do upwards of $1.2 and $1 million a year, respectively. The ERL concept utilizes minimal staffing. Baristas are cross-trained as bartenders, since shifts and dayparts overlap. Originally planned as a mandatory lobby concept, ERL is now optional. Wyndham Hotels & Resorts
Omni identified today’s growing consumer pattern of doing more and more online and put access to its services at guests’ fingertips, where they can schedule a valet, a spa visit, or a filet mignon for in-room dining. An easily downloadable app is also available so guests can do it all from their smart phones. Access to amenities at Omni Hotels is at guests’ fingertips not just by phone but also by computer, allowing them to order a meal and arrange for a bevy of other services where they are accustomed to taking care of things: their laptops. And the
The Palmer House pastry team, including Pastry Cook Brenda Martin, takes an active role in wooing visiting meeting planners and special guests. About 70 percent of the pastries are made for banquets and breakfast needs, 20 percent for weddings, and the rest for offsite events. Chef Bouet and his team produce brownies and other sweet treats from scratch in the Palmer House pastry kitchen, which occupies a 1,500-square-foot area on the third floor of the hotel and uses modern baking equipment with the addition of a few vintage pieces. For a strong point of decadent difference, wowing guests and
For display baking at special events, Chef Fabrice Bouet of the Chicago Palmer House Hilton relies on two Dito-Electrolux mini combi ovens. These portable countertop units are used mainly for steamed or baked items such as cookies, scones, and croissants, as well as guest-pleasing soufflés, with functions including high- and low-temperature steaming, convection, and combined steam/convection baking. For higher volume and back-of-the-house baking needs, there are a variety of ovens on the market to assist hotel pastry chefs. ALTO-SHAAM Platinum Series Convection Ovens from Alto-Shaam balance burner/element size, airflow, insulation, and design to deliver consistent baking performance requiring no pan
Part of Casey Lavin’s mission as GM at the Woodlands Inn has been to exchange a potentially pretentious image for a younger appeal. Woodlands Inn GM Casey Lavin (right) presents collected jackets to Will Williams of the Summerville Workforce Center. The promotion helped unemployed veterans and also helped the Inn appeal to a younger demographic. May we take your jacket—and keep it?” That’s what restaurant staff of the Dining Room at the Woodlands Inn were asking guests this spring. The promotion— which provided sportcoats to unemployed veterans looking for jobs—was the Summerville, South Carolina, hotel restaurant’s springboard for promoting
Engineering staff designs, cuts, sands, assembles, and varnishes its own tabletops, placed atop the table and a black fabric form. Handlery management puts an attractive foot forward with housemade banquet pieces. (L-R) Karl Prohaska, executive chef; Kymberli Campbell, banquet manager; Gus Thompson, outlet manager; and Matthew Morrison, sous chef. It’s as though MacGyver retired from the secret agent business in favor of a quieter life creating banquet wares rather than impromptu bombs and gadgets. During the downturn, the 217-room Handlery Hotel & Resort in San Diego, California, has used creativity instead of money, turning to basic, inexpensive materials and
The Lord of Misrule is carted away while guests delight in a festive feast fi t for a king. Andrea Fulton Productions provides a three-and-a-half hour performance, comprised of 80 richly costumed singers, court characters, and other performers. With a specific theatrical cue and impeccable precision, 60 uniformed waiters serve 300 guests, seated at candlelit 12-top captain’s tables. In the back of the house, 24 kitchen staffers execute with similar timed efficiency. "Let the conviviality begin!" – Squire Bracebridge Perhaps no better illustration of successful culinary tradition exists than the annual holiday Bracebridge Dinner at Yosemite National Park’s Ahwahnee
Continuing consumer desire for a dining-out experience that closely resembles home is changing the way catering executives regard buffetware. Residential looks that make people feel comfortable are replacing standard, industrialized products. Presentation is key. Buffet stations are being reconfigured as smaller, more interchangeable units that can be easily moved, quickly replenished, and arranged in more appealing, interactive ways. Serving pieces are going smaller, more modular, more neutral in tone, and, where possible, more eco-friendly. “Our goal is to make people feel welcome [with] an authentic, intimate and personal experience,” says Kerry Molina, corporate director of catering and convention services for
MTS SEATING MTS offers a full line of lightweight folding tables in finished plywood, laminate, and ABS construction. Available in multiple shapes and sizes, the tables have been manufactured with the quality and durability required for demanding environments. CONTACT: 734-847-3875, www.mtsseating.com MAYWOOD FURNITURE Maywood’s Original Series banquet tables are available with high-pressure laminate, plywood, or noise-reducing Mayfoam tops and an aluminum flush, vinyl flush, or crimped aluminum edge. Maywood offers the tables in a standard 30-inch height or 29-inch height at no extra charge. CONTACT: 800-238-6797, www.maywood.com SOUTHERN ALUMINUM Southern Aluminum’s T2 Table, two tables in one, has an
Glen Cove Mansion Hotel & Conference Center Glen Cove, New York Adam Portnoff, Director of Catering “Staying innovative is a key to survival in the special events industry, especially during the holidays. Most companies like to walk into an event space and feel the warmth of the season. However, they do not want to see the same thing each year, so we have to reinvent ourselves. The most important thing to do is to listen to clients’ needs—our ideas may not be what they are looking for. Each year we try to outdo ourselves, and this year we are emphasizing
The Monkey Business break goes ape with frozen chocolate-dipped bananas, housemade banana nut bread, whole bananas, and a banana milkshake station. Garden of Good and Evil? With a recent $10 million renovation, the Westin Savannah Harbor Golf Resort & Spa is a prime meeting destination hosting groups of 100 to 300 attendees. Breaks ranging in price from $14 to $16 distinguish the banquets menu. “We have integrated our corporate Super- FoodsRx concept throughout our banquet menus, and this applies to our healthier break offerings,” says Russ Blakeborough, director of F&B at the Savannah, Georgia, resort. The resort offers morning
In the September 2017 issue,it's Hotel F&B's Meetings & Events issue, which features an oral history of Marriott's Innovation Lab as well the award winning wine program at the Walt Disney World's Swan and Dolphin Resort.